This amazing Enchilada Casserole is so easy to prepare and is wonderfully tasty; my family loves it! Plus, Cinco de Mayo is just around the corner! Not only are the ingredients easy to find, but the whole casserole can be made and cooked in about 30 minutes! This hearty recipe is perfect for a busy weekday meal or a casual weekend dinner!
If you love enchiladas as much as I do, you need to check out these other fantastic recipe ideas! This Leftover Turkey, Sausage Enchilada Casserole is great to use up your leftover turkey. Take breakfast to the next level with this flavorful Enchilada Frittata.
I used the mild red enchilada sauce for this recipe. You could use whatever you like; the green enchilada sauce would be nice, or you could change it up and use both the red and green sauces. I’m always conscious of the spice level of my dishes, but if you like it spicy, go all the way and use hot enchilada sauce!
Why I love this recipe
- Quick and easy to prepare
- Simple ingredients
- Ready and on the table in about 30 minutes
- Serves a hungry crowd
Helpful Items For This Recipe
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Pyrex Deep 9×13-inch Glass Baking Dish with Lid, Deep Casserole Dish
Measuring Spoons, Premium Heavy Duty 18/8 Stainless Steel
Cutting Boards for Kitchen, Plastic Chopping Board Set of 4 with Non-Slip Feet
You are going to love how easy this recipe is to prepare!
Enchilada Casserole Ingredients
Ingredients
- Cooked shredded chicken – You can cook your own or pick up a precooked chicken at the grocer’s.
- Red enchilada sauce – Store-bought is easier, but you can make your own and save some money.
- Shredded Mexican cheese blend – Any Tex-Mex or Mexican shredded cheese blend will work.
- Canned chopped green chiles – These little green chilies add a great flavor to the casserole.
- Black beans, drained and rinsed – The beans add color and texture to the casserole and a healthy addition to the recipe.
- Sour cream – Gives the casserole a smooth creamy taste.
- Corn – I use frozen corn, but canned corn works great also.
- Cumin – The all-purpose spice is great with this recipe.
- Garlic powder – You can use garlic powder or granulated garlic.
- Onion powder – Adds a nice depth of flavor to the recipe.
- Fresh ground black pepper – I always use fresh ground pepper when cooking.
- Kosher salt – Use Kosher salt for cooking, sea salt, or flake salt for finishing.
- Red pepper flakes – This adds a hint of heat to the casserole; use a pinch or more if you like it spicier.
- Chipotle chili powder – Use chipotle or regular chili powder, depending upon your taste preference.
- Medium flour tortilla shells – Use flour tortillas. I like the texture of them in this casserole over corn tortillas.
- Cherry tomatoes, chopped – The perfect topper for the casserole.
- Cilantro, chopped for garnish – This adds a pop of color and flavor to the finished casserole.
How to make Chicken Enchilada Casserole
Preheat your oven to 400 degrees F.
In a large bowl, combine the shredded chicken, 3/4 of the enchilada sauce, half the shredded cheese, green chiles, black beans, sour cream, corn, and all the spices and seasonings. Mix together until combined and set aside.
Pour the remaining enchilada sauce into the bottom of a 9 x 13-inch baking dish.
Lay 3 tortilla shells on top of the enchilada sauce, covering the bottom of the baking dish. Top the tortilla shells with 1/2 of the chicken mixture. Lay 3 more tortilla shells over the chicken mixture and spread out the remaining chicken mixture, covering the tortillas evenly.
Bake for 18-20 minutes in a 400-degree F. preheated oven. Then, broil for 2 – 3 minutes to crisp up the top of the casserole.
Sprinkle the chopped tomatoes and cilantro over the top of the baked casserole. Allow to cool for 5 minutes before serving.
Recipe Pro Tips!
SUBSTITUTIONS
- Instead of flour tortillas, you can switch them out for corn tortillas. This will make the casserole gluten-free (be sure to check the other ingredients as well).
- If you can’t find Mexican cheese blend or don’t like it, feel free to use cheddar or Monterey Jack in its place.
- Don’t like spicy? Adjust the amount you use of the spicier ingredients.
- Change out the chicken for any protein you prefer. Beef would be great in this dish.
CAN I MAKE THIS AHEAD?
Yes, you can. After assembling the enchilada casserole, cover it with aluminum foil and store it in the fridge overnight. When you’re ready to bake, pop the casserole in the oven straight from the fridge. You will require an extra 5-10 minutes of cooking time.
can I freeze the enchilada casserole?
You can freeze this casserole. After assembling the dish, wrap it with plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. When ready to cook, thaw in the refrigerator overnight.
WANT MORE ENCHILADA IDEAS?
We love enchiladas! We make them in a lot of different recipes. Here are some of our favorites!
Pin it HERE!!
Pin it HERE!!
Easy Chicken Enchilada Casserole
Ingredients
- 3 cups cooked and shredded chicken 1 pound
- 20 ounces red enchilada sauce divided
- 8 ounces Mexican cheese blend divided
- 8 ounces chopped green chiles
- 1 cup black beans drained & rinsed
- 1 cup sour cream
- 1 cup corn
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp Kosher salt
- 1/4 tsp red pepper flakes
- 1/8 tsp chipotle chili powder
- 6 medium flour tortilla shells
- 1 cup chopped cherry tomatoes
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 400° F.
- In a bowl, add the chicken, 15 ounces of enchilada sauce (1 ½ cans), half of the cheese, green chiles, beans, sour cream, corn, and seasonings. Mix until combined. Set aside.
- Add the remainder of the enchilada sauce to the bottom of a 9×13 baking dish.
- Add 3 shells to the baking dish.
- Top the shells with half of the meat mixture.
- Repeat with three more shells and the remaining meat mixture.
- Sprinkle the remainder of the cheese on top.
- Bake for 18 minutes.
- Broil on high or 500° F for 2-3 minutes.
- Sprinkle the tomatoes and cilantro on top.
Comments & Reviews
Minnie@thelady8home says
That looks like awesome enchilada casserole! Made me feel so hungry.
Dan from Platter Talk says
Fantastic enchilada dish here, our kids will love this one, as will their dads!
Maureen | Orgasmic Chef says
This looks like a wonderful dinner and I like how you blended the sauce.
Dan from Platter Talk says
Fantastic enchilada dish here, our kids will love this one, as will their dads!
Maureen | Orgasmic Chef says
This looks like a wonderful dinner and I like how you blended the sauce.
Joanne T Ferguson says
This looks absolutely delicious Tara! Wish I could try some now!
Nicole Neverman says
This casserole sounds really delicious – love the Mexican flavors and love how nice and easy this is too 🙂
[email protected] says
What an easy and wonderful enchilada casserole Tara!
Tara Noland says
Thank you so much Nancy!
Abigail says
Gooey, melty and lots of olives, yes please! What a perfect dish for family dinner!
Tara Noland says
Thanks so much Abigail, we love this easy family meal!!
Serena | Serena Bakes Simply From Scratch says
All I want for dinner is this now! Yum!
Tara Noland says
Thanks Serena!
Abigail says
Gooey, melty and lots of olives, yes please! What a perfect dish for family dinner!