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Chicken Enchilada Casserole

Chicken Enchilada Casserole

Enchilada recipe made simple! Low-touch and yummy! Slow cook chicken in a crockpot, then layer and bake chicken, red enchilada sauce, cheese, corn tortilla layered and in a casserole. Feeds a crowd and tastes just like traditional enchiladas!
5 from 5 votes
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Course: Main Course
Cuisine: Mexican, Tex-Mex
Prep Time: 15 minutes
Cook Time: 4 hours 50 minutes
Total Time: 5 hours 45 minutes
Servings: 8 people
Calories: 517kcal
Author: MinShien


  • 3 lbs chicken breast
  • 18 corn tortillas
  • 28 oz red enchilada sauce
  • 3 cups shredded Mexican blend cheese
  • 1/2 large sweet onion diced
  • 1 1/2 cup frozen or canned corn
  • 1/4 cup cilantro chopped


  • Add defrosted chicken breast, enchilada sauce, diced sweet onion to crock pot. If desire, can also add one or more of these spices to enhance taste - cumin, chili powder, coriander, garlic (fresh or powdered form), salt, or pepper. Add cayenne powder for additional spiciness.
  • Cook on high for 4 hours. Remove chicken breasts from crockpot and use a fork shred chicken. Bring shredded chicken breast back to crockpot and continue cooking for another 30 minutes.
  • Pre-heat oven to 375 degrees F.
  • To assemble casserole, spoon a few spoonfuls of the juice from crock pot to the bottom of a 9"x13" casserole dish. 
  • Next, layer casserole with 6 corn tortillas.
    Layering Chicken Enchilada Casserole
  • Next, layer with 1/3 of the shredded chicken (with some sauce).
    Layering Chicken Enchilada Casserole
  • Then sprinkle with 1/2 cup of corn, spread evenly.
    Layering Chicken Enchilada Casserole
  • Then add 1 cup of cheese, spread evenly
    Layering Chicken Enchilada Casserole
  • Repeat step 5-8 for another two times. There should be a total of 3 layers. Note that there should be a lot of cooked sauce/juice not used - do not spoon all of the enchilada sauce into casserole.
  • Bake casserole for 20-25 minutes.
  • Garnish with chopped cilantro. Optional (but highly recommended!): Serve with chips, rice, queso, and/or guac, and enjoy!


Calories: 517kcal | Carbohydrates: 45g | Protein: 53g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1413mg | Potassium: 895mg | Fiber: 6g | Sugar: 8g | Vitamin A: 995IU | Vitamin C: 7mg | Calcium: 543mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!