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.

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

Description

This easy Chicken Enchilada Casserole is 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!

Ingredients

Scale

For the Enchilada Sauce:

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

For the Casserole:

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

Instructions

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.
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.
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.

Notes

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.

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 4 g
Sodium: 1000 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 65 mg

Keywords: chicken enchilada casserole, easy enchilada casserole, weeknight dinner, comfort food, chicken casserole, Mexican food, layered enchiladas