Shredded chicken, tortilla chips, cheese, diced tomatoes, green chilis, and creamy soup baked into a cheesy enchilada dinner everyone will love.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

So, here’s the thing—I didn’t plan to make a Shredded Chicken Enchilada Dinner last week. It just sort of… happened. You know those days when you’re standing in front of the fridge, holding the door open like it’s going to whisper dinner ideas to you? Yeah, that was me. Leftover chicken on the middle shelf, a bag of tortilla chips shoved into the back (half-crumbs, half-chips, because, well… family), and about three types of cheese because apparently I can’t walk past the dairy aisle without “just grabbing one more.”

It reminded me of my aunt’s “throw it together and hope for the best” casseroles. She’d whip up something different every time, and somehow it was always good. She never followed a recipe—she just cooked with whatever was in arm’s reach. I figured, why not channel that same chaos energy? Fifteen minutes later, the oven was preheating, the kitchen smelled like a Tex-Mex daydream, and I was already wondering if I should text someone to “accidentally” drop by so I didn’t eat the whole pan myself.

Here’s a quick peek at what’s inside:

Why You’ll Love This Shredded Chicken Enchilada Dinner Recipe?

This is one of those meals that feels like you actually tried, even when you really didn’t. Layers of tender shredded chicken, creamy sauce, melty cheese, and crunchy chips… it’s got the comfort food vibes and the “I can feed a crowd without panicking” factor. The beauty of this recipe is that it’s flexible—swap the cheese, add beans, make it spicier, tone it down for the kids. Honestly, it’s the kind of dish that works for a random Tuesday night just as easily as it does for a potluck when you forgot to sign up for a dish until the morning of.

Ingredient Notes:

Let’s talk about the players here and why they matter. And yes, you can break the rules—I won’t tell.

Shredded Chicken – Rotisserie chicken is my go-to. It’s like a magic trick—instant flavor, zero effort.
Diced Tomatoes with Green Chilis – They bring a tangy kick with just enough heat to keep things interesting.
Cream of Chicken Soup – The glue that turns a pile of ingredients into actual dinner.
Chopped Green Chilis – Mild but with that little “hello, I’m here” zing.
Taco Seasoning – Because plain chicken is a crime.
Sour Cream – Cool, creamy, balances the spice.
Mexican or Fiesta Blend Cheese – The melt factor is strong with this one.
Tortilla Chips – The wildcard. They bring crunch, and a little unpredictability depending on which brand (or crumb ratio) you use.

How To Make Shredded Chicken Enchilada Dinner?

Step 1: Get the oven going
Preheat to 350°F. Lightly spray your casserole dish unless you enjoy scrubbing baked-on cheese. (I don’t.)

Step 2: Make the sauce
In a skillet, stir together the diced tomatoes, green chilis, sour cream, taco seasoning, and cream of chicken soup. Warm it through, but don’t let it boil—this isn’t soup night.

Step 3: Chicken + cheese moment
Toss in the shredded chicken and about a cup of cheese. Stir until the cheese melts into the sauce and it smells like something you’d pay for at a restaurant.

Step 4: First layer
Spread a generous layer of tortilla chips in the bottom of the dish. This is the foundation, so… be generous.

Step 5: Stack it up
Spoon half the chicken mixture over the chips. Then repeat—chips, chicken mixture.

Step 6: Cheese on top
Finish with the rest of your cheese. Bake for 20–25 minutes, until bubbly and just starting to brown at the edges.

Step 7: Garnish, maybe
If you’re feeling fancy, add sour cream, green onions, or cilantro. If you’re not, just dig in straight from the dish (no judgment).

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Storage Options:

Leftovers? If that’s a thing in your house, lucky you. Store them in an airtight container for up to 3 days. The best way to reheat is in the oven or toaster oven so you keep the chip crunch. Microwave works in a pinch, but yeah, you’ll lose a little magic. You can also assemble it ahead and freeze it before baking—just wrap it tight and add about 10 minutes to the cook time straight from frozen.

Variations and Substitutions:

Here’s where you can make it your own:

Swap chicken for ground beef, turkey, or even leftover pulled pork.
Use Monterey Jack, cheddar, or pepper jack if you’re in a spicy mood.
Add corn, black beans, or diced bell peppers for more color and texture.
Go extra spicy with jalapeños or hot green chilis.

What to Serve with Shredded Chicken Enchilada Dinner?

It’s a full meal on its own, but if you’re going big:

Mexican rice on the side—it’s classic.
Refried beans or black beans for extra protein.
Guac and salsa, because they make everything better.
A crisp salad for a bit of freshness (and to make yourself feel balanced).

Frequently Asked Questions:

Can I make it ahead?
Yep! Assemble it up to a day in advance, cover it, and stick it in the fridge.

Can I use fresh tomatoes?
Sure—just cook them down first so it’s not watery.

How do I keep the chips from getting soggy?
Bake it right before serving and don’t let it sit too long after assembling.

This Shredded Chicken Enchilada Dinner isn’t fancy, but it’s the kind of dish that disappears fast and has people asking, “When are you making that again?” It’s cozy, a little messy, and completely forgiving—basically, my favorite kind of recipe. So… should I bring my fork over, or are you coming to me?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Air Fryer Chicken Wings

Glazed Carrots With Brown Sugar And Butter

Classic Vanilla Custard Bars