Chicken Enchilada Casserole

This is my go-to weeknight casserole that my boys like to call our “Mexican lasagna”. It’s quick, easy, and delicious!

Chicken Enchilada Casserole

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8


  • 4 cups cooked chicken, shredded
  • 1 packet taco seasoning
  • 1/4 onion, finely diced
  • 1 (4 ounce) can mild green chiles, diced
  • 16 (6-inch corn tortillas), 1-inch slices
  • 2 (10 ounce) cans red enchilada sauce
  • 3 1/2 cups Mexican blend cheese
  • 1/4 cup cilantro, chopped garnish (optional)


  1. Preheat oven to 350F. Prepare a glass 9 x13 baking dish with non stick spray.
  2. Mix shredded chicken with taco seasoning, onions, and green chiles, set aside.
  3. Place a layer of sliced tortillas across the bottom of a prepared baking dish.
  4. Top with 2/3 cup of enchilada sauce, spreading evenly over tortillas.
  5. Top with 2 cups seasoned chicken and 1 cup of cheese.
  6. Repeat layer of tortillas, sauce, chicken, and 1 cup of cheese.
  7. Finish the casserole with a layer of tortillas, remaining sauce, and cheese.
  8. Cover with aluminum foil. Bake for 30-40 minutes. Remove foil for remaining 5 minutes until cheese is golden and bubbly. Garnish with chopped cilantro.