Cheesy Chicken Enchilada Bake

This chicken enchilada bake layers shredded chicken, tortillas, cheese, and a zesty enchilada sauce into a bubbling, golden, and deeply satisfying casserole perfect for family dinners or gatherings.

Why You’ll Love This Recipe

It delivers all the flavors of classic enchiladas — tender chicken, savory sauce, gooey cheese — without the fuss of rolling. It’s quick to assemble, crowd-pleasing, and ideal for meal prep. Serve it on its own or with rice, salad, or chips for a complete meal.

ingredients

cooked, shredded chicken (rotisserie or homemade)
corn or flour tortillas
red enchilada sauce (homemade or canned)
shredded cheese (cheddar, Monterey Jack, or Mexican blend)
onion, diced
olive oil
garlic, minced
green chiles (optional)
cilantro (for garnish)
sour cream or avocado (for serving)
salt and pepper

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. In a skillet, sauté diced onion in olive oil until soft. Add garlic and cook 1 minute.
3. Stir in green chiles (if using) and shredded chicken. Season with salt and pepper.
4. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
5. Layer tortilla halves, chicken mixture, cheese, and more sauce. Repeat layers, ending with sauce and a generous topping of cheese.
6. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until bubbling and lightly browned.
7. Let rest 10 minutes before serving. Garnish with chopped cilantro and serve with sour cream or avocado.

Servings and timing

Serves: 6–8
Preparation: 15 minutes
Baking: 30–35 minutes
Total: ~50 minutes

Variations

• Make it spicy with chipotle peppers or hot enchilada sauce.
• Add beans or corn to the chicken mixture for extra texture.
• Try green enchilada sauce for a tangier twist.
• Use ground beef or turkey instead of chicken for variation.

storage/reheating

Store in the refrigerator, covered, for up to 4 days. Reheat in the oven at 350°F or in the microwave until heated through. This dish also freezes well for up to 2 months — thaw before reheating.

FAQs

Can I use flour tortillas instead of corn?

Yes, either works — corn gives a more traditional flavor, while flour is softer and milder.

What cheese melts best for this dish?

A blend of cheddar and Monterey Jack gives both melt and flavor.

Is enchilada sauce spicy?

That depends on the brand — mild, medium, or spicy options are available. Adjust based on preference.

Can I make this ahead of time?

Yes — assemble the bake a day in advance and refrigerate until ready to bake.

Can I freeze this casserole?

Yes, it freezes well both before and after baking. Wrap tightly and label with the date.

How do I keep the tortillas from getting soggy?

Lightly toast them first or avoid over-saturating with sauce during assembly.

Can I use canned chicken?

Yes, though freshly shredded or rotisserie chicken offers better flavor and texture.

What sides go well with this?

Try cilantro rice, refried beans, corn salad, or a simple green salad.

Can I make it vegetarian?

Absolutely — substitute the chicken with beans, vegetables, or plant-based meat.

Do I have to cover the casserole while baking?

Yes, covering helps the cheese melt evenly and keeps moisture in. Remove foil at the end to brown the top.

Conclusion

Cheesy chicken enchilada bake is a comforting, no-fuss meal that layers all the bold, classic Tex-Mex flavors into one easy, satisfying dish. Perfect for feeding a crowd or freezing for later, it’s a true family favorite.

Print