This Chicken Enchilada Casserole is an easy, satisfying way to enjoy classic enchilada flavors without rolling individual tortillas. Layers of tender shredded chicken, black beans, melted cheese, and zesty red enchilada sauce bake into a comforting casserole that’s ideal for weeknight dinners, potlucks, or casual gatherings.
Think of this as shortcut enchiladas: instead of rolling tortillas one by one, you layer ingredients in a baking dish for a fast, family-friendly meal. Using a rotisserie chicken streamlines prep and keeps this recipe quick.
Table of contents
- Recipe Highlights
- Ingredient Notes
- How to Make Chicken Enchilada Casserole
- Tips for the Best Chicken Enchilada Casserole
- FAQ
- Storage and Reheating Tips
- More Easy Casseroles You’ll Love
Recipe Highlights
- Pantry-friendly: Uses common pantry ingredients with a short shopping list.
- Time-saver: Rotisserie or fully cooked chicken makes assembly quick.
- Hearty: A substantial casserole that feeds a family or a crowd.
- Make-ahead: Leftovers reheat well and the casserole freezes nicely for later.
Ingredient Notes
- Enchilada sauce: A 28-ounce can of mild red enchilada sauce works well, or use about 2 1/2 cups of homemade red enchilada sauce if you prefer.
- Tortillas: Use 8-inch soft taco–size flour tortillas or a flour/corn blend. Regular corn tortillas can sometimes break down; if using corn, lightly toast them in a skillet with a bit of oil so they stay pliable.
- Beans: Canned black beans are used here, rinsed and drained. Pinto beans can be substituted.
- Chicken: Four cups of fully cooked, shredded chicken (rotisserie chicken is ideal) keeps prep minimal.
- Cheese: A blend of sharp cheddar and Monterey Jack gives good flavor and color contrast. Use about 3 1/2 cups shredded cheese total.
- Green onions: Thinly sliced, added in layers and used as a garnish.
- Optional garnishes: Cilantro, sour cream, sliced avocado, salsa, or pico de gallo add freshness when serving.
How to Make Chicken Enchilada Casserole
- Preheat the oven to 375°F (190°C). Pour about 3/4 cup enchilada sauce into the bottom of a 13 x 9-inch baking dish and spread to coat.
- Layer 1: Place two tortillas over the sauce, overlapping slightly to fit. Drizzle with about 1/4 cup enchilada sauce. Add one-third of the shredded chicken, one-third of the black beans, one-quarter of the sliced green onions, and sprinkle 3/4 cup shredded cheese evenly.
- Layer 2: Repeat with two more tortillas, another 1/4 cup sauce, one-third of the chicken, one-third of the beans, one-quarter of the green onions, and 3/4 cup cheese.
- Layer 3: Repeat the layer once more with two tortillas, 1/4 cup sauce, remaining chicken and beans, one-quarter of the green onions, and 3/4 cup cheese.
- Final layer: Top with the remaining two tortillas and press the layers down gently. Pour enough of the remaining sauce over the top to coat the tortillas (about 1 cup; you may not use the entire can).
- Bake: Cover the dish with foil and bake for 35 minutes. Remove the foil, sprinkle the remaining 1 1/4 cups cheese over the top, and bake uncovered for 10–15 minutes more, until the cheese is melted and the sauce bubbles around the edges.
- Remove from the oven, garnish with the remaining green onions, and let the casserole rest for about 10 minutes before slicing. Add optional garnishes to individual servings as desired.
Letting the casserole rest helps the layers set so you can slice cleanly and serve without it falling apart.
Tips for the Best Chicken Enchilada Casserole
- Use rotisserie chicken: It’s a fast, flavorful shortcut. Shred with forks or by hand.
- Customize: Add corn, sautéed bell peppers, diced green chiles, or swap beans to suit your taste.
- Keep it moist: Cover with foil during the initial bake to retain steam, then uncover for the final bake to brown the cheese.
- Let it rest: A short rest after baking firms the casserole and makes serving easier.
- Garnish: Fresh cilantro, sour cream, sliced avocado, and pico de gallo brighten the finished dish.
FAQ
Yes. Corn tortillas can work, but they sometimes break down when layered with sauce. To reduce sogginess, lightly toast corn tortillas in a skillet with a bit of oil until just pliable and add an extra half-tortilla per layer if needed to fit the pan.
Absolutely. Seasoned, cooked ground beef or ground turkey makes a great substitution and turns this into a different but equally satisfying casserole.
Use corn tortillas and check the label on your enchilada sauce to ensure it’s gluten-free, as some sauces are thickened with wheat flour.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: To freeze the whole casserole, bake in a disposable foil pan, cool completely, wrap tightly with plastic wrap and heavy-duty foil, and freeze up to 3 months. Individual portions also freeze well in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat: Microwave single servings until warm. For a full casserole, let it sit at room temperature for 15–20 minutes, then bake covered at 350°F until heated through, about 20–30 minutes.
More Easy Casseroles You’ll Love
- Chicken Tortilla Casserole with Salsa Verde
- Lazy Lasagna Casserole
- Chicken Broccoli Rice Bake
- Taco Pasta Bake
- Tamale Pie
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Chicken Enchilada Casserole
Ingredients
- 28 ounce can mild red enchilada sauce, or 2 1/2 cups homemade red enchilada sauce, divided
- 8 soft taco size flour tortillas (8-inch), divided
- 15 ounce can black beans, rinsed and drained, divided
- 5 green onions, thinly sliced, divided
- 4 cups fully cooked chicken breast, shredded, divided (rotisserie chicken recommended)
- 3 1/2 cups shredded cheese, a combination of sharp cheddar and Monterey Jack
- 1/4 cup chopped cilantro
Optional Toppings
- Sour cream, sliced avocado, salsa, or pico de gallo
Instructions
- Preheat oven to 375°F (190°C). Pour 3/4 cup enchilada sauce into a 13 x 9-inch baking dish and spread to coat the bottom.
- Layer 1: Place two tortillas over the sauce, overlapping slightly. Drizzle with 1/4 cup enchilada sauce. Add one-third of the chicken, one-third of the beans, one-quarter of the green onions, and 3/4 cup shredded cheese.
- Layer 2: Repeat with two tortillas, 1/4 cup sauce, one-third of the chicken, one-third of the beans, one-quarter of the green onions, and 3/4 cup cheese.
- Layer 3: Repeat once more with two tortillas, 1/4 cup sauce, remaining chicken and beans, one-quarter of the green onions, and 3/4 cup cheese.
- Final Layer: Top with the remaining two tortillas, press layers down gently, and pour enough remaining sauce (about 1 cup) to coat the top tortillas.
- Bake: Cover with foil and bake 35 minutes. Remove foil, sprinkle remaining 1 1/4 cups cheese over the top, and bake uncovered 10–15 minutes more until cheese is melted and sauce bubbles.
- Garnish and Serve: Remove from oven, garnish with remaining green onions and cilantro. Let rest about 10 minutes, then slice and serve with optional toppings.
Nutrition
Carbohydrates: 32 g |
Protein: 40 g |
Fat: 16 g
Nutrition information is an estimate based on generic ingredients and may vary. Refer to product labels for exact values.
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This recipe was originally published on July 15, 2015 and has been updated with new text and images.