Chicken enchilada casserole gives you all the cheesy, saucy, Tex-Mex flavor of enchiladas without the tedious rolling. Layers of corn tortillas, shredded chicken, black beans, enchilada sauce, and melted cheese bake into a bubbling, sliceable casserole that everyone loves.
This easy chicken enchilada casserole recipe uses rotisserie chicken and canned enchilada sauce, so it comes together in about 15 minutes of prep. A mix of black beans, corn, and green chiles adds texture and flavor, while a creamy sour cream layer keeps every bite moist.
It is a fantastic make-ahead dinner for busy weeks, potlucks, and feeding a crowd. Top it with fresh cilantro, avocado, and a dollop of sour cream, and serve with rice or a crisp salad.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Category: Dinner / Casserole
Why You’ll Love This Chicken Enchilada Casserole
- All the flavor of enchiladas with no rolling
- Layers of cheesy, saucy goodness
- Quick with rotisserie chicken
- Perfect for making ahead and feeding a crowd
- Easy to customize with your favorite toppings
Ingredients You’ll Need for Chicken Enchilada Casserole
- 3 cups shredded rotisserie chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 2 cans (10 oz each) red enchilada sauce
- 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt
- 10 to 12 corn tortillas, cut in half
- 3 cups shredded Mexican blend or Monterey Jack cheese, divided
- Cilantro, avocado, sour cream, and sliced green onions, for topping
How to Make Chicken Enchilada Casserole
- Preheat the oven to 375°F and grease a 9×13 baking dish.
- In a large bowl, mix the chicken, black beans, corn, green chiles, sour cream, cumin, chili powder, garlic powder, and salt.
- Spread 1/2 cup of the enchilada sauce over the bottom of the baking dish.
- Arrange a layer of tortilla halves over the sauce, overlapping slightly.
- Top with half of the chicken mixture, a third of the remaining sauce, and 1 cup of the cheese.
- Repeat with another layer of tortillas, the remaining chicken mixture, more sauce, and 1 cup of cheese.
- Finish with a final layer of tortillas, the remaining sauce, and the remaining cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for 10 minutes more until bubbly and golden. Rest for 10 minutes before slicing.
Tips for the Best Chicken Enchilada Casserole
- Warm or lightly toast the tortillas first so they don’t get mushy and hold their shape between the layers.
- Rest the casserole for 10 minutes before cutting so the layers set and slice cleanly.
- Shred your own cheese from a block for the best melt.
- Use plenty of sauce between layers so the tortillas soften and the casserole stays moist.
Variations to Try
- Use green enchilada sauce for a salsa verde version
- Add diced jalapeños or a chipotle in adobo for heat
- Swap black beans for refried beans for an extra-creamy layer
- Use flour tortillas for a softer texture
- Stir in a block of cream cheese for ultra-creamy filling
How to Store It
Store leftover casserole covered in the fridge for up to 4 days. Reheat portions in the microwave or covered in a 350°F oven until hot.
Freeze baked or unbaked for up to 3 months. Thaw in the fridge overnight before baking.
Frequently Asked Questions
Can I make chicken enchilada casserole ahead of time?
Yes. Assemble it up to 24 hours ahead, cover, and refrigerate, then bake and add a few extra minutes.
Should I use corn or flour tortillas?
Corn tortillas give a traditional flavor and hold up well. Flour tortillas make a softer casserole.
How do I keep the enchilada casserole from being soggy?
Warm the tortillas first, avoid too much liquid in the filling, and bake until bubbly with the foil removed at the end.
Can I use leftover turkey or beef?
Yes. Shredded turkey or cooked ground beef works well in place of chicken.
Cheesy Chicken Enchilada Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F and grease a 9x13 dish.
- Mix the chicken, beans, corn, chiles, sour cream, and spices.
- Spread a little enchilada sauce in the dish and add a layer of tortillas.
- Top with half the chicken mixture, sauce, and cheese.
- Tip: Warm the tortillas first so they don't get mushy.
- Repeat the layers and finish with tortillas, sauce, and cheese.
- Cover and bake 20 minutes, uncover and bake 10 minutes, then rest 10 minutes.
Notes
Freeze for up to 3 months.