Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cups cooked shredded chicken (420g; rotisserie or poached); 2 cans red enchilada sauce (10 oz / 283g each; or 2½ cups homemade); 12 small corn tortillas (6-inch / 15cm); 2 cups shredded Mexican cheese blend (226g, divided); 1 can black beans (15 oz / 425g, drained and rinsed); 1 cup frozen or canned corn kernels (164g, drained); 1 can diced green chiles (4 oz / 113g); 1 medium yellow onion (finely diced, about 1 cup / 150g); 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp salt (or to taste); ¼ tsp black pepper; 1 tbsp olive oil; sour cream (for serving); fresh cilantro (chopped, for garnish); sliced jalapeños (for garnish)

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This Chicken Enchilada Casserole Recipe has been my go-to weeknight dinner for years, and for good reason — it packs all the bold, cheesy, saucy flavors of classic enchiladas into one simple baking dish with a fraction of the effort. I first made it on a night when I had leftover rotisserie chicken in the fridge and zero energy to roll individual enchiladas. That “shortcut” turned into a permanent fixture in my recipe rotation.

My family practically riots if I go too long without making it. The layers of tender chicken, red enchilada sauce, corn tortillas, and melted cheese come together in a way that just screams comfort food.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

If you love big, bold Mexican-inspired flavors, you’ll also want to save this Enchilada Sauce Recipe — making your own from scratch takes this casserole to the next level.

Table of Contents

Why You’ll Love This Chicken Enchilada Casserole Recipe

You get all the flavor of traditional enchiladas without the fussy rolling. This casserole is a true crowd-pleaser that works for weeknights and potlucks alike.

It comes together in about 50 minutes start to finish. Even on my busiest evenings, that’s totally doable.

The ingredient list is simple and budget-friendly. Most of what you need is probably already in your pantry or fridge.

Leftovers taste even better the next day. The sauce soaks deeper into the tortillas overnight, making reheated portions absolutely delicious.

You can customize it endlessly. Swap proteins, change up the cheese blend, or adjust the heat level to suit your crowd.

It feeds a hungry family of six generously. One 9×13 baking dish is genuinely enough food for everyone.

This recipe is also a fantastic way to use up leftover chicken. Rotisserie chicken from the store works beautifully here and saves you even more time.

For another hearty Mexican-inspired chicken dish, check out these Mexican Chicken Thigh Recipes for more weeknight inspiration.

Ingredients

This recipe uses pantry-friendly ingredients that are easy to find at any grocery store. The combination of a good enchilada sauce, tender shredded chicken, corn tortillas, and plenty of cheese is what makes this classic so satisfying.

3 cups (420g) cooked shredded chicken (rotisserie or poached)
2 cans (10 oz / 283g each) red enchilada sauce (or 2½ cups homemade)
12 small corn tortillas (6-inch / 15cm)
2 cups (226g) shredded Mexican cheese blend, divided
1 can (15 oz / 425g) black beans, drained and rinsed
1 cup (164g) frozen or canned corn kernels, drained
1 can (4 oz / 113g) diced green chiles
1 medium yellow onion, finely diced (about 1 cup / 150g)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon black pepper
1 tablespoon olive oil
Sour cream, for serving (optional)
Fresh cilantro, chopped, for garnish (optional)
Sliced jalapeños, for garnish (optional)

Read Also: Taco Casserole Recipe

Kitchen Equipment Needed

Having the right tools makes assembly smooth and cleanup easy. Most of these are standard kitchen items you likely already own.

9×13 inch baking dish (glass or ceramic)
Large skillet or sauté pan
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Can opener
Aluminum foil
Cheese grater (if shredding block cheese)
Ladle or large spoon for spreading sauce
Oven mitts

For another crowd-pleasing layered casserole, you might enjoy this Hashbrown Casserole Recipe — it’s a classic for a reason.

Recommended Products for This Recipe

These are the products I personally reach for every time I make this casserole. They genuinely make a difference in the final result.

1. Pyrex Deep 9×13 Glass Baking Dish

This is my most-used piece of bakeware, and it’s perfect for casseroles like this one. The glass distributes heat evenly so the bottom layer of tortillas cooks through without burning, and you can easily see when the sauce is bubbling at the edges. It goes straight from oven to table and cleanup is a breeze.

Get it on Amazon

2. Homemade-Style Canned Enchilada Sauce

Not all canned enchilada sauces are created equal. I look for one with a deep, slightly smoky flavor and minimal ingredients. A good sauce is genuinely the backbone of this entire dish, so don’t cut corners here if you can help it.

Get it on Amazon

3. OXO Good Grips Box Grater

If you’re buying a block of pepper jack or Monterey Jack cheese and shredding it yourself, this grater makes the job easy and fast. Pre-shredded cheese has anti-caking agents that can affect meltability, so shredding your own truly gives you that gooey, stretchy cheese pull.

Get it on Amazon

4. Silicone Spatula Set

A wide, heat-resistant silicone spatula is essential for spreading the sauce evenly between layers without tearing the tortillas. I use mine constantly for casserole-style dishes and it’s one of those tools you don’t think about until you don’t have it.

Get it on Amazon

You might also enjoy: Marry Me Chicken Casserole Recipe

Step-by-Step Instructions: How to Make Chicken Enchilada Casserole

Step 1: Preheat the Oven and Prepare Your Baking Dish

Preheat your oven to 375°F (190°C). Allow the oven to fully preheat before you put the casserole in — this ensures even cooking throughout.
Lightly grease your 9×13 inch (23x33cm) baking dish with cooking spray or a small drizzle of olive oil. Use a paper towel or pastry brush to coat the bottom and sides evenly.
Set the prepared dish aside on the counter where you’ll be assembling the casserole.

Step 2: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke.
Add the finely diced yellow onion and cook, stirring occasionally, for about 5 minutes until it softens and becomes translucent.
Add the 3 minced garlic cloves and cook for another 1 minute, stirring constantly so the garlic doesn’t burn. You’ll know it’s ready when it smells fragrant and golden.
Remove the skillet from heat and set it aside.

Step 3: Mix the Chicken Filling

In the same skillet (off heat), add the 3 cups (420g) of shredded cooked chicken to the sautéed onion and garlic mixture.
Add the drained black beans, corn kernels, and diced green chiles to the skillet.
Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper.
Pour in ½ cup (120ml) of the enchilada sauce and stir everything together until the chicken mixture is well coated and evenly seasoned. This sauced filling is key — it prevents the casserole from being dry in the center.

Step 4: Prepare the Corn Tortillas

Lightly warm the corn tortillas so they become pliable and won’t crack when you layer them. You can do this in two easy ways: wrap them in a damp paper towel and microwave for 30-45 seconds, or place them directly on a burner over low heat for about 15 seconds per side.
Stack the warmed tortillas and set them near your baking dish so assembly goes smoothly.

Step 5: Layer the Casserole

Spread ½ cup (120ml) of enchilada sauce in a thin, even layer across the bottom of your prepared baking dish. This prevents sticking and starts the first layer with moisture.
Arrange 4 corn tortillas over the sauce, overlapping them slightly to cover the bottom of the dish as evenly as possible. It’s okay if the tortillas don’t lie perfectly flat — they’ll soften and conform as the casserole bakes.
Spoon half of the chicken filling over the tortilla layer and spread it out evenly using a spatula.
Ladle about ½ cup (120ml) of enchilada sauce over the filling and spread it to cover.
Sprinkle ½ cup (56g) of the shredded Mexican cheese blend over the sauce.
Add a second layer of 4 corn tortillas, again overlapping slightly.
Spread the remaining chicken filling over this second tortilla layer.
Add another ½ cup (120ml) of enchilada sauce and spread evenly.
Sprinkle another ½ cup (56g) of cheese.
Add the final layer of 4 corn tortillas on top.
Pour the remaining enchilada sauce over the top layer of tortillas, making sure to cover them completely so they soften and absorb the sauce during baking.
Finish with the remaining 1 cup (113g) of shredded cheese spread evenly over the top.

Step 6: Bake the Casserole

Cover the baking dish tightly with aluminum foil. Covering it traps steam inside, which helps the tortillas soften all the way through and the flavors meld together.
Place the dish in the preheated oven on the center rack and bake, covered, for 20 minutes.
After 20 minutes, carefully remove the foil (use oven mitts — the steam is hot). Continue baking uncovered for an additional 10-15 minutes, until the cheese on top is fully melted, bubbly, and starting to turn golden at the edges.

Step 7: Rest and Serve

Remove the casserole from the oven and let it rest on the counter for at least 5-10 minutes before cutting into it. This resting time is important — it lets the layers set so your slices hold together instead of falling apart.
Slice into 6 equal portions and serve with sour cream, fresh chopped cilantro, and sliced jalapeños if desired.

Read Also: Chicken Fajita Lettuce Wraps Recipe,

Tips for The Best Chicken Enchilada Casserole

A few simple techniques separate a good enchilada casserole from a truly great one. Follow these tips and you’ll nail it every single time.

Use rotisserie chicken for the easiest prep. The meat is already perfectly seasoned and falls apart beautifully. One large rotisserie chicken typically yields about 3-4 cups of shredded meat.
Don’t skip warming the corn tortillas. Cold, stiff tortillas will crack and fall apart when you layer them. Even 30 seconds in the microwave makes a huge difference in texture.
Cover the dish for the first part of baking. This is the step I skipped the first time I made this, and the top tortillas came out dry and chewy. Covering with foil first allows the whole casserole to steam and soften before you brown the cheese.
Let it rest before slicing. I know it’s tempting to dig in right away, but 5-10 minutes of resting lets everything firm up. Cut too soon and you’ll get a saucy mess rather than clean slices.
Season your filling generously. Corn tortillas can absorb and mute flavors, so the filling needs to be well-seasoned going in. Taste it before assembling and adjust salt, cumin, or chili powder as needed.
Spread the sauce all the way to the edges. Tortillas that aren’t covered by sauce will dry out during baking. Make sure every tortilla layer is fully coated.
Use freshly shredded cheese when possible. Pre-shredded cheese contains anti-caking starch that can make it melt less smoothly. A block of Monterey Jack or pepper jack grated at home gives you that beautiful, gooey pull.
Add a small can of diced green chiles for depth. This is one of my favorite little tricks — the chiles add a mild, earthy heat without making the casserole overly spicy, and they blend seamlessly into the filling.

Another favorite: BBQ Chicken Wrap Recipe

What to Serve with Chicken Enchilada Casserole

This casserole is hearty enough to stand on its own, but pairing it with a few simple sides turns dinner into a real spread.

A bright, fresh contrast really helps balance all that rich, cheesy goodness from the casserole.

Guacamole — the cool, creamy avocado cuts right through the richness
Mexican Street Corn — the sweetness of roasted corn is a perfect contrast
Coleslaw — a crunchy, tangy slaw adds great texture alongside the soft casserole
Broccoli Salad — crisp and refreshing, it balances the heavier casserole beautifully
7-Layer Taco Salad — if you’re serving a crowd and want to keep the Mexican theme going
Warm flour or corn tortillas on the side for scooping
Pickled jalapeños, hot sauce, and extra sour cream as toppings
A simple green salad with lime vinaigrette for freshness

Read Also: Chicken Taco Soup Recipe

Variations of Chicken Enchilada Casserole

One of the best things about this casserole is how adaptable it is. Here’s how to make it your own depending on what you have on hand or what your family loves.

Once you have the basic formula down, you can mix and match these variations endlessly.

Green enchilada sauce version: Swap the red enchilada sauce for green (salsa verde-based) enchilada sauce for a brighter, tangier, slightly more herbaceous flavor profile. This is my husband’s favorite version.
White chicken enchilada casserole: Replace the red sauce with a simple mixture of cream of chicken soup thinned with sour cream and green chiles. The result is a creamier, richer casserole that’s incredibly indulgent.
Flour tortilla version: Use flour tortillas instead of corn for a slightly softer, chewier texture. The layers hold together a bit more firmly, which makes slicing especially clean.
Beef enchilada casserole: Swap the shredded chicken for seasoned ground beef cooked with the same spices. Brown the beef with the onion and garlic before mixing in the other filling ingredients.
Vegetarian version: Skip the chicken entirely and double the black beans, add a diced zucchini, and include a cup of diced bell peppers. Season everything generously and it’s hearty and satisfying even without meat.
Extra spicy version: Use hot enchilada sauce, add a diced chipotle pepper in adobo sauce to the filling, and top with sliced fresh jalapeños before baking.
Slow cooker version: Layer everything in the slow cooker insert in the same order and cook on LOW for 4-5 hours. The cheese goes on in the final 30 minutes with the lid slightly ajar.
Make-ahead freezer casserole: Assemble the entire casserole without baking, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

Storage and Reheating

Leftovers store beautifully and are easy to reheat throughout the week. This casserole is honestly one of the best meal-prep options I make.

Refrigerator: Store leftover casserole covered tightly with plastic wrap or in an airtight container for up to 4 days. The flavors deepen as it sits.
Freezer: Allow the casserole to cool completely, then cut it into individual portions and wrap each piece in plastic wrap before placing in a zip-top freezer bag. Frozen portions keep well for up to 3 months.
Reheating from refrigerator: Place individual portions in a microwave-safe dish and heat on medium power for 2-3 minutes, or until heated through. For best texture, cover loosely with a damp paper towel to prevent drying out.
Reheating from frozen: Thaw portions in the refrigerator overnight, then reheat as above. Alternatively, you can reheat straight from frozen — cover with foil and bake at 350°F (175°C) for 25-30 minutes until piping hot.
Reheating the whole casserole: Cover with foil and bake at 350°F (175°C) for 20-25 minutes, removing the foil for the last 5 minutes to recrisp the cheese on top.

Read Also: Mexican Chicken Salad Recipe

Nutritional Facts

The following nutritional information is an estimate based on one serving (1/6 of the casserole) as written. Values will vary based on specific brands and any modifications made to the recipe.

Nutrient	Per Serving
Calories	~420 kcal
Total Fat	16g
Saturated Fat	7g
Cholesterol	80mg
Sodium	980mg
Total Carbohydrates	38g
Dietary Fiber	6g
Total Sugars	4g
Protein	33g

The casserole is a good source of protein from the chicken and beans, and the black beans also contribute meaningful fiber to each serving.

Another favorite: Healthy Nachos Recipe

Health Benefits of Key Ingredients

This casserole might feel indulgent, but several of its core ingredients pack real nutritional value alongside all that great flavor.

Eating well and eating food you love don’t have to be mutually exclusive — and this recipe is a nice example of that balance.

Chicken breast: An excellent lean protein source that supports muscle repair and keeps you full for hours. Using rotisserie chicken breast keeps calories in check while maximizing convenience.
Black beans: Rich in plant-based protein, iron, and soluble fiber, black beans help regulate blood sugar and support digestive health. They also bulk up the filling significantly so you need less chicken per serving.
Corn tortillas: Compared to flour tortillas, corn tortillas are lower in calories and naturally gluten-free. They also contain more fiber and are made from whole corn, which provides B vitamins and magnesium.
Green chiles: These small peppers contribute vitamin C and a mild capsaicin content, which research suggests may support metabolism and have anti-inflammatory properties.
Cumin: Beyond its earthy, warm flavor, cumin contains antioxidants and has been studied for its potential to support digestive health and help with blood sugar regulation.
Garlic: A well-known natural immune booster, garlic contains allicin, a compound associated with reduced inflammation and cardiovascular benefits.
Corn: Provides fiber, B vitamins, and antioxidants like lutein and zeaxanthin, which support eye health.

For another satisfying and flavorful chicken dish, check out this Chicken Spaghetti Recipe.

FAQs About Chicken Enchilada Casserole

1. Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well in this casserole. They create a slightly softer, chewier texture and the layers hold together a bit more firmly than corn tortillas do.

That said, corn tortillas give you a more authentic enchilada flavor and are naturally gluten-free, so the choice really comes down to personal preference.

2. Can I make this casserole ahead of time?

Absolutely. You can assemble the entire casserole up to 24 hours in advance and store it covered in the refrigerator before baking.

When you’re ready to cook it, let the dish sit at room temperature for about 15 minutes before putting it in the oven, and add 5-10 extra minutes to the baking time since it will be starting cold.

3. How do I keep the tortillas from getting soggy?

Sogginess happens when there’s too much sauce and not enough time for it to absorb and set. Covering the dish with foil during the first phase of baking actually helps the tortillas soften evenly without becoming waterlogged.

Also, letting the casserole rest for at least 5-10 minutes after baking allows excess moisture to be absorbed back into the layers before you cut into it.

4. Can I use store-bought rotisserie chicken?

Yes, and honestly this is my preferred method. One large rotisserie chicken gives you plenty of shredded meat for this recipe with almost no prep work involved.

Just shred the chicken while it’s still warm — the meat pulls apart much more easily than when it’s cold from the fridge.

5. What’s the best cheese to use?

A Mexican cheese blend (typically Monterey Jack, cheddar, and queso quesadilla) melts beautifully and gives you great flavor. Pepper jack is a fantastic swap if you like a little heat in every bite.

Avoid pre-shredded mozzarella on its own — it can make the casserole watery. Stick to harder, lower-moisture cheeses for the best melt.

Read Also: Chicken and Sausage Gumbo Recipe

Final Thoughts

If you’ve been looking for a dinner that’s genuinely easy, full of bold flavor, and beloved by every person at the table, this Chicken Enchilada Casserole is exactly it. It takes about 15 minutes to pull together and the oven does all the heavy lifting from there.

I hope this recipe becomes as much of a staple in your home as it has in mine. Once you make it a couple of times, you’ll have it practically memorized.

Give it a try this week and let me know how it goes in the comments below! I’d love to hear if you tried any of the variations or added your own twist.

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