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A white casserole dish with chicken enchilada casserole topped with black olives and lots of melted cheese.
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5 from 1 vote

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 Time4 hours 30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner & Main Dishes
Cuisine: Mexican
Keyword: chicken enchilada casserole, chicken enchiladas, layered chicken enchilada casserole, slow cooker chicken enchilada casserole
Servings: 12
Calories: 411kcal

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

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.

Video

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