Super Yummy Easy Chicken Enchilada Casserole Recipe


This easy chicken enchilada casserole recipe is a super simple dinner the whole family will love. This delicious recipe has a little bit of crunchy with just enough of the enchilada chewy goodness filled with Mexico-inspired flavors and the perfect amount of spicy heat.

Easy Chicken Enchilada Recipe shown plated on a blue plate with a casserole dish of extra chicken enchilada casserole in the back
This is the BEST chicken enchilada casserole recipe!

Best Chicken Enchilada Casserole Recipe

Spicy chicken, mixed with creamy cheese, beans, veggies, and soft tortillas, topped with your favorites, like sour cream, guacamole, and cilantro. Yum! 

Who doesn’t love a good casserole?! Casserole recipes allow for a quick and easy meal that you can put together ahead of time while meal prepping for the week or easily assemble during a busy night. 

Related: How to cook marinated chicken in the air fryer

This is one of my favorite enchilada recipes. Easy chicken enchiladas are great, and a great way to use up leftover chicken. It is an easy recipe and a family favorite.

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This Chicken Enchilada Recipe: 

  • Serves 6-8
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Ingredients – Chicken Enchilada Casserole 

Ingredients Needed for Easy Chicken Enchilada Casserole Recipe - bowls of red sauce, cheese, salsa, chicken, black and pinto beans, spices and corn tortillas
This chicken enchilada casserole recipe calls for simple pantry ingredients that you might already have!

Optional Toppings

  • Tomatoes
  • Green onion
  • Olives
  • Sour cream
  • Avocado 
  • Fresh Cilantro

Instructions -Chicken Enchilada Casserole 

Step 1

First thing you need to do is preheat oven to 350 degrees F.

Step 2

Start by lightly spraying a 13×9 baking dish with cooking spray, set aside.

Step 3

Step 3 - Easy Chicken Enchilada Casserole Recipe - Step mix the the enchilada sauce with your spices

Then, in a large bowl, stir together enchilada sauce and salsa.

Step 4

Reserve 1 cup of sauce mixture.

Step 5

Step 5 - Easy Chicken Enchilada Casserole Recipe - Step spread some of the enchilada sauce on the bottom of your pan

Next, spread about ½ cup sauce evenly on the bottom of the baking dish.

Step 6

Step 6 - Easy Chicken Enchilada Casserole Recipe - drain and rinsed black beans pinto beans and corn in a small bowl with a spoon
You can tweak this recipe to add different beans that you might like better!

Drain and rinse black beans, drain pinto bean and corn, stir into sauce.

Step 7

Step 7 - Easy Chicken Enchilada Casserole Recipe - chicken stirred into bowl with previous ingredients
If you don’t want to use chicken, you can replace it with cooked ground beef, or even vegan “chicken” or vegan “beef” crumbles!

Then, stir in chicken.

Step 8

Step 8 - Easy Chicken Enchilada Casserole Recipe - start to layer the tortillas cut in strips
I love that this chicken enchilada casserole recipe uses tortillas almost like lasagna noodles!

Cut tortillas and layer on the bottom of the prepared baking dish.

Step 9

Step 9 - Easy Chicken Enchilada Casserole Recipe - add a layer of your filling
I think the hardest part of this recipe is not eating all of the filling and cheese before your casserole goes in the oven. Yum!

Next, cover with one third of the meat mixture.

Step 10

Step 10 - Easy Chicken Enchilada Casserole Recipe - add a layer of cheese
You can omit the cheese if you don’t like it!

Sprinkle 1 cup of cheese over meat mixture.

Step 11

Step 11 - Easy Chicken Enchilada Casserole Recipe - keep layering
Just like making lasagna, repeat the pattern of layering your ingredients.

Then, repeat with another layer of tortillas, meat mixture then 1 cup cheese.

Step 12

Add remaining tortillas and remaining ½ cup sauce mixture, then more cheese.

Step 13

Next, lightly spray a piece of foil to prevent cheese sticking, and cover baking dish.

Step 14

Easy Chicken Enchilada Casserole Recipe
How mouthwatering is this slice of chicken enchilada casserole?! Like–I need a piece right now!

Bake covered for 20 minutes.

Step 15

Uncover and bake an additional 5-10 minutes or until bubbly and cheese is melted.

Step 16

Remove from oven and let set for 5 minutes before serving.

Step 17

Easy Chicken Enchilada Casserole Recipe finished slice on a plate with toppings of sliced tomatoes, avocados, jalapeños, chives and cilantro
I like to make two pans of this chicken enchilada casserole, and then I cut one into slices and then freeze it for easy meals to warm up throughout the week!

Serve with your favorite toppings. Like salsa, salsa verde, pico de gallo, red onions, chilies, green chilies, etc.

Recipe Notes

  • Ground beef can also be used instead of chicken. Brown ground beef on the stove until no pink remains. 
  • Beans – you can use any beans you like 
  • Don’t have time to slow cook chicken? Rotisserie chicken also works and is moist.
  • Need some heat? Green chiles work great here.
  • I like to add some seasoning to my mixture like chili powder, cumin, salt, pepper, garlic powder.
  • You can use canned red sauce or homemade enchilada sauce or green enchilada sauce.
  • My momma always added black olives to the chicken mixture.
  • You can use any shredded chicken whether its chicken breast or skinless chicken thighs.
  • You can use whatever cheese you have on hand- Monterey jack cheese, cheddar cheese, etc.
  • Don’t have shredded chicken on hand? Then use your crock pot to cook some chicken during the day and shred it in the crockpot to use for this Chicken Enchilada Casserole Recipe.
Easy Chicken Enchilada Casserole Recipe on a plate with a fork
You only have to replace one ingredient to make gluten free chicken enchilada casserole!

How To Make Gluten Free Enchilada Casserole

It is so easy to convert this enchilada casserole into a gluten free recipe!

Use gluten free flour tortillas instead of traditional flour tortillas (Mission makes delicious gluten free tortillas!).

Then, just double check that the rest of your packaged ingredients are gluten free. 

Holly's Easy Guac That You Can Live On in a bowl
There is nothing better than homemade guacamole! It is so simple and delicious!

What To Serve With Chicken Enchilada Casserole 

Whenever I make enchiladas or tacos, I love serving yummy bean and rice dishes on the side! Why not have more of a good thing, am I right?!

  • This Tex-Mex black bean and corn salad is the perfect side for your chicken enchilada casserole! Just add a bit of guacamole and a spritz of fresh lemon or lime juice–YUM! 
  • Speaking of guac, here is THE BEST guacamole recipe, ever! It’s so easy to make and just tastes better when it’s homemade! 
  • I also love to make a big pot of Mexican rice, too! It mixes nicely with the black bean and corn salad.
  • You can also had a side of Mexican rice as well as refried beans. It will go with the best chicken enchiladas.

How To Store Your Enchilada Casserole 

Have leftover enchiladas? Well you can store any remaining sauce in an airtight container or freeze it. 

The enchiladas should be eaten over the next couple days. You can wrap it in aluminum foil or put it over your casserole dish or put in an airtight container. Remember to allow your food come to room temperature before you put it in the fridge or freezer as putting hot into cold can cause bacteria to grow and the moisture will make your food soggy.

Can You Make This Chicken Enchilada Casserole Recipe Gluten-Free?

Yes! Just make sure you use corn tortillas and double check the packaging to ensure you have a gluten-free meal.

Leftover Chicken Enchilada Casserole Storage

You can put your leftover Chicken Enchilada Casserole in the refrigerator in an airtight container and it’ll stay good for 2-3 days.

Can I Freeze My Leftover Chicken Enchilada Casserole?

Yes you can! Make sure you wrap the food good and put it in an airtight freezer container and it should stay good for up to 3 months.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Ingredients

  • 3 cups cooked and shredded chicken
  • 1 can (19 oz) red enchilada sauce, mild or hot
  • 1 cup salsa, mild or hot
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans ** see notes
  • 12 (6 inch) corn or flour tortillas, cut to fit baking dish
  • 1 can (15.25 oz) corn or 2 cups frozen corn, drained
  • 3 cups shredded Mexican cheese blend
  • Optional Toppings:
  • Tomatoes
  • Green onions
  • Olives
  • Sour cream
  • Avocado
  • Cilantro

Instructions

    1. Preheat oven to 350 degrees F.
    2. Lightly spray 13×9 baking dish with cooking spray, set aside.
    3. In a large bowl, stir together enchilada sauce and salsa.
    4. Reserve 1 cup of sauce mixture.
    5. Spread about ½ cup sauce evenly on the bottom of the baking dish.
    6. Drain and rinse black beans, drain pinto bean and corn, stir into sauce.
    7. Stir in chicken.
    8. Cut tortillas and layer on the bottom of the prepared baking dish.
    9. Cover with one third of the meat mixture.
    10. Sprinkle 1 cup of cheese over meat mixture.
    11. Repeat with another layer of tortillas, meat mixture then 1 cup cheese.
    12. Add remaining tortillas and remaining ½ cup sauce mixture, then more cheese.
    13. Lightly spray a piece of foil to prevent cheese sticking, and cover baking dish.
    14. Bake covered for 20 minutes.
    15. Uncover and bake an additional 5-10 minutes or until bubbly and cheese is melted.
    16. Remove from oven and let set for 5 minutes before serving.
    17. Serve with your favorite toppings.

More Yummy Chicken Recipes & Easy Dinners

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Chicken is on of those foods that even the pickiest of eaters will eat, if you have the right recipe! Here are some of our favorite chicken recipes: 

What is your favorite topping for chicken enchiladas? Comment below! 



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