Chicken Enchilada Casserole is saucy and delicious! Layers of enchilada-sauced tortillas, a flavorful chicken-bean filling, and cheese are baked to bubbly perfection.
author’s note
The Dinner I Bring When Someone Needs A Meal!
I have made traditional enchiladas more times than I can count. And while I love them, I do not always love the assembly line of dipping, filling, and rolling.
One night I had all the enchilada ingredients ready to go and three hungry kids circling the kitchen. Instead of rolling anything, I started layering. Sauce on the bottom. Tortillas. Filling. Cheese. Repeat.
The first time I pulled this Chicken Enchilada Casserole out of the oven, I knew it was staying in my regular dinner rotation. The tortillas stay soft but not soggy, the filling is packed with flavor from the chili beans and green chiles, and every bite has the perfect ratio of sauce to cheese.
Now I actually prefer this over classic enchiladas. It is faster, easier to serve, and perfect for taking to a neighbor or freezing for later.
Ingredients In Chicken Enchilada Casserole
| Ingredient | Swaps or Tips |
|---|---|
| Rotisserie Chicken | Use leftover baked or shredded chicken. Chop small for even layers. |
| Black Beans & Chili Beans | Pinto or ranch-style beans work well too. Rinse black beans before adding. |
| Red Enchilada Sauce | Use mild, medium, or hot. Homemade works great. |
| Corn Tortillas | Flour tortillas can be used, but corn gives the best flavor and texture. |
| Cheddar & Monterey Jack | Pepper Jack adds heat. Always shred fresh for the best melt. |
| Green Chiles | Do not drain. The liquid adds extra flavor to the filling. |
How to Make Chicken Enchilada Casserole
- Prep: Heat oven to 375°F. Grease a 9×13-inch pan.
- Cook: In oil, sauté veggies. Add seasoning, chiles, beans, corn, chicken, and some enchilada sauce.
- Layer: In the pan, layer tortillas, the chicken mixture, and cheese. Repeat.
- Bake: Cover with foil, bake 20 mins. Uncover, bake 10 more mins.
- Serve: Let cool, then serve with toppings like avocado.
Featured Comment
“I made this today and I had to come back to thank you for the recipe! I don’t make enchiladas often but this casserole is so easy and delicious I know I will be making it A LOT. This was the 3rd recipe I have made of yours and I’m excited to make many more of your delicious dishes! “
– Author Name
Variations
- Vegetarian casserole: Swap out the chicken for an extra can of black beans.
- Spice: For more heat, add a diced jalapeño or hot enchilada sauce into filling.
- Your own sauce: Make homemade enchilada sauce instead of store-bought.
- Swap the cheeses: For a spicier Chicken Enchilada Casserole, use pepper-jack cheese instead of Monterrey jack.
Storage
Freezing Chicken Enchilada Casserole
Make the casserole as directed and either bake right away or freeze it before baking.
To freeze: Use an oven-safe container. Cover tightly with plastic wrap and foil and freeze for up to 3 months.
Baking from frozen: Remove plastic and foil, then bake at 350°F for 1 1/2 hours, or until the cheese is melted and the center is hot.
More Easy Chicken Recipes:
Chicken Enchilada Casserole
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced red bell pepper
- 2 teaspoons minced garlic
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1 (4-ounce) can green chiles undrained
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can chili beans see note 1
- 1 cup frozen corn
- 3 cups chopped rotisserie chicken
- 3 cups mild red enchilada sauce divided
- 16 corn tortillas halved
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- Salt and pepper
- Toppings as desired see note 2
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch pan with cooking spray and set aside.
- Heat the oil in a large pan. Once oil is shimmering, add in diced yellow onion and diced red pepper. Stir for 5–6 minutes or until softened. Add garlic and stir for 30 seconds; reduce heat if it starts to burn. Add chili powder and ground cumin. Stir for another 30 seconds or until fragrant. Reduce heat to low. Add diced green chilies, black beans, chili beans, frozen corn, chopped rotisserie chicken, and 2 cups mild enchilada sauce. Season sauce to taste with salt and pepper. Stir gently until combined and warmed through, then remove from the heat.
- Pour 1/2 cup of the remaining enchilada sauce in the prepared 9×13-inch pan. Add 8 tortilla halves to cover the bottom of the pan. Spoon 1/3 of the chicken sauce on top. Add 1/2 cup sharp Cheddar cheese and 1/2 cup Monterrey Jack cheese. Add another 8 tortilla halves on top. Another 1/3 of the chicken mixture, 1/2 cup more Cheddar cheese and 1/2 cup more Monterrey Jack cheese. Add another layer of 8 tortilla halves, the remaining 1/3 of chicken mixture, another 1/2 cup Cheddar cheese, and another 1/2 cup Monterrey jack cheese. Finish by adding one more layer of tortilla halves, the final 1/2 cup enchilada sauce, and the final 1/2 cup Cheddar cheese and 1/2 cup Monterrey Jack cheese.
- Lightly spray a piece of aluminum foil with cooking spray and secure over dish. Bake for 20 minutes. Remove the foil and bake for 10 more minutes or until cheese is melty and gooey on top.
- Remove casserole from the oven and let stand for 5–10 minutes before cutting into it. Serve casserole with toppings of choice; I like a splash of fresh lime juice, a sprinkle of cilantro, fresh sliced avocado, a few cherry tomatoes, and some sour cream. Enjoy hot.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Thanks Serena!
Hi Chelsea, I just made this recipe. It is great !!!! Thank you so much !!!!
Ken
So glad to hear that!! Thank you Ken 🙂
I am registered to your site you have all of my information. Why can I not get to my recipe box
Hey Vicki, what problem are you having? (Is the password not working or can’t find the recipe box?) Happy to help however I can!
My family loved it!!! Thank you, yet again, for another awesome recipe!
Yay! Love hearing that 🙂 Thanks Corrina 🙂
Hey Chels- in the last step “ Finish by adding one more layer of tortilla halves and the final remaining 1/2 cup cheddar cheese and 1/2 cup Monterrey jack cheese.” are we supposed to put the remaining 1/2 cup of enchilada sauce on the final layers of the tortillas?
Omg thank you Regina for pointing that out — yes you’re right! I’ve updated the recipe, thank you 🙂
I made this today and I had to come back to thank you for the recipe! I don’t make enchiladas often but this casserole is so easy and delicious I know I will be making it A LOT. I used a large can of La Victoria enchilada sauce and could not find any chili beans, so I used about 8oz of freshly made pinto beans. This was the 3rd recipe I have made of yours and im excited to make many more of your delicious dishes! ❤
Awe thank you so much for leaving a comment and review 🙂 I appreciate you trying my recipes and hope you love whatever you try next! 🙂