Hot from the oven with layers of saucy corn tortillas, tender chicken, black beans,
and bubbling Colby Jack cheese, this Chicken Enchilada Casserole is the kind of
dinner that makes everyone eager to get to the table.
It’s cheesy, hearty, saucy, and wonderfully comforting.
Even better, you can assemble it ahead of time or freeze it for another day.
Why You’ll Love This Recipe
There’s a lot packed into this casserole, but the preparation is surprisingly straightforward.
It skips the rolling. You get layers of tortillas, chicken, enchilada sauce, and cheese without having to assemble individual enchiladas.
The sauce is made from scratch. Onion, garlic, cumin, chili powder, tomato sauce, and chicken stock come together in a simple homemade enchilada sauce that flavors every layer.
The filling is hearty. Shredded chicken and black beans make this casserole satisfying enough to stand on its own as dinner.
There’s cheese in every layer. Colby Jack goes into the middle and across the top, where it melts into a bubbly finish in the oven.
It feeds a crowd. A 9 by 13 inch pan serves 8, making this a handy recipe for family dinners and casual gatherings.
You can make it ahead. Assemble it in advance for an easier dinner later, or freeze the casserole before baking.
Chicken Enchilada Casserole Ingredients
Here’s what you’ll need to build those cheesy, saucy layers:
- Chicken – Cooked shredded chicken makes up the hearty base of the filling. It’s also a great place to use chicken you’ve already cooked or have on hand.
- Black Beans – These add extra heartiness to the chicken filling. Drain and rinse them before mixing them in.
- Diced Green Chiles – They bring mild chile flavor to the filling and pair especially well with the chicken and enchilada sauce.
- Corn Tortillas – These create the layers of the casserole. Dipping them in enchilada sauce before assembling helps get that saucy enchilada flavor throughout the dish.
- Colby Jack Cheese – For all those melty, cheesy layers! Some goes in the middle of the casserole, and the rest is scattered generously over the top. I recommend shredding it from a block for the best melt.
- Salt and Black Pepper – Simple seasonings that bring out the flavors in the chicken filling.
For the Enchilada Sauce
- Olive Oil – Used to sauté the onion and start building the sauce.
- Yellow Onion – Cooking the onion until translucent gives the homemade enchilada sauce a flavorful savory base.
- Garlic – Adds another layer of savory flavor to the sauce.
- Chili Powder and Cumin – These warm spices give the enchilada sauce its characteristic flavor.
- All Purpose Flour – Helps thicken the sauce so it coats the tortillas and filling instead of being too thin.
- Tomato Sauce – Forms the rich tomato base of the homemade enchilada sauce.
- Chicken Stock – Loosens the tomato sauce while adding savory flavor.
- Kosher Salt – Seasons the enchilada sauce as it cooks.
Step-by-Step Instructions
1. Get the Oven and Baking Dish Ready
Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
2. Start the Enchilada Sauce
In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
3. Mix the Chicken Filling
While the onion is cooking for the enchilada sauce, make the enchilada filling. In a bowl mix together the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.
4. Finish the Sauce
Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
5. Add the Sauce
Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture.
6. Make the First Tortilla Layer
Dip half the tortillas (6 tortillas) in the remaining sauce to coat them and line the bottom of the casserole dish with them.
7. Add Chicken and Cheese
Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
8. Finish Layering the Casserole
Dip the remaining 6 tortillas in the enchilada sauce and top with the remaining chicken mixture. Pour any remaining sauce over the casserole and top with 2 cups of Colby Jack cheese.
9. Bake
Bake uncovered for 25 minutes or until the cheese is bubbly.
Expert Tips
Shred the cheese yourself. This recipe calls for Colby Jack, and shredding it directly from the block helps it melt especially well. The recipe’s preparation time already includes the time needed to shred the cheese.
Coat those tortillas. Each tortilla is dipped in enchilada sauce before it goes into the casserole. This simple step helps carry the sauce through the layers.
Divide the filling before you layer. The chicken mixture is used twice, so mentally or physically dividing it in half before assembling the casserole makes it easier to create even layers.
Add the chicken stock gradually. Slowly whisk it into the flour and onion mixture so the enchilada sauce comes together smoothly.
Choose your sauce texture. Blending the finished enchilada sauce is optional. Blend it if you like a smoother sauce, or skip that step and continue assembling the casserole.
Start with cooked chicken. The recipe uses 3 cups of cooked shredded chicken, making leftover or previously cooked chicken especially convenient here.
Recipe Variations
I’d make this casserole as written the first time—the balance of saucy tortillas, chicken, beans, and cheese is what makes it work so well. But there are a couple of easy ways to adapt it without changing the basic method.
Use store-bought enchilada sauce. Short on time? Replace the homemade sauce with two cups of store bought sauce.
Use flour tortillas. Corn tortillas are the original choice for this casserole, but flour tortillas can be used if your family prefers them.
Leave the sauce unblended. Blending is an optional step, so you can keep a little more texture in the homemade sauce if you like.
Storage & Reheating
This is a particularly useful casserole when you want to get dinner prep out of the way early.
To make it ahead: Assemble the casserole up to 24 hours in advance, cover it, and refrigerate. When it’s time for dinner, bake for 25 to 30 minutes, until the top is bubbly and the center reaches 130 degrees Fahrenheit on an instant-read thermometer.
To freeze it: Assemble the casserole before baking and wrap it several times in plastic wrap. It can be frozen for up to three months. A disposable casserole dish is a practical option when freezing because it can go from the freezer into the hot oven without the concern of thermal shock breaking a glass or ceramic dish.
Bake the frozen casserole covered at 350 degrees Fahrenheit for 60 minutes. Then uncover it and continue baking for 15 to 20 minutes.
Serving Suggestions
With chicken, black beans, tortillas, sauce, and cheese all layered into one pan, this casserole doesn’t need much alongside it.
For an easy dinner, pair it with a crunchy green salad, cilantro-lime rice, Mexican-style rice, roasted vegetables, or corn. Something cool and fresh is especially nice next to the warm, cheesy casserole—think an avocado and tomato salad or a simple cabbage slaw.
You can also bring a few toppings to the table. Sour cream, avocado, chopped cilantro, sliced green onions, fresh tomatoes, and lime wedges all make easy finishing touches.
Or keep things very simple: cut a generous square while the cheese is still hot and bubbly, add your favorite topping, and dig in.
You May Also Love
Here are some of my readers’ favorite recipes that you may also love to try:
- Hibachi Chicken Recipe (Benihana Copycat)
- Best Cucumber Salad Recipe
- Best Stuffed Peppers Recipe
- Jalapeño Cheddar Turkey Burgers
Recipe FAQs
1. Can I use rotisserie chicken?
Yes, rotisserie chicken works great and makes this casserole even easier to put together. Simply shred the cooked chicken and measure out 3 cups for the filling. It’s a great shortcut when you want to save a little prep time.
2. Do I have to make the enchilada sauce from scratch?
No, you can definitely use store-bought enchilada sauce. Simply replace the homemade sauce with 2 cups of store-bought enchilada sauce and assemble the casserole as directed. It’s an easy way to get dinner in the oven faster.
3. Can I make Chicken Enchilada Casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours ahead of time, cover it, and keep it in the refrigerator. When ready to eat, bake for 25 to 30 minutes, or until the top is bubbly and the center registers 130°F with an instant-read thermometer.
4. Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if that’s what your family prefers. I like the flavor of the corn tortillas with the enchilada sauce, but flour tortillas will work too. Just keep in mind that they’ll give the casserole a softer texture.
5. Can I freeze Chicken Enchilada Casserole?
Yes, this casserole freezes really well. I recommend freezing it before baking. Assemble the casserole, wrap it several times in plastic wrap, and freeze for up to 3 months. When ready to cook, bake it covered from frozen at 350°F for 60 minutes. Remove the cover and bake for another 15 to 20 minutes.
Chicken Enchilada Casserole
Ingredients
Enchilada Sauce
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1/2 tsp kosher salt
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tbsp all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic, minced
Casserole
- 3 cups cooked shredded chicken
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4.5 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 12 corn tortillas (6 inches)
- 3 cups shredded colby jack cheese
Instructions
- Heat the oven to 350 degrees Fahrenheit. Coat a 9 by 13 inch baking dish with cooking spray and set it aside.
- Prepare the enchilada sauce. Place a large skillet over medium heat and warm 1 tablespoon olive oil. Add the diced onion and 1/2 teaspoon kosher salt. Cook for approximately 5 minutes, until the onion becomes translucent.
- While the onion cooks, prepare the casserole filling. Combine the shredded chicken, 1/2 teaspoon salt, black pepper, diced green chiles, and drained black beans in a bowl.
- Add the chili powder and cumin to the onion mixture and cook for approximately 30 seconds. Stir in 1 tablespoon all purpose flour. Gradually whisk in the chicken stock, followed by the tomato sauce and minced garlic. Bring the sauce to a simmer and cook for 5 minutes, stirring from time to time.
- If you prefer a smooth enchilada sauce, transfer it to a blender and blend until smooth. This step is optional. Spread 1/2 cup of the sauce over the bottom of the prepared baking dish, then stir another 1/2 cup into the chicken mixture.
- Coat 6 tortillas in the remaining enchilada sauce and arrange them across the bottom of the baking dish.
- Divide the chicken mixture into two equal portions. Spread one portion over the tortillas and sprinkle 1 cup of cheese over the top.
- Coat the remaining 6 tortillas in enchilada sauce and arrange them over the first layer. Add the remaining chicken mixture. Pour any enchilada sauce that is left over the casserole, then finish with the remaining 2 cups of Colby Jack cheese.
- Bake the casserole uncovered for 25 minutes, or until the cheese is melted and bubbling.
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Recipe Notes
Nutrition
Calories: 440kcal | Carbohydrates: 34g | Protein: 35g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 1050mg | Potassium: 650mg | Fiber: 7g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 10mg | Calcium: 350mg | Iron: 3mg Nutrition information is an estimate per serving (1/8 of the casserole).You May Also Love
Here are some of my readers’ favorite recipes that you may also love to try:
- Hibachi Chicken Recipe (Benihana Copycat)
- Best Cucumber Salad Recipe
- Best Stuffed Peppers Recipe
- Jalapeño Cheddar Turkey Burgers
