Get my Cookbooks! Chicken Enchilada Casserole
This Chicken Enchilada Casserole is loaded with layers of flavorful shredded chicken, black beans, green chiles, enchilada sauce, tortillas, and plenty of melted cheese! It’s easy to assemble with no rolling individual enchiladas, and every bite is packed with flavor!
Be sure to try my White Chicken Enchiladas and Burrito Casserole recipes next!
Chicken Enchilada Casserole
I love turning classic dinners into easy casseroles, and this Chicken Enchilada Casserole is a definite winner!
You get all the delicious flavors of homemade enchiladas without having to fill and roll them individually. Instead, everything is layered into one casserole dish with seasoned shredded chicken, black beans, enchilada sauce, tortillas, and plenty of hot, melty cheese!
The chicken filling is a flavor explosion! Garlic, green chiles, lime juice, and a touch of honey round out the seasonings beautifully, and each layer is SO satisfying.
I love using my Homemade Enchilada Sauce for this, but a good-quality canned sauce works well too. Don’t miss my PRO tips below for tortilla options, easy variations, and making this ahead of time!
How to Make It
Note: This is an overview. See recipe card for ingredient quantities and full instructions.
Prepare the filling: Soften the onions and garlic in a skillet. Add the shredded chicken, seasonings, black beans, green chiles, lime juice, hot sauce, honey, and cilantro. Stir to combine and heat through. Spread a thin layer of enchilada sauce in a 9 x 13-inch casserole dish and arrange the halved tortillas over the bottom. Top with half of the chicken mixture and 1 cup of enchilada sauce.
Add the cheese: Sprinkle with 1½ cups of shredded cheese. Add another layer of tortillas, followed by the remaining chicken mixture and 1 cup of enchilada sauce.
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Bake: Top with the remaining cheese. Cover and bake at 350°F for 15 minutes, then uncover and bake for another 15 minutes, until hot and bubbly. Let rest for 5–10 minutes before slicing. Garnish with cilantro, diced tomatoes, red onions, avocado, and your favorite toppings. Serve with sour cream and tortilla chips!
Corn vs. Flour Tortillas
Both corn and flour tortillas work well in this Chicken Enchilada Casserole, so you can use whichever you prefer!
- Corn Tortillas: Have a more traditional enchilada flavor and a slightly firmer texture. They can soften and break apart as they absorb the sauce, but they hold up nicely when layered.
- Flour Tortillas: Create softer, more tender layers and have a mild flavor that pairs well with the seasoned chicken and cheese. I love how they turn out in this casserole!
My Tip: Cut the tortillas in half and arrange them with the flat edges against the sides of the baking dish. This makes it easy to create even layers without filling and rolling individual enchiladas.
For the best texture, avoid adding more enchilada sauce than the recipe calls for. The tortillas will soften as the casserole bakes, which is exactly what we want, but too much liquid can make the layers soggy.
Chicken Enchilada Casserole FAQs
Can I use rotisserie chicken?
- Absolutely! Rotisserie chicken is one of my favorite shortcuts for this recipe. You’ll need about 3 cups of shredded chicken. Since it’s already cooked and seasoned, you may not need to add as much salt and pepper.
Can I use corn tortillas instead of flour tortillas?
- Yes! Either works well. Corn tortillas have a more traditional flavor, while flour tortillas create softer, more tender layers. Use eight 6-inch tortillas and assemble as outlined.
Can I assemble chicken enchilada casserole ahead of time?
- I like to prepare the chicken filling, cheese, and toppings ahead of time and assemble them just before baking. This prevents the tortillas from sitting in the sauce for too long and becoming overly soft.
Pro Tips
- Enchilada Sauce: I love using my Homemade Enchilada Sauce for this recipe! It has the best flavor, but a good-quality canned sauce works well too.
- Corn or Flour Tortillas: Both are great options! Corn tortillas have a more traditional flavor, while flour tortillas create softer layers. Cut them in half as outlined for easy assembly.
- Prevent Sogginess: Drain the black beans thoroughly and avoid using more enchilada sauce than the recipe calls for. Add fresh toppings after baking instead of mixing them into the layers.
- Cheese: I love combining Pepper Jack and Cheddar, but Monterey Jack is another delicious option. Shred the cheese from a block for the smoothest melting consistency. I love Cabot!
- Extra Creaminess: Feel free to stir up to ¼ cup of heavy cream or half and half into the enchilada sauce for an extra creamy finish.
- Add-Ons: Corn, diced bell peppers, refried beans, or rice are great additions. If adding extra fillings, avoid overstuffing the layers or adding excess moisture.
- Toppings: Fresh cilantro, diced tomatoes, red onions, jalapeños, avocado, Guacamole, and Homemade Salsa are all delicious. Sour cream is a must in my book!
- Let It Rest: Allow the casserole to rest for 5–10 minutes before slicing so the layers can settle slightly.
- More Enchilada Recipes: Be sure to try my Chicken Enchiladas, Beef Enchiladas, and White Chicken Enchiladas next!
Make-Ahead Method
This casserole is easy to prepare ahead of time, which makes dinner SO much easier!
- Prepare the Filling: Cook the seasoned chicken and black bean mixture as outlined. Allow it to cool, then transfer to an airtight container and refrigerate overnight.
- Prepare the Cheese: Shred the cheese and store it in an airtight container in the refrigerator.
- Prepare the Toppings: Dice the red onions, tomatoes, and jalapeños ahead of time, if desired. Refrigerate separately. Wait to cut the avocado until just before serving.
- When Ready to Bake: Reheat the chicken filling until hot throughout, then assemble the casserole with the tortillas, enchilada sauce, and cheese as outlined.
- Bake: Cover and bake at 350°F for 15 minutes, then uncover and bake for 15 more minutes, until the casserole is hot and bubbly. Garnish and serve!
My Tip: I prefer assembling this casserole just before baking so the tortillas don’t sit in the sauce overnight and become too soft.
Storage
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in an airtight, freezer-safe container for up to 3 months for best quality. The tortillas may soften slightly after freezing and reheating.
- Thaw: For the best results, thaw frozen portions overnight in the refrigerator.
- Reheat: Warm individual portions in the microwave or reheat larger portions in a covered baking dish at 350°F until heated through, reaching 165°F in the center. Remove the cover near the end if you want the cheese to brown slightly.
- Fresh Toppings: Add avocado, sour cream, cilantro, and other fresh garnishes after reheating for the best flavor and texture.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 9 x 13-inch casserole dish– This is the one that I love using for this recipe. (It’s what’s pictured in this post.)
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
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Try These Next
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- Chicken Taquitos
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- White Chicken Enchiladas
-
- Burrito Casserole
-
- Chili Cornbread Casserole
-
- Chicken Taco Soup
-
- Baked Tacos
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Tried This Recipe?
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Chicken Enchilada Casserole
Ingredients
Seasonings
- ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
Casserole
- 1-2 tablespoons avocado oil, can sub olive oil
- ½ yellow onion, diced
- 20 oz. red enchilada sauce, I highly recommend my homemade version
- 3 cups shredded chicken, see notes
- Salt/pepper, to taste
- 3 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4 oz.) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro, plus more to garnish
- 8 (6-inch) flour or corn tortillas
- 3 ½ cups shredded Mexican cheese, divided. See notes.
For Serving
- Sour cream
- Tortilla Chips
- Garnishes: Cilantro, diced tomatoes, avocados, jalapenos, red onions
Instructions
- Preheat oven to 350° F.
- Combine the seasonings and set aside. Measure out remaining ingredients before beginning. Note: Season the chicken with salt/pepper to taste if not already seasoned. Rotisserie chicken likely won’t require additional seasoning.
- Heat olive oil in a large skillet over medium heat. Add the onions and soften for 5 minutes. Add the garlic and cook for 1 more minute.
- Reduce heat to medium-low. Add the cooked chicken and combined seasonings (from step 2) and toss to coat. Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro and heat through for 1 to 2 minutes. Remove and set aside.
- Spread 1/4 cup of enchilada sauce on the bottom of a 9 x 13-inch casserole dish, the layer will be thin.
- Cut each tortilla in half. Arrange 6 slices so that the flat edges line up along the sides of the casserole dish, touching the dish walls. Place 2 in the middle. (See process shots in blog post for a visual.)
- Top with half of the chicken filling and drizzle 1 cup of enchilada sauce on top. Top with 1 ½ cups of cheese.
- Repeat with the remaining tortillas, remaining chicken mixture, 1 cup of sauce, and remaining cheese.
- Cover and bake for 15 minutes. Remove cover and bake for 15 more minutes.
- Let it rest for 15 minutes prior to serving. Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream and tortilla chips to scoop up excess filling!
Notes
- Chicken: Use 3 cups of cooked, shredded chicken. Leftover or rotisserie chicken works great!
- Enchilada Sauce: I love my Homemade Enchilada Sauce, but store-bought sauce can also be used.
- Tortillas: Corn or flour tortillas work well. Corn has a more traditional flavor, while flour creates softer layers.
- Cheese: Shred from a block for the best melting consistency. I love Pepper Jack and Cheddar, but Monterey Jack is great too!
- Prevent Sogginess: Drain the black beans thoroughly and don't add excess sauce or watery vegetables.
- Optional Additions: Corn, diced bell peppers, rice, or refried beans.
- Toppings: Fresh cilantro, tomatoes, red onions, jalapeños, avocado, guacamole, salsa, and sour cream.
Make Ahead Method:
- Prepare the Filling: Cook the seasoned chicken and black bean mixture as outlined. Allow it to cool, then transfer to an airtight container and refrigerate overnight.
- Prepare the Cheese: Shred the cheese and store it in an airtight container in the refrigerator.
- Prepare the Toppings: Dice the red onions, tomatoes, and jalapeños ahead of time, if desired. Refrigerate separately. Wait to cut the avocado until just before serving.
- When Ready to Bake: Reheat the chicken filling until hot throughout, then assemble the casserole with the tortillas, enchilada sauce, and cheese as outlined.
- Bake: Cover and bake at 350°F for 15 minutes, then uncover and bake for 15 more minutes, until the casserole is hot and bubbly. Garnish and serve!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
This was great. We love fresh sweet corn added to dishes so I added some and it was delicious. Thanks for all your ideas. Three boys in their 20’s still living at home and your recipes helps get me out of the same menu routine!!
I’m so happy that it was a hit Gregg! Fresh corn with this sounds AMAZING, especially this time of year! So glad that my recipes are helping feed those hungry boys at home!! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Going to make this soon! Would you recommend corn or flour tortillas?
Hi Liz! Both work really well. I make this with flour tortillas because that’s what I use to make regular enchiladas. Corn tortillas are more traditional and hold up a touch better, so feel free to go that route!
This was amazingly tasty and my whole family loved it, even my very fussy two year old. I added extra lime, to make the flavours really pop. it was so delicious. Thanks for another great recipe. I used your homemade enchilada sauce too, which was incredible as always xxxxx
I am sooo thrilled to hear that the casserole was a hit, even with your two year old!! LOVE that you added extra lime, you can’t go wrong with that. Even more impressive that you made my homemade enchilada sauce for this, nicely done!! Thank you so much for the review Xenia, you got my day off to a great start! 🙂 -Stephanie
I made this yesterday for the first time, and it was a huge hit in my household! I used a whole onion and Mixla tortillas from HEB (corn and flour blend), and followed the rest of the recipe as written. Topped each persons serving with their preference, including avocado, black olives, cilantro and fresh tomatoes. Absolutely delicious, and will definitely make again!
HEY Kaylene! I’m sooo thrilled to hear that this was a hit at your house! I LOVE that you included a big assortment of toppings. Honestly that makes a big difference too, I LOVE toppings! 🙂 Thank you so much for taking the time to leave a review! 🩷 -Stephanie
This was outstanding! Everyone in my family loved it. We do not like black beans so I left them out and subbed fresh corn. Will definitely add to the regular rotation.
I’m so happy it was such a hit Lori!!! Thanks so much for taking the time to leave a review!!🩷
THANK YOU for another outstanding recipe the entire family loved! I added the half & half to the sauce as suggested (YUM!) and served with guacamole, fresh tiny tomatoes and a dollop of plain Greek yogurt. Delicious!
I am SOOO happy that your family loved this Margi!! I absolutely LOVE what you served it with, adding the extras makes a big difference! Thank you so much for the review, you made my day! 🙂 -Stephanie
This was fantastic! It was flavorful, comforting, and so easy to put together, especially using rotisserie chicken. I’ve made many of the Cozy Cook’s recipes, and they never disappoint — this one is definitely a keeper!
HEY Kelly!!! This totally made my day! I’m so glad that you have been enjoying my recipes, this one included! Love that you made it with a rotisserie chicken to cut down on steps! Thank you SOOO much for the review!! You’re the best! 🙂 -Stephanie 🩷
Planned on making this tonight and got home from Kroger and realized I forgot the chicken! Made it with ground beef.
Nice! I hope you enjoyed it. I have a ground beef enchilada recipe too! https://thecozycook.com/beef-enchiladas/
Made this last night, delicious! I ended up adding some frozen corn to it before I baked it rather than use some as a topping and it came out great.
That makes me so happy Jennifer!! Thanks so much for taking the time to leave a review!!❤️
I made this and my son (8 yrs) told me it was the best dinner he’s ever had. My 5 year old loved it also. It definitely was a hit in our house! I’ll be making it again!
AWWWW I can’t ask for a better compliment than that Jamie! You made my DAY! ☀️ Thank you so much for taking the time to leave a review, you’re the best. -Stephanie