4-Ingredient Chicken Enchilada Casserole
This easy chicken enchilada casserole is perfect for a quick dinner!
Everyone loves an easy casserole that requires few ingredients. While this 4-Ingredient Chicken Enchilada Casserole is easy to make, it tastes like it took all day to make. Armed with a few common ingredients, you can have a delicious home-cooked meal on the table in no time at all!
Despite its short ingredient list, this easy chicken enchilada casserole is loaded with flavor. If you like Mexican food, then you will love this cheesy chicken casserole. Once you try a bite of this cheesy chicken casserole, you see how easy it is to make a delicious homemade meal. This Mexican recipe is perfect for those times when you crave Mexican food, but you want to enjoy dinner at home.
This recipe makes for the perfect go-to weeknight meal, because you probably won't have to go to the grocery store for ingredients. Just keep a can of enchilada sauce and some corn tortillas handy, and you'll have dinner ready in a hurry!
Serves6
Cooking Vessel Size7 x 11-inch baking dish
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 1 (14-ounce) can enchilada sauce
- 9 (6-inch) corn tortillas
- 2 cups Mexican mix shredded cheese
- Optional garnish: Sour cream and fresh cilantro
This recipe was inspired by Jo Cooks' recipe forEasiest-Ever Chicken Enchilada Casserole
Instructions
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Cut the chicken into large pieces of equal size and place into a medium saucepan. Pour the enchilada sauce over the chicken and cook on medium low heat until the chicken is completely cooked, about 20 minutes.
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Remove chicken from the sauce to a cutting board and let cool slightly. Shred the meat using two forks; you should have about 2 cups.
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Preheat oven to 375 degrees F. Spray a 7 x 11-inch baking dish with cooking spray.
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Spoon 1/4 cup enchilada sauce into the bottom of the prepared baking dish. Layer 3 tortillas, overlapping or tearing them to fit. Add 1/3 of the shredded chicken in an even layer and 1/3 of the remaining enchilada sauce. Sprinkle with about 1/3 of the cheese.
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Repeat the layers - tortillas, chicken, sauce, cheese - twice more. Bake 30 minutes until the casserole is bubbly and the cheese is melted.
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Serve immediately, garnish with sour cream and cilantro if desired.
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Lynn K
Nov 25, 2018
A nice base recipe (love the description of 'skeleton casserole' below, lol!) but we felt it would be a bit bland as is so we added fresh chopped garlic, chillies and red pepper from our garden which gave it some oomph. The tortillas and enchilada sauce were made by my wonderful Mexican friend. I'm going to play around with this recipe some more.
Daughter of Light
Jul 11, 2017
I love it when I find what I call a skeleton casserole! Oh this can be enhanced or changed up in sooo many ways! The add-in list is only as wild as your imagination black olives, diced roma tomatoes, ground beef instead of chicken, refried beans, black beans. Wow! What a find!
Toby K Editor
Feb 22, 2017
This looks so delicious! I love enchiladas, so I'm sure I will love this casserole version :)
Jim Moriarty
Jan 12, 2017
This sounds delicious! I'd mix a little green chiles in for that extra bit of spice. That'll really put it over the top.
Emily Michelle
Apr 08, 2016
I thought only desserts were drool-worthy, but this looks amazing!
Caitlin
Dec 03, 2015
This was delicious! Next time I'd probably add in a bit of jalapeno to give it a nice kick, but I love how easy this recipe is.
Megan B
Dec 03, 2015
Omg. This is about to become a staple meal. It actually tastes really authentic for a four-ingredient casserole. And if you have more than four ingredients, it can be easily spiced up.
caitlinmm
Dec 03, 2015
I loved the flavors in this dish. I could never have guessed it only had 4 ingredients.
amatlin
Dec 03, 2015
YUM! I loved this dish, but will serve it with sour cream and hot sauce next time.
Zimm102090
Dec 03, 2015
This is SO good. I didn't think I would love it as much as I do, especially since enchiladas aren't one of my favorite foods. But this casserole... I'd make it frequently.
JennyBee1
Dec 03, 2015
LOVED this! Definitely helped myself to seconds. I think adding a layer of Mexican rice would be a nice addition to the recipe, I will keep that in mind the next time I make this.
Princess Carolyn
Dec 03, 2015
My family and I made this last week, and it was really good! We did the baked version with flour tortillas instead of corn, and it turned out great. I do think it could use a little more flavor - maybe adding some extra spice or some beans would kick it up a notch.
nicely 8245563
Sep 12, 2015
Where would I find the actual recipe with amounts and cooking temp?
Editor Kaitlin
Sep 14, 2015
Hi nicely 8245563, If you click the link that says "Click here for the easy casserole recipe" it will take you to the blogger's post with the recipe. I hope this helps! Kaitlin, AllFreeCasseroleRecipes Editor
idbldaru 0641137
Sep 16, 2014
I will try this but had a question, I do not have corn tortillas but have flour tortillas, should I brown them first before putting them in the crockpot? I also will not use much cheese, due to Renal Diet & little amount of Salsa. I love Mexican food & finally glad I found one I can do what I want with & see how it goes from there. But, I would like to know about the tortillas ASAP. Thanks
Editor of AllFreeC asseroleRecipes
Sep 16, 2014
Flour is a great alternative, although it will give it a different flavor. You do not need to brown the flour tortillas before adding to the slow cooker. Let us know how it goes! Happy cooking!
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