I remember the exact night this Shredded Chicken Enchilada Casserole found its way into my regular dinner lineup. It was one of those “I have zero inspiration and zero time” evenings, and I was staring blankly into my fridge. Then I spotted some leftover shredded chicken and a can of enchilada sauce—bam, it clicked! This dish was about to save dinner and make me feel like a total kitchen rockstar. Since that night, this shredded chicken dinner has become my go-to when I want big flavor without the big fuss.
What I love most about this Shredded Chicken Enchilada Casserole is how it fits perfectly into my foodie life—easy prep, full of cozy, layered flavors, and bursting with cheese. It’s just such a satisfying Mexican casserole recipe that hits the spot every single time. Plus, it’s one of those recipes you can customize so easily. I’ve added extra veggies, swapped out the type of cheese, and even tried different kinds of enchilada sauce chicken for variety. All delicious moves!
If you’re anything like me and sometimes struggle to decide what to cook, seriously, give this shredded chicken enchilada casserole a whirl. It will feel like a warm hug from your oven, plus it’s always a hit with friends and family alike. Whether you’re an enchilada veteran or new to Mexican casserole bakes, this recipe is here to bring joy and flavor without complicated steps. So, fellow foodies, pull up a chair, and let’s get ready for a seriously tasty kitchen win.
What You’ll Need:
This Shredded Chicken Enchilada Casserole keeps the ingredient list totally approachable—because good food shouldn’t be complicated.
- 3 cups shredded cooked chicken (rotisserie chicken is perfect; you can also use leftover shredded chicken from any meal)
- 2 cups shredded Mexican blend cheese (cheddar and Monterey Jack are favorites here)
- 1 can (10 oz) red enchilada sauce (grab this at any regular grocery store; I love the slightly smoky versions)
- 8 small corn or flour tortillas (cut into quarters—corn tortillas add a great texture)
- 1 cup sour cream (or Greek yogurt if you want a lighter option)
- 1 can (4 oz) diced green chilies (adds a nice gentle kick)
- 1 small onion, finely chopped (for that little depth boost)
- 1 clove garlic, minced (fresh is best, but garlic powder works in a pinch)
- 1 tablespoon olive oil (or your favorite cooking oil)
- Salt and pepper to taste
Out of shredded cooked chicken? No problem, you can poach chicken breasts or thighs quickly and shred them yourself—that fresh homemade touch is amazing! If you’re out of red enchilada sauce, green enchilada sauce or even salsa verde can work great for a different flavor vibe. Need a dairy-free option? Use a vegan cheese blend, and swap out sour cream for a plant-based alternative.
Budget-wise, this shredded chicken dinner is kind to your wallet because the main ingredients are pantry staples or commonly found on sale. Plus, using leftover chicken cuts down on costs and waste.
Quick prep tip: I like to warm the enchilada sauce slightly before layering—it helps it spread easily and infuse into every bite of the casserole. For leftovers (which you’re going to want to save), store any extra Shredded Chicken Enchilada Casserole tightly covered in the fridge for up to 3 days, or freeze in portions to enjoy later.
Here’s my secret little upgrade that takes this shredded chicken enchilada casserole from good to “wow”—a sprinkle of fresh chopped cilantro and a squeeze of lime just before serving, brightening it up in all the right ways.
Let’s Cook This Together:
Ready to make this Shredded Chicken Enchilada Casserole? From start to finish, it comes together in about 40 minutes, making it perfect for busy weeknights or whenever you crave a comforting Mexican casserole recipe with a twist.
- Preheat your oven to 375°F (190°C). Line a baking dish (about 9×13 inches) with parchment or just oil it lightly.
- Sauté the onion and garlic in olive oil over medium heat until soft and fragrant—about 3-4 minutes. This is your flavor base, so don’t rush it! Add salt and pepper here to season.
- Mix shredded chicken with half the enchilada sauce, the diced green chilies, and the sautéed onion and garlic. This enchilada sauce chicken combo is where the magic happens—every bite will be packed with that saucy goodness.
- Layer time! Start with a light smear of enchilada sauce at the bottom of your dish to keep things from sticking. Then layer a quarter of the tortillas evenly across the base.
- Spread a thick layer of the chicken mixture over the tortillas. Then sprinkle on a generous handful of cheese. I always add a little extra cheese here because who doesn’t want that melty cheesy stretch?
- Repeat those layers—tortillas, chicken, cheese—until you’ve used everything, ending with a top layer of cheese.
- Pour the remaining enchilada sauce evenly over the top to keep the casserole juicy and rich.
- Bake uncovered for 20–25 minutes. You’ll know it’s ready when the cheese is bubbly and golden, with that irresistible aroma filling your kitchen.
- While the casserole bakes, prep your favorite toppings like chopped avocado, sliced jalapenos, or a dollop of sour cream. This is also a great moment to pour yourself a drink and relax a little—the good life!
If your shredded chicken enchilada casserole looks a bit saucier than expected when coming out of the oven, that’s totally fine. The sauce will soak in and meld with those tortillas as it cools. Plus, it reheats beautifully, sealing in all the flavors and that enchilada casserole with cheese goodness.
This simple step-by-step method saves you from kitchen chaos and lets your Shredded Chicken Enchilada Casserole shine exactly how it should—crowd-pleaser and make-again recipe material.
How to Serve & Savor It:
I love a big slice of this Shredded Chicken Enchilada Casserole served hot with some fresh, crunchy sides. My top pick is a simple, crisp green salad drizzled with a tangy lime vinaigrette—perfect balance to the richness.
Another fave side? My easy homemade cilantro-lime rice, which pairs beautifully and makes the meal feel totally complete. This shredded chicken dinner also rocks with roasted veggies, like smoky chipotle-roasted sweet potatoes, especially when you want something a little heartier.
For casual get-togethers or cozy weekend dinners, this enchilada casserole with cheese is always a winner. It’s just begging to be served with plenty of napkins and maybe even some guacamole on the side for that extra flavor punch!
Leftovers? Don’t just reheat and eat—get creative and turn them into enchilada casserole quesadillas or pile the shredded chicken onto tacos the next day. If you want a seasonal twist, swap the enchilada sauce for pumpkin-chipotle sauce during fall for a unique take that your people will rave about.
This Shredded Chicken Enchilada Casserole has been a hit with everyone from busy families to laid-back friends, and honestly, it’s the kind of recipe that invites gathering and sharing—a staple in my recipe book for good reason.
Your Questions, Answered:
I get tons of great questions about this Shredded Chicken Enchilada Casserole from fellow foodies, so here’s the scoop from my kitchen to yours.
Can I prep parts of this Shredded Chicken Enchilada Casserole ahead?
Absolutely! You can shred chicken, chop onions, and mix the chicken with enchilada sauce a day in advance. Assemble the casserole and cover it tightly—it will bake just fine the next day, and flavors actually deepen.
What’s a good swap for cheese in this shredded chicken dinner?
Try using mozzarella for a milder melt or crumbled queso fresco on top for a classic Mexican twist. Vegan cheese blends also work if you’re avoiding dairy.
Can I make this casserole gluten-free?
Yes! Use corn tortillas (make sure your enchilada sauce is gluten-free), and you’re all set.
How can I adjust this Mexican casserole recipe for more or fewer people?
Double the casserole and use a larger dish for a crowd, or halve it and bake in a smaller pan for just you or two.
What’s the best way to reheat leftovers?
Cover and microwave in 1-minute bursts, or pop it in a 350°F oven for 15 minutes to get the cheese melty again.
Have you tried adding veggies?
Yes! Sautéed bell peppers, corn, and black beans add fantastic texture and nutrition.
Is it OK to use store-bought rotisserie chicken?
It’s perfect—and such an easy shortcut that keeps it tasty and quick.
For more ideas and a different spin on chicken enchilada bake, check out this Chicken Enchilada Casserole Recipe – How to Make Chicken … from The Pioneer Woman and Chicken Enchilada Casserole – Simple Joy version for extra inspiration. Also, if you’re into easy comfort food, you’ll probably love my Chicken Avocado Ranch Burritos and Christmas Breakfast Casserole too!
Final Foodie Thoughts:
This Shredded Chicken Enchilada Casserole holds a special place in my kitchen heart because it’s dependable, cozy, and endlessly adaptable. Whenever I make it, I’m reminded that great food doesn’t have to be complicated. It brings so much joy just by combining a few simple ingredients into layers of cheesy, saucy comfort.
My Top Shredded Chicken Enchilada Casserole Tips:
1. Warm the enchilada sauce before adding—it makes spreading and flavor infusion easier.
2. Use a mix of cheeses for that perfect melt and flavor balance.
3. Don’t rush the baking; let those layers meld and bubble for the best texture.
Some tasty variations I’ve loved include swapping red sauce for green salsa verde, adding black beans for a vegetarian twist, or topping it off with pickled onions for a bright kick.
The version that gets requested the most from my friends and family is my classic red enchilada sauce chicken with extra cheese on top—it’s pure comfort in every bite.
I hope you find this shredded chicken enchilada casserole as reliable and delicious as I do. Make it your own, tweak the flavors to suit your cravings, and enjoy every cheesy, saucy bite.
Can’t wait to hear what you think when you dive into your first (or tenth!) Shredded Chicken Enchilada Casserole. Happy cooking, friends!
And for even more everyday amazing recipes, check out my Homemade Green Bean Casserole, and get inspired for breakfast with this Christmas Breakfast Casserole. Enjoy this flavorful journey!
Sources for inspiration and extra tips:
Chicken Enchilada Casserole Recipe – How to Make Chicken … from The Pioneer Woman
Chicken Enchilada Casserole – Simple Joy
Easy Chicken Enchilada Casserole Recipe
Shredded Chicken Enchilada Casserole
This Shredded Chicken Enchilada Casserole is a deliciously cheesy, satisfying Mexican-inspired baked dish packed with tender shredded chicken and rich enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 8 corn tortillas, cut into strips
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup diced green chilies
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, half of the enchilada sauce, diced onion, green chilies, and half of the cheese. Season with salt and pepper.
- In a greased 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
- Layer half of the tortilla strips over the sauce.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle a layer of cheese over the chicken mixture.
- Repeat with the remaining tortilla strips, chicken mixture, and cheese.
- Pour the remaining enchilada sauce evenly over the top.
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before garnishing with fresh cilantro and sour cream, if desired.
Notes
For extra spice, add sliced jalapeños or serve with a side of guacamole for a fresh twist.