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Chicken Enchilada Casserole

This Chicken Enchilada Casserole is about to become your new favorite go-to dinner!

It combines all the flavors of classic chicken enchiladas but with way less effort.

The best part? You can prep it ahead of time and even freeze it for later, making it perfect for busy days.

In less than 30 minutes of active prep time, you’ll have a hearty, comforting dish ready to bake.

Layers of tender chicken, savory beans, tangy green chiles, and melty cheese all wrapped up in soft tortillas — what’s not to love?

Get ready for a fuss-free, flavor-packed meal that the whole family will devour!

For Enchilada Sauce

• Olive Oil – Used for sautéing the onion and creating the sauce base.
• Yellow Onion – Adds flavor and depth to the sauce.
• Kosher Salt – Enhances the flavor of the onions and the overall sauce.
• Cumin – Adds warm, earthy notes to the sauce.
• Chili Powder – Brings a mild heat and smokiness to the sauce.
• All-Purpose Flour – Thickens the sauce to the perfect consistency.
• Tomato Sauce – The base for the sauce that adds richness and body.
• Chicken Stock – Used to thin the sauce and add savory depth.
• Garlic – Adds a fragrant, savory undertone to the sauce.

For Casserole

• Cooked Shredded Chicken – The main protein, providing flavor and texture.
• Salt and Black Pepper – Season the chicken mixture.
• Diced Green Chiles – Adds a mild heat and a bit of tanginess.
• Black Beans – A hearty addition that complements the chicken and sauce.
• Corn Tortillas – Softens up and soaks in the flavorful sauce while baking.
• Shredded Colby Jack Cheese – Melts beautifully to create a gooey, cheesy topping.

Chicken Enchilada Casserole

Craving the rich, comforting flavors of chicken enchiladas but want a simpler, make-ahead option? This Chicken Enchilada Casserole delivers all the deliciousness of traditional enchiladas with half the effort.

Print Pin

Course: Main Course

Cuisine: Mexican

Keyword: Chicken Enchilada Casserole

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 people

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Ingredients

For Enchilada Sauce:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons cumin
• 2 teaspoons chili powder
• 1 tablespoon all-purpose flour
• 15 ounces tomato sauce
• 1 cup chicken stock
• 2 cloves garlic, minced

For Casserole:

• 3 cups cooked, shredded chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4.5 ounces diced green chiles
• 15 ounces black beans, drained and rinsed
• 12 corn tortillas (6-inch)
• 3 cups shredded Colby Jack cheese (see note)

 

 

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9x13-inch baking dish with cooking spray and set aside.
2. Make the Enchilada Sauce:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the diced onion and kosher salt, and cook for about 5 minutes until the onion becomes translucent.
3. Prepare the Casserole Filling:
   • While the onion cooks, in a bowl, combine the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.
4. Cook the Sauce:
   • Add cumin and chili powder to the cooked onion and stir for about 30 seconds.
   • Then, add 1 tablespoon of flour and stir.
   • Gradually whisk in the chicken stock, followed by the tomato sauce and minced garlic.
   • Let the mixture simmer for about 5 minutes, stirring occasionally.
5. Blend the Sauce (Optional):
   • For a smoother sauce, transfer the enchilada sauce to a blender and blend until smooth.
6. Assemble the Casserole:
   • Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish.
   • Add 1/2 cup of sauce to the chicken mixture.
   • Dip 6 tortillas into the remaining sauce, coating them well, and arrange them in a single layer at the bottom of the casserole dish.
   • Spread half of the chicken mixture over the tortillas and top with 1 cup of shredded cheese.
   • Dip the remaining 6 tortillas into the sauce and layer them on top of the chicken mixture.
   • Add the remaining chicken mixture on top, followed by any leftover sauce.
   • Sprinkle the remaining 2 cups of cheese on top.
7. Bake the Casserole:
   • Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.

 

Notes:

• You can substitute the homemade enchilada sauce with 2 cups of store-bought sauce if preferred.
• For best results, shred your own Colby Jack cheese from the block, as it melts much better than pre-shredded cheese.

 

 

Nutrition

Calories: 410kcal | Carbohydrates: 36g (12%) | Protein: 26g (52%) | Fat: 26g (40%) | Saturated Fat: 8g (50%) |Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 67mg (22%) | Sodium: 1327mg (58%) | Potassium: 40mg (1%) |Fiber: 7g (29%) | Sugar: 6g (7%)

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1. Can I use store-bought rotisserie chicken instead of cooking my own?
   Yes! Rotisserie chicken is a great shortcut. Simply shred the chicken and mix it into your casserole filling. It’s a major time-saver without sacrificing any flavor.
2. Do I really need to dip the tortillas in the sauce before assembling the casserole?
   While dipping the tortillas helps them absorb the sauce, it’s not absolutely necessary. You can skip this step if you’re short on time. Just layer them straight into the dish for a slightly less saucy result.
3. Can I make the casserole in advance and bake it later?
   Definitely! Assemble the casserole up to 8 hours ahead of time, cover it, and refrigerate. When you’re ready, just pop it in the oven. It’s a great option for meal prep or busy nights!
4. What can I use if I don’t have green chiles?
   No green chiles? No problem! You can substitute with diced bell peppers or skip them altogether. If you still want some heat, add a pinch of cayenne pepper or chopped jalapeños.
5. How can I make the casserole spicier?
   To kick up the heat, try adding chopped jalapeños to the chicken filling, using spicy enchilada sauce, or sprinkling in some cayenne pepper. Adjust the heat to your liking!

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