These super-cheesy Chicken Enchiladas are a fast, easy take on your favorite Mexican dish (and done in just over one hour!)
When I get a hankering for chicken enchiladas, but I don’t want a lot of muss, fuss, or time spent at the stove or counter, I whip up this super-easy but, man, is it tasty chicken enchilada casserole right here.
Made with just four ingredients you probably already have in your fridge and pantry, these chicken enchiladas come together so easy that before you know it, you’re sitting down to your favorite show with a big, steaming hot plate of chicken enchiladas just a-swimming in cheese and red sauce to enjoy with it.
And though you wouldn’t know it from the flavor result, a big, heaping helping of this casserole only has 10 net carbs, too (which means I get to have two plates full, thank you). I mean, you cannot beat a big ole’ platter of savory, delicious chicken enchiladas that just happens to be super-low in carbs — like it’s by accident or something!
Best of all? This recipe is endlessly adaptable. Toss in a can of green chilies or sliced jalapeños if you like heat, or you can add a cup or two of mozzarella on top for an ultra-stretchy, cheesy pull of a bite that kids love. Best of all, you can even double the batch and freeze one pan for later — because these enchiladas both make ahead and reheat beautifully.
The secret to easy, cheesy, flavor-packed chicken enchiladas
What makes these enchiladas so fast yet flavorful is that you cook the chicken right in the enchilada sauce, letting all the tomatoey spiciness of that sauce just infuse your chicken with flavor. Canned enchilada sauce is full of those bold and comforting flavors that make enchiladas taste like enchiladas … things like tomato paste, garlic, a little sweetness from sugar, cumin, garlic powder, and onion powder. Once your chicken is cooked and shredded (or you cheat a little with a store-bought rotisserie chicken — no shame in that game), simply roll it up in corn tortillas, covering them with loads of shredded Monterey Jack (three whole, delicious cups of it), and baking until bubbly and golden.
The whole dish takes about 40–50 minutes total with fresh chicken breasts, but if you’re in a real hurry, rotisserie chicken slashes that cook time in half. You’ll love that it’s one of those set-it-and-forget-it kind of comfort meals you can make quickly, even on the busiest nights, and still have time to sit down with your family to enjoy the delicious fruits of your not-so-heavy labors.
How do I store leftovers?
To refrigerate, let your casserole cool for about 30 minutes before transferring any leftovers to an airtight container and storing in the fridge for up to 4 days. To freeze, place leftovers in freezer-safe containers or bags. This casserole will freeze well up to 90 days, but I’d eat this up in 60 days for the best taste and texture. Reheat (thawed) leftovers in an oven preheated to 350°F for 15-20 minutes. Cover it with foil for the last 5 minutes so your cheese will stay bubbly and not over-brown.
Similar recipes to try
If you loved the flavors in this deeply delicious enchilada casserole, try these deeply flavorful Mexican dishes out for size. First, this amazing Chicken Fajita Casserole, all slathered in queso and Monterey Jack cheese. This yummy Mexican Lasagna is sure to please young and old alike, subbing layers of corn tortillas for the lasagna noodles and slathering all in savory beans, beef, and cheese. Or try this Low-Carb Mexican Lasagna that features a bright, savory green sauce instead of red. I love it carbs or no because of the swoon-worthy flavor combination that green sauce, cream cheese, chicken, and cheddar cheese create when combined in this amazing dish.
Chicken Enchilada Casserole
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 large)
- 14 ounces enchilada sauce
- 6 medium corn tortillas
- 3 cups shredded Monterey Jack cheese
Instructions
- Cut the chicken breasts into smaller pieces to ensure even cooking. Place them in a pot and cover with enchilada sauce. Cook on a low to medium flame until the chicken is fully cooked, about 20 minutes, stirring occasionally.
- Once the chicken is cooked, remove it from the pot and shred it using two forks.
- Set your oven to 375°F to get it ready for baking the casserole.
- In an 8×8-inch baking dish, spread a small amount of enchilada sauce. Place two tortillas on top, cutting to fit if necessary. Add a layer of chicken, more sauce, and a sprinkle of cheese. Repeat layers twice more, ending with cheese on top.
- Place the casserole in the oven and bake until the cheese is melted and bubbly, and the top is slightly browned, about 20 to 30 minutes.
- Let the casserole cool slightly, then garnish with chopped green onions or cilantro if desired. Serve warm and enjoy!
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