Last Updated August 25th, 2022 at 12:42 pm by Lisa
A super easy chicken enchilada casserole layered with corn tortillas, Mexican Oaxaca cheese, black olives, shredded chicken, and fire roasted salsa verde for added depth of flavor from south of the border.
You can make the chicken filling for these chicken enchiladas in a slow cooker or on the stove. A big scoop of this easy enchilada casserole defines cozy yummy comfort food...
Chicken Enchilada Casserole
Enchilada Chicken Filling
- 4 lbs boneless chicken breasts
- 2 cups diced yellow onion
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 24 oz jars roasted Salsa Verde salsa (Old El Paso, San Antonio brand from Costco or any similar brand enchilada sauce. Reserve 1 jar for dipping the tortillas.)
Enchilada Casserole
- 1 lb white corn tortillas yellow corn or flour work too
- 3 cups grated Mexican cheese blend
- 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
- 16 oz sliced black olives (large can)
- chicken enchilada filling
Make Chicken Filling Mixture
- In a slow cooker, combine the boneless chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and a large jar of roasted salsa verde salsa. Cook for 4 hours on the low setting of your slow cooker, then shred the chicken with two forks.
- Alternatively, you can make the chicken enchilada filling on the stove top for faster preparation. In a dutch oven or pot with a lid, add the boneless chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and a large jar of roasted salsa verde salsa. Cook on medium heat for about 30 minutes covered, check occasionally and add a little bit of water or chicken broth if it dries out needed. Shred the chicken with 2 forks once cooked.
Assemble Enchilada Casserole
- Preheat the oven to 375 degrees. Spray the sides and bottom of the casserole dish with nonstick spray for easier cleanup and serving.
- Pour the salsa verde (or enchiladas sauce) into a small pan or dish. Dip tortillas into the salsa/sauce and coat well.
- Place a scoop or large spoon of chicken mixture filling down the middle of the tortilla.
- Add a layer of cheese on top of the chicken filling. Next, fold tortillas inward and roll up, then place them seam side down into the bottom of the dish.
- Fill the pan with all rolled and filled tortillas.
- Pour the remaining salsa verde salsa (or enchilada sauce) of the jar on top of rolled enchiladas, sprinkle generously with grated cheese, small cubes of Mexican Oaxaca cheese, and a can of black olives for the top layer.
- Bake 375 for 45 minutes until brown and bubbly.
- Serve with green salad, red rice, refried beans, and any toppings you love.
Variations & Toppings
- Toppings: sprinkle on green onions, chopped pickled jalapenos, or a dollop of sour cream or Mexican crema. Be sure to open a big bag of restaurant style tortilla chips!
- Types Of Cheeses: use the types of cheese you prefer, the Mexican shredded cheese is great and so is queso fresco for an authentic flavor even Colby jack or Monterey jack would be really great.
- Beef Enchilada Recipe: to make this a ground beef enchilada casserole recipe simply swap out the chicken breasts and brown ground beef with some taco seasoning.
- Cheese Enchilada Recipe: just leave out the chicken and add in lots of cheese. You could also add in more fire roasted green chiles to keep it vegetarian for cheese enchiladas.
- Your Own Enchilada Sauce: Use your homemade enchilada sauce to dip the tortillas in, and pour it over the top of the casserole. Or a storebought one like Old El Paso green chile enchilada sauce, or a delicious enchilada red sauce.
- Kind Of Tortillas: flour tortillas will work in this recipe as well, and so will yellow corn tortillas.
- Add More Seasonings: if you prefer it spicier like chili powder, garlic, or onion powder.
PRO TIP: Here is what I love about this recipe, make extra chicken filling in your slow cooker, and portion in ziplock bags for the freezer.
Chicken Enchilada FAQ
Yes, prepare two casserole dishes, bake one, and freeze the other tightly wrapped in heavy aluminum foil, and then a layer or two of cling wrap.
What a great fast dinner to take out of the freezer, you and yes, you can bake from frozen.
Good side dish options are, hot refried beans topped with melted grated cheese, black beans, Mexican red rice, or tortilla chips.
Take the extra chicken enchilada filling from your slow cooker and a portion in ziplock bags for the freezer. These are some of my favorite ways to use any extra filling:
Tuck into crispy fried taco shells
Bake into Mexican casseroles
Wrap into burritos loaded with beans and cheese
Use to fill taquitos
Layer into nachos loaded with cheese and pickled jalapenos
Top on tostadas with crisp iceberg lettuce and salsa
Wrap into tamales with queso fresco cheese
More Mexican Recipes
Is there anything better than Mexican food? Here are some of my top favorite recipes. I live just over the border in Southern California, these are ones I have made over and over.
Mexican Pickled Red Onions are an easy recipe with no canning skills needed and ready in 30 minutes. This tasty condiment for Mexican food is just like what they serve you in restaurants for street tacos.
And receive a free recipe ebook as our thank you.
There are so many different ways to make guacamole, this is an Authentic Guacamole recipe with fresh lime juice, grated onion (one of my top secrets), chopped tomato, hot sauce, and spices.
It can be made in a molcajete (a traditional ancient cooking tool) or in any bowl with just a couple of forks. Avocado Salsa (aka Taco Sauce) is a great side dish to drizzle on Mexican foods like tacos, burritos, taquitos, or served with tortilla chips as a dip.
Micheladas are light, refreshing clamato juice (tomato juice) and are Mexican beer cocktails. The rim of the glass is salted with usually Tajin or seasoned salt. The michelada is a popular drink in Mexico and is often enjoyed on hot days or as an easy recipe in the morning after a wild night out.
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Easy Chicken Enchilada Casserole
Equipment
Ingredients
Enchilada Chicken Filling
- 4 lbs boneless chicken breasts
- 2 cups diced yellow onion
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 24 oz jars roasted Salsa Verde salsa (Old El Paso, San Antonio brand from Costco or any similar brand enchilada sauce. Reserve 1 jar for dipping the tortillas.)
Enchilada Casserole
- 1 lb white corn tortillas yellow corn or flour work too
- 3 cups grated Mexican cheese blend
- 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
- 16 oz sliced black olives (large can)
- chicken enchilada filling
Instructions
Make Chicken Enchilada Filling
- In a slow cooker, combine the boneless chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and large jar of roasted salsa verde salsa. Cook for 4 hours on low setting of your slow cooker, then shred the chicken with two forks.
- Alternatively, you can make the chicken enchilada filling on the stove top for faster preparation. In a dutch oven or pot with a lid, add the boneless chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and a large jar of roasted salsa verde salsa. Cook on medium heat for about 30 minutes covered, check occasionally and add a little bit of water or chicken broth if it dries out needed. Shred the chicken with 2 forks once cooked.
Assemble Enchilada Casserole
- Preheat the oven to 375 degrees. Spray the sides and bottom of the casserole dish with nonstick spray for easier cleanup and serving.
- Pour the salsa verde (or enchiladas sauce) into a small pan or dish. Dip tortillas into the salsa/sauce and coat well.
- Place a scoop or large spoon of chicken mixture filling down the middle of the tortilla.
- Add a layer of cheese on top of chicken filling. Next fold tortillas inward and roll up, then place them seam side down into the bottom of the dish.
- Fill the pan with all rolled and filled tortillas.
- Pour remaining salsa verde salsa (or enchilada sauce) of the jar on top of rolled enchiladas, sprinkle generously with grated cheese, small cubes of Mexican Oaxaca cheese, and a can of black olives for the top layer.
- Bake 375 for 45 minutes until brown and bubbly.
- Serve with green salad, red rice, refried beans, and any toppings you love.
Notes
Variations & Toppings
- Toppings: sprinkle on green onions, chopped pickled jalapenos, or a dollop of sour cream or Mexican crema. Be sure to open a big bag of restaurant style tortilla chips!
- Types Of Cheeses: use the types of cheese you prefer, the Mexican shredded cheese is great and so is queso fresco for an authentic flavor even Colby jack or Monterey jack would be really great.
- Beef Enchilada Recipe: to make this a ground beef enchilada casserole recipe simply swap out the chicken breasts and brown ground beef with some taco seasoning.
- Cheese Enchilada Recipe: just leave out the chicken and add in lots of cheese. You could also add in more fire roasted green chiles to keep it vegetarian for cheese enchiladas.
- Your Own Enchilada Sauce: Use your homemade enchilada sauce to dip the tortillas in, and pour it over the top of the casserole. Or a storebought one like Old El Paso green chile enchilada sauce, or a delicious enchilada red sauce.
- Kind Of Tortillas: flour tortillas will work in this recipe as well, and so will yellow corn tortillas.
- Add More Seasonings: if you prefer it spicier like chili powder, garlic, or onion powder.
Lisa, thanks for always giving us tips about how to make parts ahead and save time in the kitchen. These enchiladas were a hit with my family and I did make extra chicken filling so I could use it in lunches for the week. Definitely going to put this one on repeat!
These look amazing! The photos are gorgeous, I can't wait to make these.
Thanks Lidy...easy to make in the slow cooker, and yummy!