This flavor-packed Chicken Enchilada Casserole Recipe comes together quickly. It features layers of store-bought rotisserie chicken, tortillas, onions, garlic, and black beans, all smothered in enchilada sauce and topped with melted cheddar and Monterey Jack cheese.
The Best Chicken Enchilada Casserole
This dish is like chicken enchiladas in casserole form. It is so much easier than rolling chicken enchiladas. Dress it with mango salsa, fresh cilantro, and chopped avocado, and it will be beautiful and tasty enough for company.
If you like this recipe, try my salsa chicken, tamale pie, Mexican pizza, and beef birria. Each recipe is kitchen-tested and bursting with flavor.
How to make Chicken Enchilada Casserole
Start lightly browning the tortillas in a large dry skillet over medium heat. It only takes about 30 seconds per side. Now cut the tortillas in half and set aside for a few minutes. Using the same skillet, heat the olive oil over medium heat. Add the onion and cook until soft. Once soft, reduce the heat to medium-low and add the garlic. Cook for 1 minute while stirring constantly. Add 1 1/2 cups enchilada sauce to the skillet. Then, add the black beans and shredded chicken. Mix to combine and heat for a few minutes to meld the flavors.
Now spoon 2 tablespoons of enchilada sauce into a 9×13-inch baking dish. Layer with 1/4 of the cut tortillas. Try to cover as much area as possible, but do not worry about small spaces, as shown in the picture above. Then top with 1/3 of the chicken mixture and 1/4 of the shredded cheese combination. Repeat twice with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses—end with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
Cover and bake for 30 minutes. Then uncover and bake another 10-15 minutes or until the cheese is lightly browned. Let the casserole rest for 5-10 minutes. Then, top with chopped cilantro, salsa, and chopped avocado.
Beth’s Recipe Tips
- Both corn and flour tortillas work in this recipe. Corn tortillas are traditional with enchiladas, but my family prefers flour.
- For best results, lightly brown the tortillas in a dry skillet. It only takes a few minutes, and it improves the overall texture of the dish.
- The number of tortillas you will need depends on the size of the tortillas and the exact dimensions of your casserole dish. I always purchase a few extras, just in case.
- This casserole is at its best prepared and baked promptly, while the tortillas have not absorbed much of the sauce.
- A natural flavor rotisserie chicken works great with this recipe, but any cooked shredded or diced chicken will work.
- Substitute ground beef for the chicken breast and make it beef enchilada casserole.
- Shred the cheese from the block for more flavor, fewer additives, and more bang for your buck.
- Add fresh red bell pepper, black beans, green chiles, or Colby jack or pepper jack cheese.
- If topping with chopped avocado, toss with freshly squeezed lemon juice to keep it from browning too fast.
- If you love to cook, make the enchilada sauce from scratch. The authentic flavors will take this recipe over the top. Homemade Enchilada Sauce takes less than ten minutes to make and tastes much better than the canned stuff.
What to serve with Chicken Enchilada Casserole
- Mexican rice
- Marinated cucumbers and red onions
- Mexican coleslaw
- Mexican street corn
- Mexican shrimp cocktail
- Pico de Gallo
- Chicken tortilla soup
- Layered taco salad
What to top Chicken Enchilada Casserole with
There are many choices for topping this casserole and making it appealing and tasty.
- Salsa – pineapple salsa, mango salsa, traditional tomato salsa, Pico de Gallo, or cactus salsa
- Fresh Avocado – toss fresh chopped avocado with lemon juice to keep it from premature browning
- Chopped Cilantro – use fresh cilantro chopped fairly fine
- Sour Cream
- Grilled Corn – or blackened corn
- Black Olives – sliced
- Pickled Jalapenos – or sliced fresh jalapeno rings
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave at reduced power.
To freeze, first fully cool. Then, wrap with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight and bake as directed. The tortillas will be much softer and absorb a lot of the moisture in the casserole.
More Tex-Mex Recipes
Chicken Enchilada Casserole
Ingredients
- 12-14 small flour or corn tortillas
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cups enchilada sauce
- 1 15 ounce can black beans drained and rinsed
- 2 ½ cups shredded cooked chicken breast or chicken thighs
- 1 ¼ cups shredded cheddar cheese
- 1 ¼ cups shredded Monterey Jack cheese
- Chopped cilantro
- Mango salsa optional
- Chopped avocado optional
Instructions
- Lightly brown the tortillas in a large dry skillet over medium heat. It only takes about 30 seconds per side. Cut the tortillas in half and set aside for a few minutes.
- Preheat oven to 350 degrees.
- Using the same skillet heat the olive oil over medium heat. Add the onion and cook until soft. Once soft reduce the heat to medium low and add the garlic. Cook for 1 minute while stirring constantly. Add 1 1/2 cups enchilada sauce to the skillet. Add the black beans and shredded chicken. Mix to combine and heat 2 minutes to meld the flavors.
- Spoon 2 tablespoons enchilada sauce into a 9×13 inch casserole dish. Layer with 1/4 of the cut tortillas. Top with 1/3 of the chicken mixture and 1/4 of the shredded cheese mixed. Repeat 2 more times with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses. End with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
- Cover and bake for 30 minutes. Uncover and bake another 10-15 minutes or until the cheese is lightly browned. Let the casserole rest for 5-10 minutes. Top with chopped cilantro, salsa, and chopped avocado. Slice and serve.
Notes
- Both corn and flour tortillas work in this recipe. Corn tortillas are traditional with enchiladas, but my family prefers flour.
- For best results, lightly brown the tortillas in a dry skillet. It only takes a few minutes, and it makes a difference in the overall texture of the dish.
- The number of tortillas you will need depends on the size of the tortillas and the exact dimensions of your casserole dish. I always purchase a few extras, just in case.
- This casserole is at its best prepared and baked promptly, while the tortillas have not absorbed much of the sauce.
- A natural flavor rotisserie chicken works great with this recipe, but any cooked shredded or diced chicken will work.
- Substitute ground beef for the chicken breast and make it beef enchilada casserole.
- For more flavor, fewer additives, and more bang for your buck, shred the cheese from the block.
- Add fresh red bell pepper, black beans, green chiles, or colby jack or pepper jack cheese.
- If topping with chopped avocado, toss with freshly squeezed lemon juice to keep it from browning too fast.
- If you love to cook, make the enchilada sauce from scratch. The authentic flavors will take this recipe over the top. Homemade Enchilada Sauce takes less than ten minutes to make and tastes much better than the canned stuff.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave at reduced power.
- To freeze, first fully cool. Then wrap with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight and bake as directed. The tortillas will be much softer, absorbing a lot of the moisture in the casserole.
Nutrition
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Claire
Wow! This was really delicious. So much easier than rolling enchiladas. This will be on regular rotation at our house! Thank you, Beth!
Beth Pierce
Thanks, Claire! I am so glad that you liked it.
Prajakta
Thanks for sharing the recipe; the enchilada cassserole turned out just perfect, especially the tip that you shared about browning the tortilla before using it.
Beth Pierce
So glad that you liked the casserole, Prajakta!
Archibald M
This is such a great recipe – healthy and yummy. The fresh toppings make it even more irresistible.
Wayne
This is my wifes favorite casserole. I make it for her about every three weeks. It is easy, dependable, and delicious. You just can’t go wrong with this one.
Beth Pierce
I agree Wayne!
pedja
This recipe is so light and refreshing for these warm days that we are having in Europe. I love all the flavor without having to roll enchiladas. Best casserole ever! Thanks for sharing!
Beth Pierce
So happy that you like the casserole, Pedja!
Olga A
So yummy! My youngest son loves this dish. He is a big fan of chicken casseroles. I am so hppay that I found a new one that he likes. Thank you for sharing.
Beth Pierce
The pleasure is all mine, Olga!
Joy L
The family loved the chicken enchilada casserole. Looks like I will be making this again for Cinco de Mayo! It will be perfect for our fiesta. I think I will make it with your Mexican shrimp cocktail. That dish is so good too!
Beth Pierce
Great choice for a meal for Cinco de Mayo! Enjoy!
Rich Z
This was such a great recipe! Two thumbs up for a job well done!
Beth Pierce
Thank you, Rich!
Melanie
This casserole was so tasty! The whole family loved it so much, even my picky kids! Thanks for the recipe!
Beth Pierce
My pleasure, Melanie!
Sophia
This chicken enchilada casserole recipe was incredibly delicious and easy to make! I love using rotisserie chicken recipes. They are great for quick dinners!
Emily H
This enchilada casserole is a sure-fire winner for family dinners! Everyone really enjoyed it! Thank you for sharing this recipe.
Beth Pierce
Thank you, Emily! I am so happy that everyone enjoyed it!
Kimber
This Chicken Enchilada Casserole was absolutely delicious! It was a fantastic weeknight meal solution! The combination of flavors was irresistible. I can’t wait to make it again and share it with my boyfriend.
Beth Pierce
Thanks, Kimber! I hope he enjoys it as much as we do!
Debbie M
This chicken enchilada casserole recipe was so delicious. I love that it came together quickly and it included rotisserie chicken. Serving with Mexican streetcorn was the perfect suggestion!
Beth Pierce
That sounds like the perfect meal!
Catherine K
I’m always looking for delicious casseroles to make for dinner. This one was a winner with the whole family. Thanks for this recipe!
Beth Pierce
My pleasure, Katherine!
Nayna K
This was such a hearty and wholesome recipe with great flavors. Absolutely delicious served with a garden salad. Thanks for the amazing recipe!
Beth Pierce
The pleasure is all mine, Nayna!
Steph Edwards
So nice to sit down to a dish of homemade Chicken Enchilada! The meal is easy to prep for and is perfectly seasoned. This will be on repeat!