5-Ingredient Cheesy Enchilada Casserole Recipe

This five-ingredient enchilada casserole is quick, comforting, and ideal for busy weeknights. It relies on common pantry and fridge staples, so you may already have most of the ingredients on hand. Combining classic Mexican flavors into an easy layered casserole, this chicken enchilada casserole is family-friendly and adaptable. If you enjoy Mexican-inspired dishes, try adding your preferred sides or toppings to customize the meal.

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This recipe started as a way to repurpose leftover chipotle grilled chicken thighs. It’s essentially an assembly-and-bake dish: shred the cooked chicken, wilt some spinach, layer tortillas with sauce and cheese, then bake until bubbly and golden. I prepared mine as individual casseroles, but the same method works in a single larger baking dish.

WHY AN ENCHILADA CASSEROLE

Enchiladas are a favorite when dining out, but rolling individual corn tortillas at home can be time-consuming and fiddly. This enchilada casserole saves time by building layers like a lasagna: tortillas, sauced filling, and cheese. It gives you all the flavor of enchiladas without the extra steps, making it a great option for weeknight cooking.

INGREDIENTS FOR 5 INGREDIENT ENCHILADA CASSEROLE

As the name suggests, this recipe uses a minimal ingredient list. The basic components are:

• Corn tortillas
• Cooked chicken thighs (shredded)
• Baby spinach
• Mexican cheese blend, shredded
• Red enchilada sauce

Some easy substitutions include:

• Rotisserie chicken instead of leftover thighs
• Flour tortillas in place of corn tortillas
• Colby Jack or a different melting cheese
• Homemade enchilada sauce if you prefer

SUBSTITUTES FOR CHICKEN THIGHS

If chicken thighs aren’t available or desired, you can swap the protein easily. Ground beef (lean 92/8) or ground turkey (93/7) work well and can be browned and seasoned before assembling. For a vegetarian version, cubed tofu or sautéed portobello mushrooms are great alternatives. The casserole is flexible and forgiving—choose the protein that fits your pantry and preferences.

No matter which option you pick, the result is a straightforward, flavorful casserole everyone can enjoy.

HOW TO MAKE 5 INGREDIENT CHICKEN ENCHILADA CASSEROLE

Prep is fast. Preheat the oven to 375°F (190°C).

Heat a large skillet over medium-high heat. While it warms, shred the cooked chicken and slice the spinach into strips if needed. Lightly coat the skillet with cooking spray, add the shredded chicken and spinach, and stir until the spinach wilts.

Stir in 1/4 cup of enchilada sauce and 1/4 cup of shredded cheese, bring to a gentle simmer, then remove from heat and set aside.

Assemble the casserole(s): spread 1 tablespoon of enchilada sauce on the bottom of the casserole dish, place one corn tortilla on top, sprinkle a little cheese, and add a layer of the chicken-spinach mixture. Top with a second tortilla, pour 1/4 cup of sauce over it, and finish with the remaining shredded cheese. Repeat to create two individual casseroles or scale up for a single larger dish.

Place the casserole dish(es) on a baking sheet and bake in the preheated oven for about 12–15 minutes, or until the cheese is melted and golden.

Remove from the oven and add any optional toppings you like before serving.

Nutrition facts are estimated per serving for this version of the recipe.

ALTERNATIVE ADD-INS & TOPPINGS

This dish is perfect for using what you have. Try adding any of these mix-ins for extra texture or flavor:

• Black beans
• Refried beans
• Diced green chiles
• Sliced jalapeños
• Fresh cilantro

Suggested toppings to finish the casserole:

• Avocado or sliced avocado
• Black olives
• Thinly sliced red onion
• Sour cream or Greek yogurt
• Pickled jalapeños

If you try this enchilada casserole or any of my recipes, please leave a comment to share how it turned out. I also post more recipes and tips on social media—feel free to follow along on Instagram, YouTube, and Pinterest for updates and ideas.