Chicken Enchilada Casserole

Chicken Enchilada Casserole

4.4 of 5 (303)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 10.7 g
  • Cholesterol: 69.4 mg
  • Sodium: 731.7 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 25.8 g

View full nutritional breakdown of Chicken Enchilada Casserole calories by ingredient
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Easy to assemble and so delicious! Easy to assemble and so delicious!
Number of Servings: 16


    3 lbs. boneless skinless chicken breast
    18 corn tortillas, medium
    3 cups enchilada sauce
    5 cups colby and monterey jack cheese, shredded
    1 cup onions


Garnish with cilantro after baking.


Preheat oven to 350 degrees.
Boil the chicken in water until done. Drain & chop into small pieces.
Chop onion.
Spray a 13x9" pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of chicken, onion & cheese. You don't want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken & onion & about 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken, onion and cheese mixture.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

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Member Ratings For This Recipe

  • Incredible!
    71 of 72 people found this review helpful
    Probably very good as written, but I have to get veggies into my family, so I added the suggested corn (frozen), a can of black beans, and ½ cup diced green pepper. Also, just for fun, I substituted a can of Rotel (tomatoes & chilis) for 1 cup of enchilada sauce. Very good, very filling! - 9/6/08

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  • Incredible!
    37 of 39 people found this review helpful
    I made this but instead of layering the tortialls I tore the tortialls into pcs and mixed everything togeather and topped it with shreded cheese. and stuck in the oven for about 30-40 munites cut prep time in half and was great - 6/19/08

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  • Incredible!
    32 of 32 people found this review helpful
    OH MY GAWD!!! It was so good!!! We added black beans, corn and black olives to the chicken mixture, and some dried cilantro and garlic powder, like a lot of suggestions. WOW - 12/3/08

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  • Very Good
    18 of 18 people found this review helpful
    My boyfriend I loved this recipe! We added green chiles, black olives, "hot" taco seasoning" and mixed "mild" and "hot" enchilada sauce. . .yum! and it was really filling. - 1/26/09

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  • Incredible!
    15 of 17 people found this review helpful
    thisis really good but was even better using low fat cheese and whole wheat tortillas. - 5/18/09

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