You’ll Love This Easy Chicken Enchilada Casserole Recipe

This cheesy, saucy chicken enchilada casserole is pure weeknight comfort food in a single dish.

A few years back, I was standing in my kitchen with leftover rotisserie chicken, an open can of enchilada sauce, and no desire to roll a single tortilla. That’s when the idea hit me. I’d made baked pasta dishes with similar ingredients before, so why not take that same shortcut and layer everything like a lasagna?

I pulsed together the sauce and tomatoes, grabbed a baking dish, and stirred in a bag of cheese tortellini. It came out of the oven bubbly, golden, and full of those familiar Tex-Mex flavors, but with a soft, creamy texture that made it feel extra cozy.

Over time, I streamlined the ingredients and turned it into a real casserole. Now it’s a go-to dinner when I want something satisfying and simple with just a handful of ingredients.

Why This Recipe Works

Tortellini is the twist ingredient that gives this casserole its unique texture and flavor. Instead of traditional tortillas, I use cheese-filled tortellini to add richness and a soft, creamy bite that holds up beautifully under the sauce and cheese. It’s a fun little detour from the norm, and I honestly prefer it. Tortellini brings more depth than plain tortillas, and it makes every bite feel like something a little special.

You could also call this a chicken enchilada tortellini bake, but it feels more like a casserole to me, and it’s one of those recipes that always disappears fast. There’s something about that combination of cheesy tortellini, juicy chicken, spiced sauce, and melty cheese that hits the spot. And the fact that it’s ready in 30 minutes? That’s the kind of math I can get behind.

The biggest reason this recipe works is the blended sauce. Mixing enchilada sauce with fire-roasted diced tomatoes gives you that classic enchilada flavor with just a little more body and texture. It clings to the chicken and pasta better than sauce alone and brings in some smoky heat without overpowering the dish.

It also bakes fast, thanks to fully cooked chicken, packaged tortellini, and quick-melting cheese. There’s no need to pre-cook anything besides heating the oven. Just mix, bake, and broil.

Plus, you can swap in different tortellini fillings, cheeses, or sauces depending on what you’ve got on hand.

It’s a weeknight workhorse that still feels like a treat.

Ingredients For Chicken Enchilada Casserole

This casserole keeps things simple with five core ingredients and optional toppings if you want to dress it up.

• 2½ cups cooked, shredded chicken (rotisserie or homemade)
• 1 (9-ounce) package refrigerated cheese tortellini
• 1 (15-ounce) can red enchilada sauce
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1½ cups shredded Mexican blend cheese or sharp cheddar

Using cheese tortellini adds a rich, creamy bite that pairs perfectly with the bold enchilada flavors. You can use any brand of refrigerated tortellini. If using frozen, make sure to thaw before mixing.

For the chicken, I like using rotisserie for speed. But if I have time, I’ll slow-cook some seasoned chicken breasts and shred them up. That adds more flavor and lets you control the salt.

Blending the tomatoes and enchilada sauce together gives you a thicker, more flavorful base. You can use mild or hot sauce depending on your spice tolerance.

Step-by-Step Instructions For Chicken Enchilada Casserole

1. Prep the chicken: If you’re using rotisserie chicken, remove the skin and shred the meat. If you’re making your own, season and cook 2 medium chicken breasts, then shred once cooled.
2. Make the sauce: In a blender or food processor, combine the enchilada sauce and the can of fire-roasted diced tomatoes. Blend until smooth. You can use an immersion blender if you want to do this directly in a bowl.
3. Assemble the casserole: Preheat your oven to 400°F. Lightly grease a 1.5 to 2-quart baking dish. In a large bowl, combine the uncooked tortellini, shredded chicken, and blended sauce. Stir well, then pour into the baking dish. Sprinkle cheese evenly over the top.
4. Bake: Place the casserole in the oven and bake for 10 minutes.
5. Broil: Turn your broiler on high and broil the top of the casserole for about 5 minutes, or until the cheese is bubbling and golden brown. Keep an eye on it so it doesn’t burn.
6. Rest and serve: Let the casserole sit for at least 5 minutes before serving. This helps the sauce settle and gives the tortellini time to soak in the flavor.

Chicken Enchilada Tortellini Bake

Yield: 6 servings

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Ingredients

• 2 1/2 C of cooked chicken breast. I've included instructions below for slow cooking but you could use a rotisserie chicken, too.
• 2 9oz packages of refrigerated tortellini. I used Butoni Roasted Garlic and Cheese.
• 1 14.5 oz can of spicy red pepper diced tomatoes
• 1 15oz can of all natural enchilada sauce. I used [url:1]this[/url] brand.
• 1 1/2 C shredded Mexican Cheese (you can also used shredded cheddar)

Instructions

1. To Slow Cook the Chicken: If slow cooking the chicken, spray the inside of a slow cooker with cooking spray. Place two split chicken breasts (with the bones and skin - keeps it tender) in the slow cooker and sprinkle with salt, pepper and ground chipotle pepper, if desired. Place 1/2 C chicken broth in the slow cooker, cover and cook on low for 5-6 hours or until the chicken reaches an internal temperature of 165 degrees. Once the chicken is done cooking, remove from the bones, remove the skin and shred.
2. For using Rotisserie Chicken: Remove the skin from the rotisserie chicken. Pull the chicken breasts from the bones and shred with a fork.
3. Preheat oven to 400.
4. Cook the tortellini according to package directions. Once done cooking, drain and return to the pot.
5. Prepare the sauce. Place the enchilada sauce and the diced tomatoes into a blender and blend. You can also place these two items into a large bowl and blend with an immersion blender.
6. Prepare the tortellini bake. Add the chicken to the pot with the tortellini. Mix well. Then add desired amount of sauce to the pot. I used about 3/4 of the sauce. The remaining sauce can be stored in an air tight container in a refrigerator for up to a week. Mix everything well and then pour into a 1.5 quart baking dish. Sprinkle with the shredded Mexican cheese.
7. Bake at 400 for 10 minutes.
8. After baking, if desired, turn on the broiler to high and broil for about 5 minutes to brown the cheese.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 604 Total Fat: 22g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 164mg Sodium: 1338mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 52g

How to Serve Chicken Enchilada Casserole

This casserole is best served hot and fresh from the oven. The cheesy top and creamy pasta make it a satisfying main dish, and a few fresh toppings can take it over the top.

Some of my favorite toppings include:

• Fresh cilantro
• Sliced green onions
• Diced avocado or guacamole
• Sour cream or a lime crema

These add brightness and freshness that complement the warm, cheesy filling.

If you’re serving this for dinner, it goes well with:

• Spanish rice or cilantro-lime rice
• A black bean and corn salad
• Roasted or sautéed zucchini or peppers

You can even serve it with a crisp green salad tossed with lime vinaigrette if you want to lighten things up a little.

How To Store & Reheat Chicken Enchilada Casserole

This casserole is excellent for meal prep. You can store it in the fridge or freeze it, and it reheats beautifully.

In the refrigerator, it’ll keep for up to 4 days. Just cover the dish tightly with foil or transfer portions to an airtight container.

To freeze, assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before baking.

When reheating:

• In the oven: Cover with foil and bake at 350°F until heated through (about 20–25 minutes for a full casserole).
• In the microwave: Heat individual portions on a microwave-safe plate, covered, for 1–2 minutes depending on your microwave.

If the casserole looks a little dry, splash on a bit more enchilada sauce or add a fresh sprinkle of cheese before reheating.

Substitutions & Variations For Chicken Enchilada Casserole

If you’re craving a more traditional version, you can absolutely swap the tortellini for corn or flour tortillas. Just tear them into pieces or layer them flat like you would in a classic enchilada bake. It’ll give you that familiar structure and flavor, though I still reach for tortellini when I want something cozy and a bit different.

There are plenty of ways to make this casserole your own. Whether you’re adjusting for dietary needs or switching up flavors, it’s a flexible base to work from.

• Gluten-Free: Use gluten-free tortellini and double-check your enchilada sauce.
• Vegetarian: Swap the chicken for black beans, pinto beans, or sautéed mushrooms.
• Tortellini Options: Try spinach and cheese tortellini, or even a chicken-filled version.
• Cheese Swaps: Try Monterey Jack, pepper jack, or a smoky gouda.
• Add-ins: Mix in chopped green chilies, cooked bell peppers, or corn for extra flavor.

I’ve even made this with a green enchilada sauce and tomatillo salsa for a tangier twist. The base recipe is easy enough to handle almost any spin you want to take.

FAQs About Chicken Enchilada Casserole

Here are some straightforward answers to the most common questions I receive about this chicken enchilada casserole recipe.

Can I use frozen tortellini in chicken enchilada casserole?
Yes, but thaw it first. If the tortellini is still frozen, it may not cook through properly in the short bake time. Thaw and pat dry before mixing it with the other ingredients.

What’s the best chicken to use for chicken enchilada casserole?
Rotisserie chicken is the fastest and easiest option, and it adds great flavor. But if you’ve got time, simmer a couple of chicken breasts in seasoned broth or bake them with some spices, then shred. You can even use leftover grilled chicken or smoked chicken for a deeper flavor.

How do I keep chicken enchilada casserole from getting soggy?
Make sure to use thawed, not wet tortellini. Also, letting the casserole rest after baking helps the sauce thicken and prevents excess moisture from pooling at the bottom.

Can chicken enchilada casserole be made ahead of time?
Yes, and it works really well as a make-ahead dish. You can assemble the casserole and refrigerate it for up to 24 hours before baking. Let it come to room temperature for about 20 minutes before putting it in the oven, or add a few extra minutes to the bake time if it’s cold from the fridge.

What kind of cheese is best in chicken enchilada casserole?
A shredded Mexican blend is perfect because it melts well and includes a mix of mild and sharp flavors. If you prefer something with a little kick, use pepper jack. For a classic flavor, sharp cheddar is always a safe bet. The cheese should melt smoothly and brown nicely on top without becoming greasy.

Try These Recipes Next

If you loved this Chicken Enchilada Casserole, here are a few more easy, flavor-packed recipes from ThisGalCooks you might enjoy:

• King Ranch Chicken Casserole: A creamy, bold Tex-Mex classic layered with chicken, tortillas, cheese, and a rich sauce. An absolute crowd favorite.
• Cajun Shrimp Quinoa Casserole: This lighter casserole brings savory Cajun-spiced shrimp, quinoa, and veggies together in under 30 minutes.
• Chicken Tetrazzini: A creamy pasta casserole with tender chicken, mushrooms, and cheese topped with Parmesan and toasted almonds.

Each one is cozy, crowd-pleasing, and simple to make, just like this enchilada casserole. Whether you’re cooking for family, prepping for the week, or bringing something to a potluck, you can’t go wrong with any of them.