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This Easy Chicken Enchilada Casserole Recipe is a family favorite. Get all the great enchilada taste without any of the work for a great dinner idea.

Chicken Enchilada Casserole in a baking dish
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We love making Mexican Dishes on a weekly basis. My whole family loves them as they are great for a weeknight dinner or to feed a crowd. This easy enchilada casserole is always on the menu for an easy Main Dish Recipe.

If you love making Mexican Casseroles as much as we do, try this Crock Pot Mexican Casserole or The Best Mexican Casserole Recipe.

Why This Recipe Works

This chicken enchilada recipe is easy to make and it makes a delicious weeknight meal. It is a great way to use leftover chicken to create a filling meal idea.

You can easily assemble the casserole ahead of time and then place in the fridge until ready to bake. It is that easy and anyone can help.

Ingredients

Chicken enchilada ingredients - chicken breasts, corn tortillas, enchilada sauce, cheese
  • Shredded Cooked Chicken
  • Onion
  • Garlic
  • Cumin
  • Chili Powder
  • Salt and Pepper
  • Diced Green Chilies
  • Red Enchilada Sauce
  • Corn Tortillas
  • Black Beans
  • Shredded Cheddar Cheese
  • Shredded Monterey Jack Cheese

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

  • Chicken – This is a great recipe to use leftover cooked chicken breast or chicken thighs, but you can also use store-bought rotisserie chicken. You can even make this recipe with ground beef.
  • TortillasFeel free to change the tortillas to flour tortillas or what you prefer. We have used Gluten Free Tortillas for a delicious variation.
  • Cheese – This casserole can be made with different types of cheeses. You can make with cheddar cheese, Colby Jack Cheese or add in pepper jack cheese.
  • Veggies – This is a great recipe to sneak in chopped vegetables. You can add in red onion or red and green bell peppers. You can even add in diced green chiles.
  • Beans – Add a layer of beans if you prefer. We suggest black beans or pinto beans.

Step by Step Instructions

Step 1 – Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.

The onion and garlic being sautéd in a skillet until soft.

Step 2 – In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Add the minced garlic and continue to sauté for another minute.

The shredded chicken, cumin, chili powder, salt, pepper and diced green chilies stirred in with the onions and garlic in the skillet.

Step 3 – Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.

Placing enchilada sauce in the baking dish

Step 4 – Spread a thin layer (about ⅓ cup) of enchilada sauce on the bottom of the baking dish.

Topping the enchilada sauce with corn tortillas

Step 5 – Place 4 tortillas over the sauce, overlapping as necessary.

layering the tortillas with the chicken beans and cheese

Step 4 – Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese.

Topping with more shredded cheese

Step 5 – Drizzle with some of the enchilada sauce (about ⅓ cup).

The casserole layered with more tortillas, chicken mixture, beans, shredded cheese and enchilada sauce.

Step 6 – Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about ⅓ cup).

The casserole covered with foil and ready to bake.

Step 7 – Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes.

Recipe Tips

  • Shredded Cheese – We recommend making this recipe with hand shredded cheese. It melts and taste better then pre-shredded cheese.
  • Shredding Chicken – Learn How to Shred Chicken with a Mixer to save time.
  • Cut Tortillas – To make sure the entire casserole dish is covered, we recommend cutting the tortilla in a triangle shape.

Serving Suggestions

These enchiladas are delicious by themselves but to make a complete meal add one of these favorite side dishes. Make sure to enjoy with a side of tortilla chips to get every last drop.

Close up image of chicken enchilada casserole with a wooden spoon

Enchilada Topping Ideas

This enchilada casserole is even better with your favorite toppings. Here are some of our favorites.

Close up image of Chicken Enchilada Casserole

Frequently Asked Questions

How to Store Leftovers

Store your leftovers in an airtight container for up to 4 days in the fridge.

How to Reheat

When you are ready to serve, reheat in the microwave or cover with foil and reheat in the oven for 20 to 30 minutes.

More Mexican dishes

More Baked Chicken Recipes

We love hearing from you. If you make this Easy Chicken Enchilada Casserole Recipe, please leave us a star review.

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Easy Chicken Enchilada Casserole

5 from 9 votes
You have to try this Easy chicken enchilada casserole – you can have this easy chicken enchilada recipe made in minutes. Making enchiladas is easy now!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 452

Ingredients

  • 2 cups shredded cooked chicken
  • 1 small onion (finely diced)
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • salt and pepper (to taste)
  • 1 can diced green chilies drained (optional)
  • 1 can red enchilada sauce (19 ounces)
  • 12 corn tortillas
  • 15 ounces black beans (rinsed and drained)
  • 1 cup Shredded cheddar cheese (divided)
  • 1 cup shredded Monterey Jack cheese (divided)
  • Chopped fresh cilantro and sliced green onions for garnish
  • Sour cream and sliced jalapeños (optional, for serving)

Instructions

  • Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
  • In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Then add the minced garlic and continue to sauté for another minute until the onion is translucent and the garlic is fragrant.
  • Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.
  • Warm the tortillas slightly in a skillet or microwave to make them pliable. Spread a thin layer (about ⅓ cup) of enchilada sauce on the bottom of the baking dish. 
  • Place 4 tortillas over the sauce, overlapping as necessary. Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese. Drizzle with some of the enchilada sauce (about ⅓ cup).
  • Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about ⅓ cup).
  • Top with the remaining 4 tortillas, the rest of the enchilada sauce, and the remaining cheese.
  • Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  • Let the casserole cool slightly before garnishing with fresh cilantro or green onions. Serve with sour cream and sliced jalapeños on the side, if desired.

Recipe Notes

Tortilla Prep: Warming the tortillas before assembling the casserole prevents them from breaking and helps them absorb the sauce better, leading to a more cohesive texture.
Layering: Don’t worry if the tortillas overlap or tear a bit; it won’t affect the final dish. The layering is similar to making lasagna, and it’s okay if it’s not perfect.
Casserole Consistency: If you prefer a moister casserole, use more enchilada sauce. For a drier casserole, reduce the sauce slightly.

Nutrition Facts

Calories 452kcal, Carbohydrates 45g, Protein 31g, Fat 17g, Saturated Fat 8g, Polyunsaturated Fat 2g, Monounsaturated Fat 5g, Cholesterol 71mg, Sodium 308mg, Potassium 644mg, Fiber 10g, Sugar 3g, Vitamin A 493IU, Vitamin C 8mg, Calcium 370mg, Iron 4mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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  1. 5 stars
    My wife and I have made this a couple of times and it is really a great dish! The flavors are great. Do yourself a favor and use green enchilada sauce from Hatch, NM. It is so much better and worth the extra “dimes”, haha. We also use the meat off of a rotisserie chicken to make it, super easy. Thanks for sharing this really awesome, simple recipe!