If you love enchiladas but hate the tedious rolling, this Chicken Enchilada Casserole is your new weeknight hero! Packed with shredded chicken, bold enchilada sauce, melty cheese, and layers of corn tortillas, this dish delivers all the authentic Mexican flavors in one simple bake.
At LivelyDish.com, we’re all about easy, comforting meals that taste like you spent hours in the kitchen—and this casserole is no exception. With minimal prep and maximum flavor, it’s perfect for busy families, potlucks, or meal prep!
Let’s dive into the recipe, plus tips, variations, and serving ideas to make it your own.
Why You’ll Love This Enchilada Casserole
✔ No rolling required! Layers = less work, same great taste.
✔ Meal-prep friendly – Reheats beautifully for lunches.
✔ Customizable – Adjust spice levels and toppings to taste.
✔ Crowd-pleaser – A guaranteed hit with kids and adults alike.
Ingredients You’ll Need
Here’s everything for this cheesy, saucy, and satisfying casserole:
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 2 cups red enchilada sauce (homemade or store-bought)
- 1 can (10 oz) Ro’tel tomatoes with diced green chilies, drained (adds a kick!)
- 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
- 1 tsp cumin (for smoky depth)
- 1 tsp garlic powder (or fresh minced garlic)
- 12 corn tortillas, torn into pieces (flour tortillas work too)
- 2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack, etc.)
Optional Toppings:
- Sour cream
- Chopped fresh cilantro
- Diced avocado or guacamole
- Sliced green onions
- Pickled jalapeños
- Lime wedges
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2. Mix the Chicken Filling
- In a large bowl, combine:
- Shredded chicken
- Enchilada sauce
- Drained Ro’tel tomatoes
- Black beans
- Cumin & garlic powder
- Stir well until fully mixed.
3. Layer the Casserole
- First Layer: Spread ⅓ of the torn tortillas on the bottom.
- Second Layer: Add ½ of the chicken mixture, then ½ cup cheese.
- Repeat Layers: Tortillas → remaining chicken → ½ cup cheese.
- Final Layer: Top with remaining tortillas and 1 cup cheese.
4. Bake to Perfection
- Cover with foil and bake for 25 minutes.
- Uncover and bake 10 more minutes until cheese is bubbly.
5. Serve & Garnish
- Let cool 5 minutes before slicing.
- Add toppings like sour cream, cilantro, and avocado.
Pro Tips for the Best Enchilada Casserole
🔹 Use slightly stale tortillas – They absorb sauce better without getting mushy.
🔹 Shortcut tip: Rotisserie chicken saves time!
🔹 Extra saucy? Add ½ cup more enchilada sauce if you prefer it wetter.
🔹 Make it ahead – Assemble (unbaked), refrigerate, and bake when ready.
Delicious Variations & Swaps
🌶 Spicy Version – Use hot enchilada sauce or add diced jalapeños.
🌱 Vegetarian Option – Swap chicken for roasted veggies or tofu.
🧀 Extra Cheesy – Add a layer of cream cheese or queso.
🍞 Flour Tortillas – Softer texture, but corn tortillas are traditional.
What to Serve With It
This casserole is hearty on its own, but pair it with:
- Cilantro lime rice
- Refried beans
- Mexican street corn (elote)
- Simple green salad
Storage & Reheating Tips
- Fridge: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Reheat: Microwave portions or bake at 350°F (175°C) until warm.
Final Thoughts
This Chicken Enchilada Casserole is the ultimate comfort food hack—all the flavor of enchiladas, none of the fuss! Whether it’s a weeknight dinner, potluck, or meal prep, this dish is a guaranteed crowd-pleaser.
Tried it? Let us know your favorite twists in the comments!
Want more easy dinner ideas? Check out LivelyDish.com for more family-friendly recipes!
Prep Time: 10 mins | Cook Time: 35 mins | Servings: 6 | Calories: ~400 per serving