Name: Chicken Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 3 cups shredded, chopped rotisserie chicken; 1 (15 ounce) can black beans, drained and rinsed; 1 (7 ounce) can fire roasted diced green chilies; 2 cups enchilada sauce, divided; 2 teaspoons cumin; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; Kosher salt, to taste; Fresh cracked pepper, to taste; 12 corn tortillas (sliced in half to make 24 halves); 12 oz. shredded Colby Jack cheese, divided into thirds; Fresh chopped cilantro, for garnish; Sliced green onion, for garnish; Sour cream, for serving; Sliced jalapeno, for garnish; Diced avocado, for garnish

Print Recipe· 4.3 from 3 reviews

If you have been hunting for a comforting, crowd-pleasing dinner idea, look no further than this Chicken Enchilada Casserole Recipe. It’s a beautiful harmony of tender shredded chicken, smoky enchilada sauce, and layers of corn tortillas baked until bubbly and golden. The bold spices and melty cheese create a dish that wraps you up in cozy, flavorful goodness with every forkful. Whether you’re cooking for a family gathering or meal-prepping for the week, this casserole hits the perfect mix of easy, satisfying, and downright delicious. Let me walk you through every detail of how to nail this classic favorite!

Ingredients You’ll Need

A top view of six white bowls and a white plate arranged over a white marbled surface, each holding different ingredients: the first bowl at top left contains a bright red sauce with a smooth texture, below it a bowl with shredded light beige chicken, to the bottom center a bowl filled with shiny black beans, and in the middle a bowl full of shredded yellow and white cheese. The top center bowl holds chopped light green and yellow pickled peppers, and a small bowl at top right has four neatly separated spices in shades of dark red, beige, light brown, and off-white. On the right side, a white plate holds a neat stack of yellow corn tortillas. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential to build those layers of flavor, texture, and color that make this Chicken Enchilada Casserole Recipe so irresistible. From the seasoned rotisserie chicken to the fire-roasted green chilies, each element plays its part in creating a dish that’s bursting with personality.

3 cups shredded, chopped rotisserie chicken: The star protein adds juicy, tender bites without extra prep time.
2 cups enchilada sauce, divided: This sauce brings the smoky, tangy base that soaks into every layer.
2 teaspoons cumin: Adds that earthy warmth for a rich depth of flavor.
2 teaspoons chili powder: Brings in a gentle kick of spice to enliven the dish.
1 teaspoon garlic powder: Infuses a mellow, savory aroma that complements the chicken.
1/2 teaspoon onion powder: Provides subtle sweetness and rounds out the spices.
1 (15 ounce) can black beans, drained and rinsed: Adds protein, texture, and a creamy contrast.
1 (7 oz) can fire roasted diced green chilies: Delivers smoky heat and vibrant color.
12 corn tortillas: The essential base that layers the casserole and soaks up all the goodness.
12 oz shredded Colby Jack cheese, divided into thirds: Melts perfectly for gooey, cheesy layers throughout.
Kosher salt and fresh cracked pepper: The dynamic duo to season it all just right.
Fresh chopped cilantro: Adds a burst of fresh, bright flavor at the end.
Sliced green onion: Provides a mild onion crunch and a pop of green color.
Sour cream, sliced jalapeno, and diced avocado: Perfect garnishes to add creaminess, spice, and richness when serving.

How to Make Chicken Enchilada Casserole Recipe

Step 1: Preheat and Prep

Begin by heating your oven to 350 degrees, the perfect temp for baking this layered beauty evenly through and through. While the oven warms, gather and chop your ingredients, making the steps ahead seamless and enjoyable.

Step 2: Combine the Filling

In a large bowl, mix together the shredded rotisserie chicken, half of the enchilada sauce, cumin, chili powder, garlic and onion powders, black beans, fire-roasted green chilies, plus a few generous pinches of salt and pepper. This combination packs an incredible punch of flavor that will infuse the whole casserole.

Step 3: Prepare the Tortillas

Slice each corn tortilla in half so you have 24 halves total. This makes layering easier and ensures the tortillas bake perfectly, melding with the sauce and cheese for that ideal tender-chewy texture.

Step 4: Begin the Layering

Pour half a cup of enchilada sauce into the bottom of a lightly greased 9×13 baking dish — this prevents sticking and adds an extra saucy layer. Arrange 8 tortilla halves in a single even layer on top of the sauce.

Step 5: Add the First Chicken Layer and Cheese

Spread half of the chicken mixture evenly over the tortillas, then sprinkle with the first third of the shredded cheese. This starts building the savory, melty layers that make this dish so crave-worthy.

Step 6: Repeat the Layers

Place 8 more tortilla halves over the chicken and cheese. Spread the remaining chicken mixture evenly across this layer and top with the next third of shredded cheese. Layering like this ensures every bite is balanced and delicious.

Step 7: Final Layer and Sauce

Add the last 8 tortilla halves, pour the remaining half cup of enchilada sauce over the top, and sprinkle with the remaining shredded cheese. This seals in the flavors and guarantees a golden, gooey finish on top.

Step 8: Bake Covered and Uncovered

Cover the dish tightly with foil and bake for 30 to 35 minutes until the cheese is melted and the sauce is bubbly. Then remove the foil and bake for another 10 minutes to achieve a beautifully browned top crust that’s irresistible.

Step 9: Rest and Serve

Let your casserole rest for 5 to 10 minutes after baking to let it set up and make slicing neat and easy. Now it’s ready for garnishes and serving!

How to Serve Chicken Enchilada Casserole Recipe

This image shows a white rectangular baking dish filled with a layered casserole. The bottom visible layer is shredded cheese with a pale yellow color, spread evenly across the dish but not fully covering the surface. On top of the cheese, there is a layer of chopped cooked meat or beans, dark brown in color but mostly covered by the next layer. The top layer consists of multiple overlapping yellow corn tortillas, folded in half and arranged to cover almost the entire surface, creating a patchwork pattern. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro and sliced green onions sprinkled on top add bursts of freshness and color that brighten each bite. A dollop of sour cream provides a creamy counterpoint to the spicy layers, while sliced jalapenos bring an extra kick if you love the heat. Don’t forget diced avocado for buttery richness that elevates every forkful.

Side Dishes

This casserole pairs beautifully with simple sides like Mexican rice, refried beans, or a crisp green salad to add textural contrast and lighten the meal. Corn on the cob or a fresh cucumber salad can bring a refreshing balance to those lovely bold layers.

Creative Ways to Present

For casual dinners, scoop the casserole into bowls and let everyone add their favorite garnishes. For a party, slice into neat squares and serve on a large platter garnished with colorful veggies and herbs to wow your guests visually as well as on the palate.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors continue to meld overnight, making the next-day serving just as delightful and easy.

Freezing

This Chicken Enchilada Casserole Recipe freezes beautifully. Prepare the casserole through the layering step, then wrap tightly in plastic wrap and foil before freezing. It will keep well for up to 3 months. When ready, bake from frozen by adding extra baking time and checking until bubbly and heated through.

Reheating

Reheat leftovers in the oven at 350 degrees for 15 to 20 minutes until warmed through and cheese is melty. You can also microwave individual portions, but reheating in the oven keeps the casserole’s texture best with a nice crisp on top.

FAQs

Can I use homemade enchilada sauce instead of store-bought?

Absolutely! Homemade enchilada sauce adds a fantastic depth of flavor and freshness to this Chicken Enchilada Casserole Recipe. Just be sure your sauce isn’t too watery so the casserole layers stay intact.

What can I substitute for rotisserie chicken?

If you don’t have a rotisserie chicken, cooked and shredded chicken breast or thighs work perfectly. You can even use leftovers from roasted or grilled chicken for that same tender texture.

Can I make this casserole spicier?

Yes! To amp up the heat, try adding chopped jalapenos into the chicken mixture or sprinkle cayenne pepper with the other spices. Serving with sliced fresh jalapenos on top will also kick the spice level up.

Are corn tortillas necessary for this recipe?

Corn tortillas are traditional and give that authentic flavor and texture to the casserole. You can use flour tortillas if needed, but they will create a softer, less textured layer.

How do I know when the casserole is done baking?

Look for the cheese bubbling and turning golden brown. The sauce should be visibly bubbly around the edges, and the whole dish should be hot and set when you gently shake the baking dish.

Final Thoughts

This Chicken Enchilada Casserole Recipe truly brings together all the joys of comfort food with a fresh, lively twist. It’s a homey, flavorful one-dish meal you’ll want to make again and again. I hope you enjoy every cheesy, savory layer just as much as I do. Happy cooking and even happier eating!