The Creamy Chicken Enchilada Casserole You’ll Want on Repeat

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Creamy Chicken Enchilada Casserole comes together quickly, freezes beautifully, and makes for a delicious and hearty main dish. Make a double batch so you can repeat the experience next week!

gratin dish of chicken enchilada casserole

Dinnertime can be a delicious time.

Or it can be a headache. 

Sure, there’s the burger joint around the corner. Or the taco shop down the street. But as nice as take-out is, it gets old after awhile.

You know what doesn’t get old? This Creamy Chicken Enchilada Casserole.

The Creamy Chicken Enchilada Casserole You’ll Want on Repeat

Made with basic staple ingredients, this quick-to-whip-up casserole freezes beautifully and makes for a hearty and flavorful main dish casserole that you’ll want to put on your meal plan on repeat.

grain dishes of enchilada casserole

What kind of tortillas do you use in enchiladas and enchilada casserole?

Traditionally, enchiladas are made with corn tortillas. In my opinion, this is the best way and what I use in enchiladas as well as enchilada casserole. (Flour tortillas tend to get very gummy when sauced.)

There are lots of opinions on which tortilla is better, though.

What kind of dish should you use to bake enchiladas and enchilada casserole?

You can bake enchiladas and enchilada casserole in a standard 9×13-inch baking dish, or you can prepare them in single-serve gratin dishes. 

I also prepare both in these plastic meal prep dishes. Packed this way, enchiladas and enchilada casserole make for a great meal prep. The only difference is that to bake, you’ll need to cook the dish in the microwave instead of the oven.

Can you freeze enchilada casserole?

Creamy Chicken Enchilada Casserole is a perfect candidate for freezer meals. It mixes up quickly, making it super easy to make a bulk batch.

Can you make enchilada casserole gluten-free?

This version contains gluten in the cream of chicken soup. However, I have an equally easy and delicious, gluten-free option in this Chicken Enchilada Casserole Recipe. Just be sure to read the tortilla and salsa labels to make sure they haven’t hidden gluten in there.

step by step pictures of making casserole

How do you make Creamy Chicken Enchilada Casserole?

One of the beauties of Creamy Chicken Enchilada Casserole — besides how amazing it tastes — is that it comes together super quickly.

  1. Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the “Cream of” soup, if you’re using homemade. Tear or cut the tortillas. Measure out the other things.
  2. Whisk together the soup, sour cream, and milk in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. 
  3. Stir well to combine.
  4. Transfer the mixture to a greased 9×13-inch baking dish or single-serve gratin dishes. Sprinkle the top with the remaining 1 cup cheese.
  5. Bake immediately or cover and refrigerate or freeze.

gratin dish with enchilada casserole

How to make this dish inexpensively

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

Tools I use to make it EASY:

chicken enchilada casserole ready for freezer

After you’ve prepared the recipe, would you do me a favor? I’d really appreciate it if you came back and left a starred review. Thanks in advance for your feedback!

5 from 1 vote
grain dishes of enchilada casserole
Creamy Chicken Enchilada Casserole
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Creamy Chicken Enchilada Casserole comes together quickly, freezes beautifully, and makes for a delicious and hearty main dish. Make a double batch so you can repeat the experience next week!
Course: Main Course
Cuisine: American, Mexican
Keyword: casserole, casseroles, chicken enchilada, enchilada, enchilada casserole, enchiladas, homemade chicken enchiladas
Servings: 6
Calories: 478 kcal
Author: Jessica Fisher
Ingredients
  • 2 cups cream of chicken soup can use 2 cans of cream of chicken soup instead
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 cups cooked chopped chicken
  • 2 cups shredded jack or cheddar cheese
  • 1/2 cup chopped onion
  • 1 small can chopped green chiles
  • 1 small can chopped jalapenos OR 1-2 fresh jalapenos seeded and chopped (optional)
  • 12 corn tortillas cut or torn into bite size pieces
Instructions
  1. Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the "Cream of" soup, if you're using homemade. Tear or cut the tortillas. Measure out the other things.
  2. Whisk together the soup and sour cream in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine.
  3. Transfer the mixture to a greased 9x13-inch baking dish or single-serve gratin dishes.
  4. Bake 1 hour at 350° until hot and bubbly. Adjust baking time for gratin dishes. Check after 30 minutes.
Recipe Notes

Note: To freeze, wrap, label, and freeze the casserole prior to baking. To serve, thaw overnight in the refrigerator and proceed with the baking instructions.

Nutrition Facts
Creamy Chicken Enchilada Casserole
Amount Per Serving
Calories 478 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Cholesterol 90mg30%
Sodium 1291mg56%
Potassium 375mg11%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 4g4%
Protein 23g46%
Vitamin A 739IU15%
Vitamin C 13mg16%
Calcium 405mg41%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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Comments

  1. Katie @ goodLife {eats} says

    I realized I still haven’t posted my favorite green chile chicken enchiladas. I’ll have to make those soon because I’ve never photographed them before.

    I posted a salsa recipe I made last year when tomatoes were on sale. Hope I can get enough garden tomatoes this year. You can add as much or little spice as you want. Mine can out a little warmer than mild. Next time I’d do it slightly hotter.

    • Tina L. says

      5 stars
      So Jessica’s recipe is your favorite? It does sound good! I’m going to try making it this weekend for my husband and a vegetarian version for me. Thanks Jessica!

  2. Kate @ A Simple Walk says

    That sounds so good. That would be a nice twist on our usual. I’ll have to try it sometime.

  3. HappyHermit says

    My little boy loves spicy food.

  4. Phoebe says

    Mmm. That sounds really good!

    My kiddos are slowly eating hotter and hotter foods. Especially our 8 year old. Wonder if that has anything to do with him and his father having hot sauce drinking contests?!

  5. Snow White says

    That sounds delicious. I love that it doesn’t use canned enchilada sauce! You can get much better flavor that way!

  6. Jenna says

    a commenter on my blog said recently, “in the end, most kids eat what their parents eat.” there’s a lot of truth in that. if you offer spicy food, most will learn to appreciate it. eventually. and it helps to start slow. let them experiment with milder spicy foods, and work them up to the heat level of your preference. i posted about spicy popcorn. with this wholesome snack you can gradually increase the amount of spice over time.

    great topic for URS!

  7. How would you adapt this recipe to become freezer friendly? I made it for the first time the other night and it was such a hit with my family that I’d like to use it for my MOMS Club freezer meal swap next month. Thanks!

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