This layered chicken enchilada casserole is seriously the easiest and tastiest dinner idea - prep in just 10 minutes and bake for 30! Only 8 ingredients and full of flavor from fire-roasted tomatoes, diced green chilis, enchilada sauce, and lots of cheese! Bonus: lighten up the calories and carbs with our simple adaptations.
Jump to:
- Why You'll Love This Easy Chicken Enchilada Casserole
- Chicken Enchilada Casserole Recipe Ingredients
- How to Make Chicken Enchilada Casserole
- How to Serve Chicken Enchiladas Casserole
- Enchilada Casserole Chicken Storage
- Chicken Enchilada Casserole FAQs
- 📖 The recipe.
- More Enchilada Recipes
- 💬 What readers are saying.
Why You'll Love This Easy Chicken Enchilada Casserole
Prep in 10. Bake in 30 Minutes: the preparation for this recipe is SO easy! Brown your ground chicken with your onions, and then layer the ingredients for a delicious enchilada casserole. No rolling is needed!
8 Easy Ingredients is all it takes to make this casserole! You will use ground chicken, onion, fire-roasted tomatoes, diced green chilis, enchilada sauce, shredded Mexican-style cheese, tortillas, and cottage cheese.
Healthy Alternatives: This recipe is already loaded with protein, but you can make it healthier by using low-carb tortillas to make it low-carb and keto-friendly. You can also use fat-free cottage cheese to reduce the fat in the recipe.
Chicken Enchilada Casserole Recipe Ingredients
Here's what you'll need to make this chicken enchilada casserole:
- Ground Chicken: use ground chicken, shredded chicken, or diced chicken breasts or thighs.
- Fire-Roasted Diced Tomatoes: Fire-roasted tomatoes add great richness, brightness, and a slightly smoky flavor to your sauce.
- Enchilada Sauce: I used red enchilada sauce, and you can use your preferred spice level from mild to hot.
- Corn Tortillas: use corn tortillas or substitute low-carb tortillas to reduce carbohydrates.
- Optional: chopped green chilies; use mild to hot based on preference.
- Shredded Mexican Cheese Blend: I like to use a Monterey jack cheese blend but use your favorites! Use a reduced fat blend if you'd like to also.
- Cottage Cheese: Use non-fat cottage cheese to make it healthier and reduce the fat in the recipe.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest for later! 🙂
Substitutions and Variations
- Use cooked, diced chicken breast or thighs instead of ground chicken. You may also use shredded rotisserie chicken.
- Ground turkey, ground beef, and even refried beans can also be used instead of chicken if you'd like!
- Saute some fresh vegetables with the onions, such as zucchini, squash, or spinach.
- Increase the spice by using hot green chilis and hot enchilada sauce. Omit the green chilis if you prefer less spice.
- Use green enchilada sauce instead of red enchilada sauce.
- Use tomato sauce instead of enchilada sauce.
How to Make Chicken Enchilada Casserole
Here are the steps for making chicken enchilada bake. Full instructions and details are in the recipe card below.
1. Cook the ground chicken until no longer pink and onion is tender.
2. In a blender, blend diced tomatoes, enchilada sauce, and green chilies until smooth.
3. Layer ingredients in a casserole dish ending with shredded cheese.
4. Bake casserole for 20-30 minutes or until bubbling.
How to Serve Chicken Enchiladas Casserole
Here are some ideas on serving your cheesy enchilada casserole with chicken:
- Add salt and pepper to taste.
- Add taco seasoning to your ground chicken for extra flavor!
- Serve with sour cream and your favorite salsa! Use mild or hot, based on your preference.
- Garnish with freshly squeezed lime and freshly chopped cilantro or parsley.
Meal idea! Pair with my refried beans recipe or this street corn salad! I love to pair my enchilada bake with my favorite taco toppings, such as sour cream, salsa, shredded lettuce, fresh tomato, and avocado. Add a squeeze of fresh lime and chopped cilantro for a healthy, delicious meal!
Enchilada Casserole Chicken Storage
Cool your leftover chicken enchilada casserole to room temperature, and then store an air-tight container in the fridge for up to 4 days.
Meal prep your leftovers into individual containers for easy grab-and-go meals to work.
Chicken Enchilada Casserole FAQs
Because the tortillas are covered in sauce and moisture, it is hard to avoid getting soggy tortillas unless you fry your tortillas before assembling them. Even then, if enjoyed fresh, you will still have a hard time avoiding moisture getting into your tortillas. Try topping your casserole with tortilla chips if you want some crunch.
The best-known trick for preventing a soggy casserole is by frying your tortillas before assembling your casserole. I have tried this process before; however, it normally ends up getting soggy if not consumed right away.
You do not need to cover this enchilada casserole while baking. With baking this casserole, we are trying to melt the top and get it bubbly and delicious quickly. Keeping them uncovered cooks best.
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📖 The recipe.
Chicken Enchilada Bake
Ingredients
- 1 pound ground chicken (diced chicken breast may also be used)
- 1 small onion (chopped)
- 1 (14-ounce can) fire-roasted diced tomatoes (do not drain)
- 1 (10-ounce can) enchilada sauce
- 10 6" corn tortillas
- 1 (4-ounce can) (optional) chopped green chiles (drained)
- 2 cups shredded Mexican cheese blend
- 1 cup cottage cheese
Instructions
- Preheat oven to 350℉.
- In a medium skillet over medium high heat, cook the ground chicken and onion until onion is tender and the ground chicken is no longer pink.
- Lightly grease a 13 x 9-inch baking dish.
- In a blender add the diced tomatoes, enchilada sauce, and green chiles. Blend until smooth. Scrape down the sides as needed.
- Spread ½ cup of the enchilada sauce mixture on the bottom of the dish. Place 6 corn tortillas flat on the bottom overlapping as needed. Spread half of the remaining sauce on top, then add half of the chicken and onion mixture, half of the cottage cheese, and half of the shredded cheese.
- Top with the remaining 6 tortillas and layer the rest of the ingredients, ending with the shredded cheese.
- Bake enchilada casserole for 20 to 30 minutes or until bubbly.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use diced chicken breasts or thighs. Cooked rotisserie chicken may be substituted. Ground beef or beans may be used instead of ground chicken. chicken. Lower the carbs and use low carb flour tortillas. Saute 1 to 2 cups fresh vegetables such as zucchini, squash, or spinach with the onions.
- TIPS: Increase the spicy heat by using hot green chiles or hot enchilada sauce. If you like it mild omit the green chiles or use tomato sauce instead of enchilada sauce.
- SERVING SUGGESTIONS: Adjust seasoning to taste with salt and pepper. Serve with sour cream and salsa. Garnish with fresh cilantro or parsley. Pairs well with refried beans or street corn salad.
Nutrition
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