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!
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.
How do you make chicken 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.
Tips for chicken enchilada casserole
- 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 in the slow cooker.
- 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.
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.
- 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 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 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 a crowd pleaser for both kids and adults alike.
More great Mexican recipes
Chicken Enchilada Casserole Video
Chicken Enchilada Casserole
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.
Nutrition
This post was originally published on September 19, 2016 and was updated on March 19, 2019 with new content.
Kristen says
New favorite Mexican casserole!
KarenB says
I’m not sure why it calls for 8 tortillas when you use 4 on a layer and have three layers. I’m no math genius, but that’s 12. I love this dish, but in my experience, you have enough chicken, sauce and cheese to make a 9”x13” dish, not 8”x8”.
Kathy keeling says
Looks so yummy can’t wait to try this
Karen says
This looked so good and I had a couple of cups of shredded chicken to use so decided I’d give it a try. First problem, I found I didn’t have any chili powder. So, I googled chili powder substitute and found that it’s basically paprika with other ingredients added. I had everything so I made my own chili powder. I used fat free refried beans because I didn’t have any other beans. Somehow I managed to round up everything else and it turned out delicious with the shredded lettuce, tomatoes, sour cream and olives. Too lazy to chop the onions at the last minute when I realized I had forgotten them. Didn’t miss them at all.
Valerie says
My son is a picky eater and he love this dish! I add black beans and canned Mexican corn, the family really likes the original recipe but thinks the addition of black beans and corn made it better. My daughter-in-law is a vegetarian so I make a small portion for her but without the chicken, she loves it!
Jeff Pickard says
I had a friend bring this dish to me the eve I got out of the hospital. What a nice gift!
I bought the Costco pulled rotisserie chicken to use and I’m glad to see it used here! Most of the ingredients are sometimes on sale at the grocery store so I plan to keep the items on hand to make it in my rotation,.
Lorna says
Has anyone ever tried Wheat tortillas?
Julie says
Any ideas In place of red enchilada ?
Sara says
You could use green enchilada sauce instead!
Marsha Borling says
I’ve been anxious to try this recipe. After I assembled the whole thing, I read your note that it can be made up to 4 hours ahead of serving. Problem is it’s only 9 am and I won’t be serving it until 6 pm. Will it still be ok if I refrigerate it until an hour ahead?
Sara says
The tortillas will soak up some of the sauce as the dish sits, so they’ll be softer but the flavor should still be great!
Deb says
This is my favorite recipe to use up Costco rotisserie chicken! Sometimes I freeze it in foil pans.
Victoria says
Do you freeze it before you bake it or after ?
Sara says
After you bake it!
Kris says
Im am stuck on which type of tortilla is best to use? I love both flour and corn tortillas. Has anyone tried using both in this recipe?
Brenda says
Trader Joe’s sells a combo tortilla that is wonderful.
MrsCourt says
Hubby loves this dinner and it’s super easy peasy to make. This one is a keeper for sure.
Angie Hedges says
Came out great. Fam loved it. I loved it because
It didn’t have cream cheese mix in it like most enchilada casseroles . Will be making again.
Bea says
I make this at least once a month using a Costco rotisserie chicken and it makes a huge amount! For variety sometimes I use black beans and sometimes I add frozen corn. Always yummy!
remo says
I’m a big foodie. This seems like a must try recipe. Will surely try it.
Sharon Wu says
omg my mouth is watering just looking at this! must try this recipe. it looks delish!
Beth Pierce says
What a tasty dish; a real crowd pleaser, indeed! I am adding this to my dinner lineup for the week!
Lisa Favre says
Oh my goodness! The moment I saw the title of this post I told myself: “I’m going to love this recipe!” Then, I saw the photos and I immediately started drooling. How deeeelish! Can’t wait to try this out.