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Home » Comfort Food » Chicken Enchilada Casserole

Published: March 19, 2019 Last Modified: July 18, 2019 By Sara 90 Comments

Chicken Enchilada Casserole

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Chicken Enchilada Casserole Recipe | Mexican Casserole | Chicken Enchiladas #enchiladas #casserole #chicken #cheese #mexicanfood #dinner #dinneratthezoo

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!

Chicken Enchilada Casserole Recipe | Mexican Casserole | Chicken Enchiladas #enchiladas #casserole #chicken #cheese #mexicanfood #dinner #dinneratthezoo

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.

Chicken enchilada casserole topped with avocado, tomatoes and olives.

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.

Corn tortillas and enchilada sauce in a casserole dish.

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.

Chicken, beans and shredded cheeses in a casserole dish.

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.

A chicken enchilada casserole with a serving spoon in it.

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

  • Shrimp Fajitas
  • Salsa Chicken
  • Barbacoa Beef
  • Taco Salad
  • Chicken Enchilada Soup

Chicken Enchilada Casserole Video

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!
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4.99 from 60 votes

Chicken Enchilada Casserole

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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 349kcal
Author Sara Welch

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

Calories: 349kcal | Carbohydrates: 31g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 826mg | Fiber: 7g | Sugar: 3g
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on September 19, 2016 and was updated on March 19, 2019 with new content.

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Filed Under: Comfort Food, Dinner, Everyday Meals, Gluten Free, Quick & Easy Dinners

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    Comments

    1. Annie says

      November 16, 2021 at 2:37 pm

      5 stars
      Currently in the oven now! I added some green olives as that is a preference of ours. I also only did two layers since there are just two of us. It looked so good making it! And seriously the easiest dinner I put together this week! Thank you!

      Reply
    2. Donna says

      October 7, 2021 at 6:05 am

      5 stars
      This recipe has become one of my family’s favorite.

      Reply
    3. judy says

      October 3, 2021 at 6:00 pm

      5 stars
      Great easy casserole
      This recipe is a snap to make especially if you use a rotisserie chicken–I did not make any changes–no need! It was delicious and I will make often–thanks for the recipe!

      Reply
    4. Debbie Dill says

      August 6, 2021 at 12:53 pm

      5 stars
      Love this casserole just wondering if I can make ahead and freeze it?

      Reply
      • Sara says

        August 9, 2021 at 6:45 pm

        Yes that should be fine!

        Reply
    5. Stephanie says

      June 20, 2021 at 8:35 pm

      Can this be made ahead and frozen?

      Reply
      • Sara says

        June 21, 2021 at 1:59 pm

        Yes that’s fine!

        Reply
        • Lawanda C Faulk says

          September 1, 2021 at 1:22 pm

          Do I need to bake it first before freezing it?

          Reply
          • Sara says

            September 3, 2021 at 9:33 am

            No you can freeze unbaked!

            Reply
    6. K says

      June 15, 2021 at 4:33 pm

      5 stars
      I added a little extra chicken since I had it left from another meal, used my own canned chili beans, spiced up the enchilada sauce I had on hand. I normally make my own enchilada sauce. Used homemade flour tortillas. Very yummy and easy to make!

      Reply
    7. Mindy says

      June 10, 2021 at 6:19 am

      Has anyone doubled this recipe?
      I’d love to try it but not sure the standard recipe is enough but don’t want to end up with way too much 🙈

      Reply
    8. Ashley L says

      May 26, 2021 at 9:03 pm

      5 stars
      Made this tonight with some leftover instant pot salsa chicken (literally just a jar of salsa, chicken breast and seasonings shredded in the IP). Made my own enchilada sauce cheap, simple and tastes better. I had three types of leftover tortillas and a can of black beans. Threw it all together with this recipe as the framework. Yay! So good! The very best leftover remake. Great recipe. Will definitely make again!

      Reply
    9. Julie Wilkins says

      April 4, 2021 at 6:44 am

      5 stars
      So good and so easy to make

      Reply
    10. Stella DiBenedetto says

      March 19, 2021 at 4:19 pm

      5 stars
      This has become my husband’s favorite meal! Probably the 6th time making it and the reaction is always the same..a dancy dance!Lol! Thank you so much!

      Reply
    11. Ray says

      March 9, 2021 at 6:56 pm

      5 stars
      Easy and really tasty as is. I used canned chicken to save time. We will make this again.

      Reply
    12. Nancy says

      February 22, 2021 at 5:04 pm

      5 stars
      Thank you for this delicious recipe. My husband loved it. We will be making this many times in the future. There are so many ways to tweet it. The tips included were very helpful.

      Reply
    13. Naimah mcdaniels says

      December 22, 2020 at 9:01 am

      Should you pre cook the tortillas?

      Reply
      • Sara says

        December 22, 2020 at 3:50 pm

        You don’t need to pre cook them!

        Reply
    14. Kristen says

      December 18, 2020 at 7:30 am

      5 stars
      Have made this two times now it is so good! Do you think I could make this with ground beef as well? Thanks!

      Reply
    15. Josh Mindham says

      October 28, 2020 at 12:35 pm

      5 stars
      I made this last night, and it was fantastic! Thanks for the recipe!

      I took some extra steps with the shredded chicken that boosted the flavor levels of both the chicken and the enchilada sauce. If you’re interested, here’s what I did:

      Ingredients:
      1 1/2 lbs chicken breast
      1 1/2 tsp chili powder
      1 tsp cumin
      1 tsp garlic powder
      1 tsp kosher salt
      1/2 tsp ground black pepper
      1 tbsp oil
      1/2 cup chicken broth or water
      20 oz red enchilada sauce, divided

      Directions:
      – Mix chili powder, cumin, garlic powder, salt, and pepper in a bowl, then thoroughly coat chicken and rub in.
      – Set instant pot to sauté on high.
      – Add oil, and wait to come to temperature.
      – Place chicken in single layer and brown (2-3 minutes on each side). Chicken will not be cooked through.
      – Remove chicken to plate, and press CANCEL.
      – Add water/broth to pot and scrape up any bits stuck to the bottom of the pot.
      – Add chicken back to pot and coat with 1/2 cup enchilada sauce.
      – Set instant pot to MANUAL and set for 8-10 min (I did it for 10, but the chicken was a bit more done than I prefer).
      – Quick release when timer reaches zero.
      – Remove chicken to plate and set instant pot to sauté again.
      – Cook until liquid volume is reduced by half.
      – While liquid is reducing, shred chicken with two forks.
      – When liquid is done reducing, add shredded chicken back to pot and toss to coat.
      – When well-coated, remove shredded chicken from pot yet again to plate.
      – Add remaining liquid to the rest of the enchilada sauce to boost flavor.

      Your recipe picks up from here.

      Reply
    16. Janice says

      September 28, 2020 at 11:17 am

      Do you have a recipe for good red enchilada sauce? I cannot get it here.

      Reply
    17. alyce gaston says

      September 15, 2020 at 4:27 am

      Hi, I like your recipes very much, I am gathering a few recipes for my college age girls that cook in their dorm. Fresh chicken is not available sometimes for a quick meal. Can Canned chicken be used and canned vegetables in stead of frozen in some of the recipes. There is not much refrigerator or freezer space when sharing a kitchen. Some recipes that work well with foods that would be on hand would be great

      Reply
      • Sara says

        September 15, 2020 at 3:13 pm

        Yes canned chicken should be ok!

        Reply
    18. KarenC says

      September 2, 2020 at 8:56 am

      Love this recipe. I’ve made it with shredded roast chicken and ground chorizo. I switched out the soft tortillas to packaged yellow corn taco shells. Love the extra crunch.

      Reply
    19. Leti Owens says

      July 11, 2020 at 11:09 am

      Making this dish with my daughter for lunch, can’t wait to try it. Thanks

      Reply
    20. Elaine says

      June 7, 2020 at 12:53 pm

      Thank You,

      Reply
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