This easy recipe for chicken enchilada casserole is layers of tortillas, shredded chicken, enchilada sauce and cheese, all baked together to golden brown perfection. A quick and simple meal that the whole family will love!

I make Mexican food for dinner at least once a week, I often whip up shrimp tacos, pork carnitas or this fabulous enchilada casserole. Add your favorite toppings and watch the rave reviews come in!

A spatula serving up a portion of cheesy chicken enchilada casserole.

Sometimes there’s just nothing better than a piping hot casserole, loaded with cheese of course! This easy chicken enchilada casserole is so simple to put together, but really delivers in the flavor department. I love Mexican food, especially enchiladas but sometimes I just don’t have the time to individually roll a million enchiladas. This casserole has all of the same flavors in half the prep time.

If you are looking for delicious and filling Mexican casseroles you should also check out my tamale pie and Dorito casserole recipes. They are perfect if you want a hearty, beefy casserole!

Chicken Enchilada Casserole Ingredients

To make this chicken enchilada casserole you will need corn tortillas or flour tortillas, cooked chicken, Monterey Jack cheese, pinto beans, enchilada sauce and any garnishes you want.

Chicken enchilada casserole topped with avocado, tomatoes and olives.

How Do You Make Enchilada Casserole?

There’s just 5 ingredients in this chicken enchilada casserole – chicken, tortillas, beans, cheese and enchilada sauce. Everything gets stacked together in layers in a casserole before it’s baked to golden brown perfection.

Corn tortillas and enchilada sauce in a casserole dish.

Tips For Chicken Enchilada Casserole

  • This casserole can be assembled up to 4 hours before you plan to serve it.
  • I recommend grating your own cheese for this recipe – it’s a little more work, but freshly grated cheese melts a lot smoother than the pre-shredded kind in a bag.
  • This recipe can easily be doubled to feed a large crowd.

Quick TIp

You can use any type of cooked chicken for this dish. I typically use leftover diced chicken or shredded rotisserie chicken. You can also roast chicken for this recipe, or put some chicken breasts or chicken thighs in the slow cooker.

Chicken, beans and shredded cheeses in a casserole dish.

Recipe FAQS

Are enchiladas better with corn or flour tortillas?

This enchilada casserole is great with corn or flour tortillas. However, I slightly prefer corn tortillas because they tend to hold together well in enchilada sauce.

What is the best cheese for enchiladas?

This recipe has Monterey Jack cheese because it melts well and has a mild flavor that pairs nicely with enchilada sauce. Cheddar, mozzarella and pepper jack cheese also work well. Feel free to mix your cheeses in any combination you like.

Should you cover enchiladas when baking?

You should cover this enchilada casserole while it is baking for 30 minutes. Then remove the cover and bake for an additional 5-10 minutes or until all the cheese is melted and browned.

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A chicken enchilada casserole with a serving spoon in it.

Enchilada Casserole Variations

There are so many different ways to customize this casserole to your preferences!

  • Protein: Try using ground turkey, beef or shrimp instead of the chicken.
  • Beans: Refried beans and black beans work well if you don’t have pinto beans on hand.
  • Tortillas: This recipe works well with both corn and flour tortillas, so choose whichever one your family prefers. You can also serve the cooked casserole with tortilla chips.
  • Cheese: I typically make this dish with Monterey Jack cheese, but other great options are cheddar, mozzarella and pepper jack.
  • Additions: You can add other ingredients to your casserole such as chili powder, garlic powder, salt or veggies like corn, green chiles, diced bell pepper or sauteed onions.

I love to add toppings to my casserole after it comes out of the oven – it’s an optional step but it really makes this dish special! Some great topping ideas include avocado, olives, red onion, cilantro, tomatoes, sour cream, pico de gallo, salsa verde or green chiles.

This is a great recipe to have for those busy nights when you don’t have a ton of time to get dinner on the table. It’s one of my favorite casseroles along with my chicken broccoli and rice casserole. Chicken enchilada casserole is a crowd pleaser for both kids and adults alike.

More Great Mexican Recipes

Chicken Enchilada Casserole Video

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5 from 123 votes

Chicken Enchilada Casserole

AuthorSara Welch
This easy recipe for chicken enchilada casserole is just 5 ingredients, all layered together and baked to perfection. A quick and simple meal that the whole family will love!
This easy recipe for chicken enchilada casserole is layers of tortillas, shredded chicken, enchilada sauce and cheese, all baked together to golden brown perfection. A quick and simple meal that the whole family will love!
Time
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course Main Course
Cuisine Mexican
Serves 6 servings

Ingredients 

  • 8 small tortillas cut into halves, corn or flour
  • 2 cups of cooked shredded chicken breast
  • 2 cups of shredded Monterey Jack cheese
  • 1 15-ounce can of pinto beans rinsed and drained
  • 2 cups red enchilada sauce
  • cooking spray
  • optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato

Instructions 

  • Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.
  • Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
  • Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
  • Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
  • Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
  • Sprinkle the remaining 1/2 cup cheese over the top.
  • Cover with foil that’s been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  • Let sit for 5 minutes to firm up, then top with garnishes and serve.

Notes

  1. You can use any type of cooked chicken for this dish. I typically use leftover diced chicken or shredded rotisserie chicken.
  2. This casserole can be assembled up to 4 hours before you plan to serve it.
  3. I recommend grating your own cheese for this recipe.

Nutrition

Calories: 349kcal | Carbohydrates: 31g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 826mg | Fiber: 7g | Sugar: 3g

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  1. 5 stars
    Awesome! I added corn as well as some green chiles. Used pepper jack cheese and Monteray cheese. Will definitely be making again. Had Cilantro lime rice on the side.