If you’re craving the vibrant, comforting flavors of Mexican cuisine but want an easier way to enjoy enchiladas, this Chicken Enchilada Casserole Recipe is your new best friend in the kitchen. Imagine layers of tender shredded chicken bathed in rich, red enchilada sauce, combined with black beans and sweet corn, all nestled between soft corn tortillas and topped with a generous amount of gooey, melted cheese. It’s a hearty, crowd-pleasing dish that effortlessly captures all the zesty goodness of classic enchiladas—without the tedious rolling. Whether it’s for a weeknight dinner or a festive gathering, this casserole will delight everyone at the table with every cheesy, flavorful bite.
Ingredients You’ll Need
Getting started on this Chicken Enchilada Casserole Recipe is a breeze thanks to simple, wholesome ingredients that come together beautifully to create wonderful layers of flavor and texture. Each item plays a crucial role in balancing taste, moisture, and that irresistible cheesy finish which makes this dish so memorable.
- 3 cups cooked shredded chicken: Using rotisserie or leftover chicken keeps prep quick and adds tender, juicy protein to the casserole.
- 2 cups red enchilada sauce: Choose store-bought for convenience or homemade for a personal touch and bold, tangy flavor.
- 1 can (15 oz) black beans, drained and rinsed: These bring hearty earthiness and a pop of protein and fiber.
- 1 cup frozen corn, thawed: Adds sweetness and a subtle crunch that brightens every bite.
- 1 teaspoon ground cumin: Provides warm, smoky undertones that enhance the Mexican-inspired seasoning.
- ½ teaspoon garlic powder: Offers gentle pungency and depth without overpowering the other flavors.
- ½ teaspoon onion powder: Adds savory richness and balances the spices perfectly.
- Salt and pepper to taste: Essential for bringing all those vibrant flavors together.
- 12 small corn tortillas, cut in halves or quarters: Soft and slightly chewy, these form the delicious layers between the filling and cheese.
- 2 ½ cups shredded Mexican blend or cheddar cheese: The melty, golden topping that ties the whole dish together in cheesy harmony.
- Optional toppings: Sour cream, avocado, chopped cilantro, sliced jalapeños for customized freshness and heat on serving.
How to Make Chicken Enchilada Casserole Recipe
Step 1: Prep and Mix the Filling
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish so your casserole doesn’t stick. In a large bowl, combine the shredded chicken with 1 cup of enchilada sauce, black beans, corn, ground cumin, garlic powder, onion powder, and a pinch of salt and pepper. This flavorful mixture forms the hearty filling that brings all the layers of this casserole to life.
Step 2: Create the Layers
Spread a few tablespoons of the enchilada sauce along the bottom of the baking dish to keep things moist. Lay down approximately one-third of the tortillas in a single layer. Next, spread half of the chicken filling evenly over the tortillas, followed by one-third of the shredded cheese sprinkled on top. Layer again with another third of the tortillas, the remaining chicken filling, and one-third of the cheese. Finish with a final layer of tortillas, the rest of the enchilada sauce, and the last portion of cheese. These layers will bake into a cohesive, cheesy masterpiece.
Step 3: Bake Until Bubbling and Golden
Cover your baking dish with foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and the casserole to heat through perfectly. After 25 minutes, remove the foil so the cheese on top can get that beautiful golden brown and bubbly finish—bake uncovered for an additional 10 to 15 minutes. Once done, let the casserole rest for about 10 minutes before serving; this resting time helps the layers set for cleaner serving.
How to Serve Chicken Enchilada Casserole Recipe
Garnishes
To elevate the experience even more, top each serving with a dollop of sour cream for creamy tang, slices of ripe avocado for buttery richness, a sprinkle of fresh chopped cilantro to brighten the flavors, and jalapeños if you like an extra kick of heat. These garnishes add freshness and a burst of personality to every mouthful.
Side Dishes
This casserole pairs beautifully with simple sides like cilantro-lime rice or a crisp green salad to balance the richness. For a heartier meal, serve alongside refried beans, Mexican street corn, or even a light tomato and cucumber salsa—each adds contrasting textures and flavors that complement the warm, cheesy layers perfectly.
Creative Ways to Present
For a festive touch, serve this Chicken Enchilada Casserole Recipe in individual ramekins layered the same way or turn leftovers into stuffed peppers or nachos by layering the components on tortilla chips and popping them under the broiler. Trying different toppings like pickled onions, fresh radishes, or a squeeze of lime can make the dish feel fresh each time.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, cover any leftovers tightly and store in the refrigerator for up to four days. The casserole’s flavors continue to develop overnight, making for even tastier lunches or dinners. Just be sure to keep it sealed well to preserve moisture and prevent drying out.
Freezing
This Chicken Enchilada Casserole Recipe freezes wonderfully. To freeze, assemble the casserole as directed but don’t bake it. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to three months. When ready to enjoy, thaw overnight in the fridge before baking as usual, or bake straight from frozen by adding extra time.
Reheating
Reheat individual portions in the microwave for about 2-3 minutes or warm the entire casserole in a 350°F (175°C) oven, covered, for 20-25 minutes until heated through. Remove the cover for the last few minutes to revive that bubbly, melty cheese topping.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas will work and may provide a softer texture, but corn tortillas offer a more authentic flavor and hold up nicely in this casserole. Just be sure to cut them into smaller pieces for easier layering.
Is this recipe gluten-free?
Yes! Provided you use gluten-free enchilada sauce and corn tortillas, this casserole is naturally gluten-free and perfect for those with gluten sensitivities.
Can I add vegetables to the casserole?
Definitely. Sautéed onions, bell peppers, or diced zucchini can be great additions for extra nutrition and flavor. Just cook them first to release moisture and ensure they soften nicely in the bake.
How spicy is this Chicken Enchilada Casserole Recipe?
The base recipe is moderately mild but rich in flavor. You can easily adjust the heat by choosing a spicier enchilada sauce or adding jalapeños or hot sauce either in the filling or as a garnish.
Can I make this casserole ahead for a party?
Yes! You can assemble this casserole a day ahead, store it covered in the fridge, and bake it fresh before your event. This makes entertaining simple and stress-free while delivering all the bold flavors your guests will love.
Final Thoughts
I can’t recommend this Chicken Enchilada Casserole Recipe enough for busy weeknights or whenever you want comforting Mexican flavors without the fuss. It’s like all the best parts of enchiladas wrapped up in one cheesy, saucy, easy-to-make casserole that will quickly become a family favorite. Give it a try and watch it disappear from the table every single time!
Print
Chicken Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Chicken enchilada casserole is a layered, baked version of traditional enchiladas that’s easy to prepare and perfect for feeding a crowd. Packed with shredded chicken, gooey cheese, flavorful enchilada sauce, and soft corn tortillas, this hearty dish delivers all the bold, zesty flavors of classic enchiladas—no rolling required!
Ingredients
Chicken Mixture
- 3 cups cooked shredded chicken (rotisserie or leftover works great)
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Other Ingredients
- 12 small corn tortillas, cut in halves or quarters
- 2 ½ cups shredded Mexican blend or cheddar cheese
- Optional toppings: sour cream, avocado, chopped cilantro, sliced jalapeños
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Chicken Mixture: In a large bowl, combine the shredded chicken with 1 cup of enchilada sauce, black beans, thawed corn, cumin, garlic powder, onion powder, and season with a pinch of salt and pepper. Mix thoroughly to blend all the flavors.
- Layer the Casserole – First Layer: Spread a few tablespoons of enchilada sauce evenly on the bottom of the prepared baking dish. Then layer one-third of the corn tortillas over the sauce, followed by half of the chicken mixture, then sprinkle one-third of the shredded cheese on top.
- Layer the Casserole – Second Layer: Add another layer of one-third of the tortillas, then the remaining half of the chicken mixture, and top with another one-third portion of the cheese.
- Top the Casserole: Finish by layering the remaining tortillas on top. Pour the remaining enchilada sauce evenly over this last layer and sprinkle with the final one-third of the cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes to allow the casserole to heat through and the flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes uncovered until the casserole is bubbly and the cheese is golden and slightly crisp on top.
- Rest and Serve: Let the casserole rest for 10 minutes to set properly before slicing. Serve warm topped with optional garnishes such as sour cream, avocado slices, chopped cilantro, or jalapeños as desired.
Notes
- Add sautéed onions or bell peppers for extra flavor and texture.
- Use green enchilada sauce or flour tortillas as a variation to the classic recipe.
- This casserole freezes well, making it perfect for meal prep or make-ahead dinners.
