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. They no longer make my favorite Red Chile variety, so lately I've been using and loving the Siete Foods Red Enchilada Sauce ! (affiliate link)

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.

Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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

Description

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

Ingredients

Scale

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

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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!

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

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