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If your family loves Tex-Mex dinners, this Chicken Enchilada Casserole is going to earn a regular spot on your menu. It has all the cozy flavors of classic chicken enchiladas layered into an easy casserole that’s perfect for busy weeknights, meal prep, and freezer cooking. No rolling tortillas required.
If you love easy comfort food dinners, make sure to also try my Chicken Enchiladas and this hearty White Chicken Chili for another family favorite.
Why You’ll Love This Chicken Enchilada Casserole
This recipe is beginner-friendly, feeds a crowd, and reheats beautifully. It’s one of those dependable dinners that everyone at the table will happily eat, including picky kids.
- Great for beginner cooks! This is an easy layered casserole with no tortilla rolling. Plus you can use a rotisserie chicken!
- Family-friendly and kid-approved. This is one of those easy dinner recipes that everyone in my family enjoys! The tortillas soften while baking and soak up all the savory enchilada sauce, creating layers of cheesy comfort food that slice and serve beautifully.
- Perfect make-ahead freezer meal. Prep the casserole, freeze it and then bake when ready! It’s a great casserole to use for a meal train or an expectant mother!
Ingredients You’ll Need
Here’s a quick overview of the main ingredients. Full measurements are in the recipe card at the bottom.
- Cooked shredded chicken. Rotisserie chicken works great or use leftover baked chicken.
- Beans. I generally use black beans or small white beans, but you canreally use any type of bean OR leave them out entirely!
- Corn. I use Mexicorn which is canned corn with red and green bell peppers. You can use plain corn too!
- Sour cream. This adds a bit of creaminess to the sauce! You can also use plain Greek yogurt as well.
- Green enchilada sauce. Use your favorite canned sauce or homemade. You can use red enchilada sauce too or even salsa.
- Corn tortillas. This gives you traditional enchilada flavor, but flour tortillas can work too if that’s your preference.
- Shredded cheese. I like to use Pepper Jack, but cheddar, Monterey Jack, or a Mexican blend all work well.
- Garnishes. This is totally optional, but diced avocado, chopped cilantro, chopped onions, diced tomatoes are all great!
Tips For the Best Chicken Enchilada Casserole
- Use Rotisserie Chicken. This is one of my favorite shortcuts for easy weeknight dinners. Rotisserie chicken adds flavor and saves a ton of time.
- Don’t Worry About Perfect Layers. This recipe is very forgiving, which makes it ideal for beginner cooks.
- Freshly Shred Your Cheese. Freshly shredded cheese melts smoother and creamier than pre-shredded cheese.
- Let It Rest Before Serving. Allowing the casserole to sit for a few minutes helps it slice neatly and keeps the layers together.
Storage Instructions
Store leftovers airtight in the refrigerator for up to 5 days.
The leftovers reheat really well, making this a great meal prep dinner option.
Freezer Instructions
This is an excellent freezer-friendly casserole.
To Freeze Before Baking
- Assemble the casserole completely
- Wrap tightly airtight
- Freeze for up to 2 months
To Bake After Freezing
Thaw overnight in the refrigerator. Bake for 35 to 40 minutes or until heated through and bubbly
Description
This easy casserole has all the flavors of chicken enchiladas all baked in delicious, creamy, layers.
- 3 cups shredded cooked chicken (you can use rotisserie)
- 1 (15- ounce) can black beans or small white beans, drained and rinsed
- 1 (11- ounce) can corn with peppers (Mexicorn), drained
- 1 (15- ounce) can green enchilada sauce
- 1 cup sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 12 (6- inch) corn tortillas, cut in half
- 2 cups shredded pepper jack cheese
- optional garnishes – chopped cilantro and/or diced avocado
- Preheat oven to 375°F. Coat a 9×13- inch baking pan with nonstick spray. Set aside.
- In a large bowl stir together the chicken, beans, and corn.
- In another bowl whisk together the enchilada sauce, sour cream, salt, and pepper.
- Assemble: Arrange 6 tortilla halves in the bottom of the prepared baking dish (they won’t cover completely, open spaces are fine). Top with 1/4 of the enchilada sauce mixture (about 2/3 cup). Top with 1/3 of the chicken mixture, and then sprinkle with 1/2 cup of the shredded cheese.
- Repeat these layering steps 2 more times and then arrange the remaining 6 tortillas on top, spread with the remaining enchilada sauce, and finally the remaining cheese.
- Bake uncovered for 25 – 30 minutes until heated through and bubbly.
- Let it stand for at least 5 minutes before serving.
Notes
Store airtight in the refrigerator for up to 5 days.
Freeze uncooked casserole for up to 2 months stored airtight. Allow it to thaw in the refrigerator and then bake for 35 – 40 minutes or until heated through.
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