Easy Chicken “Enchiladas”

This super simple casserole has very minimal prep and can’t be easier! Even your picky toddlers will love this. You can also substitute the chicken for pulled pork, ground turkey, ground beef, whatever you want (as long as it’s cooked first), so it’s a great way to use leftovers as well! I found it the easiest just to use leftover rotisserie chicken!

Easy Chicken “Enchiladas”

Recipe by Becky BernsteinCourse: Dinner, MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 3 cups shredded or diced cooked chicken (Ex: rotisserie chicken, leftover chicken breast, or you can make it quickly in the instant pot). If you don’t have chicken, you can swap chicken for ground beef/turkey or pulled pork.

  • 1 cup enchilada sauce (green or red). If you don’t have enchilada sauce, you can use salsa!

  • 4-6 tortillas (flour or corn)

  • 1 1/2 cups shredded cheese (Mexican blend, cheddar, pepper jack, whatever you have!)


  • Preheat oven to 350 F. Spray down a 2 quart (8 x 8) casserole dish with cooking spray.
  • In a separate, large bowl, add the chicken, 3/4 cup enchilada sauce, and 1 cup of cheese. Stir together.
  • Spread 1/4 cup enchilada sauce on the bottom of the dish.
  • Cover the bottom of the dish (on top of layer of enchilada sauce) with tortillas. (You can rip them apart to make them fit).
  • Layer half of the chicken mixture on top of tortilla layer. Repeat layers once again (tortilla then chicken mixture).
  • Add a cup of cheese on top of second layer of chicken mixture.
  • Cover baking dish with foil and bake for 25 minutes.
  • Uncover baking dish and bake for another 10 minutes.


  • If you cook your own chicken and you have an instant pot, add chicken breasts to your instant pot with 1 cup of water (can season with some salt and pepper) and set to manual high for 5 minutes if fresh chicken and for 10 minutes if frozen chicken. You can shred chicken with 2 forks or use a hand mixture to quickly shred.
  • Recipe adapted from The Seasoned Mom

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