Layered Chicken Enchilada Casserole

Layered Chicken Enchilada Casserole is the easiest and most scrumptious quick dinner idea for a busy week! The whole family will love the chicken enchiladas with salsa verde, a creamy chicken filling, and lots of cheese!

layered chicken enchilada casserole

If you’re looking for a more than easy casserole dish that everyone loves, this is the recipe for you!

Rotisserie chicken is mixed with cream cheese and taco seasoning for a super creamy filling.

Layered with salsa verde, flour tortillas, and cheese, this chicken enchilada bake is a great option for feeding your family any night of the week!

You will love this post if you love melty cheese, using a store-bought rotisserie chicken, and an easy recipe that gives you the best results.

layered enchilada casserole recipe

How to Make Layered Chicken Enchilada Casserole

First, let’s talk about the very quick lineup of ingredients you’ll need:

Shredded Chicken — I used a rotisserie chicken, pulled from the bones and shredded by hand. You could also use cut-up chicken breast or chicken thighs if you have those! It’s a great way to use up leftover grilled chicken, too!

Cream Cheese — you’ll mix this into the chicken, and it provides such a creamy, dreamy addition.

Taco Seasoning — I just use a packet of the premade stuff! If you’re not into that, use a couple of tablespoons of your homemade taco seasoning. Whatever brand is your favorite will do.

cheesy chicken enchilada casserole

Salsa Verde — just plain, jarred green salsa verde! 

Tortillas — I used flour tortillas because that’s what I had. But, feel free to substitute corn tortillas.

​Shredded Cheese — I used a bag of the “Mexican” blend cheese. It’s got Monterey jack cheese, cheddar cheese, and pepper jack cheese. This is a great time to use up whatever cheese you have left in your fridge!

Other ingredients you could add to enhance this dish:

  • Black Beans
  • ​Canned Green Chilis
  • Refried Beans
chicken enchilada casserole

Layering the Enchiladas

The best part about this easy chicken enchilada casserole recipe is that it is LAYERED! No rolling anything up, just layers of tortillas, creamy chicken, salsa, and cheese!

On the bottom of a sprayed baking dish, you’ll add a spoonful of the salsa verde. Something for the first layer of tortillas to sit on.

Then, you’ll add half of the chicken mixture. Sprinkle a third of the shredded cheese, then add a layer of salsa verde.

enchilada casserole with rotisserie chicken

Next, add some more tortillas, and do it all over again.

The other half of the Chicken Mixture >>> a third of the cheese >>> and STOP!

After this layer of cheese, add the remaining salsa verde, and the remaining cheese.

Cover your baking dish with aluminum foil and bake according to the recipe card.

Or, do what I did. Pop it into the fridge and bake it later in the day!

Serving this Easy Recipe

​After you’ve baked your casserole until gooey cheesy perfection let it sit on the counter for 8-10 minutes. 

enchilada casserole on a plate

Slice it up, and serve!

​I love serving these chicken enchiladas with sour cream, a crunchy salad, salsa, guacamole, and tortilla chips! A little 3-Ingredient Sour Cream Dip is great to start and use during the meal!

Mexican food is such an easy theme for family dinners. Everyone loves it, too! 

enchilada casserole with crunchy salad
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layered chicken enchilada casserole

Layered Chicken Enchilada Casserole

  • Author: Sweetpea
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: main dish
  • Method: oven-baked
  • Cuisine: mexican


Layered Chicken Enchilada Casserole is the easiest and most scrumptious quick dinner idea for a busy week! The whole family will love the chicken enchiladas with salsa verde, a creamy chicken filling, and lots of cheese!


  • 2 cups Shredded Chicken
  • 8 ounces Cream Cheese, softened to room temperature
  • 1, 1-ounce package of Taco Seasoning
  • 16-ounce jar of Salsa Verde
  • 8-ounce Shredded Mexican Blend Cheese
  • Tortillas for layering (I used 3 “burrito” sized ones)


  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, dump in the 2 cups of shredded chicken, 8 ounces of softened cream cheese, and 1-ounce package of taco seasoning. Mix together with your hands or a spatula until evenly combined.
  3. In the bottom of a sprayed 9×9 baking dish, pour 1/4 cup of Salsa Verde, and spread to coat evenly.
  4. Add one tortilla on top of the salsa verde.
  5. Spread half of the chicken mixture on top of the tortilla.
  6. Top with 1/3 of the cheese, and half of the remaining salsa verde.
  7. Add another tortilla on top of this.
  8. Spread the remaining chicken mixture over the tortilla, and another third of the cheese. 

  9. Place the final tortilla on top, and cover with the remaining salsa verde and the remaining cheese.
  10. Bake covered at 350 degrees for 30 minutes, during the last 10 minutes remove the cover.
  11. If you’d like to make this ahead of time, cover it and store it in the fridge before you bake it.
  12. When the casserole is golden brown on top, remove it from the oven and let it sit for 10 minutes before slicing into it.
  13. Server with salsa, guacamole, salad, and tortilla chips!

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