This Chicken Enchilada Casserole is a warm and cheesy dish that mixes tender chicken, beans, and tasty spices, all layered with tortillas. It’s like a hug in a pan!
I love how this casserole comes together so easily. Just layer, bake, and enjoy! Plus, leftovers are great for lunch—if there are any left! 😄
Key Ingredients & Substitutions
Shredded Chicken: I recommend using rotisserie chicken for convenience. It’s perfectly cooked and saves time. If you have leftover chicken or turkey, feel free to use that instead.
Enchilada Sauce: A canned red enchilada sauce is a great shortcut. If you want to make your own, blend tomatoes with chili powder, cumin, and garlic for a fresh flavor. You can use green enchilada sauce for a different taste.
Black Beans: If beans aren’t your thing, substitute with pinto beans or omit them entirely. For a vegetarian option, ensure your enchilada sauce is meat-free.
Tortillas: I prefer flour tortillas for their softness, but corn tortillas are gluten-free and add a nice texture. Use whatever you enjoy more!
Cilantro: If you’re not a fan of cilantro, try using green onions or parsley for garnish. Both will give a nice fresh finish!
How Do I Layer the Casserole for the Best Results?
Layering is key to achieving a balanced flavor and texture. Here’s how I do it:
- Start with a little enchilada sauce at the bottom to prevent sticking.
- Use enough tortillas to cover the sauce completely; this is the base of each layer.
- Spread the chicken mixture evenly to avoid dry bites. Pressing it gently helps!
- Don’t skimp on the cheese; it melts beautifully, creating a delicious topping.
- Repeat the process, but be mindful of keeping the top layer generously cheesy for that beautiful golden finish.
Following these steps not only enhances the flavors but makes for a beautiful presentation when you serve it. Enjoy making this delicious casserole!
Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups cooked shredded chicken (rotisserie or boiled)
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 8-10 small flour or corn tortillas
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/2 cup diced black olives
- 1/2 cup diced tomatoes or pico de gallo
- 1/4 cup chopped fresh cilantro (plus more for garnish)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This Chicken Enchilada Casserole requires about 15 minutes of preparation time and approximately 35-40 minutes of baking time. So, in total, you’ll spend around 55 minutes from start to finish, with a delicious meal to share at the end!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gives it time to reach the right temperature for baking your casserole.
2. Prepare the Chicken Mixture:
In a large mixing bowl, combine the shredded chicken, black beans, corn, diced olives, ground cumin, chili powder, garlic powder, salt, and pepper. Mix everything together until well blended. This will be the flavorful filling for your casserole.
3. Layer the Bottom of the Dish:
Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch casserole dish. This helps to keep the tortillas from sticking and adds flavor.
4. Add the Tortillas:
Next, place two or three tortillas over the sauce to cover the bottom evenly. You can tear them to fit if needed!
5. Add the First Layer of Chicken Mixture:
Now, layer one-third of the chicken mixture over the tortillas. Spread it out evenly so every bite has a taste of the delicious filling.
6. Sprinkle Cheese and Toppings:
Sprinkle about one-third of the shredded cheese along with some diced tomatoes and cilantro over the chicken mixture. This adds layers of flavor!
7. Add More Sauce:
Pour a few spoonfuls of enchilada sauce over this layer to keep it moist and tasty.
8. Repeat the Layers:
Repeat the layering process two more times: tortillas, chicken mixture, cheese, tomatoes, cilantro, and enchilada sauce. Make sure to finish with a nice top layer of cheese and perhaps a sprinkle of tomatoes for a tempting look.
9. Bake the Casserole:
Cover the casserole dish with foil and place it in the preheated oven. Bake for 20 minutes to warm it through.
10. Final Baking:
After 20 minutes, remove the foil and bake for an additional 10-15 minutes. You want the cheese to be bubbly and golden brown on top.
11. Cool and Serve:
Once it’s done, let the casserole cool for about 5 minutes before serving. This helps everything set up nicely!
12. Enjoy!
Garnish your casserole with extra cilantro or diced tomatoes if you like, and serve warm with sides like sour cream, guacamole, or salsa. Enjoy every cheesy, flavorful bite!
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Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just shred it and you’re good to go. This is a great way to use up leftovers!
Can I Make This Dish Vegetarian?
Yes, you can easily make this casserole vegetarian by omitting the chicken and adding more beans or vegetables like bell peppers or zucchini. Just make sure to use a vegetarian-friendly enchilada sauce.
Can I Freeze Leftovers?
Yes! You can freeze the casserole either before baking or after. If freezing before baking, cover tightly and it will keep for up to 3 months. Thaw in the fridge overnight before baking. If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
Can I Use Other Ingredients?
Definitely! Feel free to customize the casserole with your favorite ingredients. You can substitute black beans with pinto beans, or add more veggies like spinach or corn. And if you love spice, add some diced jalapeños for a kick!