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Easy Four-Ingredient Chicken Enchilada Casserole

A layered Tex-Mex casserole with shredded chicken, corn tortillas, red enchilada sauce, and melted cheese, assembled in 5 minutes and baked to bubbly in 30 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup shredded cooked chicken rotisserie or leftover chicken works well
  • 20 oz red enchilada sauce two 10 oz cans
  • 8 corn tortillas white or yellow, halved before layering
  • 2 cup shredded Mexican cheese blend or a mix of Monterey Jack and cheddar, freshly shredded preferred
  • sour cream, diced avocado, fresh cilantro, chopped green onions optional toppings for serving

Equipment

  • 1.5 to 2 quart shallow casserole dish
  • knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Spray a 1.5 to 2 quart shallow casserole dish with non-stick spray.
  2. Spread about 3 tablespoons of enchilada sauce across the bottom of the dish to prevent sticking.
  3. Cut all corn tortillas in half. Warm briefly in the microwave wrapped in a damp paper towel for easier handling.
  4. Layer one-third of the tortilla halves over the sauce, overlapping slightly. Top with one-third of the shredded chicken, one-third of the remaining sauce, and one-third of the cheese. Press down gently.
  5. Repeat the layering sequence two more times: tortillas, chicken, sauce, cheese. Press each layer down before adding the next.
  6. Spread the final cheese layer to the edges of the dish for maximum coverage.
  7. Bake uncovered for 25 to 30 minutes until sauce is bubbling around the edges and cheese is melted and lightly golden.
  8. Let the casserole rest for 5 minutes before slicing. Top with sour cream, diced avocado, cilantro, and green onions as desired.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze in individual portions for up to 3 months. Reheat covered in the microwave with a damp paper towel or uncovered at 350°F for 12 to 15 minutes. Make-ahead: Assemble up to 24 hours in advance and refrigerate before baking; add 5 to 10 minutes to bake time when cooking from cold. Add a drained can of black beans or frozen corn to the chicken layer for extra bulk. Green enchilada sauce can substitute for red with the same ratios and timing.