Are you looking for a comforting, flavorful, and satisfying meal that’s perfect for any occasion? Look no further than these 20 creamy chicken enchilada casserole recipes! From classic cheesy dishes to spicy and smoky variations, we’ve got you covered with a wide range of options to suit every taste. Whether you’re in the mood for something easy and quick or want to try something new and adventurous, these mouthwatering casseroles are sure to become a staple in your kitchen.
In this article, we’ll be exploring 20 different creamy chicken enchilada casserole recipes that cater to various dietary needs and preferences. From gluten-free and keto-friendly options to low-carb and vegetarian choices, there’s something for everyone on this list. So grab a spoon, get cozy, and let’s dive into the world of creamy chicken enchiladas!
Easy Cheesy Chicken Enchilada Casserole
A comforting casserole that combines the flavors of chicken, cheese, and enchiladas, perfect for a quick weeknight dinner. This recipe is easy to make and serves 6-8 people.
Ingredients:
– 1 pound cooked chicken breast or thighs, shredded
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 6-8 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, chopped cilantro, sour cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine chicken, enchilada sauce, and half of the cheddar cheese.
3. In a separate bowl, brush tortillas with olive oil and sprinkle with remaining cheddar cheese.
4. Arrange tortillas in a single layer in a 9×13-inch baking dish.
5. Spoon the chicken mixture over the tortillas.
6. Sprinkle Monterey Jack cheese on top.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
8. Serve hot with desired toppings.
Cooking Time: 25-30 minutes
Spicy Green Chile Chicken Enchilada Casserole
This casserole combines the flavors of spicy green chile peppers and savory chicken with a crunchy tortilla topping, perfect for a hearty dinner or meal prep.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (4 oz) diced green chile peppers, drained
– 1 cup cream of chicken soup
– 1/2 cup sour cream
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into quarters
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine chicken, green chile peppers, cream of chicken soup, sour cream, cumin, paprika, salt, and pepper. Mix well.
3. In a greased 9×13-inch baking dish, arrange half of the tortilla quarters in the bottom of the dish.
4. Pour the chicken mixture over the tortillas.
5. Top with remaining tortillas, followed by shredded cheese and chopped cilantro.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Slow Cooker Chicken Enchilada Casserole
This recipe combines the flavors of Mexico with the convenience of a slow cooker, resulting in a hearty and satisfying casserole perfect for family dinners or gatherings. With just a few simple ingredients and minimal effort, you’ll be enjoying a mouthwatering dish in no time.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1 cup cooked white rice
– 1/2 cup frozen peas and carrots
– 1/2 cup shredded cheddar cheese
– 1 tsp cumin
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Place the chicken breasts in the slow cooker.
2. In a separate bowl, mix together the enchilada sauce, cooked rice, frozen vegetables, and shredded cheese.
3. Add the mixture on top of the chicken in the slow cooker.
4. Sprinkle cumin, salt, and pepper to taste.
5. Arrange 6-8 corn tortillas on top of the filling.
6. Cook on low for 4-5 hours or high for 2-3 hours.
Cooking Time: 4-5 hours (low) or 2-3 hours (high)
Healthy Black Bean Chicken Enchilada Casserole
A flavorful and nutritious twist on traditional enchiladas, this casserole combines the protein-packed power of chicken with fiber-rich black beans and a hint of spice.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8-10 whole wheat tortillas
– 1 can (10 oz) enchilada sauce, mild or hot to taste
– 1 cup shredded reduced-fat cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onion and garlic until softened. Add chicken, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes or until heated through.
3. Arrange tortillas in a single layer in a 9×13-inch baking dish.
4. Pour the chicken mixture over the tortillas, followed by enchilada sauce and cheese.
5. Bake for 25-30 minutes or until hot and bubbly.
Cook Time: 25-30 minutes
White Chicken Enchilada Casserole with Sour Cream Sauce
A creamy, flavorful twist on traditional enchiladas, this casserole is a crowd-pleaser. With tender chicken, crunchy tortillas, and a tangy sour cream sauce, it’s perfect for family dinners or potlucks.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 1 can (10 oz) white enchilada sauce
– 1 cup sour cream
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine chicken, enchilada sauce, and cumin; mix well.
3. Arrange 4-5 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the chicken mixture over the tortillas.
5. Sprinkle with half of the cheese and cilantro.
6. Repeat layers (tortillas, chicken, cheese, and cilantro).
7. Top with sour cream sauce (mix equal parts sour cream and enchilada sauce) and remaining cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mexican Street Corn Chicken Enchilada Casserole
Mexican Street Corn Chicken Enchilada Casserole: A twist on traditional enchiladas, this casserole combines the flavors of Mexico with the comfort of a warm, cheesy dish.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup Mexican street corn (grilled or roasted), kernels only
– 1 can enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 6-8 corn tortillas
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken in a skillet until browned and cooked through, then shred into bite-sized pieces.
3. In a separate skillet, warm enchilada sauce over medium heat.
4. Arrange tortillas in the bottom of a 9×13-inch baking dish, overlapping slightly.
5. Spoon shredded chicken, Mexican street corn, and enchilada sauce over the tortillas.
6. Sprinkle cheddar and Monterey Jack cheese on top.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Keto-Friendly Chicken Enchilada Casserole
This creamy, cheesy casserole is a game-changer for those following a ketogenic diet. By substituting traditional tortillas with crispy bacon and using dairy-based ingredients, this dish stays true to its low-carb roots while delivering on flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 6 slices of bacon, cooked and crumbled
– 1 cup grated cheddar cheese (dairy)
– 1/2 cup grated Monterey Jack cheese (dairy)
– 1 can (10 oz) of enchilada sauce (make sure it’s sugar-free)
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine cooked chicken, crumbled bacon, cheddar cheese, Monterey Jack cheese, and enchilada sauce. Mix well.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Top with additional grated cheese and chopped cilantro.
5. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Gluten-Free Chicken Enchilada Casserole
This gluten-free chicken enchilada casserole is a delicious and easy-to-make dish that combines the flavors of tender chicken, creamy cheese, and spicy enchilada sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (10 oz) of gluten-free enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese (gluten-free)
– 1/2 cup shredded Monterey Jack cheese (gluten-free)
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Arrange tortillas in a single layer in a 9×13-inch baking dish.
4. Spoon cooked chicken over tortillas, followed by enchilada sauce and cheese.
5. Repeat layers two more times, ending with cheese on top.
6. Bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
One-Pan Chicken Enchilada Casserole
A delicious, easy-to-make casserole that combines the flavors of enchiladas with the convenience of a one-pan meal. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken, onion, and garlic until the chicken is browned and cooked through.
3. Add enchilada sauce, cumin, salt, and pepper to the skillet. Stir to combine.
4. Arrange tortillas on top of the chicken mixture, overlapping them slightly.
5. Sprinkle shredded cheese over the tortillas.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Smoky Chipotle Chicken Enchilada Casserole
Elevate your dinner game with this bold and flavorful casserole, packed with smoky chipotle peppers and tender chicken. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 2 chipotle peppers in adobo sauce, chopped
– 1 onion, diced
– 1 red bell pepper, diced
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook chicken breasts until browned and cooked through; shred into bite-sized pieces.
3. In a large skillet, cook onion and bell pepper until tender; add chipotle peppers and cook for an additional minute.
4. In a separate bowl, combine enchilada sauce and shredded cheese.
5. Assemble casserole by layering tortillas, chicken mixture, and sauce mixture in a 9×13 inch baking dish.
6. Top with remaining cheese and cilantro (if using); bake for 25-30 minutes or until golden brown.
Cook Time: 25-30 minutes
Vegetable-Packed Chicken Enchilada Casserole
This hearty casserole combines the flavors of Mexico with a medley of colorful vegetables, making it a perfect meal for a chilly evening. With tender chicken, crunchy tortillas, and a rich enchilada sauce, this dish is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup frozen corn kernels
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1/4 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion, garlic, and red bell pepper until tender.
3. Add the cooked chicken, diced tomatoes, and corn kernels to the skillet. Stir to combine.
4. Arrange half of the tortillas in a 9×13-inch baking dish. Spoon the chicken mixture over the tortillas, followed by half of the enchilada sauce and half of the cheese.
5. Repeat the layers, finishing with the remaining cheese on top.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Creamy Avocado Chicken Enchilada Casserole
A creamy, flavorful twist on traditional enchiladas, this casserole combines tender chicken, rich avocado cream, and melted cheese for a deliciously satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 ripe avocado, diced
– 1/2 cup heavy cream
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a blender or food processor, combine avocado, heavy cream, and cumin; blend until smooth.
3. Arrange tortillas in the bottom of a 9×13-inch baking dish. Spoon shredded chicken over tortillas.
4. Pour enchilada sauce over chicken, followed by half of the avocado cream.
5. Sprinkle half of the cheddar cheese over the top.
6. Repeat layers, ending with remaining cheese and cilantro.
7. Bake for 25-30 minutes or until casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Leftover Rotisserie Chicken Enchilada Casserole
A creative way to repurpose leftover rotisserie chicken, this casserole is a flavorful and satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients:
– 2 cups shredded leftover rotisserie chicken
– 1 can (10 oz) enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the shredded chicken and enchilada sauce. Mix well to coat.
3. Arrange 2-3 tortillas in the bottom of a 9×13-inch baking dish.
4. Spoon half of the chicken mixture over the tortillas.
5. Sprinkle with half of the cheese and cilantro.
6. Repeat steps 3-5, finishing with a layer of tortillas on top.
7. Drizzle the olive oil over the top layer.
8. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Quick Weeknight Chicken Enchilada Casserole
A flavorful and satisfying casserole that’s perfect for a busy weeknight dinner. This recipe combines the classic flavors of enchiladas with the convenience of a one-dish meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 6-8 corn tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken in olive oil until browned and cooked through.
3. Add enchilada sauce, diced tomatoes with green chilies, cumin, salt, and pepper to the skillet. Stir to combine.
4. Arrange tortillas in a 9×13-inch baking dish. Spoon the chicken mixture over the tortillas, then top with shredded cheese.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Layered Tortilla Chicken Enchilada Casserole
This mouthwatering casserole combines the flavors of chicken, cheese, and tortillas in a simple yet satisfying dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1 can (10 oz) enchilada sauce
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
3. Assemble the casserole by spreading a layer of enchilada sauce in the bottom of a 9×13-inch baking dish. Arrange 4-5 tortillas on top of the sauce.
4. Sprinkle half of the shredded cheese and half of the chicken over the tortillas.
5. Repeat layers, starting with tortillas, then enchilada sauce, remaining cheese, and finally the rest of the chicken.
6. Top with cilantro and cover with aluminum foil.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Fire-Roasted Tomato Chicken Enchilada Casserole
This recipe combines the smoky flavor of fire-roasted tomatoes with tender chicken and creamy cheese, all wrapped up in a crispy tortilla. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups fire-roasted tomatoes (canned or fresh)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup chopped cilantro
– 6-8 corn tortillas
– 1 can enchilada sauce
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken and onion until browned. Add garlic and fire-roasted tomatoes; stir to combine.
3. In a separate pot, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble casserole by spreading a layer of enchilada sauce, followed by a layer of chicken mixture, then cheese and cilantro.
5. Repeat layers two more times, finishing with cheese on top.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Southwest-Style Chicken Enchilada Casserole
This flavorful casserole combines the comfort of chicken enchiladas with the bold flavors of the Southwest, perfect for a weeknight dinner or casual gathering.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1 can (10.5 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1/2 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 packet of taco seasoning
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and taco seasoning; cook until heated through.
3. In a separate pot, combine the black beans, diced tomatoes with green chilies, and cilantro. Heat over medium-low.
4. In a 9×13 inch baking dish, arrange 2-3 tortillas on the bottom. Spoon some of the chicken mixture, then top with the bean mixture. Repeat layers two more times, ending with a layer of cheese.
5. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Low-Carb Cauliflower Chicken Enchilada Casserole
Get ready to revolutionize your low-carb dinner game with this innovative casserole that combines the flavors of chicken enchiladas with the nutritional powerhouse of cauliflower. This dish is perfect for those looking for a healthier take on traditional Mexican cuisine.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 can (10 oz) of enchilada sauce
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– 6-8 low-carb tortillas
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken and cauliflower in olive oil until cooked through.
3. In a separate bowl, combine enchilada sauce and shredded cheese.
4. Assemble the casserole by layering cooked chicken and cauliflower, then tortillas, followed by the enchilada mixture.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cook Time: 20-25 minutes
Pumpkin Spice Chicken Enchilada Casserole (Fall-Inspired)
This casserole is a delicious blend of pumpkin, chicken, and spices, perfect for the fall season. With its warm, comforting flavors, it’s sure to become a new family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 1 can (15 oz) pumpkin puree
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8-10 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the chicken, pumpkin, onion, and garlic until heated through.
3. In a separate bowl, combine cumin, paprika, salt, and pepper. Add to the chicken mixture and stir.
4. In a 9×13-inch baking dish, arrange tortillas in a single layer. Spoon the chicken mixture over the tortillas, followed by enchilada sauce and shredded cheese.
5. Bake for 25-30 minutes or until hot and bubbly. Sprinkle with cilantro before serving.
Cooking Time: 25-30 minutes
Ultimate Loaded Chicken Enchilada Casserole
A flavorful and satisfying casserole that combines the best of Mexican-inspired flavors with creamy comfort food. This Ultimate Loaded Chicken Enchilada Casserole is a game-changer for any gathering or family dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped red bell pepper
– 1 can (16 oz) black beans, drained and rinsed
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Cook chicken in a skillet until browned and cooked through. Drain excess fat.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side. This will make them more pliable.
4. Assemble casserole by spreading enchilada sauce on the bottom of a 9×13-inch baking dish, followed by a layer of chicken, then tortillas, cheese, cilantro, bell pepper, and black beans.
5. Repeat layers two more times, finishing with a layer of cheese on top.
6. Bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Summary
Discover 20 delicious and creamy chicken enchilada casserole recipes to satisfy your cravings. From classic cheesy casseroles to spicy twists, gluten-free options, and keto-friendly variations, there’s something for everyone. Recipes range from Easy Cheesy Chicken Enchilada Casserole to Pumpkin Spice Chicken Enchilada Casserole (Fall-Inspired) and everything in between. Whether you’re looking for a quick weeknight meal or a special occasion dish, these mouth-watering recipes are sure to become new family favorites. Get ready to ignite your taste buds with this ultimate collection of chicken enchilada casseroles!
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