Creamy Chicken Enchilada Casserole

This recipe turns enchiladas into an easy, creamy casserole. Super easy to put together, and the avocado cream sauce makes this one special. Seriously, you’ll want this sauce on everything. I like to save a little extra and scoop it up with some tortilla chips—so good!

For more enchilada love, try our Beef Enchiladas or our Green Chile Chicken Enchiladas.

Why Our Recipe

• The creamy avocado sauce is reason alone to make this recipe!
• Corn tortillas keep this casserole from becoming soggy.
• Use rotisserie or leftover chicken to whip up this dish with minimal prep work.

This recipe came about because I wanted to make something for my grandma. She needed something soft to eat, and I like surprising her with flavor. And thus, this casserole was born! We love this recipe because it’s soft, not soggy, and creamy, but not bland. Plus, you can easily spice it up a bit more with that jalapeño or some red pepper flakes.

Ingredient Notes

• Long Grain Rice: Use a good quality long grain rice for the best texture, like Jasmine or Basmati. The generic bags labeled as just “long grain white rice” are more likely to end up mushy.
• Chicken: Rotisserie chicken works great in this recipe, or use leftovers. If you’re using raw chicken, cook it thoroughly before adding it to the casserole.
• Chicken Broth: Using a low-sodium option allows you to best control the flavor. It’s a great chef tip.
• Jalapeño: Totally optional! Fresh jalapeños add a nice spicy crunch, or use pickled for a little less heat.
• Salsa Verde: Grab a jar of your favorite mild or medium salsa verde. Use whatever heat level you like.
• Avocados: You want an avocado that is perfectly ripe. Try pressing on the very top of the fruit, where the stem was. If it gives a little, it should be ripe.
• Sour Cream: Plain Greek yogurt is a great substitute if you don’t have (or don’t like) sour cream.
• Corn Tortillas: We use corn tortillas for their firm texture, but you can absolutely use flour tortillas if you prefer.
• Mozzarella Cheese: You can easily substitute with a Mexican cheese blend or pepper jack cheese for a little kick.

Chicken Options

This recipe calls for shredded cooked chicken. You’ve got a few options to choose from, so take your pick! We’ve used them all.

Rotisserie Chicken – many grocery stores nowadays sell cooked rotisserie chickens that you can buy and shred. Pro tip: it’s usually sold as a “loss leader,” meaning they sell it for less than it costs, making it the best bang for your buck when it comes to chicken. Some stores are also now offering the rotisserie chicken pre-shredded and packaged, too, which is pretty convenient.

Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks sold in bags.

Bake Your Own Chicken – lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.

Quick Skillet Chicken – heat a large heavy skillet over medium-high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into the skillet. Season with salt and pepper. Cook 5 to 7 minutes per side. Let cool and then shred.

Spice it Up or Down

If you’re looking for more heat, grab a medium or hot salsa for the sauce and add in that jalapeño! You can also top with fresh jalapeño slices for an extra kick. Better yet, sprinkle some red pepper flakes on top for some color and heat!

For a milder option, stick with mild salsa. Remove the seeds and stem from the jalapeño, adding half instead of the whole pepper. Or, omit the pepper completely.

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.