This flavor-packed Chicken Enchilada Casserole Recipe comes together quickly. It features layers of store-bought rotisserie chicken, tortillas, onions, garlic, and black beans, all smothered in enchilada sauce and topped with melted cheddar and Monterey Jack cheese.
This dish is like chicken enchiladas in casserole form. It is so much easier than rolling chicken enchiladas. Dress it with mango salsa, fresh cilantro, and chopped avocado, and it will be beautiful and tasty enough for company.
If you like this recipe, try my salsa chicken, tamale pie, green chile chicken enchiladas, or beef birria. Each recipe is kitchen-tested and bursting with flavor.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Tortillas: Both corn and flour tortillas work in this recipe. Corn tortillas are traditional with enchiladas, but my family prefers flour.
- Enchilada sauce: If you love to cook, make the enchilada sauce from scratch. The authentic flavors will take this recipe over the top. Homemade sauce takes less than ten minutes to make and tastes much better than the canned stuff.
- Chicken: A natural flavor rotisserie chicken works great with this recipe, but any cooked shredded or diced chicken will work. Substitute ground beef for the chicken breast and make it beef enchilada casserole.
- Cheese: I use Monterey Jack and cheese. You can substitute pepper jack or any Mexican blend cheese. Shred the cheese from the block for more flavor, fewer additives, and more bang for your buck.
How to Make Chicken Enchilada Casserole
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start lightly browning the tortillas in a large dry skillet over medium heat. It only takes about 30 seconds per side. Now cut the tortillas in half and set aside for a few minutes.
Using the same skillet, heat the olive oil over medium heat. Add the onion and cook until soft. Once soft, reduce the heat to medium-low and add the garlic. Cook for 1 minute while stirring constantly. Add 1 1/2 cups enchilada sauce to the skillet. Then, add the black beans and shredded chicken. Mix to combine and heat for a few minutes to meld the flavors.
Now spoon 2 tablespoons of enchilada sauce into a 9×13-inch baking dish. Layer with 1/4 of the cut tortillas. Try to cover as much area as possible, but do not worry about small spaces, as shown in the picture above. Then top with 1/3 of the chicken mixture and 1/4 of the shredded cheese combination. Repeat twice with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses—end with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
Cover and bake for 30 minutes. Then uncover and bake for another 10-15 minutes or until the cheese is lightly browned. Let the casserole rest for 5-10 minutes. Then, top with chopped cilantro, salsa, and chopped avocado.
Preparation Tips
- For best results, lightly brown the tortillas in a dry skillet. It only takes a few minutes, and it improves the overall texture of the dish.
- The number of tortillas you will need depends on the size of the tortillas and the exact dimensions of your casserole dish. I always purchase a few extras, just in case.
- This casserole is at its best prepared and baked promptly, while the tortillas have not absorbed much of the sauce.
Serving Suggestions
- Mexican rice
- Marinated cucumbers and red onions
- Mexican coleslaw
- Mexican street corn
- Mexican shrimp cocktail
- Pico de Gallo
- Chicken tortilla soup
- Layered taco salad
Topping Suggestions
There are many choices for topping this casserole and making it appealing and tasty.
- Salsa: pineapple salsa, mango salsa, traditional tomato salsa, Pico de Gallo, or cactus salsa
- Fresh Avocado: toss fresh chopped avocado with lemon juice to keep it from premature browning
- Chopped Cilantro: use fresh cilantro chopped fairly fine
- Sour Cream
- Grilled Corn: or blackened corn
- Black Olives: sliced
- Pickled Jalapenos: or sliced fresh jalapeno rings
More Tex-Mex Recipes
Chicken Enchilada Casserole
Ingredients
- 12-14 small flour or corn tortillas
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cups enchilada sauce
- 1 15 ounce can black beans drained and rinsed
- 2 ½ cups shredded cooked chicken breast or chicken thighs
- 1 ¼ cups shredded cheddar cheese
- 1 ¼ cups shredded Monterey Jack cheese
- Chopped cilantro
- Mango salsa optional
- Chopped avocado optional
Instructions
- Lightly brown the tortillas in a large dry skillet over medium heat. It only takes about 30 seconds per side. Cut the tortillas in half and set aside for a few minutes.
- Preheat oven to 350 degrees.
- Using the same skillet heat the olive oil over medium heat. Add the onion and cook until soft. Once soft reduce the heat to medium low and add the garlic. Cook for 1 minute while stirring constantly. Add 1 1/2 cups enchilada sauce to the skillet. Add the black beans and shredded chicken. Mix to combine and heat 2 minutes to meld the flavors.
- Spoon 2 tablespoons enchilada sauce into a 9×13 inch casserole dish. Layer with 1/4 of the cut tortillas. Top with 1/3 of the chicken mixture and 1/4 of the shredded cheese mixed. Repeat 2 more times with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses. End with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
- Cover and bake for 30 minutes. Uncover and bake another 10-15 minutes or until the cheese is lightly browned. Let the casserole rest for 5-10 minutes. Top with chopped cilantro, salsa, and chopped avocado. Slice and serve.
Notes
- For best results, lightly brown the tortillas in a dry skillet. It only takes a few minutes, and it improves the overall texture of the dish.
- The number of tortillas you will need depends on the size of the tortillas and the exact dimensions of your casserole dish. I always purchase a few extras, just in case.
- This casserole is at its best prepared and baked promptly, while the tortillas have not absorbed much of the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave at reduced power.
- To freeze, first, fully cool. Then, wrapit with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight and bake as directed. The tortillas will be much softer and absorb a lot of the moisture in the casserole.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kevin
This is so delicious with mango salsa. I just can not get enough of this casserole! I love this dish so much that I have shared this recipe with my family and friends.
Beth Pierce
Thank you, Kevin! I am so glad that you enjoy it.
Michelle
This was the perfect quick and easy dinner for my busy family, and I love that I can customize it with different toppings. It was so yummy! I can hardly wait to make it again.
Beth Pierce
I feel the same way, Michelle!
Lisa
Wow this chicken enchilada casserole was amazing. The family loved it. We will make this again!
Candie
Great recipe for any day and so much easier than rolled chicken enchiladas. The family gave it two thumbs up! Thanks for the great recipe!
Beth Pierce
My pleasure, Candie!
Lynn
I love me a good Mexican dish. This chicken enchilada casserole was outstanding. Even my picky husband liked it. I used Pico de Gallo instead of pineapple salsa for a more savory flavor.
Carole
This is a lovely and quick recipe that is super easy to put together and it is a big hit with the whole family. Two thumbs up from everyone!
Melissa
OMG…. enchiladas are one of my favorite things ever…. that and tamales so this recipe grabbed my attention right away. I pinned this one to make for dinner one night this week…. the whole family will love it!
Beth Pierce
Thanks, Melissa!
Jenny
We love enchiladas but I had never thought of serving them in this way before, thanks for the inspiration. It was delicious. The whole family loved the casserole.
Beth Pierce
Thanks, Jenny! We love it too!
Tania M
This recipe was delicious and easy. The mango salsa took it over the top. Thanks for both of those delicious recipes. I will make it again!
Terri Beavers
I was just telling my girls that mama wants a homemade casserole from each of my kids for my Birthday. I have everything. I don’t need anything, but I love a good casserole. And this one sounds amazing. I’m sending your link to them all now lol.
Beth Pierce
Thank you, Terri! I hope that you and your kids love the casserole! It is delicious!
Julie
Oh wow this is such a fun recipe! A new family favorite and a new one for my recipe rotation. Thank you for sharing your recipe.
Beth Pierce
My pleasure, Julie!
Marie
This chicken enchilada casserole is one of my favorites. My mom always cooks this dish for me. We have been enjoying this casserole for years.
Ollie
This recipe is the perfect weeknight comfort meal. Easy layers, plenty of flavor, and no unnecessary fuss. Definitely worth trying.
Beth Pierce
Thank you, Ollie!
Melanie
Your chicken enchilada casserole was so tasty. I topped it with mango salsa and fresh avocado. We are adding it to our family dinner rotation.
Beth Pierce
Thanks, Melanie! I am so glad that you and your family liked it.
Katie Alexandria
Best enchiladas ever, and so easy! My family and I loved them! Thank you!
Beth Pierce
Thank you, Katie!
May Sanders
Oh, that Chicken Enchilada Casserole is calling my name! 😋 It’s such a genius twist on the classic dish, and I’m all about making life easier in the kitchen. Browning the tortillas and layering everything up – it’s like a lasagna but with all those amazing enchilada flavors. And topping it with mango salsa and avocado? That’s the cherry on top! Can’t wait to whip this up for dinner and impress the fam.
Beth Pierce
Thanks, May! You summed it up perfectly! I hope you enjoy it as much as we do!