Easy Chicken Enchilada Casserole is a fun cross between enchiladas and fajitas but without all the work. Using a rotisserie chicken for this is a time-saving shortcut that I love taking advantage of.
If you don’t have a rotisserie chicken laying around, regular cooked chicken breasts will do. If you have an instant pot, you could use this quick recipe for instant pot chicken breasts to have the chicken done in a flash.
Easy Chicken Enchilada Casserole
When I try to get my kids to eat vegetables, I usually get a whole lot of this.
They are not big fans. It usually ends up being a matter of bribing them with a treat after dinner, or withholding their favorite part of the meal until they’ve eaten “enough” of the healthy part. I’m not a fan of either of those methods.
I’m making a wider variety of vegetables available for my kids to eat…if they choose. I’m encouraging instead of bribing, and trying to incorporate more vegetables in our normal rotation.
As a busy mom of 7, I’ve learned a few things over the years about kids and which battles to pick, and the whole “vegetable war” is 100% not worth it.
Get the recipe for a great Keto Taco Casserole here from Trina Krug!
Easy Chicken Enchilada Casserole shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Rotisserie chicken
- Enchilada sauce
- Cheddar cheese
- Corn tortillas
- Bell peppers
How to make Easy Chicken Enchilada Casserole
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
This Easy Enchilada Casserole is a perfect example, and it couldn’t be simpler. You can make your own enchilada sauce if you’re up for it, or you can buy a big can of it at your local grocery store.
- LayerLayer some corn tortillas in a casserole dish.
- SauceCover with some enchilada sauce, then chicken, sliced bell peppers, and cheddar cheese. Repeat the layers, and end with a generous helping of cheese.
- BakeBake at 350 for about 35-45 minutes, or until the casserole is heated through and the cheese is bubbly. Adapt this for a slow cooker by layering in your slow cooker and cooking on low for 3-4 hours, or on high for 1-2 hours.
- Cut and serveCut and serve! Get some more veggies in by topping this with chopped romaine, tomatoes, and avocado.
NEED SOME MORE IDEAS? I’VE GOT YOU COVERED!
- 1 rotisserie chicken, meat removed
- 1 large can enchilada sauce
- 4 cups cheddar cheese
- 8 medium-sized corn tortillas
- 4 cups bell peppers, sliced
- Layer ingredients in the an oven safe dish in the following order: tortillas, sauce, chicken and peppers, cheese, tortillas, sauce, chicken and peppers, cheese, tortillas, sauce, cheese.
- Place in a preheated 350 degree oven for 35-45 minutes, or until heated through and bubbly.
Amount Per Serving: Calories: 376Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 87mgSodium: 528mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 23g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.