Are you looking for a comforting and flavorful dish that’s perfect for a weeknight dinner or a special occasion? Look no further than our collection of 18 delicious creamy chicken enchilada casserole recipes! These mouthwatering dishes are sure to become a staple in your household, with their rich, velvety sauces and tender, juicy chicken.
From classic cheese-topped casseroles to spicy kickers and healthy twists, we’ve got a recipe for every taste bud. Whether you’re a fan of sour cream, Greek yogurt, or white cheddar, there’s something on this list that will satisfy your cravings. And the best part? Most of these recipes can be prepared in under an hour, making them perfect for busy weeknights.
So what are you waiting for? Let’s dive into our collection of creamy chicken enchilada casserole recipes and get cooking!
Easy Cheesy Chicken Enchilada Casserole
Easy Cheesy Chicken Enchilada Casserole
A comforting twist on traditional enchiladas, this casserole is a simple and satisfying meal perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 can (10 oz) of enchilada sauce
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup sliced black olives (optional)
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the chicken over medium-high heat until browned and cooked through.
3. In a separate pot, warm the enchilada sauce over low heat.
4. In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
5. Arrange 2-3 tortillas on top of the sauce, overlapping them slightly.
6. Sprinkle shredded cheese and cooked chicken evenly among the tortillas.
7. Repeat steps 5-6 until all ingredients are used, finishing with a layer of cheese on top.
8. Bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Slow Cooker Chicken Enchilada Casserole
Slow Cooker Chicken Enchilada Casserole: A hearty, comforting dish perfect for a weeknight dinner or weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10.5 oz) enchilada sauce
– 1 can (16 oz) cream of chicken soup
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 6-8 corn tortillas
– 1 tsp cumin
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine chicken, enchilada sauce, cream of chicken soup, and cumin.
2. Add the chopped onion and bell pepper on top of the chicken mixture.
3. Place a layer of tortillas on top, followed by a sprinkle of shredded cheese.
4. Repeat steps 2-3 until all ingredients are used up, finishing with a layer of cheese on top.
5. Cook on low for 6-8 hours or high for 3-4 hours.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spicy Green Chile Chicken Enchilada Casserole
This hearty casserole combines the flavors of spicy green chile peppers, juicy chicken, and creamy cheese for a deliciously satisfying meal. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (14.5 oz) diced green chile peppers
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 1/2 cup cream of mushroom soup
– 1 tsp cumin
– 1/4 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté onion and garlic until softened. Add cooked chicken, green chile peppers, cumin, paprika, salt, and pepper. Stir well.
3. Arrange tortillas in a 9×13 inch baking dish. Spoon the chicken mixture over the tortillas, followed by shredded cheese.
4. Bake for 25-30 minutes or until the cheese is melted and bubbly.
5. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Black Bean and Corn Chicken Enchilada Casserole
This hearty casserole combines the flavors of black beans, corn, and chicken with a spicy kick from enchilada sauce. Perfect for a weeknight dinner or a crowd-pleasing gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 can (10 ounces) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine chicken, black beans, corn, and enchilada sauce. Mix well.
3. Arrange 4-5 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the chicken mixture over the tortillas.
5. Sprinkle with half of the cheese.
6. Repeat layers: tortillas, chicken mixture, and cheese.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Healthy Greek Yogurt Chicken Enchilada Casserole
A twist on traditional enchiladas, this casserole combines the creaminess of Greek yogurt with the savory flavors of chicken and spices. Perfect for a quick and easy weeknight dinner!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup Greek yogurt
– 1/4 cup enchilada sauce
– 1 tsp cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 6-8 whole wheat tortillas
– 1 cup shredded reduced-fat cheddar cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken until browned and cooked through. Drain excess liquid.
3. In a separate bowl, mix together Greek yogurt, enchilada sauce, cumin, paprika, and cayenne pepper (if using).
4. In a 9×13 inch baking dish, arrange tortillas in a single layer. Spoon chicken mixture over tortillas, followed by the yogurt-enchilada sauce mixture.
5. Top with shredded cheese and bake for 25-30 minutes or until cheese is melted and bubbly.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Layered Sour Cream Chicken Enchilada Casserole
This hearty casserole combines the flavors of tender chicken, creamy sour cream, and spicy enchilada sauce, all wrapped up in a crispy tortilla crust. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 cup sour cream
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1 teaspoon cumin
– Salt and pepper, to taste
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken until browned; set aside.
3. In the same skillet, combine sour cream, enchilada sauce, cumin, and onion. Simmer over medium heat until smooth.
4. Brush tortillas with oil and place half in the bottom of a 9×13-inch baking dish.
5. Arrange cooked chicken on top of tortillas, followed by half of the sour cream mixture and half of the cheese.
6. Repeat layers: tortillas, chicken, sour cream mixture, and cheese.
7. Top with remaining cheese and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
White Cheese Chicken Enchilada Casserole
A creamy twist on traditional enchiladas, this casserole combines the flavors of chicken, white cheese, and spices for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (10.5 oz) of white enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– 1/4 teaspoon paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine cooked chicken, enchilada sauce, Monterey Jack cheese, cheddar cheese, and cilantro. Mix well.
3. Arrange tortillas in a 9×13-inch baking dish.
4. Spoon the chicken mixture over the tortillas.
5. Sprinkle paprika on top.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Rotisserie Chicken Enchilada Casserole
A creamy, cheesy, and flavorful twist on traditional enchiladas, this casserole combines the convenience of rotisserie chicken with the comfort of a warm, bubbly dish. Perfect for a quick weeknight dinner or a crowd-pleasing weekend meal.
Ingredients:
– 1 1/2 cups cooked rotisserie chicken, shredded
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the tortillas and cook for 30 seconds on each side.
3. In a separate bowl, combine the enchilada sauce and shredded chicken.
4. Arrange 4-5 tortillas in the bottom of a 9×13-inch baking dish. Spoon half of the chicken-enchilada mixture over the tortillas.
5. Top with half of the shredded cheese. Repeat layers, ending with the remaining cheese on top.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Gluten-Free Chicken Enchilada Casserole
A flavorful and satisfying casserole that’s easy to make and perfect for a quick weeknight dinner or a weekend gathering. This gluten-free recipe substitutes traditional tortillas with corn tortillas, making it accessible to those with dietary restrictions.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 2 cups enchilada sauce (make sure it’s gluten-free)
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine chicken, enchilada sauce, onion, and cilantro. Mix well.
3. Arrange 4-5 corn tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the chicken mixture over the tortillas, followed by half of the shredded cheese.
5. Repeat layers, ending with the remaining cheese on top.
6. Cover and bake for 25 minutes.
7. Remove cover and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Keto-Friendly Chicken Enchilada Casserole
This creamy, cheesy casserole is a game-changer for keto dieters who crave the flavors of traditional enchiladas. With just 5g of carbs per serving, you can indulge in this satisfying dish without worrying about blowing your diet.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup cream cheese, softened
– 1/4 cup chopped green chilies
– 1/4 cup grated cheddar cheese (sharp or extra sharp work well)
– 1/4 cup almond flour
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 6-8 low-carb tortillas (look for brands with 5g of carbs per serving)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken in a little oil until browned and cooked through.
3. In a separate bowl, mix cream cheese, green chilies, cheddar cheese, almond flour, cumin, paprika, salt, and pepper.
4. Add the mixture to the cooked chicken and stir until combined.
5. Arrange tortillas in a 9×13-inch baking dish, overlapping them slightly.
6. Spoon the chicken mixture over the tortillas, followed by additional grated cheddar cheese.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Nutrition Information (per serving):
– Calories: 350
– Protein: 35g
– Fat: 26g
– Carbohydrates: 5g
– Fiber: 2g
One-Pan Chicken Enchilada Casserole
This easy-to-make casserole combines the flavors of chicken enchiladas with a one-pan twist, eliminating the need for multiple dishes and oven space. With just 30 minutes of cooking time, you’ll have a delicious meal ready in no time.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas, cut into quarters
– Cooking spray or oil
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat cooking spray or oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add enchilada sauce, diced tomatoes with green chilies, and tortilla quarters to the skillet. Stir to combine.
4. Bring mixture to a simmer and let cook for 5 minutes.
5. Top with shredded cheese and cilantro.
6. Transfer skillet to oven and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 30 minutes
Red Sauce Chicken Enchilada Casserole
A delicious twist on traditional enchiladas, this casserole combines the flavors of chicken, red sauce, and melted cheese for a satisfying and easy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) of enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken until browned, then set aside.
3. In the same skillet, add enchilada sauce and bring to a simmer.
4. Arrange tortillas in a single layer in a 9×13-inch baking dish.
5. Spoon cooked chicken over tortillas, followed by red sauce and shredded cheese.
6. Top with chopped onion and cilantro.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegetable-Packed Chicken Enchilada Casserole
Get ready to load up on flavor with this hearty casserole, packed with tender chicken, sautéed veggies, and gooey melted cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium bell peppers, diced
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken, bell peppers, onion, and garlic in a large skillet until the vegetables are tender and the chicken is cooked through.
3. In a separate bowl, combine enchilada sauce and 1/4 cup of shredded cheese. Stir until smooth.
4. In a 9×13 inch baking dish, arrange 2-3 tortillas on the bottom. Add half of the chicken mixture, followed by half of the enchilada sauce mixture. Repeat layers.
5. Top with remaining cheese and cilantro.
6. Bake for 30-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Smoky Chipotle Chicken Enchilada Casserole
This rich and flavorful casserole combines the bold flavors of smoky chipotle peppers with tender chicken, creamy cheese, and crispy tortillas. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1/2 cup chipotle peppers in adobo sauce, finely chopped
– 8 oz cream cheese, softened
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, chipotle peppers, cream cheese, and enchilada sauce. Mix well.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the chicken mixture over the tortillas.
5. Sprinkle with half of the cheddar cheese.
6. Repeat layers, ending with cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
8. Garnish with cilantro and serve.
Cooking Time: 25-30 minutes
Breakfast-Style Chicken Enchilada Casserole
Breakfast-Style Chicken Enchilada Casserole: A twist on traditional enchiladas, this casserole combines the flavors of breakfast and dinner for a satisfying and easy meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (10.5 oz) of Enchilada Sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped scallions
– 1/4 cup diced bell peppers
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cooked chicken, enchilada sauce, and shredded cheese. Mix well.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the chicken mixture over the tortillas.
5. Top with bell peppers and scallions.
6. Repeat layers: tortillas, chicken mixture, and toppings.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Leftover Chicken Enchilada Casserole
Transform last night’s roasted chicken into a delicious casserole that’s perfect for using up leftovers. This comforting dish is a creative way to repurpose cooked chicken, tortillas, and cheese.
Ingredients:
– 2 cups leftover roasted chicken, shredded
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas, cut into quarters
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine the chicken, enchilada sauce, and 1/2 cup of the shredded cheese. Mix well.
3. In a separate pan, warm the tortilla quarters over medium heat for about 30 seconds on each side. This will make them pliable.
4. Grease a 9×13-inch baking dish with olive oil.
5. Arrange half of the tortillas in the prepared baking dish.
6. Spoon the chicken mixture over the tortillas, followed by the remaining cheese and cilantro.
7. Repeat the layers, finishing with a layer of tortillas on top.
8. Cover with aluminum foil and bake for 25 minutes.
9. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Quick Weeknight Chicken Enchilada Casserole
A delicious and easy-to-make casserole that’s perfect for a busy weeknight dinner. This recipe combines the flavors of chicken, enchilada sauce, and melted cheese in a convenient one-dish meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 can (16 oz) black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped fresh cilantro
– 6-8 corn tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook chicken and onion until the chicken is cooked through.
3. Add enchilada sauce, black beans, and cumin; stir to combine.
4. Arrange tortillas in a single layer in a 9×13-inch baking dish.
5. Pour the chicken mixture over the tortillas, followed by shredded cheese.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Ultimate Loaded Chicken Enchilada Casserole
A hearty, cheesy casserole packed with flavorful chicken, crunchy tortilla chips, and a rich enchilada sauce. Perfect for a comforting meal or gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 (16 oz) can of enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 cup crushed tortilla chips
– 1 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, combine chicken, enchilada sauce, and cumin. Simmer for 5 minutes.
3. Arrange half of the tortillas in the bottom of a 9×13 inch baking dish.
4. Spoon the chicken mixture over the tortillas.
5. Top with shredded cheese, crushed tortilla chips, and cilantro.
6. Repeat layers, ending with a layer of cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the creamiest, most delicious chicken enchilada casserole recipes! This article presents 18 mouth-watering variations that are sure to satisfy your cravings. From classic cheesy casseroles to spicy and smoky twists, there’s something for everyone. Try the Easy Cheesy Chicken Enchilada Casserole, Slow Cooker Chicken Enchilada Casserole, or one of the many other recipes that use a range of ingredients and cooking methods. Whether you’re looking for a quick weeknight dinner or a special occasion dish, this collection has got you covered.
