Chicken Enchilada Casserole

We love a good casserole, and this one certainly doesn’t disappoint. The tortillas hold all the delicious filling together so perfectly and make this one crowd-pleasing dish. Achieve that creamy, cheesy perfection that is so easy to throw together since everything is layered together instead of rolled tonight!



  • 2 1/2 to 3 lbs shredded chicken
  • 1/2 cup canned corn, completely drained
  • 2 tbsp green onions, thinly sliced (about 4) extra for garnish
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 cans enchilada sauce
  • 1 can green chillies, roasted & chopped
  • 1/4 cup sour cream
  • 2 cups mozzarella cheese, shredded
  • 18 corn tortillas  



  1. Preheat the oven to 350°F. Grease a 9” x 13” rectangular oven dish.
  2. In a large mixing bowl. Combine shredded chicken, corn, and green onions. Mix it well and set aside.
  3. In a medium bowl, add all the wet and dry ingredients and whisk it well.
  4. Add 1/4 cup of enchilada sauce to the bottom of the baking dish. Arrange 4-6 corn tortillas on top of enchilada sauce. Begin to layer half of the chicken mixture, 1/3 of shredded cheese, and half of the enchilada sauce, repeat with corn tortillas, remaining chicken mixture, 1/3 shredded cheese, and remaining enchilada sauce. Top with remaining cheese.
  5. Cover the dish with foil and bake for 30-40 minutes. Remove foil and broil until the cheese is bubbly and golden.
  6. Garnish with diced tomatoes & thinly sliced green onions, if desired. Then let it cool for about 30 minutes. 


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