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Why You’ll Love My Recipe
Fast, easy, and loaded with cheese, this protein-packed chicken enchilada casserole is the perfect weeknight meal. You can even make extra to freeze for later.
Why not learn How To Make Rotisserie Chicken in your Crockpot to use the leftovers for this recipe? And make sure to check out this Easy Chunky Homemade Guacamole Recipe for the perfect side!
Reader Review
I made this recipe for a potluck dinner and it made 2 9×13 pans. In one pan I made rolls with whole wheat tortillas, and in the other I layered corn tortillas. Both were wonderful. The rolls were the most popular and all but 1 were eaten. Most of the layered dish came home. A huge success and I will make them again.
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: Making this recipe will take approximately 60 minutes from start to finish.
- Variations: Use a type of cheese with hot peppers in it for more heat, or some mild Mozzarella for more stretch. Add more vegetables, like more peppers, mushrooms, or cooked chickpeas. Try using a different cooked protein, or skipping the meat and using more vegetables.
- Tools Needed: For this recipe, you’ll need a cutting board, a knife, a 9×13 baking dish, a large skillet, a cheese grater, a can opener, and some measuring cups.
What You’ll Need For Ingredients
Tortillas: While this recipe calls for corn tortillas and they are the classic type of tortilla to use with enchiladas, you can use small flour tortillas if you prefer. Be aware that flour tortillas don’t maintain the same texture as corn tortillas and they may get mushy more easily.
Chicken: Any cooked chicken will work for this recipe. A storebought rotisserie chicken or a package of cooked chicken from the deli counter are quick and convenient options if you haven’t got the time to cook a whole chicken. You can also substitute an entirely different cooked protein.
Vegetables: There’s something about the combination of corn and black beans that screams enchiladas, so don’t forget those. Peppers, tomatoes, onion, and green chilis will round out the flavour profile.
Cheese: This recipe is a great place to use a nacho blend of grated cheese, or any combination of cheeses you would regularly use with your Mexican food. Cheddar, Monterey Jack, or even some smoked Gouda, are all great options here. Use what you like and enjoy.
How To Make Chicken Enchilada Casserole
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F.
- Pour 1/2 cup of enchilada sauce into 9×13 pan and spread out. Set aside remaining sauce.
- Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Add red pepper and cook until soft. Add garlic.
- Stir in beans, corn, chilis, and chicken. Saute for 4-5 minutes. Add remaining sauce and stir until coated.
- Place 6 tortillas in the bottom of the 9×13 pan. Spread 1/3 of the vegetable mixture on to the tortillas. Sprinkle on 1 cup of Monterey Jack and then 1/2 cup of cheddar.
- Repeat the process for two more layers, ending with a layer of cheese.
- Bake for 30-35 minutes.
- Garnish with avocado, sour cream, and cilantro. Slice and serve.
Karlynn’s Tips and Tricks for Making Chicken Enchilada Casserole
Garnishes: If you’re craving some crunch in this recipe, try crumbling up some tortilla chips and sprinkling them on the top of the casserole. Fried onions or fried jalapenos are great options for extra pops of flavour. Chop up some green onions for people to add to their individual servings along with cilantro, sour cream, and avocado. You could also keep a jar of your favourite salsa on hand.
Alternative Proteins: While this is technically a chicken enchilada recipe, you can also pretty much any protein as a substitute. Try frying some ground meat or making some Instant Pot Pulled Pork to use in the casserole. Just make sure that whatever protein you use is fully cooked before you add it, since the recipe doesn’t account for raw meat cooking times.
Storage Instructions
Fridge: Once the casserole is fully cooled, you can store it in a covered container in the fridge for 3-4 days. Reheat in original pan in the oven, or in smaller bowls in the microwave.
Freezer: If you have loads of leftovers, you can store them in the freezer instead. Just make sure that you keep them in a tightly sealed, lidded container, and make sure to press as much of the air out of it as possible.
More Delicious Casserole Recipes
Looking for more easy weeknight meals?
Try this Crock Pot Lazy Pierogi Casserole when you’re craving pierogies with a twist.
Make a Fast & Easy Beef Pot Pie for a hot meal on a cold day.
Or whip up this classic Hamburger Hotdish Tater Tot Casserole for your next potluck dinner.
There you go, everyone. A quick and filling meal that should leave you with some leftovers for later. Try it out and let me know what you think.
Happy Cooking!
Karlynn
Chicken Enchilada Casserole
Ingredients
- 2 tablespoons cooking oil
- 18 small corn tortillas
- 1 medium medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 1 tablespoon minced garlic
- 3 cups shredded rotisserie chicken
- 14 ounces black beans, rinsed and drained
- 7 ounces corn niblets , drained
- 4.5 ounces diced green chilis
- 2 ½ cups enchilada sauce
- 3 cups shredded Monterey jack
- 1 ½ cups shredded cheddar cheese
Toppings
- chopped avocado
- sour cream
- chopped cilantro
Instructions
- Preheat the oven to 350°F.
- Pour 1/2 cup of enchilada sauce into the bottom of a 9×13 pan and spread over the bottom in an even layer. Set aside the remainder of the sauce.
- In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, then add in the red pepper. Cook until both are soft, then add in the garlic and cook until fragrant.
- Stir in the black beans, corn, chicken, and green chilis. Saute for 4-5 minutes, until the ingredients are hot.
- Pour in the remaining enchilada sauce and stir to coat everything.
- Place 6 tortillas on top of the enchilada sauce in the pan, overlapping them to cover the bottom completely.
- Spread out 1/3 of the hot bean mixture on top of the tortillas.
- Spinkle one cup of Monterey Jack on top, followed by 1/2 cup shredded cheddar.
- Top with another layer of tortillas and repeat, making two more layers of tortillas/mixture/cheese, finishing with a layer of cheese on top.
- Bake in the preheated oven for 30-35 minutes, until the sauce is bubbling through the top in places and the cheese has melted. If needed, cover the top lightly with foil to prevent the cheese from browning too much.
- Garnish with the avocado,sour cream and cilantro, then slice like a lasagna and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mo says
Please indicate what the serving size is on your nutrition info. Please do better.
Margaret Leman says
I made this recipe for a potluck dinner and it made 2 9×13 pans. In one pan I made rolls with whole wheat tortillas, and in the other I layered corn tortillas. Both were wonderful. The rolls were the most popular and all but 1 were eaten. Most of the layered dish came home. A huge success and I will make them again.
Judy Thiel says
Made this last night for a company dinner and it was delicious. I first grilled a whole chicken, then went cool. I sliced up the meat and used it in the casserole. The flavors are wonderful, and then we topped it with the sour cream and avocado.
Cindy says
Great recipe!! So glad to find one that doesn’t use canned soups!!
We use two red peppers and two cans green chilies as we like a little more kick😏
B says
My family is on a special diet and many of your yummy recipes show no nutrition information!
This is very disappointing as I cannot adapt or use without this
Please include this information as often as possible so that we can continue to use your site!
Thanks! B
Bonnie says
Nutrition info? Cannot make it without calorie count! Thanx!