Our family has loved Mexican-based meals for years. We especially love all kinds of tacos, and chicken enchiladas made with shredded chicken, either from chicken breasts or chicken thighs. I remember making this easy-to-make chicken enchilada casserole for my family when the girls were growing up. The ingredients are simple: chicken, green chilies, cheese, tortillas, sour cream, and a few other ingredients. The point is, we have most of these in our pantry or freezer, and this is my kind of dinner since it’s easy to mix.
Tex-Mex Evolution (Late 1800s–1900s)
As Mexican immigrants moved into the American Southwest, enchiladas evolved again. The Tex-Mex style emerged, featuring:
- Heavier use of melted cheese
- Chili gravy (a thickened, cumin-heavy sauce) instead of traditional mole or red chile sauce
- Baked rather than pan-prepared preparations
Chicken enchiladas became especially popular in this era due to chicken’s affordability and mild flavor, which paired well with bold sauces.
Spanish Influence (1500s–1800s)
When the Spanish colonized Mexico, they introduced chicken, cheese, and dairy, ingredients that would become central to the enchiladas we know today. Chicken, being versatile and accessible, quickly replaced or supplemented native protein sources such as insects and small game.
The blending of indigenous cooking techniques with Spanish ingredients created the mestizo cuisine that defines Mexican food today.
19th Century Documentation
The word enchilada first appeared in print in the early 1800s. One of the earliest references is in El Cocinero Mexicano (The Mexican Cook, 1831), a cookbook that described tortillas dipped in chili sauce. As the dish spread, regional variations multiplied.
Kitchen Items Needed
Chicken Enchilada Casserole Ingredients
Chicken: (I used a rotisserie chicken): I love to use rotisserie chicken, which can be purchased at the store. It’s cooked and has a delicious roasted flavor! It’s ready to be cut up into bite-sized pieces! Cooked chicken can also be used. Canned chicken, such as the kind found at Costco, works just as well.
Onion: Onions add flavor to any dish, especially this casserole. I usually use green onions, but you can use red onions, cut into small pieces.
Butter: Due to its high fat content, butter helps produce softer onion pieces and enriches the flavor.
Cream of Chicken Soup: A savory and smooth creamy chicken soup made of chicken stock, seasonings, small bits of chicken, celery, and cream.
Sour Cream: This 20% fat product adds more flavor to this recipe. It’s mixed with lactic acid, which creates the sour taste we all love. The added item also helps to thicken the cream of chicken soup.
Green Chilies: They add spice to any Mexican dish with their unique flavor and texture. Some brands spell it chiles, but you can find them at your local store. I like mine diced.
Grated Cheese: A very smooth, moist, and mild cheese. It’s the perfect choice for this chicken casserole because of its melting properties, which help combine all the ingredients. We’ve used all kinds of cheese varieties, including monerey jack cheese and cheddar cheese, among others. They all create melty cheese that adds character and texture to the casserole.
Corn Tortillas: (I have a daughter who uses flour tortillas.) We cut ours into small pieces so they cook better and are easier to chew. For those with gluten issues, you can purchase gluten-free tortillas.
Olives: Black olives have a subtle fruity or wine-like undertone in high-quality varieties, a milder, less bitter taste than green olives, a rich, earthy, slightly salty flavor, softer, meatier texture
Chicken Enchilada Casserole Recipe Steps
One: Gather Ingredients
Two: Combine all ingredients (except the olives)
Three: Combine The Ingredients
Four: Scoop Into Greased Pan
Five: Sprinkle The Olives And Bake Uncovered at 350°F (176°C)
Finished Product
Easy-To-Make Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole
Ingredients
- 2-3 Cooked chicken breasts, shredded
- 1/2 cup Onions, finely chopped
- 4 tablespoons Butter, melted
- 2 tablespoons Chili Powder
- 2 10-3/4 ounce cans cream of chicken
- 2 cups Sour Cream
- 1 4-ounce can of green chilies
- 1 cup Grated cheese, Mexican, Colby, or Cheddar
- 12 Corn tortillas cut into bite-sized pieces
Instructions
-
Preheat oven to 350°F (176°C). Grease your 9-by-13-inch casserole pan.
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DO NOT COVER the casserole. Bake for 45-50 minutes or until cooked through.
How do I store the leftovers?
I store mine in an airtight container in the refrigerator for 2-3 days. These are my favorite ones: Airtight Containers.
Can I freeze the leftovers?
Yes, you can freeze them. Wrap the baking dish tightly with foil and freeze it for 1 to 2 months. Thaw the night before you want to serve them. Cover with foil to heat them, then place the pan in your oven.
What can I serve with this recipe?
- Tossed Salad
- Fresh Fruit
- Salsa
- Guacamole
- Cilantro
Can I substitute a different meat for chicken?
Yes, shredded pork and shredded beef work great in this recipe. I like shredded meats since they cook up better, are easier to serve, and the smaller pieces are easier to eat, particularly for the little kids.
Can I use freeze-dried chicken with this recipe?
Yes, you can; remember that the chicken is already cooked, so follow the manufacturer’s instructions to rehydrate it, and the chicken mixture will be ready to use.
Is It Ok to Include Beans in the Casserole?
Sure, you can use canned beans of your choice. Using black beans or pinto beans can change up the look and flavor. Since beans add protein, the casserole is more nutritious and more filling.
Don’t be afraid to add other veggies, like red or green bell peppers, or any others you choose. Also, we often will put the casserole over rice for a different look, texture, and flavor.
Are There Toppings I Should Try When Serving This Casserole?
We like to add some of our favorite toppings from time to time. We’ll add green or red enchilada sauce, depending on how spicy we want it. You can also sprinkle some sliced avocado on top to add some color and special flavor.
Consider adding salt, pepper, garlic powder, or onion powder as a flavored topping or even as part of the casserole mixture.
Regional Variations
Different Mexican regions developed distinct styles that survive today:
- Enchiladas Verdes – green tomatillo sauce, common in central Mexico
- Enchiladas Rojas – dried red chile sauce, popular throughout Mexico
- Enchiladas Mole – Oaxacan style with complex mole sauce
- Suizas – “Swiss-style,” made with cream and tomatillo sauce (invented at Sanborns restaurant in Mexico City in the 1950s)
5 Meals From One Rotisserie Chicken
Easy Chicken Casserole Recipes
Final Word
Chicken enchiladas are now among the most recognized Mexican and Mexican-American dishes worldwide, appearing in everything from street food stalls in Oaxaca, Mexico, to chain restaurants across the U.S. They remain a living dish, endlessly adaptable yet connected to thousands of years of corn and chili culture. I hope you try making this chicken enchilada recipe, as it’s simple and relatively inexpensive to prepare. The bonus is that most of us have the ingredients on hand in our pantries or freezers. Food prices are high, so we must learn to cook from scratch. Yes, we can do it! May God bless this world, Linda
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