Chicken Enchiladas Casserole Recipe

ByChef

Description
This Chicken Enchiladas Casserole is a comforting, cheesy Mexican-inspired dinner that’s perfect for busy weeknights or family gatherings. Made with tender shredded chicken, layers of tortillas, rich enchilada sauce, gooey melted cheese, and flavourful seasonings, this easy casserole delivers all the classic enchilada flavours without the hassle of rolling tortillas. It’s simple to prepare ahead, freezer-friendly, and customizable with your favourite toppings like sour cream, avocado, and fresh cilantro. Whether you’re feeding a crowd or meal prepping for the week, this hearty chicken casserole recipe is guaranteed to become a family favourite everyone will request again and again.

Prep Time
20 minutes

Cook Time
35 minutes

Serving Number
6 servings

Chicken Enchiladas Casserole

This Chicken Enchiladas Casserole is a comforting, cheesyMexican-inspired dinner that’s perfect for busy weeknights or familygatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 10 small corn or flour tortillas cut into strips or quarters
  • 2 cups red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion diced
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 can diced green chilies
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro optional
  • Sour cream sliced avocado, and jalapeños for serving (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
  2. In a large bowl, combine shredded chicken, black beans, corn, onion, green chilies, garlic powder, cumin, chili powder, salt, and black pepper. Mix well.
  3. Spread a thin layer of enchilada sauce on the bottom of the prepared dish.
  4. Layer one-third of the tortilla pieces evenly across the bottom.
  5. Add one-third of the chicken mixture, drizzle with enchilada sauce, and sprinkle with both cheeses.
  6. Repeat layering two more times, finishing with sauce and a generous layer of cheese on top.
  7. Cover loosely with foil and bake for 25 minutes.
  8. Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden.
  9. Let casserole rest for 5–10 minutes before slicing. Garnish with cilantro and desired toppings.

Notes

Chef’s Tips
  • Rotisserie chicken makes this recipe even quicker and adds extra flavor.
  • For a spicier casserole, add diced jalapeños or use hot enchilada sauce.
  • Letting the casserole rest before serving helps the layers hold together better.
  • This dish can be assembled 24 hours ahead and refrigerated until ready to bake.
  • Freeze leftovers in airtight containers for up to 3 months for an easy future meal.

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