Classic Chicken Enchilada Casserole

If you ask me, casseroles are one of the best weeknight dinner solutions out there.

This Mexican-inspired dish layers seasoned chicken with corn tortillas, black beans, and plenty of melted cheese. The homemade enchilada sauce brings everything together with its warm spices and tomato base.

It’s baked until bubbly with green chiles adding a mild kick and colby Jack cheese getting all gooey and golden. No rolling tortillas required—just layer everything in a baking dish and let the oven do the work.

It’s a family-friendly meal that feeds a crowd, perfect for busy nights when you want something satisfying without a lot of fuss.

What Kind of Chicken Should I Use?

The great thing about this casserole is that it’s super flexible when it comes to the chicken. You can use rotisserie chicken from the store, which is probably the easiest option and adds great flavor. Leftover cooked chicken works perfectly too, whether it’s from last night’s dinner or meal prep you did earlier in the week. If you’re starting from scratch, you can poach, bake, or even use an Instant Pot to cook some chicken breasts or thighs – just shred it up once it’s cool enough to handle. Dark meat will give you a bit more flavor and moisture, but white meat works just fine if that’s what you prefer.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Cooked chicken: Rotisserie chicken is a time-saver, but you can also use leftover turkey, shredded pork, or even ground beef (just brown it first). For a vegetarian version, try adding extra beans or sautéed mushrooms.
• Colby jack cheese: Any melty cheese works here – cheddar, Monterey jack, pepper jack for extra heat, or even a Mexican blend. Just stick with something that melts well.
• Corn tortillas: Flour tortillas can work in a pinch, though they’ll give you a softer texture. If using flour tortillas, you might need one or two fewer since they’re larger.
• Black beans: Pinto beans or kidney beans are great substitutes. You can also use refried beans, just spread them between the layers instead of scattering whole beans.
• Green chiles: Fresh roasted poblanos or jalapeños work nicely if you have them. Just dice them up first. You can also skip them if you prefer less heat.
• Chicken stock: Vegetable stock or even water will do the job here since the tomato sauce and spices carry most of the flavor.

Watch Out for These Mistakes While Baking

The biggest mistake people make with enchilada casserole is skipping the step of dipping the tortillas in sauce, which leads to dry, tough tortillas that don’t blend well with the rest of the dish – make sure each tortilla gets a good coating before layering.

Another common error is using cold chicken straight from the fridge, as this can increase baking time and result in uneven heating, so let your cooked chicken come to room temperature or warm it slightly before mixing with the other ingredients.

Don’t forget to cover the casserole with foil for the first 15 minutes of baking if your cheese starts browning too quickly, then remove it for the last 10 minutes to get that bubbly, golden top.

Finally, resist the urge to cut into the casserole right away – letting it rest for 10 minutes after baking helps everything set up properly and makes serving much cleaner and easier.

What to Serve With Chicken Enchilada Casserole?

This casserole is pretty hearty on its own, but I love serving it with a simple side of Mexican rice or cilantro lime rice to round out the meal. A fresh salad with romaine lettuce, tomatoes, avocado, and a squeeze of lime juice adds a nice cool contrast to the warm, cheesy casserole. You can also set out some sour cream, guacamole, and salsa on the side so everyone can customize their plate. If you want something crunchy, tortilla chips with a quick pico de gallo or even just some pickled jalapeños make great additions to scoop up any extra sauce.

Storage Instructions

Store: Leftover chicken enchilada casserole keeps really well in the fridge. Just cover it tightly with foil or transfer it to an airtight container, and it’ll stay fresh for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together!

Freeze: This casserole is perfect for freezing! You can freeze the whole thing before or after baking. Wrap it tightly in plastic wrap and then foil, and it’ll keep for up to 3 months. If freezing before baking, add an extra 20-30 minutes to the baking time when you’re ready to cook it.

Reheat: To warm up leftovers, cover the casserole with foil and bake at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes. If it seems a bit dry, add a splash of chicken stock or a dollop of sour cream on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3050
• Protein: 175-195 g
• Fat: 110-125 g
• Carbohydrates: 260-280 g

Ingredients

For the enchilada sauce:

• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 1/2 tsp salt
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 pinch dried oregano
• 1 tbsp flour
• 1 cup chicken stock
• 15 oz tomato sauce (I use Muir Glen organic)
• 2 garlic cloves (minced)

For the chicken filling:

• 3 cups cooked chicken (shredded or diced)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4.5 oz green chiles (drained)
• 15 oz black beans (rinsed and drained)

For assembly:

• 12 corn tortillas
• 3.5 cups shredded colby Jack cheese

Step 1: Prepare the Mise en Place and Preheat

• 1 small onion
• 2 garlic cloves
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 pinch dried oregano
• 3 cups cooked chicken
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4.5 oz green chiles
• 15 oz black beans

Preheat your oven to 350°F and spray a 9×13 inch baking dish with cooking spray.

While the oven heats, finely chop the onion, mince the garlic cloves, and measure out all your spices (chili powder, cumin, oregano) into a small bowl for easy access.

Drain the canned green chiles and black beans, then combine them in a bowl with the shredded chicken, salt, and black pepper—set this mixture aside.

Having everything prepped and ready ensures you can build the sauce smoothly without interruption.

Step 2: Build the Enchilada Sauce Base

• 1 tbsp olive oil
• 1 small onion
• 1/2 tsp salt
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 pinch dried oregano
• 1 tbsp flour
• 1 cup chicken stock
• 15 oz tomato sauce
• 2 garlic cloves

Heat the olive oil in a large pan over medium heat, then add the chopped onion with 1/2 tsp salt and cook for 5 minutes until softened.

Stir in the measured spice mixture (chili powder, cumin, oregano) for about 30 seconds to bloom the spices and release their flavors.

Add the flour and stir constantly for 1 minute to create a roux base, which will help thicken and bind the sauce.

Gradually whisk in the chicken stock, stirring to dissolve any lumps, then add the tomato sauce and minced garlic.

Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally—this allows the flavors to meld together beautifully.

Step 3: Assemble the Casserole Layers

• sauce from Step 2
• chicken and bean mixture from Step 1
• 6 corn tortillas
• 1.75 cups shredded colby Jack cheese

Pour 1/2 cup of the sauce from Step 2 into the bottom of your prepared baking dish, spreading it evenly to prevent sticking.

Pour another 1/2 cup of sauce into the chicken and black bean mixture from Step 1, stirring gently to combine.

Dip 6 corn tortillas one at a time into the remaining sauce and arrange them in a single layer over the sauce in the baking dish, overlapping slightly if needed.

I find that dipping each tortilla briefly (about 2-3 seconds per side) keeps them pliable without making them soggy.

Step 4: Layer and Top the Casserole

• chicken mixture from Step 3
• 1 cup shredded colby Jack cheese
• 6 corn tortillas
• remaining sauce from Step 2
• remaining chicken mixture

Spread half of the sauced chicken mixture from Step 3 evenly over the tortilla layer, then sprinkle 1 cup of the shredded cheese over the chicken.

Dip the remaining 6 tortillas in the remaining sauce and layer them on top, then spread the remaining chicken mixture over these tortillas.

Pour any remaining sauce from Step 2 over the casserole, ensuring the top is covered.

I like to reserve the cheese topping for the very end because it helps seal in the moisture and creates that beautiful bubbly finish.

Step 5: Finish and Bake

• 2 cups shredded colby Jack cheese

Sprinkle the remaining 2 cups of shredded colby Jack cheese evenly over the top of the casserole, covering all the visible sauce and tortillas.

Place the baking dish in your preheated 350°F oven and bake for 25 minutes, or until the cheese is melted, bubbly, and beginning to brown slightly at the edges.

Let the casserole rest for 5 minutes after removing from the oven—this allows the layers to set slightly and makes serving cleaner.

Classic Chicken Enchilada Casserole

Delicious Classic Chicken Enchilada Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 servings

Calories 2950 kcal

Ingredients

  

For the enchilada sauce::

• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 1/2 tsp salt
• 2.5 tsp chili powder
• 1.5 tsp cumin
• 1 pinch dried oregano
• 1 tbsp flour
• 1 cup chicken stock
• 15 oz tomato sauce (I use Muir Glen organic)
• 2 garlic cloves (minced)

For the chicken filling::

• 3 cups cooked chicken (shredded or diced)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4.5 oz green chiles (drained)
• 15 oz black beans (rinsed and drained)

For assembly::

• 12 corn tortillas
• 3.5 cups shredded colby Jack cheese

Instructions

 

• Preheat your oven to 350°F and spray a 9x13 inch baking dish with cooking spray. While the oven heats, finely chop the onion, mince the garlic cloves, and measure out all your spices (chili powder, cumin, oregano) into a small bowl for easy access. Drain the canned green chiles and black beans, then combine them in a bowl with the shredded chicken, salt, and black pepper—set this mixture aside. Having everything prepped and ready ensures you can build the sauce smoothly without interruption.
• Heat the olive oil in a large pan over medium heat, then add the chopped onion with 1/2 tsp salt and cook for 5 minutes until softened. Stir in the measured spice mixture (chili powder, cumin, oregano) for about 30 seconds to bloom the spices and release their flavors. Add the flour and stir constantly for 1 minute to create a roux base, which will help thicken and bind the sauce. Gradually whisk in the chicken stock, stirring to dissolve any lumps, then add the tomato sauce and minced garlic. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally—this allows the flavors to meld together beautifully.
• Pour 1/2 cup of the sauce from Step 2 into the bottom of your prepared baking dish, spreading it evenly to prevent sticking. Pour another 1/2 cup of sauce into the chicken and black bean mixture from Step 1, stirring gently to combine. Dip 6 corn tortillas one at a time into the remaining sauce and arrange them in a single layer over the sauce in the baking dish, overlapping slightly if needed. I find that dipping each tortilla briefly (about 2-3 seconds per side) keeps them pliable without making them soggy.
• Spread half of the sauced chicken mixture from Step 3 evenly over the tortilla layer, then sprinkle 1 cup of the shredded cheese over the chicken. Dip the remaining 6 tortillas in the remaining sauce and layer them on top, then spread the remaining chicken mixture over these tortillas. Pour any remaining sauce from Step 2 over the casserole, ensuring the top is covered. I like to reserve the cheese topping for the very end because it helps seal in the moisture and creates that beautiful bubbly finish.
• Sprinkle the remaining 2 cups of shredded colby Jack cheese evenly over the top of the casserole, covering all the visible sauce and tortillas. Place the baking dish in your preheated 350°F oven and bake for 25 minutes, or until the cheese is melted, bubbly, and beginning to brown slightly at the edges. Let the casserole rest for 5 minutes after removing from the oven—this allows the layers to set slightly and makes serving cleaner.