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Crockpot Chicken Enchilada Casserole featured image showcases a delicious and easy weeknight meal.

Easy Chicken Enchilada Casserole

This Easy Chicken Enchilada Casserole is a comforting and flavorful dish that's perfect for a weeknight meal. It layers tortillas, shredded chicken, enchilada sauce, cheese, and optional veggies for a satisfying and simple casserole.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked shredded chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 corn tortillas, cut into pieces
  • 2 cups shredded cheddar cheese
  • Optional: Sour cream, guacamole, chopped cilantro for topping

Equipment

  • 9x13-inch baking dish
  • large skillet
  • mixing bowl
  • measuring cups and spoons
  • Cheese grater
  • spatula

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more.
  4. Stir in shredded chicken, diced tomatoes and green chilies, enchilada sauce, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes.
  5. In a 9x13 inch baking dish, spread a thin layer of the chicken mixture.
  6. Top with a layer of tortilla pieces and then sprinkle with cheese.
  7. Repeat layers, ending with a layer of cheese.
  8. Bake in preheated oven for 25-30 minutes, or until cheese is melted and bubbly and the casserole is heated through.
  9. Let stand for 5-10 minutes before serving.
  10. Top with sour cream, guacamole, and chopped cilantro, if desired.

Notes

For a spicier casserole, use a spicier enchilada sauce or add a pinch of cayenne pepper to the chicken mixture. You can also add other vegetables like corn or black beans. Leftovers can be stored in the refrigerator for up to 3 days.