This Chicken Enchilada Casserole is a warm and cheesy dish that’s perfect for family dinners. Layers of tender chicken, spicy sauce, and tortillas make it a crowd-pleaser!
I love how easy it is to put together. Just mix, layer, and bake! What’s even better? It serves well for leftovers, though you might not have any left! 😂
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken is perfect here for its flavor and ease. You can also use leftover grilled chicken or even canned chicken in a pinch.
Cheeses: Cheddar and Monterey Jack blend beautifully. If you’d like, you can switch to pepper jack for a spicy kick or use dairy-free cheese for a lactose-free version.
Enchilada Sauce: Store-bought sauce is a time-saver, but feel free to use homemade sauce for a personal touch. You can also use salsa as a substitute for a different flavor profile.
Tortillas: Both flour and corn tortillas work here. Corn tortillas give a more authentic flavor; however, if you need a gluten-free option, stick with corn.
Beans: Black beans add great protein and texture. If you prefer, you can use pinto beans, kidney beans, or even refried beans for a different twist.
How Do You Layer Your Casserole Like a Pro?
Layering is key to creating a flavorful enchilada casserole. Start by spreading a thin layer of the chicken mixture at the bottom. This prevents sticking and adds flavor.
- Use 2-3 tortillas for each layer; you can tear them if needed to fit.
- Alternate layers of chicken mixture and tortillas, ensuring the last layer is chicken mixture.
- Top with cheese to create a bubbly, golden crust.
Letting it sit after baking helps set the layers, making it easier to serve. Enjoy every bite!
Chicken Enchilada Casserole
Ingredients You’ll Need:
- For the Filling:
- 3 cups cooked chicken, shredded
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup chopped red onion (plus extra for garnish)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the Layers:
- 8 flour or corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For the Garnishes:
- 1 cup diced tomatoes (plus extra for garnish)
- 1 avocado, diced (for garnish)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Optional: sliced jalapeños for topping
How Much Time Will You Need?
This casserole takes about 15 minutes to prep and 30 minutes to bake. An hour in total should set you up for a delicious meal! Plus, letting it sit for 5 minutes after baking really helps it hold together.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when you’re ready to bake your casserole!
2. Mix The Filling:
In a large bowl, combine the shredded chicken, half of the cheddar and Monterey Jack cheeses, enchilada sauce, diced green chilies, black beans, chili powder, cumin, garlic powder, salt, and pepper. Add in the chopped red onion and mix everything together until it’s well combined.
3. Prepare the Baking Dish:
Lightly grease a 9×13-inch baking dish with cooking spray or a little oil. Spread a thin layer of the chicken mixture on the bottom of the dish—it helps prevent sticking later on.
4. Layer the Tortillas:
Place 2 to 3 tortillas over your chicken mixture to form a layer. You can overlap them a bit if needed, or tear them to fit!
5. Add More Filling:
On top of the tortillas, spread another layer of the chicken mixture. Make sure it’s evenly distributed!
6. Continue Layering:
Repeat this process—adding tortillas and chicken mixture—until all the ingredients are used, making sure to finish with a layer of chicken mixture on top.
7. Top With Cheese:
Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the very top of your casserole. This will give it a delicious cheesy crust!
8. Bake It Up:
Place the casserole in the oven and bake it uncovered for 25-30 minutes, until the cheese is melted and bubbling.
9. Let It Rest:
After baking, remove the casserole from the oven and allow it to sit for about 5 minutes. This gives it a chance to set.
10. Add the Finishing Touches:
Top your casserole with diced tomatoes, avocado, fresh cilantro, and any extra chopped red onion. If you love a little heat, add sliced jalapeños on top!
11. Serve It Up:
Enjoy your warm Chicken Enchilada Casserole with a side of sour cream or guacamole to really up the flavor. Enjoy every cheesy, delicious bite!
img src=”https://notesnrecipes.com/wp-content/uploads/2025/09/chicken-enchilada-casserole.webp” alt=””>
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken works great, or any cooked chicken you have on hand will do. Just shred it before adding it to the mixture to ensure even distribution.
Can I Make This Casserole Ahead of Time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and store it in the refrigerator. When you’re ready to bake, just add a few extra minutes to the cooking time to ensure it’s heated through.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
What Can I Substitute for Black Beans?
If you’re not a fan of black beans, you can substitute with pinto beans, kidney beans, or even refried beans for a different flavor and texture. Just make sure they’re rinsed and drained if using canned beans!
