Chicken Enchilada Casserole

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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.

A pan of chicken enchilada casseroles, topped with a generous portion of melted cheese, fresh from the oven.

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 being combined and stirred in a bowl to create the filling for the chicken enchilada casserole recipe.

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.

Filling, showcasing all its components, including chicken, beans, vegetables, and sauce, well-combined.

How to Make Chicken Enchilada Casserole

  1. Prep: Heat oven to 375°F. Grease a 9×13-inch pan.
  2. Cook: In oil, sauté onion, bell pepper, and garlic. Add chili powder, cumin, green chiles, beans, corn, chicken, and some enchilada sauce.
  3. Layer: In the pan, layer tortillas, the chicken mixture, and cheese. Repeat.
  4. Bake: Cover with foil, bake 20 mins. Uncover, bake 10 more mins.
  5. 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!

Layers of sauce, tortillas, and savory chicken filling being assembled in the making of the chicken enchiladas casserole.

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.

The dish baking in the oven, followed by toppings being added, and a final scene of a hearty piece cut and served on a plate, ready for eating.

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).

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Chicken Enchilada Casserole

5 from 8 votes
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.
A pan of chicken enchilada casseroles, topped with a generous portion of melted cheese, fresh from the oven.
Print Recipe

Chicken Enchilada Casserole

A pan of chicken enchilada casseroles, topped with a generous portion of melted cheese, fresh from the oven.
5 from 8 votes
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
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Chelsea Lords
Calories 625kcal
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 pepper

Instructions

  • PREP: 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 Notes

Note 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 Facts

Serving: 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.

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20 Comments

  1. Yum – this looks so tempting! I love that you seem to have no shortage of ideas for quick, delicious dinners, and even ones that can be made ahead of time!

  2. This is my kind of casserole, seriously anything that has the word enchilada in it immediately makes me drool. Love this Chelsea!

  3. I am enjoying your book so much. Thanks for sharing all your experience and knowledge.
    Your pictures are amazing and the recipes I’ve browsed through look delicious.
    I will be trying some soon.
    Thanks again

  4. 5 stars
    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! ❤

    1. 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! 🙂

  5. 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?

    1. Omg thank you Regina for pointing that out — yes you’re right! I’ve updated the recipe, thank you 🙂

    1. 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!

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