This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
This Easy Chicken Enchilada Casserole Recipe is a family favorite. Get all the great enchilada taste without any of the work for a great dinner idea.
We love making Mexican Dishes on a weekly basis. My whole family loves them as they are great for a weeknight dinner or to feed a crowd. This easy enchilada casserole is always on the menu for an easy Main Dish Recipe.
If you love making Mexican Casseroles as much as we do, try this Crock Pot Mexican Casserole, Taco Casserole or The Best Mexican Casserole Recipe.
What's in this post: Easy Chicken Enchilada Casserole
Why This Recipe Works
This chicken enchilada recipe is easy to make and it makes a delicious weeknight meal. It is a great way to use leftover chicken to create a filling meal idea.
You can easily assemble the casserole ahead of time and then place in the fridge until ready to bake. It is that easy and anyone can help.
Ingredients
- Shredded Cooked Chicken
- Onion
- Garlic
- Cumin
- Chili Powder
- Salt and Pepper
- Diced Green Chilies
- Red Enchilada Sauce
- Corn Tortillas
- Black Beans
- Shredded Cheddar Cheese
- Shredded Monterey Jack Cheese
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Chicken – This is a great recipe to use leftover cooked chicken breast or chicken thighs, but you can also use store-bought rotisserie chicken. You can even make this recipe with ground beef.
- Tortillas – Feel free to change the tortillas to flour tortillas or what you prefer. We have used Gluten Free Tortillas for a delicious variation.
- Cheese – This casserole can be made with different types of cheeses. You can make with cheddar cheese, Colby Jack Cheese or add in pepper jack cheese.
- Veggies – This is a great recipe to sneak in chopped vegetables. You can add in red onion or red and green bell peppers. You can even add in diced green chiles.
- Beans – Add a layer of beans if you prefer. We suggest black beans or pinto beans.
Step by Step Instructions
Step 1 – Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
Step 2 – In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Add the minced garlic and continue to sauté for another minute.
Step 3 – Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.
Step 4 – Spread a thin layer (about ⅓ cup) of enchilada sauce on the bottom of the baking dish.
Step 5 – Place 4 tortillas over the sauce, overlapping as necessary.
Step 4 – Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese.
Step 5 – Drizzle with some of the enchilada sauce (about ⅓ cup).
Step 6 – Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about ⅓ cup).
Step 7 – Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes.
Recipe Tips
- Shredded Cheese – We recommend making this recipe with hand shredded cheese. It melts and taste better then pre-shredded cheese.
- Shredding Chicken – Learn How to Shred Chicken with a Mixer to save time.
- Cut Tortillas – To make sure the entire casserole dish is covered, we recommend cutting the tortilla in a triangle shape.
Serving Suggestions
These enchiladas are delicious by themselves but to make a complete meal add one of these favorite side dishes. Make sure to enjoy with a side of tortilla chips to get every last drop.
- Homemade Spanish Rice
- Homemade Refried Beans
- Delicious Cilantro Lime Rice
- Crock Pot Refried Beans
- Crock Pot Rotel Dip Recipe
- Check out more side dishes in our What to Serve with Enchiladas
Enchilada Topping Ideas
This enchilada casserole is even better with your favorite toppings. Here are some of our favorites.
- Queso
- Sour Cream
- Onion
- Shredded Cheese
- Tomato
- Quick Salsa Verde De Tomatillo Recipe
- Very Simple Guacamole Recipe
- The best pico de gallo recipe
- Fresh Lime Juice
- Fresh Cilantro
- Slice Avocado
- Black Olives
- Green Chilis
Frequently Asked Questions
Store your leftovers in an airtight container for up to 4 days in the fridge.
When you are ready to serve, reheat in the microwave or cover with foil and reheat in the oven for 20 to 30 minutes.
More Mexican dishes
- Oven Baked Tacos
- Homemade Taco Seasoning
- Chicken Enchilada Skillet
- The Best Crockpot Chicken Tacos Recipe
- Ground Beef Enchiladas
More Baked Chicken Recipes
- Easy Baked Enchilada Chicken
- Healthy Chicken Salsa Recipe
- The Best Baked Mexican Chicken
- Baked Teriyaki Chicken Recipe
- Chicken Divan Recipe
We love hearing from you. If you make this Easy Chicken Enchilada Casserole Recipe, please leave us a star review.
Easy Chicken Enchilada Casserole
Ingredients
- 2 cups shredded cooked chicken
- 1 small onion (finely diced)
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt and pepper (to taste)
- 1 can diced green chilies drained (optional)
- 1 can red enchilada sauce (19 ounces)
- 12 corn tortillas
- 15 ounces black beans (rinsed and drained)
- 1 cup Shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
- Chopped fresh cilantro and sliced green onions for garnish
- Sour cream and sliced jalapeños (optional, for serving)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Then add the minced garlic and continue to sauté for another minute until the onion is translucent and the garlic is fragrant.
- Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.
- Warm the tortillas slightly in a skillet or microwave to make them pliable. Spread a thin layer (about ⅓ cup) of enchilada sauce on the bottom of the baking dish.
- Place 4 tortillas over the sauce, overlapping as necessary. Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese. Drizzle with some of the enchilada sauce (about ⅓ cup).
- Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about ⅓ cup).
- Top with the remaining 4 tortillas, the rest of the enchilada sauce, and the remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool slightly before garnishing with fresh cilantro or green onions. Serve with sour cream and sliced jalapeños on the side, if desired.
My wife and I have made this a couple of times and it is really a great dish! The flavors are great. Do yourself a favor and use green enchilada sauce from Hatch, NM. It is so much better and worth the extra “dimes”, haha. We also use the meat off of a rotisserie chicken to make it, super easy. Thanks for sharing this really awesome, simple recipe!