Ree Drummond’s easy chicken enchilada casserole is so good, you’ll make it weekly

I've made enchilada recipes a zillion different ways, but I don’t think any have been as easy as this chicken enchilada casserole.

Instead of rolling up each tortilla with filling, you simply layer everything in a big casserole dish—just like you would lasagna! Between the creamy chicken filling, the corn tortillas, and the melty monterey jack cheese scattered on top, this casserole reminds me of my white chicken enchiladas that I shared years and years ago. If you want to make your life even easier, use rotisserie chicken in the filling!

I like serving this casserole with chopped cilantro, diced tomato, avocado, and a squeeze of lime. Some hot sauce or jalapeño slices would be scrumptious, too, if you like a little heat.

Here are more delicious Tex-Mex recipes to try next!

Can you make chicken enchilada casserole ahead of time?

Yes! You can assemble the casserole a few hours ahead, store it in the fridge, and bake it come dinnertime. You can also assemble the casserole, wrap it tightly in foil, and freeze it for up to three months. Let it thaw in the fridge overnight before baking as directed, adding a few minutes to the bake time as needed until it's hot and bubbly.

How long does chicken enchilada casserole last in the fridge?

This casserole makes great leftovers. It will stay good, covered or stored in an airtight container, for up to four days in the refrigerator. Keep in mind that the tortillas will soften the longer the dish sits.

How to Make Chicken Enchilada Casserole

INGREDIENTS

• Aromatics: Garlic, onion, and jalapeño build a savory, slightly spicy base for the casserole’s filling. Be sure to remove the seeds from the jalapeño so the dish isn’t overly spicy. If you’re very sensitive to heat, reduce the amount of jalapeño or leave it out entirely.
• Shredded cooked chicken: The chicken soaks up the enchilada sauce and makes this casserole hearty and satisfying. Both dark and white meat work well. You can even use rotisserie chicken to save time!
• Diced green chiles: These canned chiles add that classic Southwestern flavor with just a hint of heat. They’re mild and balance out all the creamy, cheesy goodness in the casserole.
• Spices: Paprika, salt, and pepper enhance the overall flavor of the dish. This recipe calls for kosher salt; if you’re using table salt, start with less.
• Green enchilada sauce: This is the star of the dish, providing tangy, bold flavor and plenty of moisture so every layer stays saucy and delicious. You can find it in cans or jars at most grocery stores.
• Sour cream: Sour cream adds creaminess and a slight tang to the chicken filling. Plain Greek yogurt can be used instead.
• Corn tortillas: The tortillas absorb the sauce as the casserole bakes, giving it structure and that classic enchilada feel. Be sure to halve them so they fit snugly in the baking dish.
• Monterey jack cheese: This grated cheese melts beautifully, creating gooey layers while adding mild, creamy flavor. You can substitute pepper jack, cheddar, or a Mexican or taco blend if you’d like.
• Fresh cilantro: Sprinkled on top just before serving, cilantro adds a pop of color and fresh flavor that finishes the dish perfectly.

STEP-BY-STEP INSTRUCTIONS

To make the filling, start by cooking the garlic, onion, and jalapeño. Stir in the shredded chicken and canned green chiles, then season with a little paprika, salt, and pepper. Pour in most of the enchilada sauce (save a little for later) and let everything warm through. Turn off the heat and finish it with a swirl of sour cream to make the filling nice and creamy.

Now it’s time to layer everything. First, spread the reserved enchilada sauce in the bottom of a 9-by-13-inch baking dish to keep the tortillas from sticking.

Arrange 12 of the corn tortilla halves in the bottom of the baking dish, overlapping as necessary so they all fit.

Spread a third of the chicken filling on top.

Sprinkle with 1 cup of the cheese. Then repeat the process until you have three layers each of tortillas, chicken filling, and cheese.

Pop the casserole in the oven until it’s hot, bubbly, and golden on top. Let it rest for a few minutes so it has a chance to set up, then sprinkle it with some chopped cilantro before serving.

A full list of ingredients and directions can be found in the recipe below.

Yields: 8-10 servings

Prep Time: 40 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 2 tbsp. canola oil
• 3 garlic cloves, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 large onion, diced
• 3 c. shredded cooked chicken
• 2 (4-ounce) cans diced green chiles
• 1/2 tsp. paprika
• Kosher salt, to taste
• Black pepper, to taste
• 3 (10-ounce) cans green enchilada sauce
• 2/3 c. sour cream
• 18 corn tortillas, cut in half
• 3 c. grated monterey jack cheese (about 12 oz.)
• Fresh cilantro, chopped, for serving

Directions

1. Preheat the oven to 350°F.
2. In a large skillet, heat the oil over medium heat. Add the garlic, jalapeño, and onion and sauté until softened, about 3 minutes. Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve 1/2 cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
3. Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as necessary to cover), then spread with one-third of the chicken mixture, and sprinkle with 1 cup of the monterey jack cheese; repeat to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total.
4. Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes. Sprinkle generously with chopped cilantro before serving.