Home > Dinner > Chicken Enchilada Casserole Chicken Enchilada Casserole July 18, 2020 | 20 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Chicken Enchilada Casserole is saucy and delicious! Enchilada-sauced corn tortillas are layered with a flavorful chicken-and-bean filling and topped with plenty of cheese. The casserole is baked to bubbly cheesy perfection and finished off with your favorite enchilada toppings. Pair Chicken Enchilada Casserole with some Roasted Vegetables or this Mandarin Orange Salad. Chicken Enchilada Casserole Chicken enchiladas are one of my favorite meals and honestly, I like this casserole even better. There is the perfect ratio of tortilla to filling to cheese and there is so much flavor in every single bite. It’s a meal I could probably eat every night and never be sick of it (I mean, if Chicken Gyros didn’t also exist). This casserole is a great meal to bring to a family in need or a friend that’s recently had a baby. It’s pure comfort food and very filling. It also freezes and thaws well (more on that later). Ingredients In Chicken Enchilada Casserole Olive Oil: Used for cooking onions and pepper, makes them soft and flavorful. Onion and Red Bell Pepper: Add sweetness and crunch to the dish. Garlic: Gives a strong, tasty flavor. Chili Powder and Cumin: These spices make the dish flavorful and a bit spicy. Green Chiles: Add a smoky taste and mild heat. Black Beans and Chili Beans: Provide protein and make the dish hearty. The sauce in chili beans adds extra flavor. Corn: Brings sweetness and a different texture. Chicken: Makes the dish filling and adds protein. Enchilada Sauce: It’s the main sauce, adding moisture and a tangy taste. Corn Tortillas: They form the layers in the casserole and soak up flavors. Cheddar and Monterrey Jack Cheese: Make the dish creamy and gooey when melted. How to Make Chicken Enchilada Casserole Prep: Heat oven to 375°F. Grease a 9×13-inch pan. Cook: In oil, sauté onion, bell pepper, and garlic. Add chili powder, cumin, green 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. QUICK TIP Not a fan of corn tortillas? Feel free to swap them for wheat ones. Corn is the traditional tortilla for Mexican cooking! Variations Vegetarian enchilada casserole: Swap out the chicken for an extra can of black beans. Hot and spicy: For more heat, add a diced jalapeño into the filling. You could also add a few teaspoons of chipotle sauce (from a can of chipotles) into the filling for a smokier heat. 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 Prepare according to the directions below and either bake immediately or freeze unbaked. To freeze: Prepare in a freezer-to-oven container and cover tightly. I usually cover with plastic wrap and then foil. Make sure the container is safe to put in the oven without cracking. Baking from frozen: Remove from freezer, remove plastic and foil, and bake at 350 degrees F for 1 and 1/2 hours (or until cheese is melted and the center of the dish is warm). More Easy Chicken Recipes Pesto Chicken Salad layered on croissants Quinoa Enchilada Bake with sweet potatoes Rotisserie Chicken Tacos ready in about 20 minutes! Chicken Gnocchi Soup Olive Garden copycat Chicken Enchilada Pasta all the flavors of chicken enchiladas in a cheesy pasta dish FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Enchilada Casserole 5 from 8 votes - Review this recipe This Chicken Enchilada Casserole is saucy and delicious! Enchilada-sauced corn tortillas are layered with a flavorful chicken-and-bean filling and topped with plenty of cheese. The casserole is baked to bubbly cheesy perfection and finished off with your favorite enchilada toppings. SAVE TO RECIPE BOX Print Recipe Chicken Enchilada Casserole 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chicken Enchilada Casserole is saucy and delicious! Enchilada-sauced corn tortillas are layered with a flavorful chicken-and-bean filling and topped with plenty of cheese. The casserole is baked to bubbly cheesy perfection and finished off with your favorite enchilada toppings. Course Dinner, Main Course Cuisine Mexican Keyword chicken enchilada casserole Prep Time 30 minutes minutes Cook Time 30 minutes minutes Resting Time 5 minutes minutes Total Time 1 hour hour 5 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 625kcal Author Chelsea Lords Cost $8.97 Ingredients▢ 1 tablespoon olive oil▢ 1 cup EACH: diced yellow onion, diced red bell pepper▢ 2 teaspoons minced garlic▢ 1 teaspoon EACH: ground chili powder, ground cumin▢ 1 can (4 ounces) fire-roasted diced green chiles▢ 1 can (15 ounces) black beans, drained and rinsed▢ 1 can (15 ounces) chili beans (pinto beans in mild sauce) (or plain pinto beans that have been drained and rinsed) (See Note 1)▢ 1 cup frozen corn▢ 3 cups chopped rotisserie chicken▢ 3 cups red mild enchilada sauce, divided (I use Old El Paso mild)▢ 16 corn tortillas halved▢ 2 cups freshly grated sharp Cheddar cheese▢ 2 cups freshly grated Monterrey jack cheese▢ toppings: chopped fresh cilantro diced red onion, thinly-sliced green onion and/or diced avocado▢ Salt and pepperUS - Metric USMetric InstructionsPREP: Preheat the oven to 375 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.CHICKEN FILLING: Heat 1 tablespoon oil in a large pan. Once oil is shimmering, add in the 1 cup diced yellow onion and 1 cup diced red pepper. Stir for 5-6 minutes or until softened. Add in the garlic and stir for 30 seconds; reduce the heat if it starts to burn. Add in 1 teaspoon of chili powder and 1 teaspoon ground cumin. Stir for another 30 seconds to a minute or until fragrant. Reduce the heat to low. Add in the can of diced green chilies (undrained), 1 can drained and rinsed black beans, 1 can undrained chili beans (or drained pinto beans), 1 cup frozen corn, 3 cups chopped rotisserie chicken, and 2 cups mild enchilada sauce. Season sauce to taste with salt and pepper. Stir gently until combined and warmed through and then remove from the heat.ASSEMBLE: Pour 1/2 cup of the remaining enchilada sauce in the prepared 9x13-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, remaining 1/3 of chicken mixture, another 1/2 cup Cheddar cheese, another 1/2 cup Monterrey jack cheese. Finish by adding one more layer of tortilla halves, the final remaining 1/2 cup enchilada sauce, and the final remaining 1/2 cup Cheddar cheese and 1/2 cup Monterrey jack cheese. BAKE: Lightly spray a piece of 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.SERVE: While the casserole finishes baking, prep the toppings. Thinly slice an avocado and some cherry tomatoes, dice some cilantro, slice some limes, or prep whatever toppings you prefer. Remove casserole from the oven and let stand for 5-10 minutes before cutting into it. Serve casserole with toppings of choice; we like a squirt or two of fresh lime, a sprinkle of cilantro, fresh sliced avocado, a few cherry tomatoes, and some sour cream. Enjoy hot. Recipe NotesNote 1: Beans: I love using chili beans in this recipe because they're slow simmered in a sauce and add even more flavor to the filling. Chili beans are typically with other beans in the grocery store. I use Bush's pinto beans in a mild chili sauce (not sponsored), but feel free to substitute regular (drained and rinsed) pinto beans instead. Ranch-style beans are very similar to chili beans. Nutrition FactsServing: 8servings | Calories: 625kcal | Carbohydrates: 55.8g | Protein: 36.5g | Fat: 33.2g | Cholesterol: 98mg | Sodium: 710.4mg | Fiber: 15.4g | Sugar: 7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.