Chicken Enchilada Casserole is incredibly easy to make and tastes like a gourmet dish! The creamy sauce mixed with your favorite cheeses is what makes this a winner. Homemade Enchiladas are the ultimate comfort food and we know you will love this recipe!

Enchiladas are a fairly easy dish to whip up.

I love how they are pretty versatile and you can basically put anything in them you want.

Most likely you have your own enchilada recipe that is tried and true and that you love. It seems like no two recipes are alike and we all have our own preference.

The other night we had chicken enchiladas on the menu but decided to switch things up a bit and turn it into a casserole dish instead.

Let’s face it, chicken enchiladas can get pretty messy when you try to dish them up and rarely does an individual enchilada stay in tact. So why not skip the precision it takes to fold and ensure each tortilla and make it easier for everyone?

Enter the chicken enchilada skillet casserole.

I have to say it was a good decision and made making them so much easier!

And they taste exactly the same as if they were rolled up and served like a traditional enchilada.

What substitutions can I use for enchiladas?

In this recipe we used leftover Spanish rice as part of the filling. It was delicious! But you could always substitute that for regular white rice, cilantro lime rice, cauliflower rice or omit it all together. It was added to use up leftovers and make it extra flavorful. While I try to always add rice of some sort to this dish- you can use your own preference.

I also used Laughing Cow cheese wedges to save on calories but if you don’t have any you could always use regular cream cheese or even a few drop of half and half to make it creamier.

I love using Trader Joe’s green enchilada sauce but use whatever you have or prefer. I find that the Trader Joe’s sauce isn’t too spicy and perfect for our young children to enjoy.

You can use either corn or flour tortillas for this dish. I like using small corn tortillas because the consistency and flavor but you can use whatever you have.

And if you don’t like the idea of a casserole, you can always put the filling in the tortillas, roll them up and cover with cheese and bake as directed.

Using canned chicken isn’t always my favorite, but boy it can be convenient. If you add the right amount of seasoning it actually turns out pretty good! However, feel free to use diced up Rotisserie chicken or cooked chicken.

What do you serve with chicken enchiladas?

Enchiladas are a great entrée dish so you could serve anything Mexican side dish to go with it. Our guacamole or  Queso Cheese dip would be delicious to go on top of it. You can also serve beans, rice, or chips and salsa.

How do you eat enchiladas?

Enchiladas are best eaten with a fork and knife, it is not a dish that you can typically pick up and eat with your fingers.

Can you double this recipe?

Yes. This recipe used an 8X8 dish so if  you double it put it in a 9X11 dish.

Can I cook enchiladas in a Traeger?

Yes! Just set the time for 350 and cook for thirty minutes.

 

How to make Chicken Enchiladas

1. 1 jar green enchilada sauce– I love Trader Joe’s green enchilada sauce
2.  2 T. taco seasoning
3. 3 Laughing Cow Cheese wedges – or 14 cup cream cheese
4. 2 cups mild cheddar cheese
5. 2 – 12.5 oz cans of canned chicken – or 2 cups cooked chicken, diced
6. 1 cup rice- optional
7. 10-12 corn tortillas

Instructions

1. Preheat oven or Traeger to 350 degrees and lightly coat an 8×8 baking dish with cooking spray
2. Heat a large skillet on medium-high heat and drizzle olive oil on the pan
3. Add your chicken onto the heated oil and fry until lightly browned
4. Toss taco seasoning on top of chicken and coat well
5. Add your cream cheese with a splash of milk if needed until it becomes creamy and mixes with your chicken.
6. Add rice and mix together
7. Add entire jar of enchilada sauce
8. Sprinkle about 1 12 cups of cheese into mixture
9. Let it heat through
10. Meanwhile, place approximately 5-6 tortillas on the bottom of your baking dish
11. Once your chicken mixture is heated pour half of it on top of your tortillas
12. Place 5-6 more tortillas on top
13. Then dish out the remainder chicken filling on top of the tortillas
14. Add your remaining cheese on top and cover with foil
15. Bake for thirty minutes, removing the foil for the last ten
16. Broil lightly for about 2-3 minutes to crisp the top  
17. Garnish with tomatoes, olives, cilantro, lettuce, salsa and sour cream if you’d like

 

 

How long do enchiladas stay good for?

You can keep leftover chicken enchiladas in the refrigerator for up to five days if properly covered.

Can you make chicken enchiladas ahead of time?

Sure! Just keep in your fridge and bake within 24 hours.

Why are my enchiladas soggy?

The best way to avoid this is to lightly fry the tortillas before placing in the dish. You can do this by lightly heating a skillet with oil and fry briefly for a few second on each side. Let them cool completely before handling to avoid getting burned.