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Chicken Enchiladas Casserole

Chicken Enchiladas

Chicken Enchiladas are delicious and easy to make with chicken, homemade enchilada sauce, Mozzarella, and Cheddar cheese.
Course Main Course
Cuisine Mexican
Keyword Chicken Enchiladas, Enchiladas
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 servings
Calories 478kcal
Author Catalina Castravet


  • 2 tablespoons vegetable oil or canola oil
  • 1 1/2 pounds chicken breast skinless and boneless
  • 1 small onion diced
  • 5 cloves garlic minced
  • 2 teaspoons cumin powder
  • 1 teaspoon paprika
  • 1 cup frozen corn thawed
  • 1 can (15.5 oz) pinto beans drained
  • 2 cans (4 oz each) diced green chiles
  • 1 can (7 oz) chipotle peppers seeded and minced - this is optional, they are spicy
  • 1 can (28 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 16 medium corn tortillas or flour tortillas
  • 3 cups enchilada sauce canned or homemade
  • 1 cup Mexican blend cheese shredded
  • 1 cup cheddar cheese
  • 1 cup mozzarella cheese


  • Chopped cilantro leaves
  • Sour cream
  • Chopped tomatoes


  • Preheat oven to 350 degrees F.
  • Place a large skillet over medium-high heat and once hot add oil.
  • Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
  • To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
  • Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
  • Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
  • Microwave tortillas on high for 30 seconds to soften them.
  • Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
  • Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
  • Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
  • Bake for 15-20 minutes in the preheated oven until cheese melts.
  • Garnish with cilantro, sour cream, and chopped tomatoes before serving.



Calories: 478kcal | Carbohydrates: 53g | Protein: 38g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1451mg | Potassium: 1019mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1185IU | Vitamin C: 20.9mg | Calcium: 415mg | Iron: 4.6mg