All The Flavor, None of The Rolling
Hey friends! We all love a good enchilada night, but let’s be honest spending 30 minutes rolling individual tortillas when you’re already tired is just not happening. That’s why this Creamy Chicken Enchilada Casserole is a staple in my kitchen. It has all the saucy, cheesy, spicy goodness of traditional enchiladas, but it’s built like a lasagna.

Just like my Chicken Spaghetti Casserole saves me on busy nights, this layered bake is a total lifesaver. You get layers of tender chicken, creamy sauce, and soft corn tortillas that meld together into one comforting, bubbly dish. It’s messy, delicious, and exactly what you need after a long day.
Why This Bake Works
This recipe skips the tedious rolling step completely. By layering the tortillas flat, they soak up the creamy sauce evenly, creating a texture that is almost like a savory cake. I use a mix of sour cream and salsa verde to create a tangy, rich sauce that keeps the chicken juicy.
It’s also incredibly flexible. You can use leftover rotisserie chicken, shredded poached chicken, or even the meat from my Halal Grilled Chicken Shawarma Bowls if you want a fun fusion twist. If you’re looking for lazy dinners that still feel homemade and special, this is the one.
Your Casserole Essentials
- Corn Tortillas: Essential for that authentic flavor and texture. Flour tortillas can get gummy in a casserole, so stick with corn!
- Cooked Chicken: Shredded breast or thigh meat works best.
- Salsa Verde: The green salsa adds a bright, tangy acidity that cuts through the rich dairy.
- Sour Cream: This is the base of our white sauce. It makes everything luxurious.
- Cheese: A mix of Monterey Jack (for melting) and Cheddar (for flavor) is my go-to.
- Green Chiles: Mild canned chiles add flavor without too much heat.
- Fresh Cilantro: For a pop of color and freshness at the end.


Creamy Chicken Enchilada Casserole
- Total Time: 55
- Yield: 8 1x
Description
This Creamy Chicken Enchilada Casserole has all the flavor of traditional enchiladas with zero rolling required. Layers of soft corn tortillas, tender shredded chicken, and a tangy sour cream salsa verde sauce bake together for a comforting, cheesy dinner.
Ingredients
12–15 corn tortillas, cut into quarters
3 cups cooked chicken, shredded
2 cups salsa verde (green salsa)
1 cup sour cream
1 can (4 oz) diced green chiles
1 can (15 oz) black beans, drained and rinsed (optional)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
3 cups shredded Monterey Jack or Mexican blend cheese
Fresh cilantro and diced avocado, for garnish
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together salsa verde, sour cream, cumin, and garlic powder.
3. Fold in the shredded chicken, green chiles, and black beans (if using).
4. Spread a thin layer of the sauce mixture (about 1/2 cup) on the bottom of the baking dish.
5. Arrange a layer of tortilla pieces over the sauce to cover the bottom.
6. Spread half of the remaining chicken mixture over the tortillas. Sprinkle with 1 cup of cheese.
7. Repeat the layers: tortillas, remaining chicken mixture, and 1 cup of cheese.
8. Top with a final layer of tortillas. (If there is any liquid left in your bowl, drizzle it over the top).
9. Sprinkle the remaining 1 cup of cheese evenly over the top.
10. Bake for 30-40 minutes, until the casserole is bubbly and the cheese is melted and lightly browned.
11. Let stand for 10-15 minutes before serving to allow the layers to set. Garnish with cilantro and avocado.
Notes
Corn tortillas work best for texture; flour tortillas can become gummy.
Rotisserie chicken is a great time-saver for this recipe.
If you prefer a red sauce version, simply swap the salsa verde for red enchilada sauce.
To freeze: Assemble the casserole, cover tightly with foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Layer It Up: Step-by-Step
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Step 2: In a large bowl, whisk together the sour cream, salsa verde, and a pinch of cumin. This is your creamy sauce. Fold in the shredded chicken, black beans (optional for extra protein!), and chopped green chiles.
Step 3: Cut your corn tortillas in half or quarters. This makes it easier to create even layers without big gaps.
Step 4: The Assembly:
- Layer 1: Spoon a little bit of the sauce on the bottom of the dish to prevent sticking.
- Layer 2: Arrange a layer of tortilla pieces to cover the bottom.
- Layer 3: Spread half of the creamy chicken mixture over the tortillas.
- Layer 4: Sprinkle with 1/3 of the cheese.
- Repeat: Add another layer of tortillas, the rest of the chicken mixture, and another 1/3 of the cheese.
- Top: Finish with a final layer of tortillas, any remaining sauce, and the rest of the cheese.
Step 5: Bake for 30-40 minutes until the cheese is melted, bubbly, and slightly golden on the edges.
Step 6: Important: Let it rest for 10-15 minutes before cutting. This lets the layers set so it doesn’t fall apart on the plate.

Customize Your Casserole
- Make it Red: Prefer red sauce? Swap the salsa verde for a can of red enchilada sauce.
- Add Veggies: Layer in sautéed bell peppers, onions, or spinach.
- Spice Level: Use “Hot” salsa verde or add chopped jalapeños if you like a kick.
- Serve With: A dollop of guacamole or a side of Mexican street corn (just kidding, maybe a simple roasted veggie side would be better!). Actually, a fresh Mason Jar Greek Salad minus the feta would be a surprisingly refreshing side to cut the richness.
Your New Favorite “Fake” Enchiladas
This chicken enchilada bake proves that you don’t have to work hard to eat well. It’s creamy, comforting, and perfect for feeding a crowd or prepping lunches for the week. Grab a fork and dig in!








