Chicken Enchilada Casserole Recipe

Casseroles are the superheroes of home cooking. They swoop in with their one-dish wonder, saving the day when you’re too tired to juggle multiple pots and pans. Then there are enchiladas—those zesty, rolled-up delights packed with bold flavors that make your taste buds dance. What if you could combine the best of both worlds? That’s where this Chicken Enchilada Casserole comes in.

It’s got the gooey, comforting layers of a casserole and the spicy, saucy kick of enchiladas, all in a dish that’s easy enough for a weeknight and tasty enough to impress your family or friends. Whether you’re feeding picky kids, a hungry spouse, or a crowd at a potluck, this recipe is your new go-to. Let’s dig into why this dish is a total game-changer—and how you can whip it up without breaking a sweat!

A Little Story From My Kitchen

I’ll never forget the first time I made this casserole. It was one of those chaotic evenings when my kids were running circles around the house, and my husband was texting me about his long day at work. I needed something quick but hearty—something that said “I love you” without me slaving over the stove for hours.

I had some leftover rotisserie chicken and a can of enchilada sauce staring at me from the pantry. So, I threw this together, crossed my fingers, and popped it in the oven. The smell alone stopped the kids in their tracks.

When we sat down to eat, there wasn’t a single complaint—just happy chewing and a few sneaky seconds. Now, it’s a regular in our house, and I hope it becomes one in yours too!

Ingredients You’ll Need for Chicken Enchilada Casserole

Here’s everything to make this Chicken Enchilada Casserole. It serves about 6 people, so adjust if you’re cooking for more (or fewer) hungry mouths!

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) red enchilada sauce
• 1 cup salsa (mild, medium, or hot—your call!)
• 2 cups shredded cheddar cheese (or a Mexican blend)
• 8 corn tortillas (6-inch size)
• 1 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 can (4 ounces) diced green chiles (optional, for extra zip)
• Fresh cilantro (optional, for garnish)

Step-by-Step Instructions for Making Chicken Enchilada Casserole

Ready to get cooking? These steps are simple and straightforward—perfect for beginners or seasoned cooks who just want dinner on the table fast.

Step 1: Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a quick spray with cooking spray so nothing sticks.

Step 2: Heat olive oil in a skillet over medium heat. Toss in the diced onion and cook for 3-4 minutes until it’s soft and smells amazing.

Step 3: Stir in the shredded chicken, black beans, chili powder, cumin, and garlic powder. Mix it up for 2 minutes to wake up those spices.

Step 4: Add half the enchilada sauce, salsa, and green chiles (if using). Stir until everything’s coated and warm, about 2-3 minutes.

Step 5: Spread a thin layer of the remaining enchilada sauce on the bottom of your baking dish—just enough to cover it like a cozy blanket.

Step 6: Lay 4 corn tortillas over the sauce, overlapping them a bit if needed. Don’t worry if they tear; it’s all getting smothered anyway!

Step 7: Spoon half the chicken mixture over the tortillas. Spread it out evenly so every bite’s packed with flavor.

Step 8: Dollop half the sour cream over the chicken layer, then sprinkle on 1 cup of shredded cheese. Get ready for that melty goodness!

Step 9: Add another layer of 4 tortillas on top. Pour the rest of the enchilada sauce over them and spread it around.

Step 10: Add the rest of the chicken mixture, the remaining sour cream, and top it all off with the last cup of cheese.

Step 11: Pop the dish in the oven and bake for 25-30 minutes, until the cheese is bubbly and golden. Your kitchen will smell like a fiesta!

Step 12: Let it cool for 5-10 minutes before slicing. Garnish with chopped cilantro if you’re feeling fancy, and serve it up hot!

Tips for Making It Your Own

This recipe is like a blank canvas—you can tweak it to fit your family’s tastes. Want to switch up the protein? Swap the chicken for ground beef, turkey, or even shredded pork. If beans aren’t your thing, skip them or use pinto beans instead of black.

For spice lovers, go wild with hot salsa, extra green chiles, or a sprinkle of cayenne. Not big on heat? Stick with mild sauce and skip the chiles.

Cheese is another fun place to play—try pepper jack for a kick or Monterey Jack for a milder vibe. You could even toss in some corn or diced bell peppers for extra color and crunch. Make it yours, and don’t be afraid to experiment!

Serving Suggestions for Your Chicken Enchilada Casserole

This casserole is a star on its own, but a few extras can take it to the next level. Top it with a handful of crushed tortilla chips for a satisfying crunch, a dollop of guacamole for creamy richness, or a spoonful of extra salsa for a fresh zing.

A sprinkle of chopped green onions adds a pop of color and flavor too. On the side, keep it simple with a green salad dressed with lime vinaigrette—it cuts through the richness perfectly.

Or, warm up some Mexican rice or refried beans for a heartier spread. Got a crowd? Set out a toppings bar and let everyone customize their plate. It’s a meal that’s as fun to serve as it is to eat!

Why You’ll Love This Recipe

Let’s talk about why this Chicken Enchilada Casserole deserves a spot in your dinner rotation. First, it’s easy—minimal prep, one dish, and you’re done. Second, it’s a crowd-pleaser. Kids love the cheesy layers, adults love the bold flavors, and everyone loves that it’s not boring old chicken again.

Third, leftovers (if you have any!) taste even better the next day as the flavors meld together. It’s also budget-friendly, using pantry staples and whatever chicken you’ve got on hand.

And let’s be real: who doesn’t love a meal that looks like you worked harder than you did? It’s comfort food with a little sass, and I’m betting your family will be begging for seconds.

Conclusion

There you have it—Chicken Enchilada Casserole, the dish that brings cozy vibes and fiesta flair to your table without any fuss. It’s the perfect mash-up of two classics, delivering big taste in every cheesy, saucy bite.

I promise, the only hard part will be pretending it took you all day to make! Let me know how it goes—I’d love to hear about your tweaks and triumphs in the kitchen. Happy cooking, friends!

Chicken Enchilada Casserole

Chef Amelia

Chicken enchilada casserole is a family favorite! Learn how to customize this dish with your favorite toppings. Get creative in the kitchen!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine American

Servings 6

Calories 345 kcal

Ingredients

  

• 2 cups shredded cooked chicken rotisserie works great!
• 1 can 15 ounces black beans, drained and rinsed
• 1 can 10 ounces red enchilada sauce
• 1 cup salsa mild, medium, or hot—your call!
• 2 cups shredded cheddar cheese or a Mexican blend
• 8 corn tortillas 6-inch size
• 1 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion diced
• 1 can 4 ounces diced green chiles (optional, for extra zip)
• Fresh cilantro optional, for garnish

Instructions

 

• Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a quick spray with cooking spray so nothing sticks.
• Heat olive oil in a skillet over medium heat. Toss in the diced onion and cook for 3-4 minutes until it’s soft and smells amazing.
• Stir in the shredded chicken, black beans, chili powder, cumin, and garlic powder. Mix it up for 2 minutes to wake up those spices.
• Add half the enchilada sauce, salsa, and green chiles (if using). Stir until everything’s coated and warm, about 2-3 minutes.
• Spread a thin layer of the remaining enchilada sauce on the bottom of your baking dish—just enough to cover it like a cozy blanket.
• Lay 4 corn tortillas over the sauce, overlapping them a bit if needed. Don’t worry if they tear; it’s all getting smothered anyway!
• Spoon half the chicken mixture over the tortillas. Spread it out evenly so every bite’s packed with flavor.
• Dollop half the sour cream over the chicken layer, then sprinkle on 1 cup of shredded cheese. Get ready for that melty goodness!
• Add another layer of 4 tortillas on top. Pour the rest of the enchilada sauce over them and spread it around.
• Add the rest of the chicken mixture, the remaining sour cream, and top it all off with the last cup of cheese.
• Pop the dish in the oven and bake for 25-30 minutes, until the cheese is bubbly and golden.
• Let it cool for 5-10 minutes before slicing. Garnish with chopped cilantro if you’re feeling fancy, and serve it up hot!

Keyword chicken enchilada casserole