Chicken Enchilada Lasagna

I love a fun twist on a classic meal to shake up the dinner routine, and this chicken enchilada lasagna does exactly that. It’s a cozy casserole mashup of two favorites: zippy chicken enchiladas and cheesy layered lasagna.

Soft flour tortillas stand in for the noodles and are stacked with a homemade cheese sauce and a creamy chicken filling. Aromatic onion and garlic, canned green chiles and a few pantry spices add plenty of flavor, and you can easily dial up the heat or mix in veggies or beans for extra color and heartiness. Serve it with a fresh salad or your favorite Tex-Mex sides for a crowd-pleasing dinner everyone will love.

Chicken Enchilada Lasagna Ingredients

• Cream cheese: Cream cheese gives the meaty filling a rich, ultra-creamy texture and helps hold the layers together. Soften cream cheese at room temperature so it blends smoothly with the aromatics, cheese and chicken.
• Aromatics: Chopped onion, green onions and minced garlic add savory depth and a bright, fresh bite that keeps the filling from feeling too heavy. For a milder flavor, saute the onions and garlic before mixing them into the filling.
• Shredded cheese: This recipe combines a Mexican cheese blend and Monterey Jack for the perfect mix of melty, creamy and slightly tangy flavor. Pre-shredded cheese works fine, but freshly grated cheese melts more smoothly and delivers a fresher taste.
• Herbs and spices: Cumin brings the signature warm, earthy notes found in Tex-Mex dishes, while a pinch of dried thyme adds complexity and fresh cilantro adds brightness. If cilantro isn’t your favorite, you can substitute parsley or leave it out.
• Cooked chicken: You’ll need 3 cups of precooked and cubed chicken. Rotisserie chicken is a great shortcut, or you can use leftover grilled or baked chicken.
• Butter: Butter adds richness to the creamy, cheesy sauce and creates the base of the roux, which helps the sauce thicken to the perfect velvety consistency.
• Flour: All-purpose flour works best for forming a roux to thicken the sauce. Cook the flour in the melted butter until the raw flour aroma dissipates, then gradually add the broth to achieve a smooth, lump-free sauce.
• Chicken broth: The broth thins the roux into a creamy sauce, adding savory depth. Use low-sodium broth to better control the salt level, or swap in homemade broth for the best flavor.
• Sour cream: Sour cream adds tang and creaminess to the sauce. Full-fat will give you the smoothest texture, but light sour cream works for a lighter option.
• Green chiles: Canned green chiles add gentle heat and bright, earthy flavor without overpowering the dish. Drain them first so they don’t make the sauce too thin or watery.
• Flour tortillas: These serve as the lasagna “noodles,” absorbing the creamy sauce as they bake. Use 6-inch flour tortillas, and slice each one in half for neat layers.

Directions

Step 1: Mix the cheesy chicken filling

Preheat your oven to 350°F. In a large bowl, beat the softened cream cheese, chopped onion, green onions, 1-1/2 cups Mexican cheese blend, minced garlic, cilantro and 1/4 teaspoon of cumin until well combined. Stir in the cooked cubed chicken and set aside.

Editor’s Tip: If your cream cheese is still cold, microwave it for 10 seconds to soften it for easier mixing.

Step 2: Make the creamy enchilada sauce

Melt the butter in a large saucepan over medium heat. Stir in the flour to form a smooth paste, then slowly pour in the chicken broth. Bring the mixture to a boil, then cook and stir for two minutes until the sauce thickens.

Remove the saucepan from the heat and stir in the shredded Monterey Jack cheese, sour cream, green chiles, thyme, salt, pepper and the remaining cumin.

Step 3: Layer the lasagna

Spread 1/2 cup cheesy sauce in the bottom of a greased 13×9-inch baking dish. Layer six of the tortilla halves over the sauce, followed by a third of the chicken mixture and a fourth of the cheesy sauce.

Repeat the layers—tortillas, chicken mixture and sauce—two more times. Finish with the remaining tortillas and the last of the sauce. Sprinkle the remaining 1/2 cup Mexican cheese blend on top.

Step 4: Bake the lasagna

Cover the dish tightly with foil and bake for 30 minutes. Uncover the dish and bake 10 minutes longer or until the lasagna is heated through and lightly golden on top. Let the casserole stand for five minutes before slicing. If desired, garnish each serving with extra sliced green onions.

Recipe Variations

• Layer in extras: Boost the chicken filling with canned or frozen corn kernels, black beans, chopped spinach or sliced black olives, or fold in sauteed bell peppers, zucchini, chopped spinach or mushrooms to make a heartier, more colorful casserole.
• Turn up the heat: Swap in shredded pepper jack for one of the cheeses, or stir a pinch of chili powder or a dash of hot sauce into the cheesy sauce for an extra kick.
• Soften the aromatics: Saute the onions and garlic on the stovetop before mixing them with the chicken and cream cheese for a sweeter, more tender bite.
• Add a crunchy topping: Sprinkle crushed tortilla chips on top of the casserole during the last few minutes of baking for a salty, crispy finish.

How to Store Chicken Enchilada Lasagna

Store leftover chicken enchilada lasagna in an airtight container in the refrigerator for up to four days. If desired, you can split the casserole into individual portions for easier reheating. When you’re ready to eat, warm the lasagna in a 350° oven until heated through or microwave single servings until hot and bubbly.

Can you freeze chicken enchilada casserole?

Yes! You can freeze chicken enchilada casserole for up to three months. Assemble the casserole in a freezer-safe baking dish, but don’t bake it. Wrap it tightly in a double layer of storage wrap and foil, then store it in the freezer. When ready to serve, thaw it overnight in the refrigerator and then bake as directed.

Can you make chicken enchilada casserole ahead of time?

Yes, you can assemble the lasagna up to a day in advance, cover it and refrigerate it until you’re ready to bake. Pull it out of the fridge while the oven preheats and add a few extra minutes of bake time to ensure it heats through.

Chicken Enchilada Lasagna Tips

Can you make chicken enchilada lasagna with corn tortillas?

Sure! Corn tortillas work just as well as flour tortillas in this chicken enchilada lasagna recipe, although the texture will be slightly different. Corn tortillas have a firmer, more rustic feel than flour tortillas. They’ll soften as they bake, but they won’t get quite as tender as flour tortillas.

Can I use rotisserie chicken in this recipe?

Absolutely! This recipe calls for cooked and cubed chicken, and a store-bought rotisserie chicken is an easy, flavorful shortcut. Grilled or baked leftover chicken breasts work well, too, and you can even use canned chicken in a pinch.

What can you serve with chicken enchilada lasagna?

Chicken enchilada lasagna pairs perfectly with classic Tex-Mex sides. Try serving it with cilantro-lime rice, refried beans or a fresh Mexican layered salad. Don’t forget extras like pico de gallo, sliced avocado or lime wedges to add a fresh finish and to brighten the rich, creamy lasagna.