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 because it is packed with amazing flavor.
Loved it!!! I used meat from a rotisserie chicken to make it a little easier & flour tortillas. It was delicious!!! Thanks for the recipe.
-Barb
If you love making Mexican Casseroles as much as we do, try this Crock Pot Mexican Casserole, Taco Casserole, Chicken Fajita Casserole or The Best Mexican Casserole Recipe.
Ingredients
- Shredded Cooked Chicken – You can use leftover chicken or rotisserie chicken
- Onion – Chop onion into small pieces. Freeze onion if chopped ahead of time
- Garlic – Learn How to Mince Garlic Cloves
- Cumin – See Best Substitute for Cumin
- Chili Powder – If you are out, see The Best Chili Powder Substitute
- Diced Green Chilies – Adds flavor
- Red Enchilada Sauce – Learn How to Make Homemade Red Enchilada Sauce Recipe
- Corn Tortillas – These are naturally gluten-free tortillas but you can use what your prefer
- Black Beans – Feel free to use beans of choice
- Cheese – Use Shredded Cheddar Cheese and Shredded Monterey Jack Cheese
Scroll to the recipe card for the full recipe details.
How to Make Chicken Enchilada Casserole
Step 1 – Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
Step 2 – In a large 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 the pan from the 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 mixture 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 in a preheated oven. Remove the foil and continue baking for an additional 5-10 minutes.
Easy Chicken Enchilada Casserole
Ingredients
- 2 cups cooked shredded chicken
- 1 small onion (finely diced)
- 2 cloves garlic minced
- 15 ounces black beans (rinsed and drained)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 1 can diced green chilies
- 1 can red enchilada sauce (19 ounces)
- 12 corn tortillas
- 1 cup Shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
Optional Toppings:
- Chopped Cilantro, Sliced Green Onions, Sour Cream or sliced Jalapeños
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Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, sauté the onion for 2–3 minutes, until softened. Add the garlic and cook for 1 minute more.
- Stir in 2 cups shredded cooked chicken, 15 ounces black beans (drained and rinsed), 1 teaspoon cumin, ½ teaspoon chili powder, 1 teaspoon salt, ½ teaspoon, 4 oz diced green chilies and 19 oz red enchilada sauce.
- Cook for 2–3 minutes, until heated through.
- Arrange 4 tortillas in the bottom of the prepared baking dish. Spread half of the chicken mixture over the tortillas, then sprinkle with ? cup cheddar and ? cup Monterey Jack cheese.
- Repeat with another layer of 4 tortillas, the remaining chicken mixture, and another ? cup each of cheddar and Monterey Jack cheese.
- Top with the remaining 4 tortillas and the remaining cheese.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for 5–10 minutes more, until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with desired toppings.
Recipe Video
Recipe Notes
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.
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.
Nutrition Facts
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
- White Chicken Enchiladas Recipe
- The Best Crockpot Chicken Tacos Recipe
- Ground Beef Enchiladas
More Baked Chicken Recipes
We love hearing from you. If you make this Easy Chicken Enchilada Casserole Recipe, please leave us a star review.
I made this tonight using leftover smoked chicken thighs. I used extra cheese and subbed the diced green chiles with some diced red and yellow bell peppers I already had. My kids who aren’t that big of a fan of casseroles absolutely loved this. Will make again!
Christy – Yay! I’m so glad to hear that they enjoyed and your variation of the recipe sounds amazing!
This is another great recipe I have made, I had it for my Bunco group and it was a big hit!!
Wonderful! I’m so happy it was a hit — thanks for the positive review!
Loved it!!! I used meat from a rotisserie chicken to make it a little easier & flour tortillas. It was delicious!!! Thanks for the recipe.
Barb – That’s a great idea to use a rotisserie chicken. I’m so glad you loved this casserole.
Finally! A chicken enchilada casserole with some flavor. This was fabulous….thanks so much!
Syliva – Wahoo! So happy to hear this.
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!