Creamy Chicken Enchilada Casserole comes together quickly, freezes beautifully, and makes for a delicious and hearty main dish. Make a double batch so you can repeat the experience next week!

Dinnertime can be a delicious time.

Or it can be a headache.

Sure, there’s the burger joint around the corner. Or the taco shop down the street. But as nice as take-out is, it gets old after awhile.

You know what doesn’t get old? This Creamy Chicken Enchilada Casserole.

The Creamy Chicken Enchilada Casserole You’ll Want on Repeat

Made with basic staple ingredients, this quick-to-whip-up casserole freezes beautifully and makes for a hearty and flavorful main dish casserole that you’ll want to put on your meal plan on repeat.

What kind of tortillas do you use in enchiladas and enchilada casserole?

Traditionally, enchiladas are made with corn tortillas. In my opinion, this is the best way and what I use in enchiladas as well as enchilada casserole. (Flour tortillas tend to get very gummy when sauced.)

There are lots of opinions on which tortilla is better, though.

What kind of dish should you use to bake enchiladas and enchilada casserole?

You can bake enchiladas and enchilada casserole in a standard 9×13-inch baking dish, or you can prepare them in single-serve gratin dishes.

I also prepare both in these plastic meal prep dishes. Packed this way, enchiladas and enchilada casserole make for a great meal prep. The only difference is that to bake, you’ll need to cook the dish in the microwave instead of the oven.

Can you freeze enchilada casserole?

Creamy Chicken Enchilada Casserole is a perfect candidate for freezer meals. It mixes up quickly, making it super easy to make a bulk batch.

Can you make enchilada casserole gluten-free?

This version contains gluten in the cream of chicken soup. However, I have an equally easy and delicious, gluten-free option in this Chicken Enchilada Casserole Recipe. Just be sure to read the tortilla and salsa labels to make sure they haven’t hidden gluten in there.

How do you make Creamy Chicken Enchilada Casserole?

One of the beauties of Creamy Chicken Enchilada Casserole — besides how amazing it tastes — is that it comes together super quickly.

Prepare your ingredients. Cook and chop the chicken. Shred the cheese. Prepare the “Cream of” soup, if you’re using homemade. Tear or cut the tortillas. Measure out the other things. Whisk together the soup, sour cream, and milk in a large mixing bowl. Then add the chicken, 1 cup cheese, onion, chiles, jalapeños, and tortillas. Stir well to combine. Transfer the mixture to a greased 9×13-inch baking dish or single-serve gratin dishes. Sprinkle the top with the remaining 1 cup cheese. Bake immediately or cover and refrigerate or freeze.

How to make this dish inexpensively

Here are some of the strategies you can use to make this recipe more economical:

Tools I use to make it EASY:

After you’ve prepared the recipe, would you do me a favor? I’d really appreciate it if you came back and left a starred review. Thanks in advance for your feedback!

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up! If you prepare this recipe, be sure to take a picture and hashtag it. I can't wait to see what you cook up!