This easy chicken enchilada casserole is a simple Mexican layered dish that is made with only 5 ingredients! It’s perfect for busy weeknights and can be made ahead, too!
More Mexican recipes we love include Mexican chicken casserole, one pot burrito bowls and Mexican lasagna!
Table of Contents
Easy Chicken Enchilada Casserole
We love both creamy chicken enchiladas and chicken enchilada soup at our house. This dish is another way to enjoy the tasty flavors without having to actually roll them. Everything is layered together in a casserole dish to make an easy and delicious weeknight meal.
This chicken enchilada casserole is one of my kid’s favorite dishes. It’s so easy to together using leftover shredded chicken, salsa verde chicken or rotisserie chicken. Prep it in the morning and bake later in the afternoon. It’s the perfect weeknight meal.
Another plus about this dish is that it’s great for using up leftover chicken. I love to use shredded chicken, salsa verde chicken or rotisserie chicken. It makes it so simple to quickly layer all of the ingredients in the pan and bake. Easy peasy!
How to Make Chicken Enchilada Casserole
It’s so simple to quickly layer all of the ingredients in the pan and bake. Easy peasy!
- Layer. Pour about 1/2 cup of the red enchilada sauce into the bottom of a greased 9-inch casserole dish. Place tortillas over the sauce until the pan is covered. Add 1/3 of the remaining sauce on top, 1/3 of the chicken and 1/3 of the beans. Then sprinkle 1/3 of the cheese over the beans. Repeat for 2 more layers.
- Bake. Cover the pan with foil, then bake at 350°F for 20 minutes. Remove foil and bake uncovered until the cheese is bubbly, about 10 minutes. Once out of the oven, let sit for 5 minutes before serving.
- Serve. Add favorite toppings like cilantro, chopped red bell pepper, sliced olives and sour cream. Enjoy!
Variations
- Have leftover taco meat or steak in the oven? Use that instead.
- Make this a vegetarian dish by leaving out the meat and adding vegetables such as bell pepper or corn.
- You could use pinto, white or kidney beans, or a combination of both.
- Use flour tortillas instead of corn.
- If you prefer green enchilada sauce, you can definitely use that in place of red for a green chicken enchilada casserole.
Make Ahead + Freezing Tips
- Making in advance: Prep the casserole as directed, then cover with foil. Place in fridge until ready to bake. Remove from fridge and let sit at room temperature while the oven warms up. Then bake according to directions.
- Freezer instructions: Assemble in a freezer container and wrap tightly. Then store the unbaked casserole in the freezer. The night before serving, let thaw in the fridge overnight. Then bake at 350°F for 30 to 40 minutes covered and 10 to 15 minutes uncovered.
Can’t get enough enchilada recipes? Try these cheese enchiladas, pork enchiladas or this cheesy enchilada pasta!
More Enchilada Inspired Dishes
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Chicken Enchilada Casserole Recipe
Ingredients
- 1 ½ cups enchilada sauce , I prefer La Victoria
- 12 corn tortillas
- 2 ½ cups shredded cooked chicken breast
- 15 ounce can black beans
- 1-2 cups shredded monterey jack cheese
Optional toppings: cilantro, red bell pepper, tomatoes, avocado, sliced olives, sour cream
Instructions
- Preheat oven to 350°F. Spray 9-inch casserole dish with non-stick spray and set aside. Pour about 1/2 cup of the sauce onto the bottom of the pan.
- Cover the pan with about 3 tortillas (you'll need to break one in half). Then add 1/3 of the remaining sauce on top, 1/3 of the chicken and 1/3 of the beans. Then sprinkle on 1/3 of the cheese. Repeat for 2 more layers.
- Place foil over the pan and bake for 20 minutes. Then bake 10 more minutes uncovered, or until cheese is bubbly. Remove from oven and let sit for 5 minutes.
- Add your favorite toppings and enjoy.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, 5 Ingredients Or Less, Casseroles, Chicken, Cinco De Mayo, Dinner, Freezer-Friendly, Freezer-Friendly, Mexican, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This is so easy and very tasty. It is even great the next day. Will be making this again.
I’m so glad you enjoyed it! :)
This is sooo delicious! And soo simple. Thanks for sharing!
First, yummmy! This looks so good. Second, thank you for offering the variations. I love changing the sauce and meat type and I can’t wait to give this a try.