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    🏠Home » Recipes » Mexican Recipes

    Chicken Enchilada Casserole

    Feb 1, 2010 | Last Updated Feb 18, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.34 from 3 votes

    One of my absolute favorites, chicken enchilada casserole. With great sauce and a cheese topping. Nothing is better, plus it makes great leftovers. Follow these step-by-step photo instructions for this classic dish.

    Chicken Enchilada Casserole on white plate

    Table of Contents
    • 🐓The Chicken
    • 🥣The Sauce
    • The Pan Size and Servings
    • 📖Tex-Mex Casseroles
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

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    Introduction

    This is a traditional rolled chicken enchilada recipe. With the great taste of the homemade enchilada sauce, it will become a family favorite and is one of the best chicken enchilada recipes.

    With the flexibility to make it what you want and use the ingredients you have, it is a great way to use leftover chicken, but I will usually cook chicken just to make this casserole.

    My Rating

    My rating system. Great 5 out of 5

    An easy 5. I could eat this all day, every day. This has been one of my favorite recipes.

    🐓The Chicken

    Any shredded chicken will do. I sometimes will braise some skinless breast in a spiced-up broth, but really, just plain shredded chicken with some sauce added will be fine.

    2 large chicken breasts will make about 4 cups of shredded chicken. If you just bake chicken for this add about 1 cup of my homemade enchilada sauce to the chicken for flavor.

    We like lots of meat, so we try to get closer to 6 cups of chicken.

    An interesting option is Freezer Burnt Chicken Breasts Rescue - Shredded Mexican.

    🥣The Sauce

    You could use canned enchilada sauce, but please don't. My enchilada sauce is a wonder, and canned sauce is horrible. Homemade Enchilada Sauce

    The Pan Size and Servings

    This is easy to cut in half and make in an 8 by 8 or 9 by 9 pan.

    As written and the pictures are for a full recipe that needs a 9 by 13-inch large casserole dish.  That is 8 servings.

    📖Tex-Mex Casseroles

    Healthier Chicken Enchilada Casserole in 60 Minutes

    Crock Pot Chicken Enchilada Casserole

    Easy Taco Casserole

    Easy Sour Cream Chicken Enchiladas

    Crock Pot Southwest Chicken Casserole

    This recipe is listed in these categories. See them for more similar recipes.

    Casserole Recipes, Mexican Recipes
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    🖼️Step-by-Step Photo Instructions

    shredding chicken by hand

    Start with about 4-6 cups of shredded chicken. I usually will bake 2-3 medium to large skinless boneless chicken breast then shred. Cook until 165° which will take about 30 to 40 minutes in a 375° oven.

    chopped onion on white board

    Preheat over to 375° convection. Chop one small onion and add to 1 cup of sour cream.

    Homemade Enchilada Sauce in sauce pan

    You will need about 4 cups of enchilada sauce. I prefer homemade but use what you like. Try Homemade Enchilada Sauce.

    plate with sauce ready to start coating tortillas

    Set up an assembly line of two dinner plates and the baking pan. Place about ¼ cup enchilada sauce on the first plate. Take the first tortilla and place it on the first plate. Coat both sides lightly with sauce and move to the second plate for assembly.

    filled tortilla being rolled up

    Place 2 tablespoon of the sour cream/onion mixture in a line about ⅓ in from the left side. Add a generous about of shredded chicken and top with about 2 tablespoon cheese. Starting on the left side, tightly roll the tortilla.

    enchiladas rolled up in baking pan

    Place the enchiladas seam down in the baking pan. Repeat until done. Adding sauce to the first plate as needed.

    enchilada casserole ready for the oven

    Pour all remaining sauce over the pan. Top with any extra onion. Add 8 oz cheese.

    browned casserole out of the oven

    Bake until cheese is browned. About 20 minutes.

    chicken enchiladas on a white plate wide

    Top with tomato, lettuce, and sour cream. Or anything else you want.

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    📖Recipe

    Chicken Enchilada Casserole

    Chicken Enchilada Casserole

    From Dan Mikesell AKA DrDan
    One of my absolute favorites, Chicken Enchilada Casserole. With great sauce and a cheese topping. Nothing is better plus it makes great leftovers. Follow these step-by-step photo instructions for this classic dish.
    Tap to leave a Rating
    4.34 from 3 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 8 servings

    Ingredients

    US Customary - Convert to Metric
    • 4-6 cups shredded chicken - 2-3 chicken breasts
    • 4 cups enchilada sauce - homemade preferred
    • 1 cup sour cream
    • 1 small onion - chopped
    • 8 tortillas - 8 inch flour
    • 1 pound shredded cheese

    Instructions

    • Start with about 4-6 cups of shredded chicken. I usually will bake 2-3 medium to large skinless boneless chicken breast then shred. Cook until 165° which will take about 30 to 40 minutes in a 375° oven.
      shredding chicken by hand
    • Preheat over to 375° convection. Chop one small onion and add to 1 cup of sour cream.
      chopped onion on white board
    • You will need about 4 cups of enchilada sauce. I prefer homemade but use what you like.
      Homemade Enchilada Sauce in sauce pan
    • Set up an assembly line of two dinner plates and the baking pan. Place about ¼ cup enchilada sauce on the first plate. Take the first tortilla and place it on the first plate. Coat both sides lightly with sauce and move to the second plate for assembly.
      plate with sauce ready to start coating tortillas
    • Place 2 tablespoon of the sour cream/onion mixture in a line about ⅓ in from the left side. Add a generous about of shredded chicken and top with about 2 tablespoon cheese. Starting on the left side, tightly roll the tortilla.
      filled tortilla being rolled up
    • Place the enchiladas seam down in the baking pan. Repeat until done. Adding sauce to the first plate as needed.
      enchiladas rolled up in baking pan
    • Pour all remaining sauce over the pan. Top with any extra onion. Add 8 oz cheese.
      enchilada casserole ready for the oven
    • Bake until cheese is browned. About 20 minutes.
      browned casserole out of the oven
    • Top with tomato, lettuce, and sour cream. Or anything else you want.
      chicken enchiladas on a white plate wide
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips:

    1. This is a large casserole but can easily be cut in half.
    2. Any shredded chicken will do.
    3. Use a 9X13 inch casserole for a full recipe and an 8X8 or 9X9 for a half recipe.
    4. Please try my enchilada sauce linked above. It is the absolute best.
    5. Good refrigerated for 2-3 days and frozen for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 469 kcal (23%) | Carbohydrates : 30 g (10%) | Protein : 36 g (72%) | Fat : 22 g (34%) | Saturated Fat : 11 g (55%) | Cholesterol : 107 mg (36%) | Sodium : 1675 mg (70%) | Potassium : 325 mg (9%) | Fiber : 3 g (12%) | Sugar : 10 g (11%) | Vitamin A : 1307 IU (26%) | Vitamin C : 3 mg (4%) | Calcium : 369 mg (37%) | Iron : 3 mg (17%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: This recipe was published on February 1, 2010. It was my first grand project and resulted in three posts. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Babbs

      November 09, 2014 at 5:25 pm

      Yummy chicken enchiladas.

      Reply

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