Enchilada Casserole

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This spicy cheesy enchilada casserole is packed with chicken for a budget friendly delicious dinner your whole family will love!

fork with casserole on it with chicken, enchilada sauce, and rice

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Cheesy Enchilada Casserole

We LOVE enchiladas over here. Whether vegan for lent, bean and cheese, or chicken- we just can’t get enough. This Enchilada Casserole is our go-to dish- it is so delicious and can be adapted to any filling you like! I’m making these as Chicken below, but mushroom and spinach, beans and rice, and even crabmeat are delicious fillings, too!

If you pay close attention to your tortillas, you can also make these gluten-free! (make sure they are Corn, and do not contain gluten- you’ll also want to check your enchilada sauce and tomatoes/green chilis for any preservatives with gluten).

fork with casserole on it with chicken, enchilada sauce, and rice

I’m using my super delicious, quick and awesome Shredded Chicken as the filling. I totally recommend this as filling for Enchilada Casserole- it is so delicious, moist, and perfect for casseroles!

fork with casserole on it with chicken, enchilada sauce, and rice

I’m using my slow cooked shredded chicken recipe for filling. For that recipe, head here.

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Enchilada Casserole Recipe

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fork with casserole on it with chicken, enchilada sauce, and rice

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A 5 Minute Valentine's enchilada casserole in a dish.

Enchilada Casserole

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This spicy chicken packed casserole is packed with all your favorite enchilada flavor in a fraction of the time.


  • 1 large can enchilada sauce
  • 12 small corn tortillas
  • 3 cups cooked shredded chicken
  • 2 cups shredded sharp cheddar cheese


  1. Grease a large 9x13 casserole dish, spread out a small layer of enchilada sauce on the bottom. This will help your tortillas from sticking.
  2. Lay out corn tortillas across the bottom of the pan- much like you would lasagna. I lay it out so there are no gaps- but it won't ruin it if there are.
  3. Then layer more enchilada sauce, all the shredded chicken and some cheese.
  4. Repeat with another layer of tortillas.
  5. Spread the rest of the enchilada sauce, making sure to get all over the top of the tortillas- it keeps it from drying out.
  6. Sprinkle cheese to the top and bake at 350 for 15-20 minutes or until cheese is melted and slightly browned.
  7. Serve and enjoy!
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 531Total Fat 31gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 11gCholesterol 125mgSodium 646mgCarbohydrates 24gFiber 3gSugar 1gProtein 38g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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