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.
click here to Pin this recipeThis 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.
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 Monterrey 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.
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).
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.
More Enchilada Goodness:
- Easy Veggie Enchiladas
- Simple Enchiladas Verdes (that homemade verde sauce!!)
- Roasted Tomatillo Chicken Enchilada Casserole
- Breakfast Enchiladas with Roasted Poblano Sauce (because obviously enchiladas for breakfast)
- Butternut Squash & Mushroom Enchiladas
Check out our video for how to make Chicken Enchilada Casserole:
Chicken Enchilada Casserole
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 10–12 1x
Print Recipe
Pin RecipeDescription
A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.
Ingredients
- 2–3 cups cooked, shredded chicken
- 2 ½ cups enchilada sauce (store bought or homemade)
- 2 cups shredded Mexican cheese
- 6–8 small flour tortillas (corn works too)
- 1 can refried beans
Instructions
- Preheat the oven to 375 degrees.
- Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.
- Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.
- 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.)
- 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.
- 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!
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Keywords: enchilada recipe, enchilada casserole, casserole, chicken enchiladas, enchilada sauce
How do I reheat for next day work lunch?
We think just a quick reheat in the microwave should do the trick. Enjoy!
Made this dish tonight and it was a HIT! I used beef instead of chicken (love that there’s additional ingredient options in the blog post) and both me and my husband loved it. Definitely one of those recipes I don’t mind having leftovers from 😉 I love how simple it was and there’s lots of room to get creative!
★★★★★
So glad to hear you enjoyed this, Gabby!
So tasty, and so convenient for busy work/school nights. I made the linked blender enchilada sauce, and went ahead and simmered it for a little bit per the option listed, and it was divine. I highly recommend all of it!
★★★★★
So happy to hear you enjoyed this, Claire!
Hey it really delicious…
You can check it http://healthfoodnutrition1.blogspot.com/2020/02/for-ice-cream-lovers-is-it-healthy-or.html thank you
★★★★★
This was so easy and delicious. I didn’t include the chicken, and instead added thinly sliced zucchini. This is my husband’s (and my) new favorite dish.
Sounds delicious! Thanks for sharing, Teri!
I’ve just made it for dinner. It’s simply delish. Love it <3
★★★★★
So glad to hear this, Niki!
I prepped Sunday and baked Tuesday, it didn’t seem to have suffered for it. My teens loved it and want to add it to our regular weekday meals rotation. It was easy and tasty. Thanks!
★★★★★
So glad to hear this was a hit!
I made this yesterday but any recommendation on the best way to reheat it? Thanks!
★★★★★
Oh, I also made it vegan style with cauliflower walnut taco meat and vegan cheese!
★★★★★
We’d suggest just a quick reheat in the microwave.
food blogging=eating dinner for breakfast. TOO GOOD. also can’t wait to make this!
★★★★★
Enjoy!
Would this work to make the night ahead or do you think the tortillas would get soggy?
We haven’t prepped this a day in advance before, but we think it’d taste freshest the day of.
This enchilada casserole looks amazing! We totally need to add this to our meal plan soon!
Paige
http://thehappyflammily.com
Chicken by far is one of the healthiest souces of wholesome protein. 🙂
I made this tonight and my husband, my 2 year old and I all loved this recipe. So easy to make and so delicious!
★★★★★
Glad to hear this was a hit, Megan! 😊
Hi! Can I make this and freeze it? If so, do I cook it first and then freeze, thaw, and reheat? Or freeze after assembling and thaw and cook? I’m making a big dinner to take on s sailboat for a bunch of kids, and this dish would be perfect.
We’d probably assemble then freeze, and then thaw and cook!
Can I make this the night before? Will it get soggy?
★★★★★
Delicious, I made three layers instead of Two
Love this recipe!! It was a big hit with the family. Quick, simple and delicious.
★★★★★
Made this for lunch yesterday. Family loved it. Thanks for the recipe!
★★★★★
This is just pure awesomeness! My husband & I gave it 10 stars! I had to make my own enchilada sauce using your recipe as we live overseas & I could not find it to purchase! Personally I think it made it so much better!
This recipe intrigued me so am making it for dinner tonight. Going well except I bought mild Las Palmas enchilada sauce because I saw it pictured on the recipe. That is by far, the worst tasting enchilada sauce I have ever tasted. To try to salvage dinner, I have tried to doctor and dilute. Hoping for the best.
★★★★
Hi, Do you think the chicken enchiladas could be made ahead, frozen and baked later? Thank you!
Is there a low sodium version of this recipe? 42% is really too high!
I was thinking the same thing!! I think the main source of sodium is from the refried beans. If you made your own you could drastically reduce the amount of sodium since you can control it yourself. For refried beans I use the bean filling recipe from this recipe https://everydayannie.com/2011/01/25/spicy-bean-burritos/. Not mine, but one of my favs to make.
Tryin it tonite it look so good
★★★★★
Just wanted to chime in here to say I have made this recipe about 10 times and I’m obsessed! Makes a perfect meal train dinner, too. Thank you!
★★★★★
This looks yummy and I would like to make it for a pot luck but I’m unsure of the best way to reheat it. Please advise. Thanks in advance.
Beth