Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas are more authentic and hold up better without getting soggy. If you prefer flour tortillas, just know the texture will be softer.

Can I make it ahead of time?

Absolutely. Assemble the casserole up to a day ahead, cover, and refrigerate. Bake as directed (add a few extra minutes to the baking time if it’s cold from the fridge).

What’s the best way to shred chicken quickly?

Using two forks works well, but if you’re making a big batch, a stand mixer with a paddle attachment will shred warm, cooked chicken in seconds.

Can I add beans or vegetables to the casserole?

Yes! Black beans, corn, or chopped bell peppers layer in beautifully and bring color, flavor, and nutrition.

Shredded Chicken Enchilada Casserole Recipe

Get ready to fall in love with a dish that brings classic enchilada flavors together—without all the rolling and fuss! This Shredded Chicken Enchilada Casserole is your ticket to a hearty, cozy dinner that feels special, but is easy enough for a weeknight. Imagine layers of soft corn tortillas, tender chicken, melty cheese, and a quick homemade enchilada sauce bubbling together in the oven. It’s packed with flavor, comes together fast, and is sure to become your next go-to for family dinners. Whether you’re feeding a crowd or planning ahead for leftovers, you can count on this casserole to satisfy every time.

Why You’ll Love This Recipe

So Simple and Fast: No need to roll individual enchiladas—just stack, layer, and bake. It’s streamlined and perfect for those days when you need dinner on the table in under an hour.
Big, Bold Flavors: The sauce is smoky, savory, and lightly spicy, pairing perfectly with the juicy chicken and creamy cheese.
Family-Friendly: Even picky eaters can’t resist cheesy layers, and you control the spice level!
Make-Ahead Magic: This casserole is just as delicious reheated, making it great for meal prep or leftovers.

Ingredients You’ll Need

Olive oil: Lets you sauté the onions and garlic, building the base flavors of the sauce without heaviness.
Shredded chicken: Quick and efficient—rotisserie chicken is your best friend here for speed and flavor.
Onion: Delivers subtle sweetness and depth; don’t skip it!
Minced garlic: Adds a punch of aroma and warmth.
Corn tortillas: The essential foundation for texture—corn tortillas hold up better than flour and give that authentic enchilada character.
Crushed tomatoes: Forms the base for a rich, tomatoey sauce—so much more flavor than canned enchilada sauce.
Chili powder: Adds warmth and a hint of spice.
Cumin: Earthy and slightly smoky—key to Tex-Mex flavor!
Oregano: Gives a herbal backbone.
Salt and pepper: Essential for bringing all the flavors to life.
Taco blend cheese: Melts beautifully, adds creaminess, and helps hold the casserole together—use lots!

Feel free to add fresh green onions for garnish—they add color and a little peppery zing at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There are so many ways to make this casserole your own:

Add veggies: Toss in some chopped bell peppers, corn, or even black beans between the layers for extra substance.
Switch up the protein: Try ground beef, turkey, or even sautéed mushrooms for a vegetarian twist.
Spice level: Love heat? Add chopped jalapeños or more chili powder to the sauce.
Cheese options: Monterrey Jack, pepper jack, or even a little goat cheese crumbled on top can make the dish uniquely yours.
Sauce swap: Use a green enchilada sauce for a tangy variation.

How to Make Shredded Chicken Enchilada Casserole

Step 1: Prepare the Sauce Base

Start by heating olive oil in a skillet over medium heat. Add your chopped onion and sauté until it’s beginning to soften—don’t rush this; the onion should look translucent and smell sweet. Toss in the minced garlic and give it about 30 seconds—just enough for the aroma to bloom.

Step 2: Make the Sauce

Stir in the crushed tomatoes, chili powder, cumin, oregano, and a good pinch of salt and pepper. Let this simmer on low for about 5 minutes—this quick simmer melds the spices into the tomatoes, creating an irresistible sauce.

Step 3: Assemble the Layers

Grease a 9×13 baking dish lightly, then use 6 corn tortillas to cover the bottom. Layer on half of your shredded chicken, half of the tomato sauce mixture, and a good handful of cheese. Repeat with another layer of tortillas, the rest of the chicken, more sauce, and more cheese. Add a final layer of tortillas on top, then finish with the last of the cheese.

Step 4: Bake

Cover the dish loosely with foil (avoid letting it touch the cheese so you get that golden top later). Bake at 350°F for 30 minutes, then uncover and bake 10 minutes more, until bubbly and browned just right.

Step 5: Garnish and Serve

Let it cool for a few minutes—this helps it set, so you get perfect slices. Top with sliced green onions and serve hot.

Pro Tips for Making the Recipe

Use pre-cooked or rotisserie chicken to save time; you can shred it by hand or with two forks.
Don’t overload each layer—just a thin spread of chicken and sauce is enough, as the flavors bake together.
Be careful with the foil—keep it lifted so the cheese doesn’t stick.
Let it rest before slicing so the casserole sets and holds together.
For extra flavor, sprinkle a bit of chili powder or cumin between the tortilla layers.

How to Serve

This casserole is a complete meal on its own, but you can make it unforgettable with these ideas:

Garnish: Spoon on some sour cream, fresh salsa, or chopped cilantro for brightness.
Side dishes: Serve with Mexican rice, black beans, or a simple side salad.
Make it a party: Add a squeeze of lime and serve with tortilla chips for a festive touch.
Toppings: Sliced avocado or a quick corn salsa bring freshness and color.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the fridge. This casserole stays delicious for up to 3-4 days.

Freezing

It freezes beautifully! Slice into portions and wrap tightly or store in freezer containers—great for future easy dinners.

Reheating

Microwave slices or reheat in the oven at 350°F, covered, until hot all the way through. If the cheese looks a little dry, sprinkle with water and cover with foil while heating.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, but corn tortillas are more authentic and hold up better without getting soggy. If you prefer flour tortillas, just know the texture will be softer.
Can I make it ahead of time?

Absolutely. Assemble the casserole up to a day ahead, cover, and refrigerate. Bake as directed (add a few extra minutes to the baking time if it’s cold from the fridge).
What’s the best way to shred chicken quickly?

Using two forks works well, but if you’re making a big batch, a stand mixer with a paddle attachment will shred warm, cooked chicken in seconds.
Can I add beans or vegetables to the casserole?

Yes! Black beans, corn, or chopped bell peppers layer in beautifully and bring color, flavor, and nutrition.

Final Thoughts

If you’re craving all the comforting flavors of enchiladas but want them fast and fuss-free, this Shredded Chicken Enchilada Casserole is the answer. It’s easy, delicious, and incredibly flexible—just gather your ingredients, layer them up, and bake to bubbly perfection. Why not make it tonight and see just how simple and satisfying homemade Tex-Mex can be?