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This chicken enchilada casserole takes everything you love about enchiladas and layers it into an easy baked dish. Instead of rolling and stuffing each tortilla, the filling is stacked with soft tortillas and finished with a homemade sauce that’s creamy and flavorful. No canned soup here. Baked until golden and bubbly, it’s comfort food with all the enchilada flavor and none of the fuss.
If you like this recipe, my chicken tortilla chip casserole is another cheesy Tex-Mex bake that layers chicken, chips, and plenty of melty goodness.
Here’s Why This Chicken Enchilada Recipe Works
No canned shortcuts: A homemade garlic butter sauce takes the place of cream-of-soup, giving you a smooth, flavorful base that tastes fresh, not processed.
Stacked, not rolled: Instead of filling and rolling tortillas one by one, the layers are built lasagna-style. You do the easy assembly and the oven does the rest.
Perfect texture: With just enough broth, the casserole bakes up scoopable and hearty, thick enough to hold its shape, never runny.
Freezer-friendly: Assemble ahead and freeze, then bake when needed. It’s a comforting meal that works for busy weeknights or make-ahead planning.
Recipe Tips
Use fresh garlic, finely grated: Stir it straight into the butter so it melts in smoothly and builds deep flavor without chunks or bitterness.
Whisk well: Add the broth gradually, whisking constantly until the sauce is silky and lump-free.
Add broth slowly: When mixing the filling, go a tablespoon at a time, you’re aiming for cohesive and creamy, not soupy.
Spray the foil: Lightly oil the foil before covering to keep the melted cheese from sticking to the top.
Chicken. We used a rotisserie chicken but you can use leftover grilled chicken breast or roasted chicken thighs, or a combination.
Let it rest: Give the casserole a few minutes after baking. It helps the layers set, slices cleanly, and avoids molten cheese burns.
Serve with Street corn salad and my Instant pot pinto beans.
Green Chile Chicken Enchilada Bake
This chicken enchilada casserole hits that sweet spot between easy and indulgent. Layered tortillas, savory chicken, green chiles, and plenty of melted cheese bake into a bold, comforting dish with just the right amount of heat. For another twist on Tex-Mex comfort food, try my polenta enchilada casserole.
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Chicken Tortilla Casserole
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Ingredients
For the Sauce:
- ½ cup butter
- 4 to 5 garlic cloves, grated
- 2 teaspoons garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 cups chicken broth
- ½ cup sour cream
For the Filling:
- 1 tablespoon vegetable oil
- ½ yellow onion, chopped
- 1 red bell pepper, diced
- 3 cups shredded cooked chicken
- 2 (7 ounce) can diced green chiles
- ½ to 1 cup chicken broth
- Salt and pepper
- 12 corn tortillas
- 2 cups shredded Monterey Jack Cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F Coat a 9×13-inch oven-proof casserole dish with oil spray.
For the Sauce:
- In a small pan set over medium-low heat, add 1 tablespoon of the butter and when it has melted add the grated garlic. Sauté the garlic for about 30 seconds. Do not let it brown.
- Add the remaining butter, garlic powder, salt and pepper and cook only until the butter is melted.
- Stir the flour into the butter making a roux and cook for 1-2 minutes. Gradually add the chicken broth whisking to combine. Continue to whisk until smooth and creamy, then whisk in the sour cream until smooth. Set aside to cool.
For the Filling:
- in a large skillet set over medium heat add the oil and when it has warmed add the onion and red pepper. Sauté just until the onion has softened.
- Remove from the heat and add the shredded chicken, green chilies and cooled sauce.
- Stir in enough of the chicken broth to make the filling thick and spoonable. Add salt and pepper to taste.
To Assemble the Casserole:
- Place 6 of the tortillas on the bottom of the casserole dish and add 1/2 of the chicken mixture and 1/2 of the Monterey Jack Cheese and 1/2 of the cheddar cheese. Repeat with a second layer.
- Spray a piece of aluminum foil with non-stick oil spray and cover the casserole, sprayed side down.
- Place the casserole in the oven and bake for 30 minutes; then remove the foil and continue to bake for another 10 minutes until golden brown and bubbly at the edges. Transfer from the oven and allow to cool for 5 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This tasted really good!
I like the fact that the creamy sauce is made from scratch.
However, it came out very soupy. I’m wondering if that additional cup of chicken stock for the filling is really necessary?
Hi, Cathy…thank you for your comments on this chicken tortilla casserole. I’m sorry it was looser than you expected I have adjusted the recipe instructions with the chicken broth to be stirred in after the sauce and with 1/2 to 1 cup of chicken broth, just enough to be thick and spoonable. I hope you try it again with these changes. Thanks again for your feedback.
This could become my favourite casserole! It looks so darn good!
Thank you, Angie….It is delicious, try it, you will like it!
Yum! I always have tortillas around, because I love them. I either make them or buy them. So I guess I’m totally prepped to make this on the fly! Thanks for the recipe!
You are welcome, Jeff!