Easy Cheesy Enchilada Freezer Casserole
A quick and easy make-ahead cheesy enchilada casserole that combines shredded chicken, enchilada sauce, and a blend of cheddar and Monterey Jack cheeses layered with tortillas. Perfect for busy weeknights, potlucks, or freezer meals.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 10–12 corn or flour tortillas (soft, medium-sized)
- 3 cups cooked, shredded chicken (rotisserie works beautifully)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional garnishes: fresh cilantro, sour cream or Greek yogurt, fresh lime wedges
Instructions
- Preheat your oven to 350°F (175°C) if you plan to bake immediately. If freezing, bake later.
- In a large mixing bowl, combine shredded chicken, diced green chilies, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Stir well.
- Pour the enchilada sauce into a small bowl. Taste and adjust seasoning with more chili powder or cumin if desired. Set aside.
- Lightly grease a 9×13-inch casserole dish.
- Place a single layer of tortillas on the bottom, overlapping slightly to cover the base.
- Spread about one-third of the chicken mixture evenly over the tortillas.
- Spoon one-third of the enchilada sauce over the filling, then sprinkle with one-third of the combined shredded cheddar and Monterey Jack cheeses.
- Repeat layering two more times, finishing with a layer of cheese on top.
- If baking now, cover loosely with foil and bake for 30-35 minutes until bubbly and heated through. Remove foil for the last 5-10 minutes to brown the cheese.
- If freezing, cover tightly with foil and freeze flat for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as above.
- Let the casserole rest for 10 minutes after baking before slicing and serving.
Notes
If tortillas seem dry or brittle, wrap in a damp paper towel and microwave for 20-30 seconds before layering to keep pliable. For freezing, double-wrap with foil and plastic wrap to prevent freezer burn. Baking from frozen requires adding 15 extra minutes and keeping casserole covered to avoid over-browning. Let casserole rest 10 minutes after baking for easier slicing.
Nutrition
- Serving Size: About 1/8 of the cas
- Calories: 375
- Sugar: 3
- Sodium: 700
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 28
Keywords: enchilada casserole, cheesy casserole, freezer meal, make-ahead dinner, chicken enchiladas, easy dinner, Mexican casserole