Chicken Enchilada Casserole
Chicken Enchilada Casserole That’ll Have Everyone Asking for Seconds
Picture this: it’s a weeknight, you’re tired, and the thought of rolling individual enchiladas makes you want to cry into your tortilla chips. Enter: chicken enchilada casserole. It’s everything you love about enchiladas — cheesy, saucy, spicy-but-not-too-spicy comfort — without the fuss. Just layer, bake, and boom: instant crowd-pleaser.
I swear, the first time I pulled this bubbly, golden casserole out of the oven, I literally clapped for myself. It’s one of those dishes that makes you feel like you’ve got your life together, even if your sink is full of dishes and you’re eating dinner in sweatpants.
Why I Love This Chicken Enchilada Casserole Recipe
Three words: easy, cheesy, dreamy. This dish hits all the comfort food notes while still being simple enough for a Tuesday. No rolling tortillas one by one. No fussy ingredients. Just layers of chicken, sauce, tortillas, and a ridiculous amount of melted cheese.
It’s hearty enough to feed a crowd, reheats like a champ (hello, leftovers), and the flavors just get better the next day. Plus, you can totally customize it — spicy, mild, loaded with veggies, or just straight-up cheesy goodness. Basically, it’s your dinner superhero.
Ingredients You’ll Need
Chicken Enchilada Casserole Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken is your bestie here)
- 12 small corn tortillas (flour works too, but corn gives that classic flavor)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 medium onion, diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned — we don’t judge)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
Optional Toppings & Decorations
- Fresh cilantro, chopped
- Sliced jalapeños
- Sour cream or Greek yogurt
- Avocado slices or guac
- Lime wedges for that zesty finish
Step-by-Step Instructions
1. Prep the Filling
In a skillet, heat olive oil and sauté onions until soft and golden. Toss in black beans, corn, chicken, cumin, and chili powder. Mix it all together until it smells like heaven and tastes like you tried way harder than you did.
2. Sauce It Up
Spread a thin layer of enchilada sauce on the bottom of your baking dish. This is like the “foundation” of our casserole masterpiece — no dry tortillas allowed.
3. Layer the Goodness
Lay down tortillas (cut them in half if needed), add a scoop of the chicken mixture, drizzle with sauce, and sprinkle with cheese. Repeat until you’ve used up everything. Finish with a big ol’ layer of sauce and cheese on top.
4. Bake the Magic
Pop it in the oven at 375°F (190°C) for 25–30 minutes, until bubbly and golden. Your kitchen will smell like a Mexican restaurant, and your stomach will be begging you to hurry up.
5. Garnish & Serve
Let it cool for a few minutes (the hardest part, I know). Then load it up with cilantro, jalapeños, avocado, or whatever toppings make your heart happy.
Tips for the Perfect Chicken Enchilada Casserole
- Don’t skimp on sauce: Tortillas soak it up fast, so be generous.
- Cheese layering = key: A little in every layer, a lot on top. That’s the rule.
- Shred your own cheese: Pre-shredded has fillers that mess with the meltiness.
- Rest before cutting: Give it 10 minutes to set so it slices neatly.
Variations You’ll Love
- Veggie Style: Swap chicken for roasted veggies like bell peppers, zucchini, and mushrooms.
- Beef Version: Use shredded beef or ground beef instead of chicken.
- Extra Spicy: Add chipotle peppers in adobo or a dash of hot sauce to the filling.
- Cheesy Supreme: Mix cream cheese or sour cream into the filling for extra creaminess.
Serving Suggestions
This casserole is a meal on its own, but if you want the full spread, pair it with:
- A side of Mexican rice or cilantro-lime rice
- Chips + salsa (or guac, obviously)
- A fresh salad with lime dressing to balance the richness
- Sparkling water with lime or a chilled glass of agua fresca
And let’s be real — nothing feels better than cutting into this casserole, watching the cheese stretch like a commercial, and knowing dinner is done.
So next time you’re craving something cozy, flavorful, and just the right amount of extra — make this chicken enchilada casserole. It’s the kind of meal that gets cheers at the table and “Can I get the recipe?” texts the next day.
Love you long time,
Maria
Chicken Enchilada Casserole
Ingredients
Chicken Enchilada Casserole Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken is your bestie here)
- 12 small corn tortillas flour works too, but corn gives that classic flavor
- 2 cups enchilada sauce store-bought or homemade
- 1 medium onion diced
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned — we don’t judge
- 2 cups shredded cheese cheddar, Monterey Jack, or a mix
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Toppings & Decorations
- Fresh cilantro chopped
- Sliced jalapeños
- Sour cream or Greek yogurt
- Avocado slices or guac
- Lime wedges for that zesty finish
Instructions
Prep the Filling
- In a skillet, heat olive oil and sauté onions until soft and golden. Toss in black beans, corn, chicken, cumin, and chili powder. Mix it all together until it smells like heaven and tastes like you tried way harder than you did.
Sauce It Up
- Spread a thin layer of enchilada sauce on the bottom of your baking dish. This is like the “foundation” of our casserole masterpiece — no dry tortillas allowed.
Layer the Goodness
- Lay down tortillas (cut them in half if needed), add a scoop of the chicken mixture, drizzle with sauce, and sprinkle with cheese. Repeat until you’ve used up everything. Finish with a big ol’ layer of sauce and cheese on top.
Bake the Magic
- Pop it in the oven at 375°F (190°C) for 25–30 minutes, until bubbly and golden. Your kitchen will smell like a Mexican restaurant, and your stomach will be begging you to hurry up.
Garnish & Serve
- Let it cool for a few minutes (the hardest part, I know). Then load it up with cilantro, jalapeños, avocado, or whatever toppings make your heart happy.
Notes
- Use rotisserie chicken to save time — it’s a total game-changer.
- Feel free to mix in extra veggies like bell peppers or zucchini for added nutrition.
- Tortillas soak up sauce quickly, so be generous to keep the casserole moist.
- Let it rest 10 minutes before slicing to keep it neat and cheesy.
- Leftovers reheat well in the oven or microwave — still melty and delicious.
