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Chicken Enchilada Casserole Recipe

Chicken Enchilada Casserole

Wholesome Cove
This Chicken Enchilada Casserole layers tender shredded chicken, hearty black beans, sweet corn, and bold red enchilada sauce between soft corn tortillas, all blanketed in a generous blanket of melted Mexican cheese. It delivers every bit of the bold, comforting flavor of classic enchiladas with a fraction of the effort — no rolling required. It comes together in about 50 minutes and is the kind of satisfying, crowd-pleasing dinner that earns a permanent spot in your weeknight rotation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Equipment

  • 9x13 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 - optional, if shredding block cheese
  • Ladle or large spoon - for spreading sauce
  • Oven mitts

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

For Serving (Optional)

  • sour cream - for serving
  • fresh cilantro - chopped, for garnish
  • sliced jalapeños - for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33cm) baking dish with cooking spray or olive oil and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant.
  • Remove the skillet from heat and add the shredded chicken, black beans, corn, diced green chiles, cumin, chili powder, smoked paprika, salt, and pepper. Pour in ½ cup (120ml) of enchilada sauce and stir until everything is evenly coated.
  • Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds, or warm them directly over a low burner for about 15 seconds per side until pliable.
  • Spread ½ cup (120ml) of enchilada sauce on the bottom of the dish, then layer 4 tortillas, half the filling, ½ cup sauce, and ½ cup cheese. Repeat the layers, then top with the final 4 tortillas, remaining sauce, and remaining 1 cup of cheese.
  • Cover the baking dish tightly with aluminum foil and bake for 20 minutes on the center rack.
  • Remove the foil and bake uncovered for an additional 10–15 minutes, until the cheese is fully melted, bubbly, and golden at the edges.
  • Let the casserole rest for 5–10 minutes before slicing into 6 portions. Serve topped with sour cream, chopped cilantro, and sliced jalapeños if desired.

Notes

  • Use rotisserie chicken for the easiest and fastest prep — one large bird yields about 3–4 cups of shredded meat.
  • Always warm corn tortillas before layering; cold tortillas will crack and create gaps in the casserole.
  • Cover with foil for the first phase of baking to steam the layers and prevent the top tortillas from drying out.
  • Let the casserole rest at least 5–10 minutes after baking so the layers set and slices hold together cleanly.
  • Season your filling generously before layering — the tortillas absorb and mute flavors during baking.
  • Freshly shredded cheese melts more smoothly than pre-shredded; pre-shredded contains anti-caking starch that can affect texture.
  • Swap red enchilada sauce for green (salsa verde) sauce for a brighter, tangier variation.
  • To make ahead, assemble the casserole up to 24 hours in advance and refrigerate unbaked; add 5–10 extra minutes to the bake time.
  • Leftovers keep refrigerated in an airtight container for up to 4 days; reheat covered in the microwave or oven at 350°F (175°C).
  • To freeze, cool completely, portion, wrap tightly, and freeze for up to 3 months; thaw overnight before reheating.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 38gProtein: 33gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 980mgPotassium: 520mgFiber: 6gSugar: 4gVitamin A: 18IUVitamin C: 12mgCalcium: 25mgIron: 15mg
Keyword chicken enchilada casserole, easy chicken casserole, enchilada casserole, Mexican chicken bake, weeknight dinner
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