This Easy Chicken Enchilada casserole is a super simple weeknight meal idea that will help you have dinner on the table quick! With melted cheese, chicken, enchilada sauce, and tortillas, it’s a speedy version of enchiladas – minus all that rolling individually. This recipe is at the top of our family’s list of easy casserole recipes. I’m certain your family will love it, too!

How to Make this Easy Chicken Enchilada Casserole Recipe

Ingredients needed:

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• 1 Tablespoon Olive Oil
• 3 skinless, boneless chicken Breasts, diced
• 1/2 Cup Diced Onion
• 10 oz. Enchilada Sauce
• 10.5 oz Can 98% Fat Free Cream of Chicken Soup
• 1 Can Diced Tomatoes & Green Chiles (Rotel)
• 10 -10 inch Flour Tortillas (You can substitute corn tortillas if you prefer)
• 2 cups Shredded Cheddar Cheese

Step 1: Preheat oven and cook the chicken enchilada filling.

Preheat oven to 350 °.

1. Heat 1/2 tablespoon of oil in a frying or cast iron pan and cook the chicken.
2. Remove chicken from the pan.
3. Add the remaining oil to pan and cook onions 1 minute.
4. Stir in enchilada sauce and soup.
5. Fill empty soup can half full of water and stir that in too.
6. Add Rotel, stir the mixture and let stand on low heat.
7. Add diced chicken to pan and stir.

Step 2: Prepare tortillas and cheese for layering.

You can either rip up the tortillas to layer, or cut in thin slices with a bread knife. Either way is quick and easy!

Shred the cheese (or buy pre-shredded for a quicker option).

Step 4: Layer chicken enchilada ingredients in prepared casserole dish.

Coat a 13 x 9 baking dish with cooking spray.

Place a quarter of the tortillas in the bottom of the dish.

Add a third of the chicken mixture as then next layer.

Repeat this twice.

End the layering with the last amount of tortillas and sprinkle on the grated cheese.

Step 5: Bake

Cover with foil and bake for 20-30 minutes, or until it starts to bubble up around the edges. Remove foil and bake 5 minutes more minutes.

Serve with your favorite enchilada toppings like salsa and sour cream.

More tips for this Chicken Enchilada Casserole:

This recipe can be assembled ahead, covered tightly with plastic wrap and aluminum foil, and frozen to be used at a later date. If you’re making one pan, you might like to double the recipe, make 2 pans and tuck one in the freezer for a busy day down the road!

When ready to bake from frozen, remove plastic wrap, and cover back up with foil. If you have time to thaw it completely, do so and bake according to the directions above.

However, if you don’t have time to thaw (like I never think to do!), bake from frozen at 300 degrees for about 1 1/2 hours – or until hot and bubbly.

Yield: 12 small servings

Chicken Enchilada Casserole Recipe

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This Easy Chicken Enchilada casserole is a super simple weeknight meal idea that will help you get dinner on the table quick!

With melted cheese, chicken, enchilada sauce, and tortillas, it’s a speedy version of enchiladas – minus all that rolling individually.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Tablespoon Olive Oil
• 3 Chicken Breasts, diced
• 1/2 Cup Diced Onion
• 10 oz. Enchilada Sauce
• 10.5 oz Can 98% Fat Free Cream of Chicken Soup
• 1 Can Diced Tomatoes & Green Chiles (Rotel)
• 10 -10 inch Flour Tortillas (You can substitute corn tortillas if you prefer)
• 2 cups Shredded Cheddar Cheese

Instructions

STEP 1: PREHEAT OVEN AND COOK THE CHICKEN ENCHILADA FILLING.

Preheat oven to 350 °.

Heat 1/2 tablespoon of oil in a frying or cast iron pan and cook the chicken. Remove chicken from the pan.

Add the remaining oil to pan and cook onions 1 minute.

Stir in enchilada sauce and soup.

Fill empty soup can half full of water and stir that in too.

Add Rotel, stir the mixture and let stand on low heat.

Add cooked chicken to pan and stir.

STEP 2: PREPARE TORTILLAS AND CHEESE FOR LAYERING.

You can either rip up the tortillas to layer, or cut in thin slices with a bread knife. Either way is quick and easy!

Shred the cheese (or buy pre-shredded for a quicker option).

STEP 3: LAYER CHICKEN ENCHILADA INGREDIENTS IN PREPARED CASSEROLE DISH.

Coat a 13 x 9 baking dish with cooking spray.

Place a quarter of the tortillas in the bottom of the dish.

Add a third of the chicken mixture as the next layer.

Repeat this twice.

End the layering with the last amount of tortillas and sprinkle on the grated cheese.

STEP 4: BAKE

 Cover with foil and bake for 20-30 minutes, or until it starts to bubble up around the edges. Remove foil and bake 5 minutes more minutes.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 288Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 581mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 18g

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