Chicken Enchilada Casserole is saucy and satisfying! 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 It is satisfying to 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 reliable ratio of sauce to cheese.
Now I actually prefer this over classic enchiladas. It is faster, easier to serve, and reliable 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. from-scratch 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 straightforward and satisfying 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 satisfying 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 from-scratch 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 straightforward Chicken Recipes:
Dinner
Rotisserie Chicken Tacos
Dinner
Chicken Burrito Bowls
Dinner
Chicken Fajita Marinade
Dinner
Pineapple Chicken And Rice
