Cheesy Chicken Enchilada Casserole

Are you looking for a budget-friendly, crowd-pleasing meal that’s quick and easy to make? Say hello to this delightful Cheesy Chicken Enchilada Casserole! Packed with creamy chicken, flavorful enchilada sauce, and gooey cheese, this dish is sure to become a family favorite.


  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup green enchilada sauce (mild, medium, or hot, according to your preference)
  • 2 cans (12.5 oz each) chicken breast, drained and shredded (or 2 cups cooked shredded chicken)
  • Corn or flour tortillas
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
  2. Prepare the Chicken Mixture: In a large mixing bowl, combine the cream of chicken soup, sour cream, and green enchilada sauce. Stir until well combined. Add the shredded chicken to the mixture and stir until evenly coated.
  3. Layering the Casserole:
    • Pour a thin layer of green enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
    • Place a layer of corn or flour tortillas on top of the sauce, covering the bottom of the dish.
    • Spoon a portion of the chicken mixture over the tortillas, spreading it out evenly.
    • Scatter half of the drained and rinsed pinto beans over the chicken mixture.
    • Drizzle a bit more green enchilada sauce over the beans.
    • Repeat the layering process, starting with another layer of tortillas, followed by the remaining chicken mixture, beans, and enchilada sauce.
    • Finish with a final layer of tortillas on top.
  4. Add the Cheese: Sprinkle the shredded cheese evenly over the top layer of tortillas, covering the entire surface of the casserole.
  5. Baking the Casserole:
    • Cover the baking dish with aluminum foil, tenting it slightly to prevent the cheese from sticking.
    • Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
  6. Serve: Remove the foil from the baking dish and let the casserole cool for a few minutes before serving. Slice into squares and serve hot.

 Why You’ll Love Cheesy Chicken Enchilada Casserole:

  1. Affordable Ingredients: Made with pantry staples and budget-friendly items.
  2. Family-Friendly: A meal that both kids and adults will enjoy.
  3. Quick and Easy: Minimal prep work and simple assembly make it perfect for busy weeknights.
  4. Creamy and Cheesy: The combination of creamy sauce and melted cheese creates a rich and indulgent dish.
  5. Flavorful: The green enchilada sauce adds a tangy kick to every bite.
  6. Customizable: Easily adapt the recipe to include your favorite ingredients or dietary preferences.
  7. Satisfying: A hearty and filling meal that will leave you feeling satisfied.
  8. Versatile: Serve as a main dish or as part of a Mexican-inspired feast.
  9. Meal Prep Friendly: Make ahead and refrigerate or freeze for future meals.
  10. Perfect for Sharing: Great for potlucks, family gatherings, or meal trains for friends in need.

Tips for Making Cheesy Chicken Enchilada Casserole:

  1. Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of canned chicken.
  2. Customize the Heat: Adjust the spiciness by choosing mild, medium, or hot green enchilada sauce.
  3. Add Vegetables: Sneak in extra nutrients by layering in diced bell peppers, onions, or spinach.
  4. Garnish with Fresh Herbs: Sprinkle chopped cilantro or green onions on top before serving for a pop of color and freshness.
  5. Make it Gluten-Free: Use corn tortillas instead of flour tortillas for a gluten-free option.
  6. Double the Recipe: Scale up the ingredients to make a larger batch for feeding a crowd or for leftovers.
  7. Store Leftovers Properly: Refrigerate any leftovers in an airtight container for up to 3 days.
  8. Reheat with Care: Reheat individual portions in the microwave or reheat the entire casserole in the oven until warmed through.
  9. Freeze for Later: Freeze unbaked casserole for future meals. Thaw overnight in the refrigerator before baking.
  10. Experiment with Toppings: Serve with additional toppings such as sliced avocado, salsa, or dollops of sour cream.

Add Comment