Creamy Chicken Enchilada Casserole

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This Chicken Enchilada Casserole is an easy and creamy chicken enchilada casserole made with an avocado cream sauce that the whole family will love!

Burrito Casserole is a great way to enjoy the flavors of a burrito without the hassle of rolling each one individually. Avocado-based enchilada sauces are all the rage these days because they offer a deliciously creamy element that’s good for you, too. Seasoned rice is piled there for added texture, filling, and extra flavor. We used tortillas but you are welcome to substitute flour tortillas.

What if I don’t have precooked chicken?

This recipe calls for precooked shredded chicken. You can use leftover chicken from the grocery store, rotisserie chicken, or pre-shredded chicken. If you don’t have cooked chicken, simply place the chicken in a pot of boiling water until cooked through, about 15 minutes. You can do this while the rice is cooking. You can add some flavor by cooking the chicken in chicken stock, adding a few cloves of garlic, and making sure your water is at least salty. Once cooked, remove from liquid and chop.

Can I Use Wheat Tortillas in Creamy Chicken Enchiladas?

Absolutely! You can always substitute wheat tortillas for tortillas in this casserole. Make sure you cut them to size when layering.


Explanation in advance

This enchilada casserole is easy to make ahead. Assemble and refrigerate before baking, up to 1 day in advance. Just be sure to cover it with plastic wrap or aluminum foil to keep it from drying out. Remove the covering and bake when ready to serve.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single servings in the microwave in 30-second increments until heated through.

If you liked this recipe, you might be interested in some of our other delicious Mexican-inspired recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.


This Chicken Enchilada Casserole is an easy and creamy chicken enchilada casserole made with an avocado cream sauce that the whole family will love!

raw material

  • 1 cup white rice
  • 1 teaspoon cumin powder Divided into
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Salt
  • 2 cup chicken soup
  • 1 cup green sauce
  • 2 avocado pit stop
  • 1/2 cup sour cream
  • 1 chili Remove stem (optional)
  • 2 Boneless Skinless Chicken Breasts cooked and shredded
  • 28-32 corn cake
  • 4 cup shredded mozzarella cheese


  • Make rice by adding the chicken broth, 1/2 teaspoon cumin, paprika, and salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes, until all water has been absorbed or evaporated. Fluff and stir the rice, and set aside.

  • Place salsa, avocado, sour cream, jalapenos (optional), and remaining 1/2 teaspoon cumin in a blender to make a sauce. Blend until smooth.

  • In a small mixing bowl mix a spoonful of the sauce with the chopped chicken, just enough to give the chicken a little kick.

  • Pour another spoonful of the sauce into the bottom of the pan, just enough to coat the bottom of the pan with a thin layer. Cover the bottom of a 9×13 pan with tortillas, cutting them in half if necessary. Cover the base with some guacamole. Sprinkle a thin layer of cheese over the tortilla base.

  • Spoon half of the cooked rice over the bottom with half of the chicken. Sprinkle with another layer of cheese. Top with another layer of tortillas, then spread the sauce over the tortillas. Sprinkle a thin layer of cheese over the seasoned tortillas. Repeat with remaining rice and chicken.

  • Top with a final layer of tortillas, cover with remaining sauce, then top with remaining cheese.

  • Bake at 375 degrees for about 25-30 minutes, until the cheese is warm and bubbly. Serve hot.


This recipe is very mild. If you want to make a spicy version, add a whole jalapeño to the sauce.