If you’re looking for a hearty, flavorful, and crowd-pleasing meal, then this Chicken Enchilada Casserole is the perfect recipe to try. It's a layered, baked dish that's both simple to make and packed with savory Mexican flavors. This recipe is great for busy weeknights, meal prep, or feeding a hungry group of family and friends. With layers of tender chicken, black beans, corn, gooey cheese, and a homemade enchilada sauce, every bite bursts with deliciousness.

Want to learn how to make this Chicken Enchilada Casserole? Keep reading for the full recipe, along with helpful cooking tips, serving suggestions, and common mistakes to avoid!
What is Chicken Enchilada Casserole?
Chicken Enchilada Casserole is a baked dish inspired by traditional enchiladas but without the rolling of individual tortillas. In this recipe, layers of shredded chicken, black beans, corn, cheese, and tortillas are smothered in a homemade enchilada sauce and baked until bubbly and golden. The result is a comforting, cheesy casserole that combines all the best flavors of enchiladas with much less effort.
Ingredients List for Chicken Enchilada Casserole
For the Casserole:
- 3 cups cooked shredded chicken: You can use rotisserie chicken or cook your own.
- ½ teaspoon salt: To season the chicken and add flavor to the entire casserole.
- 4.5 ounces diced green chiles: Adds a mild, tangy heat.
- 15 ounces black beans, drained and rinsed: Provides a rich source of protein and texture.
- 1 cup frozen corn kernels, thawed: Adds sweetness and a pop of color to the dish.
- 12 corn tortillas (6 inches): These form the layers of the casserole and give it a traditional enchilada texture.
- 3 cups shredded Mexican cheese blend: A mix of cheddar, Monterey Jack, and queso quesadilla adds creamy, melty goodness.
For the Homemade Enchilada Sauce:
- 1 tablespoon olive oil: For sautéing the onion and adding richness to the sauce.
- 1 small yellow onion, diced: Adds depth of flavor to the sauce.
- ½ teaspoon kosher salt: Enhances the overall flavor.
- 1 ½ teaspoons cumin: Brings an earthy, slightly smoky note.
- 2 teaspoons chili powder: For that signature enchilada kick.
- 1 tablespoon all-purpose flour: Helps thicken the sauce to the right consistency.
- 15 ounces tomato sauce: The base of the sauce that ties all the flavors together.
- 1 cup chicken stock: Adds richness and thins the sauce just enough to coat the casserole layers.
- 2 cloves garlic, minced: For an extra layer of savory flavor.
Substitutions and Variations
- Protein Options: Instead of chicken, you can use ground beef, turkey, or even shredded pork for different flavor profiles. For a vegetarian version, omit the meat entirely and add more black beans, pinto beans, or even sweet potatoes.
- Cheese Choices: While a Mexican cheese blend is recommended, you can also use sharp cheddar, pepper jack, or Colby jack for a variation in flavor and creaminess.
- Tortillas: If you prefer flour tortillas over corn tortillas, feel free to swap them. Just note that corn tortillas give a more authentic texture and flavor.
- Spice Level: For a spicier kick, add diced jalapeños, hot sauce, or use a hotter variety of chili powder in the sauce.
Step-by-Step Cooking Instructions

- Prep the Chicken: If using pre-cooked chicken, shred it into bite-sized pieces and season with salt. If cooking your own, boil or roast chicken breasts, then shred.
- Make the Enchilada Sauce:
- In a medium saucepan, heat the olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes, until softened.
- Stir in the minced garlic, cumin, chili powder, and kosher salt, cooking for an additional 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and stir to coat. Let it cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the tomato sauce and chicken stock, stirring continuously to avoid lumps. Simmer for 10 minutes until the sauce thickens slightly.
- Assemble the Casserole:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Lay 4 tortillas on top of the sauce, overlapping them as needed to cover the bottom.
- Add a layer of shredded chicken, black beans, corn, green chiles, and cheese. Top with more enchilada sauce.
- Repeat these layers two more times, ending with a generous layer of cheese on top.
- Bake the Casserole:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve:
- Let the casserole rest for 5-10 minutes before slicing and serving. This helps the layers set, making it easier to cut and serve.
How to Cook Chicken Enchilada Casserole: A Step-by-Step Guide
- Prepping Ingredients: Make sure all your ingredients are prepped and ready before assembly. Cook and shred the chicken, thaw the corn, drain the beans, and have your cheese and tortillas on standby.
- Homemade Enchilada Sauce: Take the extra time to make this sauce from scratch—it’s worth it! It adds a fresh, rich flavor that store-bought sauces often lack.
- Layering Technique: Layer the ingredients evenly to ensure that every bite gets the perfect balance of chicken, beans, corn, cheese, and tortillas.
- Baking Time: Don’t rush the baking process. The casserole needs time to heat through, allowing the cheese to melt and the flavors to meld together.
Common Mistakes to Avoid
- Skipping the Resting Time: Letting the casserole rest before serving is key to helping the layers set. If you skip this step, the casserole may fall apart when sliced.
- Not Draining Beans: Always drain and rinse the black beans to avoid excess liquid that could make the casserole soggy.
- Overstuffing the Layers: Try to spread the ingredients evenly across all layers. If you overstuff, it can make the casserole difficult to cut and serve.
Serving and Presentation Tips
A casserole can be a one-dish meal, but you can elevate it with the right sides and garnishes. Pair the Chicken Enchilada Casserole with Mexican rice, refried beans, or a fresh salad for a balanced meal. Garnish with fresh cilantro, diced avocado, sour cream, or sliced jalapeños to add some freshness and color.
How to Serve Chicken Enchilada Casserole
- Slicing: Cut the casserole into squares or rectangles for neat serving.
- Toppings: Add dollops of sour cream, a sprinkle of chopped cilantro, and avocado slices for extra flavor.
- Sides: Serve alongside chips and salsa, guacamole, or a zesty lime-infused coleslaw.
Presentation Ideas for Chicken Enchilada Casserole
- Serve the casserole in the baking dish for a rustic, homestyle presentation.
- Alternatively, plate each portion individually and drizzle with extra enchilada sauce or sour cream.
- For a festive touch, serve with a side of tortilla chips and a colorful garnish of diced tomatoes, green onions, and olives.
Chicken Enchilada Casserole Recipe Tips
- Make-Ahead: This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. Perfect for prepping meals in advance!
- Freezing: You can freeze the assembled, unbaked casserole. Simply thaw it overnight in the fridge before baking.
- Leftovers: Leftover casserole reheats beautifully in the microwave or oven. You can also transform leftovers into enchilada wraps or burritos by spooning the filling into a large tortilla.
Frequently Asked Questions (FAQs)
Can I use flour tortillas instead of corn tortillas?
Yes, you can, though corn tortillas give a more authentic texture. Flour tortillas may become a bit softer, but they will still be delicious.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.
Can I make this dish spicy?
Absolutely! Add diced jalapeños, hot sauce, or use spicy cheese to turn up the heat.
Conclusion
This Chicken Enchilada Casserole is a simple yet incredibly flavorful meal that brings all the deliciousness of enchiladas without the hassle of rolling individual tortillas. Whether you're making it for a busy weeknight, prepping for a family gathering, or looking for a dish to freeze and enjoy later, this recipe is sure to be a hit. With its rich homemade enchilada sauce, layers of tender chicken, beans, and melty cheese, you’ll find yourself making this casserole over and over again.
Give this Chicken Enchilada Casserole a try, and don’t forget to share your results with friends and family. Happy cooking!
PrintChicken Enchilada Casserole Recipe
This chicken enchilada casserole recipe blends tender shredded chicken, black beans, corn, and a homemade enchilada sauce. Layered with tortillas and topped with a generous amount of cheese, it's the perfect family meal. Great for meal prep and packed with bold Mexican flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole, Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- For the Casserole:
- 3 cups cooked shredded chicken
- ½ teaspoon salt
- 4.5 ounces diced green chiles
- 15 ounces black beans (drained, rinsed)
- 1 cup frozen corn kernels (thawed)
- 12 corn tortillas (6 inches)
- 3 cups shredded Mexican cheese blend
- For the Enchilada Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- ½ teaspoon kosher salt
- 1 ½ teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon all-purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic (minced)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet, sauté the onion with salt until softened. Add garlic, cumin, and chili powder. Stir in flour, then slowly add tomato sauce and chicken stock. Let simmer for 10 minutes to thicken.
- In a large bowl, mix shredded chicken with green chiles, black beans, corn, and salt.
- Spread a thin layer of enchilada sauce in a greased casserole dish. Layer tortillas, chicken mixture, cheese, and sauce. Repeat layers, finishing with cheese.
- Bake uncovered for 25-30 minutes, until bubbly and golden.
Notes
- Make homemade enchilada sauce ahead of time for easier assembly.
- Add jalapeños for extra spice if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 475
- Sugar: 5g
- Sodium: 860mg
Leave a Reply