Chicken Enchilada Casserole: The Easiest Weeknight Dinner

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 1/2 teaspoon kosher salt; 2 teaspoons chili powder; 1 1/2 teaspoons cumin; 1 tablespoon all-purpose flour; 15 ounces tomato sauce; 1 cup chicken stock; 2 cloves garlic, minced; 3 cups cooked shredded chicken; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4.5 ounces diced green chiles; 15 ounces black beans, drained and rinsed; 12 corn tortillas (6 inches); 3 cups shredded Colby Jack cheese

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This Chicken Enchilada Casserole is my go-to recipe for a delicious, crowd-pleasing dinner that comes together in a flash.

My version uses a simple, flavorful homemade sauce and layered tortillas for a cheesy, comforting bake that’s perfect for the whole family. It’s a lifesaver on busy weeknights, especially when I’m craving something warm and satisfying. You can have this dinner on the table with less than 30 minutes of hands-on time—trust me on this one!

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Key Takeaways

It’s a Casserole, Not Rolled! Say goodbye to the fuss of rolling individual enchiladas. This recipe is layered like lasagna, making it so much faster and easier.
Simple & Wholesome Ingredients: You’ll use pantry staples you probably already have, like black beans and corn, plus a few fresh additions.
Crowd-Pleasing Comfort Food: This is a recipe everyone will love. The cheesy layers, rich sauce, and savory chicken filling are a home run every single time.
Fantastic for Meal Prep: You can prep this casserole ahead of time and bake it when you’re ready, which is a lifesaver. This recipe is so easy, it’s almost as simple as my favorite one-pan hamburger casserole.

Why You’ll Love This Chicken Enchilada Casserole

Hello, Layers! Unlike traditional rolled enchiladas that can fall apart, this casserole gives you perfect layers of saucy chicken, soft tortillas, and gooey cheese in every single forkful.
A “Hug in a Bowl” Feel: The warm, spiced enchilada sauce combined with the melted cheese and tender chicken is pure comfort. You’ll feel all cozy inside with every bite.
That Homemade Sauce, Though: Making your own enchilada sauce from scratch adds a flavor depth that you just can’t get from a can. It’s a total game-changer, and it only takes a few extra minutes.
Hearty and Filling: This isn’t just a delicious dinner; it’s a satisfying one. The black beans and shredded chicken are a great source of protein and fiber to keep you feeling full and happy.
It’s a Weeknight Winner: You’ll be amazed at how quickly this comes together. It’s perfect for those evenings when you want something homemade but don’t have a ton of time.
Leftovers for Days: This casserole tastes even better the next day! It’s one of those recipes where the flavors just get better as they meld together. It’s almost as good as my recipe for the best stuffed shells with ground beef.

Food or Cultural Background

I still remember the first time I tasted an enchilada casserole. It was at a potluck hosted by a neighbor who had moved to our small town from New Mexico. My mom’s side of the family is all about classic American comfort food—think classic meatloaf and pot roast—so this was a whole new experience for me.

Instead of the delicate, rolled enchiladas I’d seen in restaurants, this was a beautiful, layered bake of corn tortillas, chicken, and rich red sauce, all topped with a thick blanket of bubbly cheese. It looked like a Mexican lasagna, and let me tell you, it was absolutely divine.

My neighbor told me the casserole style was common for feeding a crowd and that she’d been making it this way for years. That day, I went home with the recipe jotted down on a napkin, and it quickly became a staple in our family’s rotation. It’s a reminder of how food can bring people and cultures together, one delicious bite at a time. It’s also another fantastic chicken dinner to add to your rotation, just like my creamy white chicken chili.

Ingredients for Chicken Enchilada Casserole

Ingredient	Notes/Substitutes
For the Enchilada Sauce
1 tablespoon olive oil	Or any cooking oil you have on hand.
1 small yellow onion, diced	Use white onion if you prefer.
1/2 teaspoon kosher salt
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 tablespoon all-purpose flour	Use cornstarch for a gluten-free option.
15 ounces tomato sauce
1 cup chicken stock	Vegetable stock works great, too.
2 cloves garlic, minced
For the Casserole
3 cups cooked shredded chicken	A rotisserie chicken is a huge time-saver here!
1/2 teaspoon salt
1/4 teaspoon black pepper
4.5 ounces diced green chiles	Mild or hot, depending on your preference.
15 ounces black beans	You can also use pinto beans.
12 corn tortillas (6 inches)	Yellow or white corn tortillas work, or try flour tortillas for a softer casserole.
3 cups shredded Colby Jack cheese	Cheddar, Monterey Jack, or a Mexican blend are excellent substitutes.

This is a perfect recipe for a hearty meal, similar to my chicken stir fry recipe!

Equipment Needed

9×13 inch baking dish: A standard casserole dish is all you need.
Large skillet: For making the enchilada sauce.
Mixing bowl: To combine the chicken filling.
Blender (optional): To make the enchilada sauce extra smooth.

How to Make Chicken Enchilada Casserole Step-by-Step

Prep: Preheat your oven to 350°F. Give a 9×13 inch baking dish a quick spray with cooking spray and set it aside.
Sauté the Onion: Heat the oil in a large skillet over medium heat. Add the diced onion and kosher salt and sauté for about 5 minutes, until the onion is soft and translucent. The aroma is amazing, you know?
Create the Filling: While the onion is cooking, mix the shredded chicken, salt, pepper, green chiles, and black beans together in a large bowl.
Make the Sauce: Stir the chili powder and cumin into the onion mixture and cook for 30 seconds. Next, stir in the flour, then slowly whisk in the chicken stock and tomato sauce, and finally, add the minced garlic. Bring it to a simmer and let it thicken for about 5 minutes, stirring occasionally.
Assemble the First Layer: Pour a half-cup of the enchilada sauce into the bottom of the prepared baking dish. Stir another half-cup into the chicken mixture. Then, dip 6 tortillas into the remaining sauce to coat them and lay them flat on the bottom of the dish, overlapping as needed.
Add the First Filling Layer: Spread half of the chicken mixture evenly over the tortillas. Sprinkle about 1 cup of the Colby Jack cheese over the top. This is the fun part!
Create the Top Layer: Dip the remaining 6 tortillas into the sauce and place them on top of the cheese. Add the rest of the chicken mixture, pour any remaining sauce over the top, and then sprinkle on the last 2 cups of Colby Jack cheese.
Bake and Serve: Bake uncovered for 25 minutes, or until the cheese is bubbly and melted and the casserole is heated all the way through. This is another dish that’s a perfect weeknight dinner, just like my creamy italian sausage pasta.

Expert Tips for the Best Results

Don’t Skip the Sauce Dip: Trust me, dipping the tortillas in the sauce before you layer them is a game-changer. It ensures every part of the casserole is flavorful and helps prevent the tortillas from drying out.
Chicken is Key: A rotisserie chicken is your secret weapon here. It’s already cooked, super flavorful, and a huge time-saver. If you’re using raw chicken, you can cook it in the skillet with the onion before you make the sauce.
Go with Your Gut: Don’t have Colby Jack? Use cheddar or Monterey Jack! Don’t like black beans? Leave them out or use corn. The beauty of a casserole is that it’s totally adaptable.
Don’t Over-Bake: You’re just melting the cheese and heating the ingredients through, since everything is already cooked. As soon as that cheese is bubbly and golden, it’s ready. Over-baking can make it dry.
Give it a Rest: Let the casserole sit for 5-10 minutes after you take it out of the oven. This helps it set up so it’s much easier to cut and serve. My favorite classic chocolate chip cookies also need a little rest before they’re perfect.

What to Serve With Chicken Enchilada Casserole

This casserole is a meal on its own, but it’s even better with a few simple sides.

Toppings: Serve with a dollop of sour cream, some fresh cilantro, diced avocado, and a squeeze of lime.
Simple Salad: A crisp green salad with a light vinaigrette is a perfect contrast to the rich casserole.
Rice & Beans: For a classic combo, serve with a side of Mexican rice or refried beans.

Storing and Reheating Tips

Store: Let the casserole cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
Reheat: For a single serving, scoop a portion into a microwave-safe bowl and heat until warm. To reheat the whole casserole, cover it with foil and bake at 350°F for about 20-30 minutes, or until heated through. You can uncover it for the last few minutes if you want the cheese to get bubbly again.

Nutrition Facts

Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.

Nutrients	Per Serving
Calories	410 kcal
Carbohydrates	35g
Protein	25g
Fat	20g
Saturated Fat	10g
Cholesterol	65mg
Sodium	1000mg
Fiber	5g
Sugar	4g

This information is an estimation based on a 1/8 portion of a 9×13 pan, using the ingredients listed in this recipe. The specific values can change based on brands and substitutions.

FAQs About Chicken Enchilada Casserole

What are some common mistakes when making enchilada casserole?

The most common mistake is using too much sauce, which can make the casserole soggy. Dipping the tortillas in the sauce first and then adding just enough to cover the top is the key to a delicious Chicken Enchilada Casserole that isn’t a soupy mess.

Why are they called divorced enchiladas?

Divorced enchiladas” (or enchiladas divorciadas) aren’t this recipe, but it’s a great question! They are traditionally served with two different sauces—one red and one green—on the same plate, giving them a “divorced” appearance.

What are the layers of enchilada casserole?

The layers typically start with a base of sauce, followed by corn tortillas, a layer of the filling (like our chicken and beans), and shredded cheese. You repeat those layers until you get to the top, where a final layer of sauce and cheese is added for a golden, bubbly finish.

What kind of sauce is best for enchiladas?

For this Chicken Enchilada Casserole, I highly recommend a red enchilada sauce with rich chili powder and cumin, whether homemade or store-bought. You can also use a green enchilada sauce if you prefer a tangy, milder flavor.

Final Thoughts

I hope this recipe becomes a new favorite in your kitchen. There’s something so special about a hearty, homemade casserole that brings everyone to the table, and this one never disappoints. It’s comforting, it’s easy, and it tastes like pure love. Don’t be shy about making it your own, either—add more chiles, a different cheese, or some extra veggies. I can’t wait to see your photos! Pin this recipe for later!

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