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Chicken Enchilada Lasagna

If you’re looking for an easy, crowd-pleasing dinner that won’t wreck your grocery budget, this Chicken Enchilada Casserole is about to become a regular on your meal plan. It’s creamy, cheesy, and layered with all those bold enchilada flavors, without all the rolling and fuss.

A slice of layered casserole topped with diced tomatoes, cilantro, and sour cream on a white plate, with tomatoes and cilantro in the background.

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This is one of those recipes I lean on when I’ve got leftover chicken in the fridge and zero energy by dinnertime. You just mix, layer, bake, and boom—dinner’s done. It’s perfect for busy weeknights, potlucks, or when you want something comforting that still stretches ingredients.

If casseroles are your love language, you might also enjoy my Hashbrown Hamburger Casserole, Baked Chicken Ravioli, or Slow Cooker Chicken Nachos. They’re all simple, budget-friendly, and picky-eater approved.

A close-up of a cheesy, golden-brown layered casserole being lifted from a baking dish with a spatula.

Why You’ll Love This Recipe

  • Easy Layers, No Rolling: All the enchilada flavor without the extra work of rolling tortillas.
  • Budget-Friendly: Uses pantry staples and leftover chicken to stretch your grocery dollars.
  • Family-Approved: Creamy, cheesy, and mild enough for kids but still full of flavor.
  • Perfect for Feeding a Crowd: Great for potlucks, Sunday dinner, or leftovers all week.

Ingredients

Ingredients for a Mexican dish arranged on a white surface, including tortillas, cooked chicken, tomatoes, cheese, cilantro, sour cream, sauces, seasonings, and soup.
A slice of layered casserole topped with chopped tomatoes, cilantro, and a dollop of sour cream, served on a white plate with fresh tomatoes and greens in the background.

Chicken Enchilada Lasagna

This Chicken Enchilada Casserole is a creamy, cheesy, layered dinner made with shredded chicken, enchilada sauce, tortillas, and plenty of melty cheese. It’s an easy, budget-friendly meal that’s perfect for busy nights or feeding a crowd.
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Course: Dinner
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 Servings
Calories: 402kcal
Author: Wendy

Equipment

  • 9×13 inch baking dish
  • Large Mixing Bowl
  • whisk
  • measuring cups and spoons
  • aluminum foil

Ingredients

  • 3 cups cooked shredded chicken
  • 10 ounces red enchilada sauce
  • 10 ounces green enchilada sauce (or use all red if preferred)
  • 10 ounces cream of chicken soup
  • 1 cup sour cream
  • 2 cups shredded Mexican-blend cheese divided
  • 4 ounces diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 12 small flour tortillas or corn tortillas
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro and diced tomatoes

Instructions

  • Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  • In a large bowl, whisk together both enchilada sauces, cream of chicken soup, sour cream, chili powder, cumin, and green chiles. Season with salt and pepper.
    Ingredients for a Mexican dish: tortillas, chopped chicken, shredded cheese, cilantro, tomatoes, and a glass bowl with tomato sauce, sour cream, green chiles, and seasonings.
  • Stir in the shredded chicken and 1 cup of the cheese until combined.
    A bowl of diced chicken topped with shredded cheese sits on a white surface next to tortillas, a small bowl of cheese, fresh cilantro, and three Roma tomatoes.
  • Spread a thin layer of the sauce mixture on the bottom of the baking dish.
    A baking dish with a layer of creamy filling, surrounded by tortillas, a bowl of filling, shredded cheese, fresh parsley, and three Roma tomatoes on a white surface.
  • Add a layer of tortillas (tearing them as needed to cover the bottom).
    A white dish with tortilla pieces arranged in a single layer, surrounded by tortillas, shredded cheese, tomatoes, chopped herbs, and a bowl of creamy filling on a white surface.
  • Add a generous layer of the chicken mixture.
    A baking dish with a creamy mixture spread over tortillas, surrounded by shredded cheese, tomatoes, cilantro, extra tortillas, and a mixing bowl with a spoon.
  • Repeat the layers—tortillas, chicken mixture—until you run out, ending with a layer of sauce.
  • Sprinkle remaining 1 cup cheese on top.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, or until bubbly and golden.
  • Let it rest for 10 minutes before slicing. Add any optional toppings and serve.
    A rectangular casserole dish filled with a baked, cheesy dish sits on a white surface with cilantro, diced tomatoes, and a bowl of sour cream in the background.

Notes

  • Lightly grease the dish so nothing sticks to the corners.
  • Tear tortillas to fully cover each layer for even bites.
  • Let the casserole rest before slicing for cleaner servings.
  • Sprinkle toppings on after baking for the best texture.

Storage

Storage:
Store leftovers covered in the refrigerator for up to 4 days.
Reheating:
Reheat individual portions in the microwave or warm the whole dish in the oven at 325°F until heated through.
Freezing:
Assemble the casserole, cover tightly, and freeze before baking for up to 3 months. Thaw overnight before baking.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 402kcal | Carbohydrates: 34g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 2116mg | Potassium: 280mg | Fiber: 3g | Sugar: 8g | Vitamin A: 976IU | Vitamin C: 16mg | Calcium: 433mg | Iron: 3mg

Wendy’s Tips

  • Use rotisserie chicken to save time and add extra flavor.
  • Flour tortillas make it softer and more casserole-like, while corn tortillas add more traditional enchilada flavor.
  • If you like it spicier, add a pinch of cayenne or use hot enchilada sauce.
  • You can swap the Mexican-blend cheese for cheddar, Monterey Jack, or pepper jack.
  • Variation: Add a layer of black beans or corn for extra stretch and texture.
A slice of cheesy lasagna topped with sour cream, diced tomatoes, and cilantro on a white plate, with fresh tomatoes and herbs in the background.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I make this with all red enchilada sauce?

Yes! Using all red enchilada sauce works perfectly if that’s what you have on hand.

How do I know when the casserole is done?

It’s ready when the edges are bubbly and the cheese on top is melted and lightly golden.

Can I make this in a smaller dish?

Absolutely. You can halve the recipe and bake it in an 8×8 dish—just reduce the baking time slightly.

Can I use a different protein?

Sure can. Shredded turkey or even ground beef works great in this casserole.

A slice of chicken enchilada lasagna garnished with tomatoes and cilantro, with a list of ingredients and a call to check the recipe on mamasonabudget.com.

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