If your family loves Tex-Mex dinners, this chicken enchilada casserole will be a staple on your menu. All the comforting flavors of classic chicken enchiladas are layered into an easy casserole that’s perfect for busy weeknights, meal prep, and freezer cooking. There is no need to roll the tortillas.
If you love easy, comforting dinners, try my chicken enchiladas and this hearty white chicken chili, which are also family favorites.
Why you’ll love this chicken enchilada casserole
This recipe is beginner-friendly, feeds a crowd, and reheats deliciously. It’s one of those reliable dinners that everyone at the table will enjoy, even the pickiest kids.
Perfect for cooking beginners! A casserole that can be easily layered without wrapping tortillas. You can also use rotisserie chicken! It is family-friendly and popular with children. This is one of those easy dinner recipes that my whole family enjoys. The tortillas soften while baking and absorb all the flavorful enchilada sauce, creating a layer of cheesy comfort food that slices and serves beautifully. The perfect pre-made frozen meal. Prepare the casserole, freeze it, and bake when you’re ready. A perfect casserole to use on meal trains or for expectant mothers.
Materials needed
Here we briefly introduce the main ingredients. Full measurements are listed in the recipe card below.
Cooked shredded chicken. Rotisserie chicken is also great, or you can use leftover grilled chicken. beans. I usually use black beans or small white beans, but you can use any type of beans or none at all. Corn. I use Mexican, which is canned corn with red and green peppers. You can also use regular corn! sour cream. This will add creaminess to the sauce! You can also use plain Greek yogurt. green enchilada sauce. Use your favorite canned or homemade sauce. You can also use red enchilada sauce or salsa sauce. corn tortilla. This gives you the traditional enchilada flavor, but you can also use flour tortillas if you prefer. Shredded cheese. I like to use pepper jack, but cheddar, Monterey Jack, or a Mexican blend all work well too. Garnish. This is completely optional, but diced avocado, chopped cilantro, chopped onion, and diced tomatoes are all great.
Tips for the best chicken enchilada casserole
Uses rotisserie chicken. This is one of my favorite shortcuts for a quick weeknight dinner. Rotisserie chicken adds flavor and saves a lot of time. No need to worry about perfect layers. This recipe is very forgiving, so it’s perfect for beginner cooks. Shred fresh cheese. Fresh shredded cheese melts smoother and creamier than pre-shredded cheese. Let rest before serving. Letting the casserole sit for a few minutes will help it slice neatly and keep the layers together.
Precautions for storage
Leftovers can be stored, airtight, in the refrigerator for up to 5 days.
Leftovers heat up very well, making them perfect for dinner prep.
Freezer instructions
This is a great freezer-friendly casserole.
Freeze before baking
Assemble the casserole completely Wrap tightly and airtight Freeze for up to 2 months
When baking after freezing
Thaw in the refrigerator overnight. Bake for 35-40 minutes or until heated through and bubbly.
clock clock icon cutlery cutlery icon flag flag icon folder folder icon Instagram instagram icon pinto interest icon Facebook facebook icon print print icon square rectangle icon heart heart icon heart solid heart solid icon
explanation
This easy casserole has all the flavors of chicken enchiladas, all baked in delicious, creamy layers.
3 cups Shredded cooked chicken (rotisserie also works)
1 Drain and rinse a 15-ounce can of black beans or small white beans.
1 Canned corn (11 oz) with peppers (Mexican corn), drained
1 Can of green enchilada sauce (15 oz)
1 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
12 Corn tortillas (6 inches), cut in half
2 cups Shredded pepper jack cheese Optional garnish – chopped cilantro and/or diced avocado
Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with nonstick spray. Let’s set it aside. Combine chicken, beans, and corn in a large bowl. In a separate bowl, combine enchilada sauce, sour cream, salt, and pepper. Assemble: Arrange 6 tortilla halves in the bottom of the prepared baking dish (do not cover completely, empty spaces are fine). Add 1/4 (about 2/3 cup) of the enchilada sauce mixture to the top. Top with 1/3 of the chicken mixture and sprinkle with 1/2 cup of shredded cheese. Repeat this layering process two more times, then arrange the remaining 6 tortillas on top, spread with the remaining enchilada sauce, and finally top with the remaining cheese. Bake, uncovered, until heated through and bubbly, 25 to 30 minutes. Let stand for at least 5 minutes before eating.
Precautions
Store tightly closed in the refrigerator for up to 5 days.
Uncooked casserole can be stored tightly and frozen for up to 2 months. Thaw in the refrigerator, then bake for 35-40 minutes or until cooked through.
Would you like to save this recipe?
Find more recipes like this:
(Tag Translate) Chicken
