There’s something incredibly comforting about pulling a bubbling casserole out of the oven on a chilly evening. And if it’s layered with tender chicken, tangy green chilies, creamy sauce, and melty cheese? Even better. This Cream Chicken Enchilada Casserole is the kind of meal you’ll come back to again and again—not just because it’s delicious, but because it’s so easy to throw together with simple pantry staples.

Unlike traditional rolled enchiladas, this version layers tortillas and filling like a lasagna, which means less time rolling and more time enjoying. It’s creamy, cheesy, a little spicy, and endlessly adaptable. Whether you’re feeding a crowd, meal-prepping for the week, or just looking for a hearty dinner that makes great leftovers, this casserole has you covered.

Let’s dive into why this dish deserves a spot in your regular rotation.

Why You’ll Love This Recipe

There are a dozen reasons to love this Cream Chicken Enchilada Casserole, but let’s hit the highlights.

Key Benefits

It’s ridiculously easy. No need to roll enchiladas one-by-one. Just layer and bake.
It’s full of comfort. Between the creamy soup, tangy sour cream, and gooey cheese, every bite is pure comfort.
It’s flexible. You can swap ingredients based on what you have, and it still turns out amazing.
It feeds a crowd. This is a 9x13 pan of goodness—great for leftovers or serving a hungry family.
It’s freezer-friendly. Perfect for make-ahead meals.

Suitable For

Weeknight dinners when you don’t want to think too hard.
Potlucks or family gatherings—everyone loves it.
Beginner cooks who want a recipe that feels impressive but is foolproof.
Anyone with leftover or rotisserie chicken in the fridge.

Ingredients for Cream Chicken Enchilada Casserole

This recipe leans heavily on pantry staples and easy-to-find ingredients. Don’t be surprised if you already have most of what you need.

Core Ingredients

Shredded chicken (3 cups): Use cooked and shredded chicken—rotisserie is a great shortcut.
Garlic (2 cloves, minced): Adds a savory base flavor.
Olive oil (1 tbsp): For sautéing the aromatics.
Cumin (½ tsp): Gives it a warm, earthy flavor.
Green chilies (1 can, 10 oz): Adds a touch of heat without overpowering.
Onion (1 small, finely chopped): Builds flavor from the bottom up.
Cream of chicken soup (1 can, 10.5 oz): Creates that creamy texture we love.
Sour cream (1 cup): Balances the dish with a tangy richness.
Salsa verde or green enchilada sauce (1 cup): Adds brightness and zip.
Cheese (2 cups, Monterey Jack or cheddar): One cup goes into the casserole, the other melts beautifully on top.
Flour or corn tortillas (8–10 small): Cut into strips or quarters for layering.
Salt and pepper: To taste.
Fresh cilantro (optional): For a bright, herby garnish.

Substitutions and Tips

Cream of mushroom or celery soup can stand in for the chicken version if that’s what you’ve got on hand.
Plain Greek yogurt works in place of sour cream and adds a bit of extra protein.
Shredded rotisserie chicken makes prep even faster and infuses a nice roasted flavor.
Monterey Jack melts beautifully and has a mild flavor, but sharp cheddar adds more punch.
Tortilla tip: Corn tortillas bring authenticity and texture, while flour tortillas stay soft and soak up all the flavor.

Want to bulk it up? Stir in a can of black beans or a handful of corn kernels. Like heat? Add some chopped jalapeños or a splash of hot sauce.

Best Chicken for Cream Chicken Enchilada Casserole

The star of the show is the chicken—so let’s make sure it shines.

Rotisserie chicken: Super convenient and flavorful right out of the grocery store. Just shred and go.
Poached chicken breasts or thighs: Simmer in broth with some salt, garlic, and onion for extra flavor before shredding.
Baked chicken: Season, roast, and shred for a slightly richer taste.

When it comes to light or dark meat, you really can’t go wrong. Breasts will give you a leaner dish, while thighs are more tender and forgiving. Just make sure the chicken is fully cooked and well-seasoned before mixing it into the filling.

Pro tip: Use two forks or a hand mixer to shred warm chicken quickly—it saves time and effort.

Kitchen Tools You’ll Need

You don’t need any fancy equipment for this one—just the basics. But a few tools can make the process smoother.

Must-Have Tools

9x13-inch baking dish: The standard size for casseroles.
Mixing bowl: For combining your filling.
Skillet: To sauté your onion and garlic.
Measuring cups and spoons: For accuracy and balance.
Knife and cutting board: For chopping onion and garlic, and cutting tortillas.

Nice-to-Have Tools

Cheese grater: Freshly shredded cheese melts better than pre-shredded.
Food processor: Great for speeding up chopping if you're doubling the recipe.
Silicone spatula: Helps spread layers evenly without tearing the tortillas.

How to Make Cream Chicken Enchilada Casserole

Let’s bring this cozy casserole to life. If you’ve gathered your ingredients and tools, you’re already halfway there. The beauty of this dish is in its simplicity—layer, bake, and enjoy. Whether this is your first casserole or your fiftieth, I’ll walk you through every step like we’re cooking it side-by-side.

Step 1: Preheat the Oven

First things first—get your oven going. Set it to 350°F (175°C) and lightly grease a 9x13-inch baking dish. You can use cooking spray or a little olive oil spread around with a paper towel.

Tip: Greasing the dish helps prevent sticking and makes cleanup a breeze later.

Step 2: Cook the Aromatics

In a medium skillet over medium heat, warm 1 tablespoon of olive oil. Add your chopped onion and minced garlic, and sauté them until soft and fragrant—about 3 to 5 minutes. You’re looking for a little golden color on the edges, which means flavor is developing.

Tip: Don’t rush this step. Taking the time to cook the onion and garlic properly adds depth to the entire casserole.

Step 3: Mix the Filling

In a large mixing bowl, combine:

3 cups shredded chicken
The sautéed onion and garlic
1 can (10 oz) green chilies, drained
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1 cup salsa verde or green enchilada sauce
½ teaspoon cumin
Salt and pepper to taste

Give everything a good stir until it’s evenly mixed. The filling should be creamy and just a little thick, perfect for layering.

Tip: Taste the mixture before adding salt—some store-bought soups and sauces are already salted.

Step 4: Assemble the Casserole

Now the fun part—building the layers.

Start with a thin layer of the chicken mixture at the bottom of your greased baking dish. This helps keep the first tortilla layer from sticking.
Add a layer of tortilla pieces, spreading them out so they overlap slightly.
Spoon more of the chicken mixture over the tortillas.
Sprinkle with cheese (about ½ cup per layer works well).
Repeat the layers—tortilla, filling, cheese—until everything is used up.
Finish with a generous layer of cheese on top.

Tip: You’ll likely get 2–3 full layers depending on the size of your tortilla pieces and how generous you are with the filling.

Step 5: Bake

Cover the baking dish with foil and place it in your preheated oven. Bake for 25 minutes, then remove the foil and bake for another 5 to 10 minutes, just until the top is bubbly and golden brown.

Tip: Let the casserole sit for about 10 minutes after baking. This makes it easier to slice and serve without everything sliding apart.

Step 6: Garnish and Serve

Right before serving, sprinkle chopped fresh cilantro on top for a burst of color and freshness. Serve warm and customize each plate with toppings like avocado slices, a dollop of sour cream, or pickled jalapeños if you like a kick.

Tips for Success

Want to take your casserole from good to unforgettable? Here are a few trusted tricks:

Use freshly shredded cheese instead of pre-shredded. It melts better and has more flavor.
Warm your tortillas slightly before layering to prevent cracking.
Let the casserole rest before slicing so the layers stay intact.
Don’t overfill each layer—spreading thin, even amounts ensures the dish cooks evenly.

This is also a great recipe to make ahead of time. Assemble it earlier in the day, refrigerate, and bake just before dinner.

How to Store Cream Chicken Enchilada Casserole

One of the best things about this casserole? It stores like a dream.

At Room Temperature

After serving, let the dish cool for no more than 2 hours at room temperature. Then transfer to the fridge or freezer to keep it safe and fresh.

In the Refrigerator

Place leftovers in an airtight container or cover the casserole dish tightly with foil or plastic wrap. It’ll stay fresh for up to 4 days. Reheat individual servings in the microwave, or warm the entire dish in a 300°F oven until heated through.

Tip: Add a fresh sprinkle of cheese on top before reheating for extra appeal.

Freezing Tips

You can freeze this casserole either before or after baking.

To freeze before baking: Assemble the casserole in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 2 months.
To freeze after baking: Let it cool completely, then wrap and freeze.

When you’re ready to eat, thaw in the fridge overnight, then bake at 350°F until warmed through.

Frequently Asked Questions (FAQs)

Can I make this casserole ahead of time?

Absolutely. You can assemble the whole thing up to 24 hours in advance, cover it, and keep it in the refrigerator until you’re ready to bake.

Can I use corn tortillas instead of flour?

Yes, and many people prefer them. Corn tortillas give the dish a more traditional flavor and hold up nicely to baking.

Can I make this gluten-free?

You sure can. Just use gluten-free tortillas and make sure your cream of chicken soup is labeled gluten-free (or make a homemade version with gluten-free flour).

What can I serve with this casserole?

This casserole is a meal in itself, but it pairs beautifully with:

A simple green salad
Mexican rice or cilantro-lime rice
Refried beans or black beans
Chips and salsa or guacamole

Related Recipes

If you loved this casserole, here are a few more dishes to try next:

Cheesy Chicken Enchiladas – classic rolled style with red sauce
Green Chile Chicken Bake – a no-tortilla, low-carb twist
Sour Cream Chicken Tacos – creamy, zesty filling in soft tortillas
White Chicken Chili – hearty, comforting, and full of flavor

Conclusion

This Cream Chicken Enchilada Casserole is everything comfort food should be: easy, creamy, and completely satisfying. Whether you're making it for a busy weeknight or a cozy Sunday dinner, it delivers every time. It’s flexible, foolproof, and loved by kids and adults alike.