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Latest Comments

4-Ingredient Chicken Enchilada Casserole


Updated January 20, 2017
(13 Votes)


4-Ingredient Chicken Enchilada Casserole
4-Ingredient Chicken Enchilada Casserole
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Everyone loves an easy casserole that requires few ingredients. While this 4-Ingredient Chicken Enchilada Casserole is easy to make, it tastes like it took all day to make. Armed with a few common ingredients, you can have a delicious home-cooked meal on the table in no time at all! Despite its short ingredient list, this easy chicken enchilada casserole is loaded with flavor. If you like Mexican food, then you will love this cheesy chicken casserole. Once you try a bite of this cheesy chicken casserole, you see how easy it is to make a delicious homemade meal. This Mexican recipe is perfect for those times when you crave Mexican food, but you want to enjoy dinner at home.

This recipe makes for the perfect go-to weeknight meal, because you probably won't have to go to the grocery store for ingredients. Just keep a can of enchilada sauce and some corn tortillas handy, and you'll have dinner ready in a hurry!

Serves: 6

Cooking Vessel Size: 7 x 11-inch baking dish

  • 1 pound boneless skinless chicken thighs or breasts
  • 1 (14-ounce) can enchilada sauce
  • 9 (6-inch) corn tortillas
  • 2 cups Mexican mix shredded cheese
  • Garnish: Sour cream and fresh cilantro (optional)

Easiest-Ever Chicken Enchilada Casserole

This recipe was inspired by Jo Cooks' recipe for Easiest-Ever Chicken Enchilada Casserole.


  1. Cut the chicken into large pieces of equal size and place into a medium saucepan. Pour the enchilada sauce over the chicken and cook on medium low heat until the chicken is completely cooked, about 20 minutes.
  2. Remove chicken from the sauce to a cutting board and let cool slightly. Shred the meat using two forks; you should have about 2 cups.
  3. Preheat oven to 375 degrees F. Spray a 7 x 11-inch baking dish with cooking spray.
  4. Spoon 1/4 cup enchilada sauce into the bottom of the prepared baking dish. Layer 3 tortillas, overlapping or tearing them to fit. Add 1/3 of the shredded chicken in an even layer and 1/3 of the remaining enchilada sauce. Sprinkle with about 1/3 of the cheese.
  5. Repeat the layers - tortillas, chicken, sauce, cheese - twice more. Bake 30 minutes until the casserole is bubbly and the cheese is melted.
  6. Serve immediately, garnish with sour cream and cilantro if desired.

18 Chicken Enchilada Casserole Recipes


If you liked this recipe for 4-Ingredient Chicken Enchilada Casserole, be sure to check out our collection of 18 Chicken Enchilada Casserole Recipes.



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This looks so delicious! I love enchiladas, so I'm sure I will love this casserole version :)

This sounds delicious! I'd mix a little green chiles in for that extra bit of spice. That'll really put it over the top.

I thought only desserts were drool-worthy, but this looks amazing!

This was delicious! Next time I'd probably add in a bit of jalapeno to give it a nice kick, but I love how easy this recipe is.

Omg. This is about to become a staple meal. It actually tastes really authentic for a four-ingredient casserole. And if you have more than four ingredients, it can be easily spiced up.

I loved the flavors in this dish. I could never have guessed it only had 4 ingredients.

YUM! I loved this dish, but will serve it with sour cream and hot sauce next time.

This is SO good. I didn't think I would love it as much as I do, especially since enchiladas aren't one of my favorite foods. But this casserole... I'd make it frequently.

LOVED this! Definitely helped myself to seconds. I think adding a layer of Mexican rice would be a nice addition to the recipe, I will keep that in mind the next time I make this.

My family and I made this last week, and it was really good! We did the baked version with flour tortillas instead of corn, and it turned out great. I do think it could use a little more flavor - maybe adding some extra spice or some beans would kick it up a notch.

Where would I find the actual recipe with amounts and cooking temp?

Hi nicely 8245563, If you click the link that says "Click here for the easy casserole recipe" it will take you to the blogger's post with the recipe. I hope this helps! Kaitlin, AllFreeCasseroleRecipes Editor

I will try this but had a question, I do not have corn tortillas but have flour tortillas, should I brown them first before putting them in the crockpot? I also will not use much cheese, due to Renal Diet & little amount of Salsa. I love Mexican food & finally glad I found one I can do what I want with & see how it goes from there. But, I would like to know about the tortillas ASAP. Thanks

Flour is a great alternative, although it will give it a different flavor. You do not need to brown the flour tortillas before adding to the slow cooker. Let us know how it goes! Happy cooking!


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