Cheesy Chicken Enchilada Casserole Recipe for Family Dinner

Last Updated September 5th, 2023 at 06:45 pm by Lisa

A hearty scoop of this layered chicken enchilada casserole is the epitome of cozy, flavorful comfort food. You can prepare the chicken filling on the stovetop for quicker results or let it simmer all day in a slow cooker for hands-off convenience.

Bake the assembled casserole until it’s bubbly and golden, and use the timesaving suggestions below for busy nights when you need dinner on the table fast.

This casserole layers soft tortillas with tender shredded chicken, melted cheeses, sliced black olives, and fire-roasted salsa verde to deliver the authentic, delicious flavors of classic enchiladas.

Easy Chicken Enchilada Recipe

Once you prepare the chicken filling—either in a slow cooker or on the stovetop—any leftovers become tacos, taquitos, quesadillas, or burritos. This casserole also reheats well in the microwave or oven, making it ideal for meal prep and leftovers.

Make the Chicken Filling

• 4 lbs boneless skinless chicken breasts
• 2 cups diced yellow or red onion
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• Two 24 oz jars roasted salsa verde (reserve one jar to dip the tortillas)

If you prefer, you can use homemade green enchilada sauce for excellent flavor and freezer-friendly portions.

Enchilada Casserole Ingredients

• 1 lb white corn tortillas (yellow corn or flour work too)
• 3 cups grated Mexican cheese blend or cheddar
• 10 oz Oaxaca cheese, optional, diced into cubes
• 16 oz sliced black olives, drained
• Extra jar of salsa verde for dipping and topping
• Prepared chicken enchilada filling

Slow Cooker Chicken Enchilada Casserole

1. Place chicken breasts, diced onion, cumin, black pepper, sea salt, and one jar of roasted salsa verde in the slow cooker. Reserve the second jar for dipping tortillas. You can substitute red enchilada sauce if you prefer.
2. Cook on low for at least 4 hours, up to 6–8 hours. Shred the chicken with two forks and stir to combine.

Stovetop Chicken Enchilada Filling

1. In a Dutch oven or heavy pot, combine chicken breasts, diced onion, cumin, black pepper, sea salt, and a jar of roasted salsa verde. Add a little chicken stock if desired to keep the mixture moist.
2. Cover and simmer over medium heat about 30 minutes, checking occasionally and adding a bit more broth if it begins to dry. Shred the chicken with two forks and mix well.

Assemble the Enchilada Casserole

1. Preheat the oven to 375°F. Spray a casserole dish with nonstick spray for easier cleanup.
2. Optional: Heat a little oil in a skillet and quickly fry each tortilla for extra flavor—about 30–60 seconds per side until lightly golden.
3. Pour salsa verde into a shallow dish. Dip each tortilla in the salsa to coat, then place a generous spoonful of the chicken filling down the center.
4. Add a layer of cheese over the filling, fold the sides in, and roll the tortilla. Place seam-side down in the casserole dish.
5. Repeat until the dish is filled with rolled enchiladas.
6. Pour any remaining salsa verde over the top, then cover generously with shredded cheese. Scatter diced Oaxaca cheese and drained sliced black olives over the top if using.
7. Bake at 375°F for about 45 minutes, until bubbly and golden brown.
8. Garnish with chopped cilantro or parsley. Serve with a green salad, Mexican rice, refried or black beans, tortilla chips, sour cream, and any favorite salsas or toppings.
9. Store leftovers in an airtight container and eat within 3 days.

Crockpot Chicken Enchilada Casserole Variations & Toppings

Time savers: Use shredded rotisserie chicken or pre-cooked diced chicken to shorten prep time—simply warm with onions and spices for about 30 minutes, then assemble the casserole.

Toppings: Finish with sliced green onions, pickled jalapeños, a dollop of sour cream or Mexican crema, and plenty of tortilla chips on the side.

Cheese options: Mexican shredded blends, queso fresco, Oaxaca, Colby Jack, Monterey Jack, or pepper jack all work well—choose what you prefer.

Beef or vegetarian variations: Swap shredded chicken for browned ground beef or slow-cooked flank steak with taco seasoning for a beef version. For a cheese enchilada casserole, omit the meat and add extra cheese, roasted peppers, or green chiles to keep it vegetarian.

Sauces and tortillas: Use homemade enchilada sauce or a good store-bought green or red enchilada sauce. Flour, whole wheat, or yellow corn tortillas all work in this recipe.

Extra seasoning: Increase ancho chili powder, garlic powder, or onion powder if you prefer more heat and depth of flavor.

PRO TIP: Make extra chicken filling in the slow cooker and portion it into zip-top bags for the freezer. Then you can make enchiladas any time.

Chicken Enchilada FAQ

More Mexican Food Recipes

These recipes pair well with the casserole and are great for family dinners or Taco Tuesday.

Mexican Pickled Red Onions are quick and no-canning is required—ready in 30 minutes and perfect on tacos.

Tomatillo Salsa offers a fresh, fire-grilled flavor you won’t find in a jar and is a delicious complement to enchiladas.

Authentic Guacamole includes fresh lime juice, grated onion, chopped tomato, hot sauce, and spices for a bright, traditional dip.

Avocado Salsa (Taco Sauce) is great for drizzling over tacos, burritos, taquitos, or serving with chips.

Chicken Enchilada Casserole Recipe

A layered chicken enchilada casserole that’s cozy and full of flavor. The filling can be cooked on the stovetop or simmered in a slow cooker. Soft tortillas, shredded chicken, melted cheese, sliced black olives, and roasted salsa verde create an authentic, comforting dish.

Prep Time 4 hours 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes (plus slow-cooker time)

Servings 12

Calories 411 kcal

Author Lisa Hatfield

Equipment

Large casserole dish

Slow cooker or dutch oven

Ingredients

Enchilada Chicken Filling

• 4 lbs boneless skinless chicken breasts
• 2 cups diced yellow or red onion
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt
• Two 24 oz jars roasted salsa verde (reserve one jar for dipping)

Enchilada Casserole

• 1 lb white corn tortillas (yellow corn or flour can be used)
• 3 cups grated Mexican cheese blend or cheddar
• 10 oz Oaxaca cheese, optional, diced
• 16 oz sliced black olives, drained
• Prepared chicken enchilada filling

Instructions

Slow Cooker Filling

1. Place chicken, onions, cumin, pepper, salt, and one jar of salsa verde in the slow cooker. Reserve the second jar for dipping. Optionally substitute red enchilada sauce.
2. Cook on low 4–8 hours. Shred chicken and stir to combine.

Stovetop Filling

1. Combine chicken, onions, spices, and salsa verde in a covered pot with a little chicken stock. Simmer about 30 minutes, adding liquid if needed. Shred chicken and mix.

Assemble

1. Preheat oven to 375°F and spray a casserole dish.
2. Optional: Fry tortillas briefly in oil for flavor.
3. Dip tortillas in salsa, add chicken and cheese, roll, and place seam-side down in the dish.
4. Top with remaining salsa, shredded cheese, diced Oaxaca, and drained olives.
5. Bake 45 minutes until bubbly and browned. Garnish and serve with preferred sides.
6. Store leftovers in an airtight container and use within 3 days.

Notes

PRO TIP: Make extra chicken filling and freeze portions in zip-top bags for quick future meals. You can also freeze a whole assembled pan; thaw overnight in the fridge and bake for a fast dinner.

Variations & Toppings

• Toppings: Green onions, pickled jalapeños, sour cream, or Mexican crema.
• Cheese: Use Mexican blends, queso fresco, Oaxaca, Colby Jack, or Monterey Jack.
• Beef version: Substitute browned ground beef seasoned with taco seasoning.
• Cheese-only: Omit meat and add extra cheese and roasted chiles or peppers for a vegetarian casserole.
• Sauces: Use homemade enchilada sauce or a store-bought green or red enchilada sauce.
• Tortillas: Flour, whole wheat, or yellow corn tortillas all work.
• Spiciness: Add more chili powder, garlic powder, or onion powder to taste.

Nutrition

Calories: 411 kcal | Carbohydrates: 21 g | Protein: 40 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 123 mg | Sodium: 1630 mg | Potassium: 908 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 1005 IU | Vitamin C: 8.1 mg | Calcium: 228 mg | Iron: 1.4 mg