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    Home » Recipes » Dinners

    Chicken Enchilada Casserole

    Published: January 2, 2023 | Last Updated: September 5, 2023 | Lisa 3 Comments
    This post may contain affiliate links.

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

    A small white dish filled with cheesy chicken enchilada casserole topped with black olives and lots of melted cheese.Pin

    A big scoop of this layered chicken enchilada casserole defines cozy, yummy, comfort food. What makes this a great recipe, is you can cook the filling on the stovetop or simmer in a slow cooker all day.

    Bake this casserole until it's bubbly and golden brown, and look at the shortcut timesaving ideas for crazy busy days when you gotta get dinner on the table even faster.

    There are layers of soft tortillas, filled with tender juicy shredded chicken, melted cheeses, sliced black olives, and fire roasted salsa verde for added depth of authentic delicious flavors of this traditional Mexican dish...

    Pin

    Easy Chicken Enchilada Recipe

    Once you make the easy chicken enchilada casserole filling either in a slow cooker, as a crock pot recipe, or on the stovetop, any extra leftover chicken filling can become tacos, taquitos, and many other meals. Also, this easy enchilada casserole reheats quickly in the microwave or oven.

    Pin

    Make Chicken Filling Mixture

    • 4 lbs boneless skinless chicken breasts
    • 2 cups diced yellow onion or red onion
    • 2 teaspoons ground cumin
    • 1 teaspoon ground black pepper
    • 1 teaspoon sea salt
    • Two 24 oz jars roasted Salsa Verde salsa - Old El Paso, San Antonio brand from Costco or any similar brand enchilada sauce. NOTE: Reserve 1 jar for dipping the tortillas.

    Try my Homemade Green Enchilada Sauce, it is so easy and delicious. And freezes so well!

    Green Enchilada Sauce Recipe
    Cook green enchilada sauce at home, and skip the cans at the store! With a few simple steps, it will become one of your favorite ways to enjoy fresh green chilis, onions, and tomatillos. Layer into authentic chicken enchiladas verde, one of everyone's favorite Mexican dishes for dinner. Year-round, choose to fire grill or oven-roast the vegetables. Either way adds so much flavor to your very own homemade enchilada sauce.
    GET THE RECIPE PIN IT
    A glass jar with a clamp filled with green enchilada sauce on a colorful striped piece of cloth.Pin

    Enchilada Casserole Ingredients

    • 1 lb white corn tortillas yellow corn or flour work too
    • 3 cups grated Mexican cheese blend or cheddar cheese
    • 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
    • 16 oz sliced black olives drained
    • 1 jar of salsa verde salsa
    • chicken enchilada filling
    4 images on how to make chicken filling for chicken enchilada casserole in a slow cooker or dutch oven. Pin

    Slow Cooker Chicken Enchiladas Casserole Recipe

    1. In a slow cooker or in the bottom of the slow cooker place chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and one large jar of roasted salsa verde salsa. The other jar is to dip your tortillas in. Alternatively, you can use a jar or can of red enchilada sauce in place of the green salsa verde salsa.
    2. Cook on low heat for at least 4 hours of your slow cooker, but you can go up to 6-8 hours cook time on low. Shred the chicken with two forks, and mix the filling.

    Stovetop Chicken Enchilada Filling

    1. Alternatively, you can make the chicken enchilada filling on the stove top for faster preparation. In a dutch oven or pot with a lid like chicken stock, add the boneless chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and a large jar of roasted salsa verde salsa.
    2. Cook on medium heat for about 30 minutes covered, for best results check occasionally and add a little more chicken broth if it dries out needed. Shred chicken with 2 forks once cooked and mix well.
    Pin

    Assemble Enchilada Casserole

    1. Preheat the oven to a high heat of 375 degrees. Spray the sides and bottom of the casserole dish with nonstick spray for easier cleanup and serving.
    2. Optional but so good: Heat olive oil or vegetable oil in a large skillet pan and quickly fry all the tortillas-this adds great flavor. Just cook the tortillas a minute or so on each side until they are turning a little golden.
    3. 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.
    4. 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.
    5. Fill the pan with all rolled and filled tortillas.
    6. Pour remaining salsa verde salsa (or enchilada sauce) of the jar on top of rolled enchiladas. Now add plenty of cheese, and sprinkle it generously all over. Add small cubes of Mexican Oaxaca cheese, and a can of sliced drained black olives for the top layer.
    7. Bake 375 for 45 minutes until brown and bubbly.
    8. Garnish with chopped fresh cilantro or parsley. Serve with a big green salad, red rice, a side of Mexican rice brown rice, refried beans, tortilla strips, and any favorite toppings you love like sour cream or salsas.
    9. Store leftovers in an airtight container, and eat within 3 days.
    Pin

    Crockpot Chicken Enchilada Casserole Variations & Toppings

    Time Savers: Instead of cooking the chicken, buy or make Diced Chicken. Or use the meat from a rotisserie chicken, and cook for 30 minutes until the onion is soft and spices all combine with the cooked chicken to make the filling. Then assemble the casserole.

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    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 to have with this dinner!

    Types Of Cheeses: Use the types of cheese you prefer. Mexican shredded cheese labeled queso fresco or Oaxaca gives authentic flavor. You can find Mexican Oaxaca cheese at local grocery stores. Colby Jack or Monterey Jack Cheese or pepper jack cheese would be really great too!

    Beef Enchilada Recipe: Make this a ground beef enchilada casserole recipe simply swap out the chicken breasts for browned ground beef. Or use flank steak in the slow cooker for at least 4 hours 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 or red bell pepper to keep it vegetarian for cheese enchiladas.

    Make Homemade Enchilada Sauce: Try my 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, whole wheat tortillas, or yellow corn tortillas work in this recipe.

    Add More Seasonings: If you prefer it spicier add more ancho chili powder, garlic powder, or onion powder.

    Pin

    PRO TIP: Make extra chicken filling in your slow cooker, and portion in ziplock bags for the freezer. Then you can make enchiladas anytime!

    Pin

    Chicken Enchilada FAQ

    Can you make chicken enchilada casserole ahead?

    Yes, prepare two casserole dishes, bake one, and freeze the other. Wrap it tightly 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.

    What sides go with cheese enchiladas?

    Good side dish options are hot refried beans topped with melted grated cheese, black beans, Mexican red rice, or tortilla chips.

    What else can I make with leftover chicken enchilada filling?

    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 for quick dinners any night of the week:

    Tuck into crispy fried taco shells
    Bake into Mexican casseroles
    Wrap into burritos loaded with beans and cheese
    Use to fill taquitos or quesadillas
    Layer into nachos loaded with cheese and Mexican pickled onions and jalapenos
    Add into a taco salad in place of the taco meat
    Top on tostadas with crisp iceberg lettuce and salsa
    Wrap into tamales with queso fresco cheese

    What are enchiladadas?

    A Mexican dish that is corn tortillas with a meat filling. The tortilla is rolled around and covered with a savory sauce and covered in cheese.
    Enchiladas are filled with different ingredients like
    meats, cheese, beans, potatoes, vegetables, or combinations.
    Enchilada sauces can be red or green chili sauces like salsa roja, moles, tomatillo-based sauces, such as salsa verde. They can also be cheese-based sauces, such as chile con queso.

    Pin

    More Mexican Food Recipes

    Any of these Mexican recipes are a great addition to your family dinner or Taco Tuesday feast!

    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.

    Homemade Tomatillo Salsa has a fresh taste you will never get out of a jar or from any store.  The fire-grilled flavor and medium heat in this homemade salsa will have people loving each and every bite.

    There are so many different ways to make guacamole. This is an Authentic Guacamole recipe. It has fresh lime juice, grated onion (one of my top secrets), chopped tomato, hot sauce, and spices. Make it 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. Try it on tacos, burritos, taquitos, or served with tortilla chips as a dip.

    • Mexican pickled red onions in a clamp jar and white bowl with chiles and limes on a colorful striped cloth.
      Mexican Pickled Red Onions
    • A wood bowl with a lady scooping out homemade salsa with a tortilla chip.
      Tomatillo Salsa
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      How To Make Guacamole
    • A wood bowl with green avocado salsa taco sauce and blue corn tortilla chips on the table.
      Avocado Salsa
    Pin

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    Get my newsletter and follow along on Facebook, Pinterest, and Instagram for more Delicious Table recipes!

    A white casserole dish with chicken enchilada casserole topped with black olives and lots of melted cheese.Pin
    Print Pin Recipe

    Chicken Enchilada Casserole Recipe

    A big scoop of this layered chicken enchilada casserole defines cozy, yummy, comfort food. What makes this a great recipe, is you can cook the filling on the stovetop or simmer in a slow cooker all day. There are layers of soft tortillas, filled with tender juicy shredded chicken, melted cheeses, sliced black olives, and fire roasted salsa verde for added depth of authentic delicious flavors of this traditional Mexican dish.
    Prep Time 4 hours hours 30 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 12
    Calories 411kcal
    Author Lisa Hatfield

    Equipment

    Large Casserole Dish
    Cuisinart Slow Cooker (Saute Feature)

    Ingredients

    Enchilada Chicken Filling

    • 4 lbs boneless skinless chicken breasts
    • 2 cups diced yellow onion or red 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 or cheddar cheese
    • 10 oz Mexican Oaxaca cheese (wheel) optional diced into cubes
    • 16 oz sliced black olives drained
    • chicken enchilada filling
    US Customary - Metric

    Instructions

    Slow Cooker Chicken Enchiladas Casserole Recipe

    • In a slow cooker or in the bottom of the crockpot place chicken breasts, diced yellow onions, ground cumin, ground black pepper, sea salt, and one large jar of roasted salsa verde salsa. The other jar is to dip your tortillas in. Alternatively, you can use a jar or can of red enchilada sauce in place of the green salsa verde salsa.
    • Cook on low heat for at least 4 hours of your slow cooker, but you can go up to 6-8 hours cook time on low. Shred the chicken with two forks, and mix the filling.

    Stovetop Chicken Enchilada Filling

    • Alternatively, you can make the chicken enchilada filling on the stove top for faster preparation. In a dutch oven or pot with a lid like chicken stock, 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, for best results check occasionally and add a little more chicken broth if it dries out needed. Shred chicken with 2 forks once cooked and mix well.

    Assemble Enchilada Casserole

    • Preheat the oven to a high heat of 375 degrees. Spray the sides and bottom of the casserole dish with nonstick spray for easier cleanup and serving.
    • Optional but so good: Heat olive oil or vegetable oil in a large skillet pan and quickly fry all the tortillas-this adds great flavor. Just cook the tortillas a minute or so on each side until they are turning a little golden.
    • 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. Now add plenty of cheese, and sprinkle it generously all over. Add small cubes of Mexican Oaxaca cheese, and a can of sliced drained black olives for the top layer.
    • Bake 375 for 45 minutes until brown and bubbly.
    • Garnish with chopped fresh cilantro or parsley. Serve with big green salad, red rice, a side of Mexican rice brown rice, refried beans, tortilla strips, and any favorite toppings you love like sour cream or salsas.
    • Store leftovers in an airtight container, eat within 3 days.

    Notes

    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.
    You can also make an extra pan of chicken enchiladas, and freeze them, then simply defrost them in the fridge overnight and bake them for dinner!

    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 or whole wheat 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.

    Nutrition

    Calories: 411kcal | Carbohydrates: 21g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 1630mg | Potassium: 908mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 8.1mg | Calcium: 228mg | Iron: 1.4mg
    Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
    Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
    Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

    Reader Interactions

    Comments

    1. Tami W says

      March 07, 2018 at 10:28 am

      5 stars
      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!

      Reply
    2. frenchgardenhouse says

      May 14, 2016 at 7:36 am

      These look amazing! The photos are gorgeous, I can't wait to make these.

      Reply
      • Lisa says

        May 16, 2016 at 5:52 pm

        Thanks Lidy...easy to make in the slow cooker, and yummy!

        Reply

    Leave a Reply Cancel reply

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