Chicken enchilada casserole is a family favorite meal that is so easy to make. Chicken, enchilada sauce and cheese are baked until it’s all golden brown and delicious.
This chicken enchilada casserole recipe is the perfect family meal to enjoy without the fuss of rolling tortillas. If you like easy casserole meals, check out my collection of best zucchini casserole recipes.
Contents
🌟 Foolproof Chicken Enchilada Casserole
This recipe is based on the America's test kitchen enchiladas recipe.
Unlike most enchilada recipes that use corn or flour tortillas, this enchilada casserole is much easier to prepare without needing any high-carb tortillas and ready to eat in under 1 hour.
This easy chicken enchilada casserole is packed with delicious flavors of spicy green chilies, tomatoey red enchilada sauce, a delicious shredded chicken mixture, and lots of melty cheese.
It's made with half the ingredients found in most chicken enchiladas, making it budget-friendly and perfect for a busy weeknight meal. Plus, it can be prepared in advance for busy parents when time is limited. Another easy recipe to try is my chicken piccata and chicken spinach casserole.
Low carb chicken enchilada casserole is versatile and can be made with fresh or cooked chicken, as well as making your own enchilada sauce or using canned from the grocery store to help save on prep time.
Nobody in your family will be able to resist this delicious meal for lunch or dinner, and it tastes even better the next day for meal prep.
🍽 Key Ingredients
This is a fairly simple recipe that only needs essential pantry ingredients to prepare the mixture.. You can almost consider this a base recipe and change it up to your taste.
Chicken - We're using fresh boneless chicken breast for the chicken mixture.
Enchilada sauce - Use homemade enchilada sauce for a fresher taste or buy a canned variety from the store.
Cheese - For the chicken mixture, we're adding queso fresco because it's crumbly and salty, and for the cheese layers, a strong flavored cheese like cheddar cheese is required to add layers of flavor.
Chilies - Fresh or canned green chilies work fine with this recipe. Use as much as you like depending on how hot you want your enchiladas.
Herbs - A small amount of fresh cilantro mixed into the chicken mixture gives it an aromatic citrus flavor.
Substitutions
Chicken
You can use any leftover shredded chicken from a previous dinner or a rotisserie chicken instead of fresh chicken breast without changing the flavor.
Herbs
If you don't have any cilantro on hand, you could use freshly chopped parsley instead as a close substitution.
Cheese
Instead of queso fresco, you could opt for feta cheese as an equal substitute and Colby or Monterey jack cheese instead of cheddar for a similar flavor and melting qualities.
Remember, cheese is "all ok", so it is good to keep some of your favorites handy.
- Oaxaca: 10 points melting, 10+ elasticity
- Manchego: 10 points melting, 9 points elasticity
- Monterrey Jack: 9 points melting, 7 points elasticity
🔪 How to make
Chicken enchilada casserole is a delicious and super easy family dinner recipe to make in under one hour. The prep work is fast, and you can learn how to make it with my step-by-step instruction and helpful cooking tips.
Preparations
- Chop the cilantro and chilies.
- Pat chicken dry and season with salt and pepper.
- Preheat oven to 450 degrees Fahrenheit (220 degrees Celsius).
Cooking Instructions
Step 1
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat.
Then flip the chicken over, cover, and cook for an additional 10-15 minutes until the chicken reaches 160-165 degrees with an instant-read thermometer.
Step 2
Remove chicken from pan and shred into bite-sized pieces. In a bowl, combine shredded chicken, the remaining enchilada sauce, queso fresco, chiles, and cilantro. Add salt and pepper if desired.
Step 3
Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides. Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture.
Step 4
Then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes.
Step 5
Remove foil to melt and brown cheese a bit for another 3 to 5 min. and voila. Mexican enchiladas of the day! Be careful when removing from the oven.
Step 6
Now slice some avocados, green onions, and chopped cilantro to garnish.
Once on the table, add a small bowl of sour cream to pour over your enchiladas. A delicious addition!
💭 Cooking Tips
Prepare ahead
If you're busy in the evenings and want to just pop a delicious recipe in the oven when you don't have time to prepare a meal, you could easily prepare this 1 day in advance and store it covered in the fridge, ready for baking.
Use block cheese
For better texture, buy the block of cheddar cheese rather than pre-shredded cheese. Packet shredded cheese from the grocery store comes with a coating that doesn't melt the same as freshly grated cheese, nor does it have the same smooth consistency.
⭐ Best Store-bought Enchilada Sauces
When it comes to enchiladas, the sauce is paramount. This single ingredient is the soul of all enchiladas. Here are the two best store-bought enchilada sauces!
Red Enchilada Sauce
The BEST red enchilada sauce is Rosarita enchilada sauce. This red tomato-based enchilada sauce dominates the kitchen and is loved by all. An authentic enchilada sauce with a hint of spice (mild heat) and is bold, zesty, and exactly what you'd expect.
Green Sauce
The BEST green enchilada sauce is Old El Paso's mild green enchilada sauce. This green tomato enchilada sauce beats other notable brands like Las Palmas and La Victoria. At the end of the day, this sauce has an authentic taste, with just a touch of heat, and packed with flavor.
Whatever enchilada sauce you choose, these proven red and green enchilada sauces have you covered.
📖 Recipe Variations
This low-carb chicken enchilada casserole is versatile and can be made to suit everyone's taste buds while using this recipe. Try some of these additions to mix it up.
Protein
This recipe works just as well with ground beef, Italian sausage, ground turkey, or even shrimp.
Veggies
Feel free to add extra veggies like black beans, olives, chopped bell peppers, onion, and garlic.
Tortillas
Upgrade your chicken enchiladas with corn tortillas, and roll the chicken mixture inside. Use these classic america's test kitchen chicken enchiladas for inspiration.
Sauce
This enchilada casserole uses red enchilada sauce as it's slightly sweeter green enchilada sauce, but you can use whichever suits your taste buds. Both have the same flavor, just that the color is different and green chilies are hotter than the red variety.
🥗 What to serve with
Chicken enchilada casserole is a typical Mexican dish with other Mexican side dishes like rice, nachos, Pico de Gallo, or guacamole. Here are some easy taste creations to serve with these delicious enchiladas.
Tortillas
If you want to have some crunch and are not bothered about a few extra carbs with your meal, try out these crunchy baked tortilla strips for dipping in the melty cheese.
Rice
Mexican rice is a staple dish in any Mexican household. Although it can be tricky to replicate the same authentic taste, the same cannot be said about this low-carb option of fragrant cauliflower rice with garlic, lime, onion, and cilantro. It's delicious and ready in just 15 minutes!
🙋 Frequently Asked Questions
What is the difference between red and green enchilada sauce?
Both sauces have a similar flavor, the only difference is how it's prepared and the color of chili used. The red chilis are riper and sweeter in flavor, whereas green chilis are slightly hotter and have a more herbaceous aroma.
Do you cook corn tortillas before making chicken enchilada casserole?
Yes, the corn tortillas need to be softened before you can roll them. Otherwise, they will break. You can soften them in a frying pan with a bit of oil or cooking spray for 10 seconds on each side.
🧊 Storing and ♨️ Reheating
This easy chicken enchilada casserole is perfect for storing and eating the following day and tastes even better once the flavors infuse.
Fridge - Transfer any leftover chicken enchilada casserole to an airtight container, cover the baking dish in aluminum foil, and place it in the fridge for up to two days.
Freezer - Once the low-carb chicken enchiladas have cooled completely, transfer the leftovers to a freezer container and freeze them for up to 3 months. Alternately, if you want to freeze unbaked chicken enchilada casserole, assemble the contents into a large aluminum tray, ready for baking.
Reheating - The quickest way to reheat leftover enchiladas is to microwave them for 1 to 2 minutes on full power until piping hot (may require longer for frozen leftovers. Or you can preheat an oven to 400 degrees Fahrenheit and bake in the oven for 10-15 minutes until hot.
🍳 Related Enchilada Recipes
Save one of these amazing enchilada recipes for dinner! My favorite is the ground beef enchiladas.
Also check out my chicken bacon ranch casserole recipe that is ready in less than 40 minute! Same as my delicious copycat Longhorn parmesan crusted chicken recipe that will impress your family.
👪 Serving Size
This chicken enchilada casserole makes 5 servings and feeds 4 people. Given this is a casserole dish and super easy, you could double or triple this recipe to cater to more guests. I always make two casseroles to freeze one for the following week and save myself time.
So without further ado, below is the recipe. You won't even miss the tortilla!
📋 Recipe
Chicken Enchilada Casserole
Equipment
- 1 Skillet
- 1 Baking Casserole
- 1 medium bowl
Ingredients
- 1 ½ cups enchilada sauce - store bought or from scratch
- 1 cup finely crumbled queso fresco or feta cheese
- 1 can (4 oz) green chiles (chopped)
- ½ cup minced fresh cilantro
- olive oil spray - or you can use olive oil in a little bowl with a brush
- 2 cups shredded cheddar cheese
- salt & pepper
- lime wedges - optional
- sour cream - optional
Meat Options (pick one)
- 1 pound boneless chicken breasts - skinless, trimmed, and pounded if necessary
- 1 pound ground beef - or leftover roast beef
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Pat chicken dry and season with salt and pepper.
- Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat. Then flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
- Remove chicken from pan and shred into bite-sized pieces. Combine shredded chicken, the enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
- Spray a square casserole dish with olive oil (or use a brush) and coat the entire bottom and sides.
- Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish. Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
- Serve with optional lime wedges and optional sour cream.
sue
I am confused about 2 things .... what comprises 2 enchiladas? This is low carb even tho there are 40 carbs per serving, or am I reading it wrong? I try to stay at 20carb a day...
thanks
Kim
Sue, I'm sorry, that was my fault. This recipe was modified from one that included tortillas, the serving size and carb count were from that.
Carrie
So how many carbs are on This recipe?
Kim
I'm sorry, I haven't calculated it. The original recipe had the nutrition information provided by the book.
James
I used the "Lose It" app on my phone and came up with a total of 47 grams of carbs for the whole recipie.
Cooklivelove
How could it be that many carbs??? It’s just chicken, sauce and cheese.. maybe use a cleaner enchiladas sauce? Mine sauce only has 3 net carbs.
Kim
Green chilis have some minimal carbs as does queso fresco, but this is why I don't like to provide the nutrition because it can vary so much depending upon what you use. I like to err on the side of caution when I do provide it, however, and give a more conservative estimate. I'd hate to say it was only 4 and have someone go over their macros because they used a different sauce.
Heidi
It just depends on what ingredients you buy. I made the dish and there were less than 10 carbs per serving! 🙂
Juliet
Are you using whole green chiles or chopped?
Kim
Chopped! I'll edit that, thanks for asking!
Chris
What size casserole dish? 8X8?
Kim
Yes, I would use a square one about that size.
Teresa
I made this is and it was fun delicious. Thank you!
Kim
Thank you so much for the feedback, I really appreciate it!
Judy
Hi, id love to try this recipe, but really need a carb count. Any chance you have figured it out? I noticed im not the only one who asked. Thank you, it looks delicious, i hope i can add it to my low carb diet. 🙂
Kim
I added it but please calculate it yourself based on the actual ingredients you use. It is all hinging on the enchilada sauce, that is where most of the carbs come from.
Colleen
I make the America's Test Kitchen version of this recipe all the time but rolling up those corn tortillas without tearing them is literally the worst...I love this idea! I make the red enchilada sauce that accompanies the recipe in the cookbook and it's always a huge hit. Can't wait to try it this way!
Kim
Thanks for sharing that! Their recipes are always delicious, I love that they test them and get them perfect!
Teresa Ramsey
Why calculate with tortillas when there are none in recipe..bow I'm confused ?
Kim
I have another recipe with tortillas, she was referring to that one.
Kim Martinez
You have to lightly fry the tortillas before you roll them. They won't tear.
Sue
I just found this recipe and can't wait to try it. I see it being on the menu for one night next week!
To save the calories from the cooking in oil as mentioned in the post above, try heating some low-sodium chicken broth and put your tortillas in that for a few seconds...it won't take long. This reduces the calories and fat while making the tortillas pliable.
Mary
Kind of late to the party but...If you are making enchiladas, just dip the tortilla in the sauce before filling and it will not rip apart. The flavor goes through and through without added ingredients.
Sheila
Thanks so much for this recipe. It's just what I was looking for. So delicious! I'll definitely be making it again.
Kim
Thanks for the feedback, I'm glad you liked it!
Michael|Love Low Carbs
Love chicken enchiladas and can't wait to give this one a try. Thanks for sharing this low carb recipe!
Byrony
Made this for dinner tonight, it was Lovely! I modified it slightly and simple added cheese to the skillet to make it a one dish dinner. Thanks!!
Liz
This is great! I had some leftover baked chicken breasts so I shredded those and used them. Turned out wonderful! Lots of cheesy goodness
DeeDee Webster
Made this tonight for dinner. It was good! I think next time that I won't salt the chicken-the sauce I used had enough and maybe cut back to 1 cup of sauce. Added guacamole for more fat. Ended up being 7.4 grams of carbs. I will keep this in the rotation!!
Kim
Thanks so much for the feedback, I'm glad you enjoyed it!
Teri Lynn Schuler
This was amazing!!
I'm newer to Keto and have been striving to stay under 20 Net carbs a day. I started out with mostly meats and veggies and have really been wanting to mix it up. I will agree that you will want to make choices wisely for sauce. I used one that had fewer carbs in it and seasoned it extra with zero carb enchilada seasoning (Fiesta brand). I also don't have a flare for spicy food so I used Rotel (store brand had fewer calories) instead of just green chilis. I calculated mine out for my ingredients - store brand enchilada sauce, store brand rotel, feta cheese, cheddar cheese + seasonings and Net Carbs = 7 for half of the pan!! Used an 8X8 glass pan.
Enchilada casserole is one of my husband's favorite meals and he's been super supportive of me going Keto so I made this for him tonight -- INSTANT favorite. He grabbed extra before he was even finished! Said he could eat it every night ( I also picked up tortillas for him).
Kim
Yay! I'm so glad you and your husband enjoyed it. I love that it can work for both of you, that he can just put it in a tortilla if he wants. Thank you SO MUCH for the feedback, I really do appreciate you taking the time to come back and comment.
Brittany Highland
I'm a tired mom who tries to keep it easy! Any reason I couldn't get a rotisserie chicken, shred it up, and take the recipe from there? Thanks for the recipe!
Kim
I don't see why not!
Jaye
Totally get an instant pot if you don't have one. I use it for all my chicken and it comes out moist and juicy.
Cortney
Soooooooo delicious, and I don't even like enchiladas! This is going in the weekly rotation! yummy! Also, I boiled the chicken instead...it was just easier for me to do at the time.
Kim Messer
Hi, I came across your recipe and it looks delicious! I don’t know if you have tried these or if they are available where you live, but Mission Carb Balance fajita size tortillas only have 4 carbs per tortilla. So if someone absolutely had to have a tortilla, these are a great option.
Debbie
Kim, I use mission carb balance tortillas all the time for different things, like ham & cheese roll ups, and my chicken enchiladas!
Just good luck finding them, I have found them at Walmart but they seem to disappear as fast as they stock them.
Cathy
This recipe looks delicious and I can't wait to make it. Thank you for posting it.
Sarah
This was so good. I sprinkled diced green onions on top as a garnish. Delicious!
Kim
Thanks for the feedback, I REALLY appreciate it!
Last Girl Standing
I’ve made this several times, each time gets better, if possible! I’ve been adding 2
Medium zucchini as a filler. I still use an 8x8 dish but it’s so filling I get 9 servings... which means even less carbs per serving and it tastes the same!! I cube the zucchini, it releases less water than spiraled, and add it to the chicken/enchilada sauce about 10 minutes before the chicken is done. When the casserole comes out of the oven it will seem watery but when it cools it’s the perfect consistency, perfect for freezing/lunches. I add a bit of Ranch dressing (full fat) and sometimes use green enchilada sauce. So good! I’ve also added spinach but it’s not as easy to hide as zucchini, if you have picky eaters. (If you do find the casserole too watery and want to eat it right away I use a turkey basted to pull off the liquid, but set it aside for later. It thickens so I readd it to leftovers as sauce. Mmmmm!)
Kim
Oh my gosh, thank you so much for this great feedback! This will definitely helps others who are looking to change it up a bit. I'm glad you like it!
Kimberly
I made this but added black beans, and sauteed onion, red bell peppers, and zucchini. I eliminated most of the cheese to make it lower in fat. It's really quick and easy! I've made it twice! I'm hooked!
Melanie
I made this tonight, didn't have fresh cilantro, but added garlic and onion powder to taste plus black olives. It was a big hit !! My picky 32 year old daughter even loved it!!
Kim
So glad you liked it!
Ami
How much is in a serving?
Kim
It has been added to the recipe card!
Bridgett
How much is a serving size, I saw the comment where you said it was added to the recipe card but I don’t see it. Thank you in advance.
730 Sage Street
Hi Bridget, serving size is personal. This recipe is for 5 servings so you can calculate based on that. For lighter meals I often opt for a half serving.
Schyler
I only have queso dip instead of shredded queso fresco...Could I substitute? If so, how much would you suggest?
Kim
It may work, I'm not sure how much you would use though without experimenting myself but I'd probably start with like 1/2 - 3/4 cup. I'd think the casserole would be runnier using queso in place of the straight cheese so I would use less. It's a theory, I'd love to know how it works out for you!
Nicole
Made this last night and it was a hit! I shredded a store bought rotisserie chicken. Added a can of diced jalapeños along with the diced green chilies. Sautéd 1/4 of an onion and added it to the mixture. Used la Victoria enchilada sauce. Came out perfectly and delicious. Used guacamole and sour cream on the side. My boyfriend and I loved it and will make it again!
Kim
Thanks so much for the feedback!
Jess
Do you have freezing a rehearing instructions?
Kim
I haven't frozen it, but I think if you freeze it, you would bake at 350 degrees for 30-40 minutes or until cooked through. Make sure you cook the chicken first though.
Magan
This looks really yummy. I think I would save some prep by doing the chicken in the crock pot with a crockpot liner. Throw it in and go about your day, then when you come home from work just throw the casserole together. You can easily double it this way too. I found this on freezing and reheating on Fabulously Frugal. “ Preheat oven to 350. Remove enchiladas from freezer, leave foil on pan and cook for approx. 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted. Or you can thaw enchiladas in the fridge and bake them at 350 for 20 minutes.”
Alison F.
Absolute success! Brilliant recipe, thank you so much for sharing. I will define be doing the same! (Go Cubs! I’m also a Chicagoan)
Kim
Yay, glad you liked it and yes, go Cubs, go!
Kristine R.
I made this dish tonight and it came out as more of a soup than a casserole. Any idea what I did wrong. I really want this recipe to workout as it sounds so delicious.
Kim
Oh no! It will be a little "saucy" but shouldn't be soup. Maybe cut back on the enchilada sauce in step 4 - instead of putting it all back in, just put 1/2 of it?
Krista
I'm doubling recipe and don't have a glass baking dish. Could I use a cake pan? Thanks!
Kim
I would think so, good luck!
Sara
Double the recipe and it came out too liquidy. Delicious taste though! Will not use as much enchilada sauce next time.
Dawn
I put in half the sauce and let everyone add more when cooked, if they wanted, and l also used the Mexican blend shredded cheese and that too helped hold it together too since cheddar can be so greasy. I love this dish! I cheat and use the Costco roasted chicken to save time.
Jean
Scrumptous!!! My husband and I have been doing keto for nearly a month and he`s been such a trooper cutting out the carbs. As a special treat, I snuck in some corn niblets underneath his portion. He went crazy! The only downside of this recipe is that it`s so delicious that portion control is a struggle! 🙂
Kim
Thank you so much for the feedback! Portion control is a problem LOL. I like to add a big side of veggies and make myself eat the veggies first. It helps!
Jessica
How many servings does this total dish contain? Trying to figure out the nutritional facts per serving.
Kim
I have it calculated as 5 servings for the whole recipe.
kim
I have a sheeter for my kitchen aid stand mixer and I sheeted zucchini to use as "tortilla wrappers" it turned out great!!
Kirsten
Made this last night for dinner for my husband and I. I added some sliced olives to add a little something. It was pretty good! I guess because I'm new to Keto it didn't really seem like 5 servings. We had enough for dinner and lunch today. Will make again!
Melissa
Hubs is type 2 Diabetic and he wanted enchiladas but tortillas are a big no no. I found your recipe added some cumin and Chile powder to the chicken. Then sautéed some zucchini, onion and garlic before adding the chicken and sauce back in...it was amazing with some sour cream and sliced avocado on top! We will definitely make it again!
Kim
So glad you enjoyed it!
Anne
So good! I used chicken thighs and goat cheese crumbles. This was amazing.
Yvette
Love this recipe! Made it for the 2nd time today and it is so easy to whip together. I use shredded rotisserie chicken along with green enchiladas sauce, adding green chile and olives too. Again, quick and easy for any night. Yummm!
Jana
WOW I can't WAIT to make this! I love enchiladas soooo much, but stay away because of the carbs. So nice to know I can still have Mexican without so many carbs! Thanks for this!
Elizabeth
This was delicious! I used a rotisserie chicken and added beans and it was easy and tasty!
Nikki
Mouth Watering !!!!
730 Sage Street
Thanks Nikki, if you like this give baked chicken tenders with pork rinds a try!
Leanna
My is not near as red as your and a whole lot more green. Any idea what I did wrong?? I double checked all ingredients.... thanks
730 Sage Street
It would entirely depend on the enchilada sauce, which gives the dish its redness. There is nothing really green in the recipe besides cilantro and green chiles.
Lili
You can find red and green enchilada sauce at the store. You most likely bought the green without noticing.
Bridget Woodwardbr
Very easy and versatile! I put it over corn tortillas with avacado. I will add black beans next time and even cook it in the crockpot!