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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.

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: just chicken, beans, sauce, cheese, and tortillas.

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, baking it under a layer of cheese. It’s also incredibly easy.

Hello, did you see that there are only FIVE ingredients here? 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. It’s like free work or something.

In This Post: Everything You Need For Chicken Enchilada Casserole

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Piece taken out of chicken enchilada casserole.

Ingredients To Make This Chicken Enchilada Casserole Recipe

We’re working with a short ingredient list here, which is honestly one of our favorite ways to work with food.

  • Cooked chicken (rotisserie chicken works)
  • Enchilada sauce
  • Mexican-style cheese (Monterey Jack cheese would also be delicious)
  • Tortillas (flour or corn tortillas, whichever you prefer)
  • Refried beans

How To Make a Yummy Enchilada Casserole

Here’s whatcher gonna do.

Put some sauce down. Now layer away. We’ve got tortillas, beans, chicken, cheese, and sauce all up in there. Go for it.

Now let’s top it all off with ze cheese. You pick! I used Mozzarella because I had it on hand – as one does.

But, more normally for an enchilada casserole, you could use Monterey Jack or Provolone or Colby Jack or Mexican flavored cheese or anything you want. It’s a baked Tex Mex situation, okay? Lots of cheese is necessary.

Chicken enchilada casserole with bite taken out.

Let’s Talk Enchilada Sauce Options

  • Make your own enchilada sauce! I might recommend this blender enchilada sauce for something homemade, yummy, extremely easy, and ready in approximately five minutes. I also like Cookie and Kate’s enchilada sauce which is also delicious – it’s just a bit more involved.
  • If you are BUYING enchilada sauce, that’s cool, too. I really like the Frontera brand for all things pre-made Mexican and Tex-Mex, including enchilada sauce.

Yummy Variations For Your Enchilada Casserole

  • Use green enchilada sauce instead of red enchilada sauce.
  • Use ground beef instead of chicken.
  • Use vegetarian taco meat or veggies like sautéed mushrooms, peppers, or onions instead of meat (veg lovers unite!)
  • Use vegan cheese and aforementioned veggie filling to make this a vegan enchilada bake.
  • Use corn tortillas instead of flour (they’ll be softer and more melty / mushy – personal preference).

You know what else would be extra delicious? A thwap of guacamole right on top. YES!

If I’m being honest, I ate this enchilada casserole goodness at 9am on a Sunday morning while Bjork was still asleep.

And that, my friends, is the definition of food blogging.

Chicken Enchilada Casserole: Frequently Asked Questions

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.

Print
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Chicken enchilada casserole being scooped with a spatula

Chicken Enchilada Casserole


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

Description

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


Ingredients

Scale
  • 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 

Instructions

  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.

Notes

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

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More Enchilada Goodness

One More Thing!

This recipe is part of our cozy casserole recipes. Check it out!

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Recipe rating

252 Comments

  1. Pinch of Yum Logo
    Amanda

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

  2. Pinch of Yum Logo
    Karen

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






  3. Pinch of Yum Logo
    Mindy

    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.

  4. Pinch of Yum Logo
    michelle

    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!






  5. Pinch of Yum Logo
    Carole

    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!!






  6. Pinch of Yum Logo
    Robyn

    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.






  7. Pinch of Yum Logo
    Barbara B

    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).

  8. Pinch of Yum Logo
    Heather Schmidt

    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!






  9. Pinch of Yum Logo
    Lindsey Parker

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






  10. Pinch of Yum Logo
    Megan

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






  11. Pinch of Yum Logo
    Robert Smith

    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!

  12. Pinch of Yum Logo
    L Korkmas

    Lindsay – I took your variation suggestions & added a few of my own too of a little frozen sweet corn, rinsed black beans, & subbed refried black beans for traditional refried on top of cut up corn tortillas. Thx for such a versatile dish – we loved it.






  13. Pinch of Yum Logo
    Rina

    This was great! I was surprised my 9 yr old ate it. I made shredded chicken in my instant pot with chicken broth, spices and chicken breasts. Came out so good!