MENU

Chicken Enchilada Casserole Recipe

Spice up your evening with this hot and cheesy Chicken Enchilada Casserole. You can whip it up in a flash — and make an extra to freeze.

This post contains affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it.

Chicken Enchilada Casserole Recipe from Good Cheap Eats

While the humble casserole may not be something gorgeous to look at, it has a lot going for it in other ways: taste, convenience, comfort — to name a few. One of our family’s very favorite casseroles is this super easy, very freezer-friendly, packed with spicy Mexican flavors, Chicken Enchilada Casserole.

Once I’ve got the ingredients set up, assembly happens in just minutes. I usually make 2-3 pans of it so that I freeze extras for later. It’s so nice to pull a bubbly hot casserole from the oven on busy nights!This dish has a little bit of a kick to it, depending on what kind of salsa you use. I really love the heat in this one. You can use tomato salsa, but be warned that the dish turns a little pink when you do that. For that reason, I prefer salsa verde.

And yes, this is the magic sauce you’ve seen in other recipes: Cilantro Chicken Rice BowlsCreamy Chicken Salsa Verde, and my very favorite Poblano Chile Enchiladas. I love that stuff. If I weren’t already taken, I’d marry it. Just kidding. That makes me sound like Pioneer Woman or something. Ha!

Anyway, this Chicken Enchilada Casserole Recipe is a keeper. Trust me. It’s like enchiladas but so, So, SO much easier. Just mix it all in a bowl, spread it in the pan, and let the oven do its magic work.

Chicken Enchilada Casserole Recipe | Good Cheap Eats

How I make this good:

One of the things I love about this recipe is that all the ingredients are real food: chicken, cheese, sour cream, salsa, tortillas, onions, olives, and spices. I buy the Hatch Valley Salsa at Trader Joe’s which has just a handful of whole food ingredients; TJ’s corn tortillas are the best for having the cleanest ingredients list, too. I try to buy the best ingredients I can with the budget we have to work with.

How I make this cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. For instance, when I see a great price on sour cream, I’ll buy 4-5 containers, depending on their expiration dates.
  • Use a whole chicken! Cooking a whole chicken (or buying one that Costco roasted for you) can be more economical than buying chicken pieces. Plus, you can use the carcass to make homemade stock. You can easily make this Chicken Enchilada Casserole with turkey when the whole birds go on sale in the fall.
  • Make your own taco seasoning. It doesn’t take but minutes and it’s much cheaper than those little packets. Tastes better, too.

How I make this recipe easy:

This past week, I used a Costco rotisserie chicken to make my prep work a little bit easier. The cost of the chicken is comparable to a whole chicken uncooked — and they taste great! Plus, the work is done for me.

I also tend to make several of these casseroles at one time. It’s not much harder to make three than it is one, as long as I have enough ingredients on hand. I stash those away in the freezer leaving us with a couple easy dinners for future nights.

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use.

This post contains affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it.

Chicken Enchilada Casserole Recipe | Good Cheap Eats

Are you looking for more good cheap eats?

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post

Comments

  1. Two questions, please. Do you have any other suggestions for those who don’t have a Trader Joes close. I would have to go a lot further to shop there. Would the green enchilada sauce work, or should I try a different green salsa? Also, can I just stack the tortillas and cut them into squares? It would be much quicker, it seems. Thanks for all your effort providing suggestions and ideas. I like the idea of not having to roll enchiladas or layer a casserole which is my usual option.

    • Green enchilada sauce isn’t the same as salsa verde. But, there are quite a few salsa verdes on the market, available at a number of stores. Herdez makes a great one. You should be able to find that in a number of places.

      Yes, you can totally stack and cut. Either one works great. This is a very simple way to make “enchiladas”. They’re not as pretty as rolled, but super tasty!

  2. This recipe is pretty much the same ad my rolled recipe but I don’t make it as often as we would all like bc of the time it takes. I never thought of just making it a casserole…. duh! LOL, this would probably work great as a freezer meal also.

  3. This is going on the meal plan for tomorrow night!! So glad to ‘see’ you on periscope again 🙂

  4. I made this for dinner this week. It was fabulous! So easy to put together! We will be putting this in our regular rotation!

  5. I made this a week or two ago and everyone loved it! So I made it again yesterday, but TRIPLED it, and it was made easy by Costco proportions. I used one large tub (3 lb) for the sour cream (YAY for not having to measure or have excess!) and one bag of the pre-cooked rotisserie chicken (vacuum bagged in the deli section). Again, no excess chicken to re-wrap. I will be making it in triplicate from this time forward! 🙂

  6. I made this tonight except with smoked pork butt. My husband smoked 18# of pork butt this past weekend. Of course, we made pulled pork sandwiches with some of it. After pulling the remaining meat from the bone and removing the fat, we chopped it into bite size pieces in order to vacuum seal it and freeze for future meals. While we love pulled pork, I decided to be adventurous and see what else I could create with this delicious smoked pork. I remembered your Chicken Enchilada Casserole recipe and decided to give it a try using pork. And it was OMG good!!! *NOTE: I only used BBQ sauce for the sandwiches. The remainder was just seasoned and smoked. That way the pork is versatile, ready to use for any cuisine! Thanks for your Chicken Enchilada Casserole recipe. It’s my favorite!!!

  7. Brooke Kingston says:

    This recipe has become one of our very favorites! I rarely make casseroles because of the often-used “cream-of-something” soup. Like you, we don’t do the canned soup sauces. Men, though, seem to LOVE casseroles. This one was such a giant hit, and I was a real hero with my guys! Easy, delicious, real food dinners like these are why I’ll always read your blogs and buy your cookbooks. Jessica, you keep my kitchen churning out great meals, and you help me keep a smile on my face. THANK YOU!

Share Your Thoughts

*