Easy Chicken Enchilada Casserole is the ultimate comfort food that’s bursting with bold flavors and layered with tender chicken, melty cheese, and rich enchilada sauce. Whether you’re looking for a weeknight dinner solution or a make-ahead meal for guests, this casserole delivers big on taste with minimal effort. Using pantry staples like canned beans, store-bought sauce, and shredded rotisserie chicken, you can have a crowd-pleasing dinner on the table in under an hour. Plus, it’s endlessly customizable, making it a must-try for busy families and enchilada lovers alike.
Why You’ll Love This Easy Chicken Enchilada Casserole
This easy chicken enchilada casserole is everything you love about enchiladas—without the rolling! It’s a layered, lasagna-style dish that saves time without sacrificing flavor. The hearty mix of spiced chicken and black beans, the richness of melted cheese, and the tangy enchilada sauce all come together beautifully. It’s a one-pan meal that’s family-friendly, perfect for leftovers, and can be customized with your favorite toppings like sour cream, jalapeños, or avocado.
Ingredients
For the enchilada casserole:
- 4 cups shredded cooked chicken
- 1/4 cup taco seasoning (homemade or store-bought)
- 1/2 cup chicken stock
- 1 (15-ounce) can black beans, drained
- 3 1/2 cups (or 24 ounces) of red enchilada sauce—store-bought or homemade
- 24 (6-inch) corn tortillas
- 16 ounces Monterey Jack cheese, shredded
Optional toppings:
- Sour cream
- Red onions, sliced
- Cilantro, chopped
- Pickled or fresh jalapeños
Step-by-Step: How to Make Easy Chicken Enchilada Casserole
- Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick spray or a thin layer of vegetable oil.
- Season the chicken: In a bowl, toss shredded chicken with taco seasoning and chicken stock until evenly coated. Stir in the drained black beans.
- Get the sauce and tortillas ready: Add 2 1/2 cups of enchilada sauce to a wide, shallow dish for dipping the tortillas.
- Assemble the first layer: Line the bottom of the dish with coated tortillas, slightly overlapping. Add 3/4 cup cheese on top.
- Add chicken mixture: Spread half of the chicken and bean mix evenly over the cheese. Sprinkle another 3/4 cup of cheese over the top.
- Repeat layering: Dip and layer 8 more tortillas, add remaining chicken mix, and top with another 3/4 cup of cheese.
- Final layer: Dip and layer the last 8 tortillas. Pour the remaining enchilada sauce on top and sprinkle with the rest of the cheese.
- Bake covered for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and slightly browned.
- Cool and serve: Let cool for 10–15 minutes. Slice and serve with your choice of toppings.
Helpful Tips
- Use rotisserie chicken for quick prep.
- Spray tortillas with oil and warm them to prevent cracking when layering.
- Make your own enchilada sauce for deeper flavor.
- Use a pizza cutter for clean slices.
- Let it rest before cutting to help it set.
Substitutions And Variations
- Swap Monterey Jack with cheddar, Colby, or pepper jack for a spicy kick.
- Add corn, chopped bell peppers, or green chiles for extra texture.
- Make it vegetarian by omitting chicken and doubling the beans or adding sweet potatoes.
- Use flour tortillas if preferred, though they may be softer.
- Spice it up with chipotle powder or hot sauce in the chicken mix.
Storage Instructions
Cool leftovers completely and place them in an airtight container in the fridge for up to 3 days. For freezing, wrap the casserole snugly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Reheat in the oven at 350°F until thoroughly warmed or microwave individual slices as needed.
Nutritional Information
- Calories: 623 per serving
- Fat: 28g
- Carbohydrates: 52g
- Protein: 40g
Serving Suggestions
- Pair with a crisp green salad or Mexican street corn.
- Add a side of Spanish rice or guacamole.
- Garnish with fresh lime wedges for a citrusy kick.
- Serve with tortilla chips for scooping extra sauce.
- Add a margarita or agua fresca for a festive touch!
Frequently Asked Questions About Easy Chicken Enchilada Casserole
Can I use flour tortillas instead of corn? Yes, though corn tortillas offer a more traditional flavor and texture. Flour tortillas may be softer and can get a bit soggy.
Can I make this casserole ahead of time? Definitely! You can assemble the casserole up to one day in advance, cover it, and store it in the fridge until you’re ready to bake.
Is this casserole spicy? The level of heat depends largely on your choice of enchilada sauce and taco seasoning. Opt for mild versions to keep it kid-friendly, or spice it up to your liking.
Can I freeze the leftovers? Yes! Wrap individual portions or the entire dish tightly and freeze for up to 3 months.
How do I reheat leftovers? Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1–2 minutes.
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Conclusion
Thank you for joining me in making this Easy Chicken Enchilada Casserole! I absolutely love how this dish brings together simple ingredients to create something so hearty and satisfying. It’s one of my go-to meals when I need something comforting, flavorful, and easy to make. Whether you’re feeding a hungry family or prepping meals for the week, this casserole is sure to be a hit. I hope it brings warmth and joy to your table, and I can’t wait for you to enjoy every cheesy, saucy bite. Happy cooking, and thank you for being part of this delicious journey!
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Easy Chicken Enchilada Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Easy Chicken Enchilada Casserole layers spiced chicken, beans, tortillas, and melty cheese with red enchilada sauce—no rolling required! A hearty, family-approved dinner perfect for busy weeknights.
Ingredients
4 cups shredded cooked chicken
1/4 cup taco seasoning
1/2 cup chicken stock
1 (15 oz) can black beans, drained
3 1/2 cups red enchilada sauce
24 (6-inch) corn tortillas
16 oz Monterey Jack cheese, shredded
Optional toppings: sour cream, red onion, cilantro, jalapeños
Instructions
- Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick spray or a thin layer of vegetable oil.
- Season the chicken: In a bowl, toss shredded chicken with taco seasoning and chicken stock until evenly coated. Stir in the drained black beans.
- Get the sauce and tortillas ready: Add 2 1/2 cups of enchilada sauce to a wide, shallow dish for dipping the tortillas.
- Assemble the first layer: Line the bottom of the dish with coated tortillas, slightly overlapping. Add 3/4 cup cheese on top.
- Add chicken mixture: Spread half of the chicken and bean mix evenly over the cheese. Sprinkle another 3/4 cup of cheese over the top.
- Repeat layering: Dip and layer 8 more tortillas, add remaining chicken mix, and top with another 3/4 cup of cheese.
- Final layer: Dip and layer the last 8 tortillas. Pour the remaining enchilada sauce on top and sprinkle with the rest of the cheese.
- Bake covered for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and slightly browned.
- Cool and serve: Let cool for 10–15 minutes. Slice and serve with your choice of toppings.
Notes
Use rotisserie chicken to save time.
Customize toppings to your taste.
Can be made ahead and stored up to 3 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 slice
- Calories: 623
- Carbohydrates: 52g
- Protein: 40g