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 in a white casserole dish with assorted colorful toppings on top.

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.

A skillet of cooked chicken and black beans next to a casserole dish of flour tortillas and a casserole dish with chicken and black beans.

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.

3 casserole dishes of chicken enchilada casserole showing each layer of cheese, flour tortillas, and shredded chicken and black beans.

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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!

3 casserole dishes of chicken enchilada casserole. One before being baked, one after being baked, one after being garnished and sliced.

Side view of a spatula lifting out a slice of Chicken Enchilada Casserole from a white baking dish.

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.

Chicken Enchilada Casserole on a plate with a side of sour cream and tortilla chips.

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.

*As an Amazon Associate, I earn from qualifying purchases.

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Chicken Enchilada Casserole in a baking dish with a spatula lifting out a slice.

Chicken Enchilada Casserole

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
5 from 18 ratings
Servings: 8 people
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This Chicken Enchilada Casserole has flavorful layers of seasoned shredded chicken, black beans, green chiles, enchilada sauce, tortillas, and plenty of melted cheese! It's easy to assemble with no rolling required, and every bite is packed with flavor!

Ingredients

US Customary - Metric

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

Pro Tips:
  • 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.

Nutrition

Calories: 421kcal, Carbohydrates: 34g, Protein: 32g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 70mg, Sodium: 1529mg, Potassium: 405mg, Fiber: 6g, Sugar: 7g, Vitamin A: 811IU, Vitamin C: 10mg, Calcium: 642mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Mexican
Author: Stephanie