Easy Chicken Enchilada Bake
This easy chicken enchilada bake layers quartered corn tortillas, shredded chicken, cream cheese, and Mexican cheese blend, then bakes until bubbly. No rolling, no fussy technique—just mix, layer, and bake.
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This easy chicken enchilada bake layers quartered corn tortillas, shredded chicken, cream cheese, and Mexican cheese blend, then bakes until bubbly. No rolling, no fussy technique—just mix, layer, and bake.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded chicken, softened cream cheese, diced green chiles, about 1/2 cup of enchilada sauce, 1 cup of the shredded cheese, and garlic powder. Mix until well combined.
Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat.
Arrange a layer of quartered tortillas over the sauce, covering the bottom of the dish.
Spread the chicken and cream cheese mixture evenly over the tortilla layer.
Sprinkle another cup of shredded cheese over the chicken filling.
Add a second layer of quartered tortillas on top of the cheese.
Pour the remaining enchilada sauce over the top tortilla layer and spread evenly.
Top with the final cup of shredded cheese.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil, sprinkle the crushed chili cheese corn chips over the top, and bake uncovered for another 15 minutes, or until the casserole is hot and bubbly.
Let the casserole rest for a few minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes, flour tortillas work, but corn tortillas are traditional for enchiladas and hold up better to the sauce without becoming soggy.
Use cooked shredded chicken; the baking time is too short to cook raw chicken through safely.
Yes, assemble completely, cover, and refrigerate up to 24 hours. Add 10–15 minutes to bake time if baking cold.
Bake at 350°F until the cheese is melted and bubbly, typically 25–35 minutes depending on your oven and whether the casserole was chilled.
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F until warmed through.
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