Chicken Enchilada Casserole

When the day’s been a whirlwind of meetings, errands, and chauffeuring kids like a part-time Uber driver, you need a dinner that’s hearty, comforting, and practically cooks itself. That’s where Chicken Enchilada Casserole swoops in like the culinary superhero it is.

With juicy shredded chicken, melty cheese, and bold, smoky homemade enchilada sauce all layered between soft tortillas—this dish hits every note on the “I need something delicious and fast” scale. And yes, this isn’t just any casserole. This one brings the cozy Mexican-inspired flavor and the ease of a one-pan wonder. Perfect for busy weeknights, picky eaters, or impressing your in-laws without breaking a sweat.

Why You’ll Love This Chicken Enchilada Casserole

Let’s be real: casseroles are the unsung heroes of weeknight cooking. But Chicken Enchilada Casserole? That’s the Beyoncé of casseroles. Here’s why:

• It’s ridiculously easy. No rolling, stuffing, or fancy techniques—just layer and bake.
• One dish = less mess. Hallelujah for fewer dishes to wash after dinner.
• Crowd-pleaser alert! Kids, adults, even your “I-don’t-like-spicy” sister-in-law will go back for seconds.
• Make-ahead friendly. Prep it earlier, bake it later. Or freeze it and be your own dinner hero next week.

Ingredients You’ll Need

For the Casserole:

• 3 cups cooked, shredded chicken
• ½ teaspoon salt
• 4.5 oz diced green chiles
• 15 oz can black beans, drained and rinsed
• 1 cup frozen corn kernels (thawed)
• 12 corn tortillas (6-inch size)
• 3 cups shredded Mexican cheese blend

For the Homemade Enchilada Sauce:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• ½ teaspoon kosher salt
• 1½ teaspoons cumin
• 2 teaspoons chili powder
• 1 tablespoon all-purpose flour
• 15 oz can tomato sauce
• 1 cup chicken stock
• 2 cloves garlic, minced

Step-by-Step: How to Make Chicken Enchilada Casserole

1. Preheat and prep.
Heat your oven to 350ºF. Take a deep breath and put on your favorite playlist—cooking should be fun!

2. Make that flavor-packed enchilada sauce.
In a large skillet, warm olive oil over medium heat. Sauté the diced onion until soft and fragrant (about 5 minutes). Stir in chili powder, cumin, salt, and garlic—let it all bloom for about 30 seconds.

Sprinkle in the flour, give it a quick stir, then slowly whisk in chicken stock. Add tomato sauce, bring to a simmer, and let it bubble gently for 5 minutes.
Optional, but worth it: Blend the sauce for a silky finish—either with a blender or immersion blender. (Your future self will thank you.)

3. Mix the filling.
In a big bowl, mix the shredded chicken with green chiles, black beans, corn, and ½ cup of your homemade sauce. Give it a loving stir—this is the heart of the dish.

4. Assemble like a casserole queen.
Spread ½ cup of the sauce in a 9×13 baking dish.
Dip 6 tortillas into the sauce (yep, both sides!) and lay them on the bottom.
Spoon in half the chicken mixture and sprinkle with 1 cup of cheese.
Repeat with the remaining tortillas, chicken filling, and pour on any leftover sauce. Finish with the remaining 2 cups of cheese—don’t be shy!

5. Bake and enjoy.
Pop it in the oven uncovered for about 25 minutes, or until the cheese is bubbling and golden like a sunbeam. Let it sit for 5–10 minutes before slicing—it’s worth the wait.

Tips for Chicken Enchilada Casserole Perfection

• Shortcut queen? Use rotisserie chicken. Boom. Done.
• Want more heat? Toss in a few dashes of hot sauce or use spicy green chiles.
• Corn tortillas cracking? Warm them up in the microwave or skillet first for better pliability.
• Cheese lover’s note: Feel free to mix in some pepper jack for an extra kick.

From My Kitchen to Yours

This Chicken Enchilada Casserole has become a cozy staple in my home. I first whipped it up during a snowy week when comfort food was an emotional necessity. It was a hit with my family—and even better the next day (hello, leftovers!). Now, it’s my go-to when I want something soul-warming without standing over the stove all evening.

FAQs About Chicken Enchilada Casserole

Conclusion

Whether you’re feeding a hungry crew, meal prepping like a boss, or just craving something cheesy and delicious—Chicken Enchilada Casserole has your back. With bold flavors, easy steps, and layers of comfort in every bite, it’s bound to become a regular in your dinner rotation.

So grab your casserole dish and let’s bring the magic to your kitchen—one melty, savory bite at a time.

Keep the Flavor Fiesta Going with These Must-Try Recipes

If you loved this Chicken Enchilada Casserole, your taste buds are in for a treat! Keep that Mexican-inspired comfort food vibe going with more dishes that are bold, cheesy, and weeknight-friendly. Here are some flavorful favorites that pair beautifully with this casserole or bring that same satisfying energy to your dinner table.

1. Mexican Chicken and Rice Bake – Think of it as Chicken Enchilada Casserole’s cozy cousin. This bake is loaded with flavor and perfect when you want a rice-based twist on enchilada flavors.
2. Slow Cooker Chicken Carnitas – Craving that tender, shredded texture but want to use your slow cooker? This one’s a weeknight game-changer and makes epic tacos, bowls, or even enchilada fillings.
3. Easy Chicken Tacos – Simple, fast, and totally customizable, these are perfect for a Taco Tuesday with the same chicken-casserole flavor notes but in handheld form.
4. Chicken Tinga – Spicy, saucy, and absolutely delicious, this dish brings the smoky heat and is amazing stuffed in tortillas or served over rice.

Your casserole journey doesn’t have to end here—let your oven, skillet, or slow cooker keep the party going!

Chicken Enchilada Casserole

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• Author: Aneta
• Total Time: 45 mins
• Yield: 6–8 servings 1x

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Description

This Chicken Enchilada Casserole is a hearty, cheesy, flavor-packed dish layered with shredded chicken, black beans, corn, and homemade enchilada sauce. A perfect weeknight dinner that’s easy to make and guaranteed to please the whole family!

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Ingredients

Scale 1x2x3x

For the Casserole:

• 3 cups cooked shredded chicken

• ½ teaspoon salt

• 4.5 ounces diced green chiles

• 15 ounces black beans, drained and rinsed

• 1 cup frozen corn kernels, thawed

• 12 corn tortillas (6-inch)

• 3 cups shredded Mexican cheese blend

For the Homemade Enchilada Sauce:

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• ½ teaspoon kosher salt

• 1½ teaspoons cumin

• 2 teaspoons chili powder

• 1 tablespoon all-purpose flour

• 15 ounces tomato sauce

• 1 cup chicken stock

• 2 cloves garlic, minced

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Instructions

1. Preheat your oven to 350ºF.

2. Make the enchilada sauce: In a skillet, heat olive oil over medium. Add diced onion and sauté until translucent (about 5 minutes). Stir in chili powder, cumin, salt, and garlic. Cook for 30 seconds. Add flour and mix well. Slowly whisk in chicken stock, then stir in tomato sauce. Simmer for 5 minutes, stirring occasionally. Optional: Blend for a smoother sauce.

3. Prepare the filling: In a large bowl, mix shredded chicken, salt, green chiles, black beans, corn, and ½ cup enchilada sauce.

4. Spread ½ cup sauce in the bottom of a 9×13 baking dish.

5. Dip 6 tortillas in enchilada sauce and layer them in the dish.

6. Add half of the chicken mixture and top with 1 cup of cheese.

7. Dip remaining tortillas in sauce and layer over filling.

8. Add the rest of the chicken mixture and pour any remaining sauce over the top. Sprinkle with remaining 2 cups of cheese.

9. Bake uncovered for 25 minutes or until the cheese is bubbly and golden.

10. Let cool for 5–10 minutes before serving. Enjoy!

Notes

Rotisserie chicken works great for quick prep.
Warm tortillas before dipping to prevent cracking.
Make it ahead and store unbaked in the fridge up to 24 hours.
For spicier flavor, use hot green chiles or add a dash of hot sauce to the filling.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 420 kcal
• Sugar: 5 g
• Sodium: 740 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 28 g
• Cholesterol: 75 mg