Chicken Enchilada Casserole

If you’re in the mood for comfort food that’ll warm you up from the inside out, look no further than this delicious chicken enchilada casserole.

This dish has everything I love about enchiladas, but it’s much easier to make.

I loaded this casserole with tender shredded chicken, refried beans, plenty of cheese (obviously), and soft corn tortillas.

It’s like a big, warm hug in a baking dish.

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

Why You’ll Love This Chicken Enchilada Casserole

Flavor Fiesta: This casserole is a flavor explosion. It combines the rich, smoky enchilada sauce with creamy refried beans, melty cheese, and tender chicken.

Homemade Taste: The homemade enchilada sauce sets this dish apart. It allows you to control the ingredients and customize the flavors to your liking.

Effortless Elegance: Despite its impressive presentation, this casserole is a breeze to assemble. It’s perfect for busy weeknights.

Crowd-Pleaser: With irresistible Mexican flavors and comforting casserole format, this dish will be a hit with the whole family, 

Ingredients

• Cooked, Shredded Chicken: Tender, juicy chicken shreds easily and soaks up the flavorful enchilada sauce. It’s the protein-packed star of this casserole.
  
• Homemade Enchilada Sauce: A zesty, aromatic blend of spices, broth, and tomato sauce simmers into a rich, authentic enchilada sauce bursting with flavor.
  
• Monterey Jack Cheese: This creamy white cheese adds a gooey, cheesy layer to the casserole.
  
• Cheddar Cheese: Sharp, tangy cheddar brings a bolder cheese flavor. When combined with Monterey Jack, it creates the perfect cheesy topping.
  
• Small Corn Tortillas: Tender corn tortillas are layered throughout, softening into the sauce and adding a traditional corn flavor.
  
• Refried Beans: Creamy, seasoned refried beans add a layer of satisfying protein and fiber.
  
• Optional Toppings: Bright cilantro, zesty red onion, mild green onions, and creamy avocado add a pop of fresh flavor and color. 

How to Make Chicken Enchilada Casserole

Making this casserole is so much easier than traditional enchiladas.

1. Make the sauce. Heat the oil in a saucepan over medium heat. Add flour and whisk for 1 minute. Add chili powder, cumin, garlic powder, and oregano and whisk for 1 more minute. Gradually pour in the chicken broth and tomato sauce, whisking constantly to combine until no lumps remain. Bring to a simmer and cook for 10-15 minutes until slightly thickened. Season with salt to taste.

2. Prep the oven. Preheat the oven to 375°F. Spread 1/2 cup enchilada sauce in a 9×13 baking dish.

3. Layer the tortillas. Layer 4 tortilla halves on the sauce. Top with 1/3 of the chicken, 1/3 of the refried beans, 1/2 cup Monterey Jack cheese, and 1/3 cup enchilada sauce.

4. Repeat the layers. Repeat the layering two more times with tortillas, chicken, beans, Monterey Jack, and sauce. Place the remaining tortilla halves on top and cover with the remaining sauce.

5. Add the cheddar cheese. Sprinkle the cheddar cheese evenly over the top. Cover with greased foil and bake for 30 minutes.

6. Bake uncovered. Uncover and bake for 5-10 more minutes until the cheese is melted and bubbly. Let rest for 10-15 minutes before serving.

7. Garnish and serve. Garnish with desired toppings and enjoy!

Tips for the Best Chicken Enchilada Casserole

These tips will make your casserole a meal to remember.

• Choose your chicken. For a shortcut, use the meat from a store-bought rotisserie chicken. Or cook and shred your own chicken breasts or thighs.
  
• Take a sauce shortcut. In a pinch, you can substitute the homemade enchilada sauce with 24 oz of your favorite canned red enchilada sauce.
  
• Mix up the beans. Refried beans add heartiness to the layers. You can also use drained and rinsed black beans or pinto beans.
  
• Add more veggies. Mix sautéed onions, bell peppers, zucchini, spinach, or corn into the chicken layer for added nutrition and flavor.
  
• Be cheesy. Shred your own Monterey Jack and cheddar cheeses for the best melting. Pepper Jack can be used for more spice.
  
• Top to your heart’s content. Garnish the baked casserole with chopped cilantro, diced avocado, sliced green onions, sour cream, and/or crumbled Cotija cheese.
  
• ​​Get ahead of the game. You can assemble the casserole up to a day in advance and refrigerate it. It’s a convenient option for busy days.
  
• Make it a fiesta. Round out the meal with sides like Mexican rice, refried beans, guacamole, chips and salsa, and a simple salad.

How to Store

These easy steps will keep your enchiladas fresh.

To Store: Refrigerate leftovers in an air-tight container for up to 4 days. Avoid letting it sit at room temperature for more than 2 hours.

To Freeze: Assemble the casserole, but do not bake. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before baking as directed.

To Reheat: Preheat the oven to 350°F, cover the casserole with foil, and bake for 20-25 minutes until heated through. Or, microwave individual portions on medium power for 3-4 minutes.

For an already-baked casserole, wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F for 30-45 minutes

Chicken Enchilada Casserole

Course: Main CourseCuisine: American, Mexican

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

414

kcal

This chicken enchilada casserole is an easy twist on a classic! It’s full of chicken, tortillas, beans, enchilada sauce, and plenty of cheese.

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

Ingredients

• Enchilada Sauce:

• 3 tablespoons olive oil

• 3 tablespoons all-purpose flour

• 1/4 cup chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried oregano

• 2 cups chicken broth

• 1 (8 ounce) can tomato sauce

• Salt to taste

• Chicken Enchilada Casserole:

• 3 cups cooked, shredded chicken

• 2 1/2 cups homemade enchilada sauce, divided

• 2 cups shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• 6-8 small corn tortillas, halved

• 1 (15 ounce) can refried beans

• Optional toppings: chopped cilantro, diced red onion, sliced green onion, diced avocado

Instructions

• Make the sauce. Heat oil in a saucepan over medium heat. Add flour and whisk for 1 minute. Add chili powder, cumin, garlic powder, and oregano and whisk for 1 more minute. Gradually pour in the chicken broth and tomato sauce, whisking constantly to combine until no lumps remain. Bring to a simmer and cook for 10-15 minutes until slightly thickened. Season with salt to taste.
• Preheat the oven to 375°F. Spread 1/2 cup enchilada sauce in a 9×13 baking dish.
• Layer 4 tortilla halves on the sauce. Top with 1/3 of the chicken, 1/3 of the refried beans, 1/2 cup Monterey Jack cheese, and 1/3 cup enchilada sauce.
• Repeat layering 2 more times with tortillas, chicken, beans, Monterey Jack, and sauce. Place the remaining tortilla halves on top and cover with the remaining sauce.
• Sprinkle the cheddar cheese evenly over the top. Cover with greased foil and bake for 30 minutes.
• Uncover and bake for 5-10 more minutes until the cheese is melted and bubbly. Let rest 10-15 minutes before serving.
• Garnish with desired toppings and enjoy!

Related posts

King Ranch Chicken Casserole Recipe Million Dollar Chicken Casserole Chicken and Biscuit Casserole Chicken Noodle Casserole Chicken Spaghetti Casserole Ritz Cracker Chicken Casserole