Chicken Enchilada Casserole

This easy chicken enchilada casserole is perfect to feed a family, have lots of leftovers, or to take to a potluck.

I have found that the key to making this the best it can be (and to be sure that it doesn’t have any ingredients that I need to avoid like gluten) is for me to use fresh homemade salsa – I have an easy recipe right here:

Click the pic to get the recipe!
Chicken Enchilada Casserole
Yield: 8 servings

Chicken Enchilada Casserole

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This super easy recipe has layers and layers of all my favorite flavors - I love how I substitute different ingredients that I have on hand too!


  • 5 cups salsa (I make my own - link to my recipe below!)
  • 8 corn tortillas cut in half
  • 15 oz refried beans
  • 3 lb boneless skinless chicken breast
  • 16 oz sour cream
  • 3 c mexican style shredded cheese


  1. Preheat oven to 375 F (190 C) - lightly grease 9x13 baking dish
  2. Salt and pepper chicken breasts, cook for ten minutes in pan over medium heat, flip and cook ten minutes more, chop into small pieces and put into large mixing bowl
  3. Thoroughly mix one cup of salsa into the chicken
  4. Put enough salsa in bottom of baking dish to spread a thin layer
  5. Place 8 tortilla halves evenly, overlap slightly if necessary, spread half the refried beans, spread half the remaining salsa, then half the sour cream, then half the shredded cheese
  6. Repeat step 5 one more time using all the remaining ingredients
  7. Bake for 30 minutes until bubbly and the cheese is melted and has started to brown
  8. Let stand for 10 minutes before serving

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 711Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 220mgSodium: 1781mgCarbohydrates: 33gFiber: 7gSugar: 9gProtein: 70g

Nutrition information is estimated and isn't always accurate.

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