Chicken Enchilada Casserole: A Layered Tex-Mex Comfort Classic

This Chicken Enchilada Casserole is everything you love about traditional enchiladas—juicy chicken, gooey cheese, zesty sauce—without the hassle of rolling tortillas. Instead, it’s baked in layers like a Mexican-inspired lasagna, making it quicker, easier, and perfect for feeding a crowd.

Enchiladas are a staple in Mexican and Tex-Mex cuisine, traditionally made by rolling tortillas around a flavorful filling and covering them in sauce.

This casserole version keeps all the bold flavors and cheesy goodness but saves you time in the kitchen by layering instead of rolling. The result is a hearty, family-style dish that’s both weeknight-friendly and party-ready.

You’ll love how customizable it is—spice it up with jalapeños, mellow it with mild sauce, or sneak in veggies for extra nutrition. No matter how you make it, this dish delivers comfort and flavor in every bite.

Why You’ll Love This Recipe

• Time-saver: All the enchilada flavors without the fuss of rolling tortillas.
• Family-friendly: Mild enough for kids, with easy spice adjustments for adults.
• Customizable: Use corn or flour tortillas, your favorite enchilada sauce, and add veggies or beans.
• Meal-prep friendly: Reheats well and can be made ahead of time.
• Crowd-pleaser: Perfect for potlucks, parties, or busy weeknight dinners.

Chicken Enchilada Casserole

This Chicken Enchilada Casserole is everything you love about traditional enchiladas—juicy chicken, gooey cheese, zesty sauce—without the hassle of rolling tortillas. Instead, it’s baked in layers like a Mexican-inspired lasagna, making it quicker, easier, and perfect for feeding a crowd.

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Course Main Course

Cuisine American

Ingredients

  

• Main Casserole:
• 3 cups cooked chicken shredded (rotisserie chicken works perfectly)
• 10 –12 corn tortillas or flour tortillas if preferred
• 2 cups enchilada sauce red or green, homemade or store-bought
• 2 cups shredded Mexican cheese blend or cheddar + Monterey Jack
• 1 can 15 oz black beans, rinsed and drained (optional, for extra protein)
• 1 cup corn kernels fresh, frozen, or canned
• 1 small onion diced
• 2 tbsp olive oil
• Salt & pepper to taste
• Optional Toppings:
• Fresh cilantro chopped
• Sliced jalapeños
• Sour cream
• Diced avocado or guacamole

Instructions

 

• Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Cook aromatics: Heat olive oil in a skillet over medium heat. Sauté onion until soft and fragrant, about 3–4 minutes. Remove from heat.
• Prepare filling: In a large bowl, combine shredded chicken, beans, corn, sautéed onion, and 1 cup of enchilada sauce. Stir until well coated.
• Layer casserole:
• Spread a thin layer of enchilada sauce on the bottom of the dish.
• Place tortillas to cover the base (tearing if needed to fit).
• Spread half the chicken mixture over tortillas.
• Sprinkle with ½ of the cheese.
• Repeat layers (tortillas, filling, cheese), finishing with tortillas on top.
• Top with sauce & cheese: Pour remaining enchilada sauce evenly over the top layer. Sprinkle with remaining cheese.
• Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is melted, bubbly, and golden.
• Rest & garnish: Let sit for 5 minutes before cutting into squares. Top with cilantro, jalapeños, sour cream, or avocado if desired.

Keyword Chicken Enchilada Casserole

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Ingredients List

Main Casserole:

• 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)
• 10–12 corn tortillas (or flour tortillas if preferred)
• 2 cups enchilada sauce (red or green, homemade or store-bought)
• 2 cups shredded Mexican cheese blend (or cheddar + Monterey Jack)
• 1 can (15 oz) black beans, rinsed and drained (optional, for extra protein)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 tbsp olive oil
• Salt & pepper, to taste

Optional Toppings:

• Fresh cilantro, chopped
• Sliced jalapeños
• Sour cream
• Diced avocado or guacamole

Step-by-Step Instructions

1. Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook aromatics: Heat olive oil in a skillet over medium heat. Sauté onion until soft and fragrant, about 3–4 minutes. Remove from heat.
3. Prepare filling: In a large bowl, combine shredded chicken, beans, corn, sautéed onion, and 1 cup of enchilada sauce. Stir until well coated.
4. Layer casserole:
   • Spread a thin layer of enchilada sauce on the bottom of the dish.
   • Place tortillas to cover the base (tearing if needed to fit).
   • Spread half the chicken mixture over tortillas.
   • Sprinkle with ½ of the cheese.
   • Repeat layers (tortillas, filling, cheese), finishing with tortillas on top.
5. Top with sauce & cheese: Pour remaining enchilada sauce evenly over the top layer. Sprinkle with remaining cheese.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is melted, bubbly, and golden.
7. Rest & garnish: Let sit for 5 minutes before cutting into squares. Top with cilantro, jalapeños, sour cream, or avocado if desired.

Cooking Tip: Lightly toast tortillas in a dry skillet before layering to prevent sogginess and add extra flavor.

Pro Tips & Variations

• Spice level: For extra heat, stir in diced jalapeños or chipotle peppers in adobo to the filling. For a milder version, use mild enchilada sauce and skip spicy toppings.
• Protein swaps: Try shredded turkey, ground beef, or even plant-based crumbles instead of chicken.
• Veggie boost: Add bell peppers, zucchini, or spinach to the filling for more nutrition.
• Cheese options: Use queso fresco or pepper jack for a more authentic or spicier flavor.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes or microwave individual servings until hot.

Serving Suggestions

• Toppings: Add sour cream, guacamole, salsa, or a squeeze of lime for freshness.
• Sides: Pair with Spanish rice, a crisp green salad, or tortilla chips with salsa.
• Drinks: Serve with margaritas, cold Mexican beer, or sparkling lime water.
• Occasions: Ideal for weeknight dinners, potlucks, Cinco de Mayo parties, or meal prepping for busy weeks.

Frequently Asked Questions

Q: Can I make Chicken Enchilada Casserole ahead of time?
Yes—assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 10 extra minutes to the bake time if chilled.

Q: Can I freeze this casserole?
Definitely! Bake first, cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered at 350°F (175°C) until heated through.

Q: Can I use green enchilada sauce instead of red?
Of course! Green enchilada sauce gives a tangier, slightly brighter flavor that pairs beautifully with chicken.

Q: How do I prevent soggy tortillas?
Lightly toast tortillas before layering, or use slightly stale ones. This helps them hold up better during baking.