This easy Chicken Enchilada Casserole is a mouthwatering, cheesy, and hearty dish perfect for family dinners or gatherings. It's packed with flavor and easy to make, combining shredded chicken, colorful peppers, and black beans, all layered between soft tortillas and topped with a rich enchilada sauce. Your whole family will absolutely love this delicious meal!
Chicken enchiladas are one of my favorite Mexican food and I just love how the flavours of each ingredient dance together so perfectly. 🙂
Today, I'm sharing with you my recipe for Chicken Enchilada Casserole and it sure is tasty!
It has become a family favorite for us and once you try it, you'll understand why! 😀
This is another one of those recipes my son just can't get enough of. When I set this on the table, you don't have to tell him twice to come to dinner! He's there quick as a flash and finishes every bite – I sooooo love when that happens! 😀
Another great thing about this recipe is how simple it really is to put together.
It's layered very similarly to a lasagna, but we're using Mexican inspired ingredients like tortillas instead of pasta sheets. I just love doing this to change things up!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
What is Chicken Enchilada Casserole?
Chicken Enchilada Casserole is a delightful Mexican-inspired dish that layers tender shredded chicken, colorful red and yellow bell pepper, and black beans between tortillas, all smothered in a savory enchilada sauce and topped with melted cheese. Its layers make it very similar to a lasagna, providing a comforting and filling meal that's sure to please everyone at the table.
What is Chicken Enchilada Casserole Made of?
This casserole is made with shredded cooked chicken, onion, garlic, corn, red and yellow bell peppers, sliced black olives, black beans, and a blend of seasonings including cumin and taco seasoning.
It also features enchilada sauce, sour cream, and plenty of Tex Mex or Mexican shredded cheese blend, layered between flour tortillas and garnished with fresh cilantro.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to Make Chicken Enchilada Casserole – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make this chicken enchilada casserole recipe from scratch!
To make this casserole, you'll first prepare the filling by sautéing onion, garlic, and colorful peppers, then mixing in corn, black olives, black beans, and spices. Shredded chicken is added along with a portion of enchilada sauce, sour cream, and cilantro.
The casserole is assembled by layering tortillas, the chicken mixture, remaining enchilada sauce, and cheese in a baking dish, then baked until bubbly and golden.
Recipe Variations & Substitutions
- You can use corn tortillas instead of flour tortillas for a gluten-free option.
- Try adding green chilies or jalapeños for extra heat.
- Substitute the chicken with ground beef or turkey for a different protein.
- For a vegetarian version, omit the chicken and double the amount of beans and vegetables.
- In addition to black beans, pinto beans also work well in this recipe.
- For added freshness, you can also try adding diced avocado on top of the casserole if you like.
- For garnish and also for flavour, I sprinkled chopped cilantro on top of the casserole once it came out of the oven, but you could also sprinkle some sliced green onions on top!
- Using a shredded rotisserie chicken instead of chicken breasts is a fantastic time-saver for this recipe. If you have leftover chicken from a previous meal, this is also a great way to use it up. Simply shred the rotisserie chicken and mix it with the other ingredients to create a quick and delicious filling for your chicken enchilada casserole.
- If you're looking to add a bit more spice, try incorporating green chilis or diced green chiles into the filling. For those who enjoy a bit of a kick, chili powder can be added along with the other spices.
Enhancing the Flavor with Homemade Sauces
For those who enjoy making everything from scratch, creating your own enchilada sauce can significantly enhance the flavor of your casserole. It's super easy to make your own enchilada sauce at home – I've got a great recipe for it here if you'd like to try!
Whether you prefer red enchilada sauce or green enchilada sauce, making it at home allows you to control the ingredients and adjust the seasonings to your liking. Store-bought enchilada sauce is a convenient option, but nothing beats the freshness of homemade sauce.
Can I make Chicken Enchilada Casserole ahead of time?
Yes, you can assemble the casserole ahead of time and store it in the fridge for up to 24 hours before baking. This makes it a convenient option for busy weeknights or for preparing in advance for gatherings.
What is the best melting cheese for enchiladas?
For this recipe I used a shredded Mexican blend of cheese but other cheeses will work as well, You can try using shredded sharp cheddar cheese.
Shredded Monterey Jack cheese is an excellent choice for enchiladas because it melts beautifully, providing a creamy and gooey texture that enhances the dish. You can also try using shredded pepper jack cheese!
How do you keep enchiladas from getting soggy in the oven?
I don't tend to have any issues with this when I make this recipe, but if you'd like your tortillas to be less wet, firmer, and dryer, you can try lightly frying them before assembling the casserole. This helps create a barrier that prevents the enchilada sauce from soaking through too quickly.
How do I store and reheat Chicken Enchilada Casserole?
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap the casserole tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
What to Serve with Chicken Enchilada Casserole – Serving Suggestions
Serve this casserole with a side of Mexican rice or a simple green salad for a complete meal. You can also pair it with homemade guacamole, salsa, and tortilla chips.
Chicken Enchilada Casserole
- Total Time: 1 hour
- Yield: 8 Servings 1x
Ingredients
Filling Ingredients
- 5 (about 2 lbs meat) chicken breasts, cooked and shredded
- OR shredded meat from a cooked rotisserie chicken
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 cup frozen corn, thawed
- 1 cup red pepper, chopped
- 1 cup yellow pepper, chopped
- 1 cup canned sliced black olives, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 2 tsp cumin
- 1 tbsp taco seasoning (use more if you like)
- 2 ¼ cups enchilada sauce
- OR 2 – 10 oz (296 ml) cans of store bought enchilada sauce
- 1 cup sour cream
- A hand full of cilantro, chopped
Ingredients to Assemble the Enchilada Casserole
- 3 ½ cups Tex Mex or Mexican shredded cheese blend (the amount mentioned here is just an estimate – I definitely used more than this! The cheesier the better I say!)
- 10 – 10” flour tortillas (you can also use corn tortillas if you'd like)
- chopped cilantro
Instructions
- Before you begin, please have your ingredients laid out, chopped and ready to go.
- Preheat the oven to 350°F.
Create the Filling
- In a large frying pan or skillet, heat up a little cooking oil on medium heat.
- Add the onion and garlic to the oil and cook, stirring a few times, until softened – about 5 minutes.
- To the pan add the red pepper, yellow pepper, corn, black olives and the black beans. Give it a little stir and cook for a couple minutes.
- Add the cumin, taco seasoning and ½ cup of the enchilada sauce. Stir to combine and allow to cook a couple minutes.
- Add the shredded chicken to the pan and stir to combine. Allow to cook for about 5-8 minutes, stirring every now and then.
- Remove the pan from heat and add sour cream and chopped cilantro and stir to combine.
Assemble the Enchilada Casserole
- Prepare a 9″x13″ glass casserole dish by spreading a small amount of enchilada sauce on the bottom (a couple tablespoons).
- Cut the tortillas in half to ensure they fit into the dish properly.
- Lay the tortillas in the casserole dish on top of the enchilada sauce. Flat sides towards the edges of the dish.
- On top of the tortillas, spread some more enchilada sauce.
- On top of this, spread half of the prepared chicken mixture.
- Now sprinkle about 1 cup of cheese over top.
- Over this, create another layer of tortillas.
- Next, create another layer of tortillas, then enchilada sauce, chicken mixture, and cheese.
- Now place one last layer of tortillas and spread the remaining enchilada sauce on top.
- Sprinkle with the remaining cheese.
- Place into the oven to bake for 45 minutes.
- Once the casserole is done cooking, remove it from the oven and sprinkle the top with some more chopped cilantro.
- Allow the casserole dish to sit for about 5 minutes before serving.
- Cut into squares and enjoy! 😀
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Main
- Cuisine: Mexican
