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This chicken enchilada casserole tastes like my favorite cream cheese chicken enchiladas, without all of the work! So easy and family friendly.

Chicken Enchilada Casserole

This chicken enchilada casserole has all the flavors of my favorite enchilada recipe without all of the work involved in rolling up individual enchiladas! It's such a family favorite in our house.
Course Main Course
Cuisine Mexican
Keyword comfort food, kid-friendly recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 445kcal


  • 8 ounces cream cheese softened
  • 1/4 cup sour cream
  • 3/4 cup enchilada sauce divided
  • 1/2 cup frozen corn kernels
  • 4 ounces canned green chiles
  • 1 cup grated monterey jack cheese divided
  • 1 cup grated cheddar cheese divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 cups cooked shredded chicken
  • 4 8-inch flour tortillas


  • Preheat oven to 350. Spray an 8x8 baking dish with non-stick spray.
  • Add the cream cheese, sour cream, 1/2 cup of enchilada sauce, corn, green chiles, 1/2 cup of monterey jack, 1/2 cup of cheddar, cumin, and chili powder to a mixing bowl and stir until well combined.
  • Place one tortilla in the bottom of the baking dish. Top with 1/4 of the filling. Top with 1/3 of the chicken.
  • Repeat the layers. The top layer will have just a tortilla and the filling. Spread remaining enchilada sauce over the top layer and sprinkle on the remaining cheese.
  • Bake for 20 minutes. Cool 5 minutes before cutting and serving.



Calories: 445kcal | Carbohydrates: 25g | Protein: 19g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 940mg | Potassium: 274mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 8mg | Calcium: 370mg | Iron: 2.4mg