Creamy Chicken Enchilada Casserole Recipe Easy Layered Lasagna Style
A rich and cozy creamy chicken enchilada casserole layered like lasagna, combining shredded chicken, creamy sauce, and melty cheese for an easy, crowd-pleasing comfort food.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 8–10 flour tortillas (6-inch size)
- 2 cups enchilada sauce (creamy green or red)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded cheese (Monterey Jack and sharp cheddar mix)
- 1 can diced green chiles (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine softened cream cheese with 1 cup of enchilada sauce and whisk until smooth. Stir in sour cream, ground cumin, chili powder, salt, and pepper.
- Heat a tablespoon of oil in a skillet over medium heat. Sauté chopped onion for about 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in diced green chiles if using, then remove from heat.
- In a large bowl, mix shredded chicken with the sautéed onion, garlic, green chiles, and remaining 1 cup of enchilada sauce.
- Lightly grease a 9×13-inch baking dish. Spread a thin layer of the creamy enchilada sauce on the bottom.
- Layer 3-4 tortillas over the sauce, trimming edges if needed.
- Spread one-third of the chicken mixture evenly over the tortillas and sprinkle about 2/3 cup of shredded cheese on top.
- Repeat layering with tortillas, creamy sauce, chicken mixture, and cheese.
- Finish with a final tortilla layer topped with remaining creamy sauce and shredded cheese.
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Let the casserole rest for 10 minutes before slicing.
- Garnish with fresh cilantro if desired and serve warm.
Notes
Soften cream cheese well before mixing to avoid lumps. Sauté onions and garlic for deeper flavor. Warm tortillas slightly to make layering easier. Cover casserole with foil while baking to keep moisture and prevent burning. Let casserole rest before slicing to set layers. Freshly shred cheese for best melting results.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 350
- Fat: 18
- Carbohydrates: 20
- Protein: 25
Keywords: chicken enchilada casserole, creamy enchilada casserole, layered casserole, easy dinner, comfort food, Mexican casserole, rotisserie chicken recipe