Chicken Enchilada Casserole Recipe - Pinch of Yum
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Chicken Enchilada Casserole

66 reviews / 4.7 average

A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.

Why I Love This Enchilada Casserole

This is a Chicken Enchilada Casserole, and it’s sososososo delicious.

It’s like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, by baking it under a layer of cheese. It’s also incredibly easy.

We’re working with a short 5-ingredient list here, which is honestly one of my favorite ways to work with food. As I was writing the recipe out I kinda couldn’t believe it. This enchilada casserole presents like something that took a really long time to make, but it’s not. It’s like free work or something.

Life is real, and that’s why 5-ingredient meals are a thing. This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder.

Watch How To Make This Enchilada Casserole

How To Make This Enchilada Casserole


Cut your tortillas.

Cut your tortillas in half so that your tortilla layers can reach edge-to-edge in the pan. Magic!


Spread some enchilada sauce.

Start your casserole layers by spreading a little bit of sauce in the bottom of the pan to help keep it all from sticking.


Add a layer of tortillas.

Place your tortillas on top of the enchilada sauce with the cut sides against the edges of the pan.


Layer beans and chicken.

Spread a little bit of refried beans on the tortillas and add a layer of cooked shredded chicken.


Sprinkle some cheese.

The cheese really holds this all together, so add a nice hefty layer of shredded cheese to close out that first layer.


Layer and layer (and layer again)

Pour some enchilada sauce over everything to start the next layer, and keep repeating layers until you reach the top. You’ll end up with 3-4 layers.


Add one last layer of cheese.

We want to make a delicious little cheese blanket on top of everything to keep things nice and cozy, so give it all one last generous sprinkle.


Bake in the oven.

Bake covered in foil for 30 minutes, and then remove the foil and bake a little more to get that deliciously browned cheesy top.


Slice and serve.

Let everything hang out for just a bit to let it all set, and then slice, serve, and top with whatever suits you – sour cream, cilantro, guacamole, anything you like!

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Chicken enchilada casserole being scooped with a spatula

Chicken Enchilada Casserole

  • Author: Lindsay
  • Total Time: 45 minutes
  • Yield: 1012 1x


A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.


  • 23 cups cooked, shredded chicken
  • 2 ½ cups enchilada sauce (store bought or homemade)
  • 2 cups shredded Mexican cheese
  • 68 small flour tortillas (corn works too)
  • 1 can refried beans 


  1. Preheat the oven to 375 degrees.
  2. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
  3. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.
  4. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)
  5. Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.
  6. Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.


To get each layer completely covered with tortillas, I cut 2 additional tortillas into fourths and used them to cover the corners. This is not necessary but it helps when you layer your ingredients.

My favorite refried beans are Amy’s Refried Black Beans!

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: enchilada recipe, enchilada casserole, casserole, chicken enchiladas, enchilada sauce

Frequently Asked Questions For This Enchilada Casserole

How can I make this recipe gluten-free?

Just use corn tortillas to make this recipe gluten-free.

Can I add in veggies to the casserole?

Absolutely! Bell peppers, zucchini, or spinach are a few ideas to start!

How do I make my own enchilada sauce?

Our 5 Minute Blender Enchilada Sauce is as easy as it gets for a quick and delicious homemade enchilada sauce.

What storebought enchilada sauce do you recommend?

I really like the Frontera brand for all things pre-made Mexican and Tex-Mex, including enchilada sauce.

Can I use something other than chicken?

Ground beef would be a great sub! You could even brown it up with some taco seasoning for extra flavor.

How can I make this vegetarian?

Use vegetarian taco meat or veggies like sautéed mushrooms, peppers, or onions instead of meat.

How can I make this vegan?

Use vegan cheese and aforementioned veggie filling to make this a vegan enchilada bake.

Three More Enchilada Favorites

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  1. Pinch of Yum Logo

    This was very good, made w black beans but that’s the only change. I used corn tortillas

  2. Pinch of Yum Logo

    I love this recipe because it doesn’t require pre-cooking of any type, as my regular enchiladas do. I used pre-cooked rotisserie chicken (Costco for the win). Instead of a square pan, I used those glass round containers that Lindsey says to use for freezer meals – they fit a round corn tortilla perfectly – I used 3 tortillas for three layers. I added a bit of chipotle seasoning to the chicken, and added frozen roasted corn from Trader Joe’s to the chicken.

    I was able to get three round containers, freezing two because I’m only cooking for me and otherwise I’d have too many leftovers. Yum.

    1. Pinch of Yum Logo

      Thanku. I didn’t know they actually had an enchilada casserole I thought I was coming up with something and asking the web for help but turns out it was already done and that’s great I have an idea for you to try I’ve always wanted to create cream of jalapeno soup but it didn’t know quite how I’ve always loved cream of broccoli I love jalapenos too anyways if you ever do make it I’ll be looking for the recipe thank you

    2. Pinch of Yum Logo

      How did this turn out after freezing? Did you bake it first then freeze, or just assemble the layers and freeze? Did you thaw before baking it?

  3. Pinch of Yum Logo

    A family staple. We really enjoy how quick and simple it is to put together. Delicious!

  4. Pinch of Yum Logo

    This was the worst recipe! The flour tortillas were completely mushy. I threw out the whole thing. What a total waste of money!

  5. Pinch of Yum Logo

    This is one of my family’s favorite recipes – I expand it to 8×13 size pan so we can have plenty of leftovers. Thank you so much.

  6. Pinch of Yum Logo

    Made this last night for my family and we LOVED it. So tasty and super duper easy. I’ll definitely be making this one again!

  7. Pinch of Yum Logo

    Enchilada casserole is soooo easy!! Took me just a few minutes and I had everything in the pantry! I added crunched up nacho chips to the top for a little added yum!!

  8. Pinch of Yum Logo

    Wow. So good and so easy! I did make your homemade enchilada sauce as well, since I find prepared sauces wayyy too salty. I added a bit of frozen corn with jalapeño to the chicken layer , it gave a nice texture and sweetness with hint of additional spice. And I used a combo of cheddar and jack cheese with jalapeño too. Thank you for this recipe of creamy, layered deliciousness! We will enjoy the leftovers.

  9. Pinch of Yum Logo

    Curious – how does a 9″x9″ pan make 12 servings as noted in the recipe? I’m going to make the recipe as stated but figure it might be four servings (six servings for someone on a reduced calorie eating plan).

    1. Pinch of Yum Logo

      I love the recipe, but have to agree that the serving size is 6, or 4 if you are really hungry. Even the video agrees. 🙂

  10. Pinch of Yum Logo

    This was great! I seasoned my chicken as I normally would for tacos but kept everything else close to the recipe…corn tortillas and canned enchilada sauce. It was easy and will definitely be in the meal rotation!

  11. Pinch of Yum Logo

    Super delicious! I used leftover shredded chicken and frozen Mexican style street corn instead of the beans and it was delish! Thanks!

  12. Pinch of Yum Logo

    OMG. Made this with the homemade enchilada sauce and we devoured it! So, so, so tasty!

  13. Pinch of Yum Logo

    Our state was ordered to shut down because of the coronavirus today, I plan on making this to kind of cheer everyone up since we have to stay at home. I hope they love it!