This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!
Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. Avocado based sauces for enchiladas are all the rage these days because they provide a delicious creamy element that is also good for you. Flavored rice is piled on in there to add texture, filler, and extra flavor. We have used corn tortillas, but you are welcome to substitute flour tortillas.
What if I don’t have pre-cooked chicken?
This recipe calls for pre-cooked shredded chicken. You can use leftover chicken, rotisserie chicken, or pre-shredded chicken from the grocery store. If you don’t have any cooked chicken, simply place chicken in a pot of boiling water and boil until cooked, about 15 minutes. You can do this while your rice cooks. You can add some flavor to the chicken by boiling it in chicken broth, adding a couple cloves of garlic, and make sure your water is at least salted. Once it is cooked, remove from the liquid and chop it up.
Can I use wheat tortillas in Creamy Chicken Enchilada Casserole?
Absolutely! You can always substitute the corn tortillas in this casserole for wheat tortillas. Make sure to cut them down to size when layering.
Make Ahead Instructions
This enchilada casserole can easily be made ahead. Assemble and refrigerate before baking, up to 1 day in advance. Be sure to store it covered with plastic wrap or aluminum foil to prevent it from drying out. Remove the covering and bake when ready to eat.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single serving pieces in the microwave in 30-second increments until warmed through.
If you like this recipe, you may be interested in some of our other delicious Mexican style recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
next time I’d make it spicier, but as-is this is still a FANTASTIC meal. Start with a grocery story rotisserie chicken to simplify things.
This is amazing! My family loves it. Thank you!! I took the advice from other and doubled the sauce. In addition, i added 2 cloves of garlic to the sauce. This recipe is a keeper!
Double the sauce and use only 12 tortillas
Delish! The sauce is amazing!
Great recipe! Based on other reviews I made 1 1/2 the amount of the sauce and it turned out delicious. Thank you!
I made this for dinner tonight. While the flavor was good, it was quite dry. I think the next time I will double the sauce. I also did not use anywhere near 28 tortillas. I used 13.
Delicious! I made this casserole last night and my family loved it! I made the exact recipe, but didn’t need 36 corn tortillas – probably about 12 and that was just fine. Will definitely keep this recipe in my book for the future!
Love Love Mexican food
Is that correct to use 28 to 32 tortillas? Watching you assemble, it looked like maybe 18 max.
this looks fabulous!
I made this today and it is sooo yummy. I only had 12 tortillas and that worked just fine for my dish. Instead of Salsa Verde I used the Trader Joe’s Hatch Valley Chili salsa, which is a Verde salsa and very spicy. Because I used this I skipped the jalapenos and the chili powder. For my half of the casserole I used riced cauliflower instead of the rice and it worked seamlessly into the dish.
Thank you again for sharing!
This was delicious but be warned: it made a TON. Next time I'll split into two 8x8s and freeze one. And there will definitely be a next time. Thanks for sharing this recipe!
So many things that I love all in one casserole. I love that avocado is in the sauce. I haven't tried a baked avocado recipe yet, but this one is on my list!!