Go Back Email Link
–+ servings
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.
Print Recipe
No ratings yet

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.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Servings: 8 Servings
Calories: 402kcal
Author: Wendy

Equipment

  • 9x13 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.

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