This Chicken Enchilada Casserole is everything you love about enchiladas — tender chicken, bold sauce, melty cheese — but stacked up in an easy, no-roll format that saves time without sacrificing flavor. It’s a weeknight-friendly, family-approved meal that hits all the right notes of comfort, spice, and satisfaction.
Think of it like a Tex-Mex lasagna: layers of tortillas, juicy shredded chicken, savory enchilada sauce, and gooey cheese, all baked until bubbly and golden. No need to roll each enchilada one by one — just layer and bake. It’s easier, faster, and just as delicious.
Whether you’re feeding a crowd, meal prepping, or just craving something hearty and bold, this casserole delivers. The flavors are big, the portions are generous, and the leftovers taste even better the next day.
One of the best things about this recipe is how customizable it is. You can use red or green enchilada sauce, add beans or veggies to the layers, and play with spice levels depending on your heat tolerance. Prefer corn tortillas? Use them. Want extra cheese? Go for it.
The chicken is the heart of this dish. You can use rotisserie, leftover grilled, or even slow-cooked chicken. As long as it’s shredded and seasoned, it works. The sauce brings it all together — bold, savory, slightly smoky — and the cheese gives you that irresistible melt and pull.
This casserole also travels well and reheats like a dream, making it a great option for potlucks, family dinners, or freezer meals. Just slice, reheat, and serve.
And despite its impressive flavor, it’s surprisingly easy to throw together. Just mix, layer, and bake. You don’t even need to dirty multiple pans — everything builds right into one dish.
It’s also a hit with both kids and adults. The cheese and sauce make it familiar and comforting, while the layered format keeps it fun and interesting. Add a side salad or some tortilla chips, and dinner is done.
Whether you’re making it for a busy Monday or a casual Friday night with friends, this Chicken Enchilada Casserole brings big flavor without big effort.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 3 cups cooked, shredded chicken
- 2 cups enchilada sauce (red or green)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (optional)
- 2 cups shredded cheddar or Mexican blend cheese
- 8 small flour or corn tortillas, cut into halves or quarters
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
Toppings (optional):
- Diced avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
Instructions:
- Preheat oven to 375°F.
- In a bowl, combine shredded chicken with garlic powder, cumin, chili powder, salt, and pepper.
- Lightly grease a 9×13-inch baking dish. Spread a few tablespoons of enchilada sauce on the bottom.
- Layer tortillas to cover the bottom, then add half of the chicken mixture, half the beans, corn (if using), a drizzle of enchilada sauce, and a sprinkle of cheese.
- Repeat layers: tortillas, chicken, beans, sauce, cheese.
- Finish with a final layer of tortillas, remaining sauce, and a generous topping of cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
- Let sit for 5-10 minutes before slicing. Add toppings as desired.
Tips:
- Use rotisserie chicken to save time.
- Add chopped bell peppers or onions to the layers for more texture.
- For a spicy kick, mix some hot sauce or diced green chiles into the enchilada sauce.
- Let the casserole rest before slicing for clean pieces.
Why You Will Love This Recipe:
- No rolling required.
- Cheesy, saucy, and comforting.
- Great for leftovers and meal prep.
- Easy to adapt to your tastes.
This Chicken Enchilada Casserole layers tortillas, shredded chicken, enchilada sauce, beans, and cheese into a no-fuss, flavor-packed bake that’s perfect for weeknights and leftovers.
