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Chicken Enchilada Casserole

Easy chicken enchilada casserole with shredded chicken, cream cheese filling, and generous melted cheddar for a high protein family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 3 chicken breasts cooked and shredded (about 3-4 cups)
  • 8 oz cream cheese softened
  • 2 cans (10 oz each) enchilada sauce green or red
  • 5 cups shredded cheddar or Monterey Jack cheese
  • 12 small flour tortillas taco size
  • Fresh cilantro optional, for garnish
  • Green onions optional, for garnish
  • Sliced jalapeños optional, for garnish
  • Sour cream optional, for serving
  • Avocado optional, for serving

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • spoon or spatula

Method
 

  1. In a large mixing bowl, combine shredded chicken, softened cream cheese, half of one can of enchilada sauce (about 5 oz), and 1 cup of the shredded cheese. Mix until cream cheese is fully incorporated and mixture is creamy.
  2. Preheat oven to 350°F (175°C). Pour the other half of that first can of enchilada sauce (about 5 oz) into the bottom of a 9x13 inch baking dish and spread evenly.
  3. Place about 2 tablespoons of chicken mixture in a line down the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Arrange all 12 tortillas snugly in a single layer.
  4. Pour the entire second can of enchilada sauce (10 oz) evenly over the rolled enchiladas. Sprinkle the remaining 4 cups of shredded cheese evenly over the top, covering completely.
  5. Bake for 25 to 30 minutes until cheese is completely melted, bubbling, and starting to turn golden brown. Sauce should be bubbling around the edges.
  6. Remove from oven and let sit for 5 minutes before serving. Garnish with fresh cilantro, green onions, jalapeños, or other desired toppings. Serve with sour cream and avocado.

Notes

Storage: Refrigerate leftovers in airtight container for 3-4 days. Freezer-friendly for up to 3 months. Reheating: Microwave individual portions for 2-3 minutes or reheat in 350°F oven covered with foil for 20-25 minutes. Substitutions: Use rotisserie chicken to save time. Use corn tortillas for gluten-free version. Time-saving tip: Layer ingredients lasagna-style instead of rolling for faster assembly. Make-ahead: Assemble up to 24 hours ahead, refrigerate, add 10 minutes to baking time.