Craving the rich, comforting flavors of enchiladas but don’t have time for all that rolling and stuffing? Say hello to your new favorite dinner solution – the Chicken Enchilada Casserole!

This genius recipe brings you all the mouthwatering layers of traditional enchiladas with half the effort, transforming a beloved Mexican classic into an easy-to-assemble feast that’s perfect for busy weeknights or weekend gatherings.

In this recipe, you’ll discover how to create a crowd-pleasing casserole that layers tender shredded chicken, melty cheese, and authentic enchilada sauce between soft tortillas for a dish that’s sure to become a family favorite.

Whether you’re meal prepping for the week ahead or feeding a hungry crowd, this casserole delivers all the south-of-the-border flavors you love, served up casserole-style for maximum convenience and minimal fuss.

Why You’ll Love This Chicken Enchilada Casserole

• Effortless: With simple layers and easy-to-find ingredients, it’s a quick way to get all the enchilada goodness with minimal prep.
• Family Favorite: Perfectly portioned and layered, it’s ideal for weeknight family dinners, gatherings, or even game nights.
• Flavor-Packed: Bold, zesty flavors and creamy layers give each bite a delicious kick.
• Make-Ahead Friendly: Prepare it ahead of time, and simply bake when you’re ready, making it a great option for busy schedules.
• Versatile: Switch up the ingredients or add extras like jalapeños, extra beans, or roasted veggies to make it your own.
• Perfect for Leftovers: Enjoy the casserole the next day — the flavors only get better, making leftovers a delight.

Homemade Chicken Enchilada Casserole Recipe

Kitchen Equipment Needed:

• Large mixing bowl – for combining the enchilada filling.
• Medium saucepan – to make the homemade enchilada sauce.
• Whisk and wooden spoon – for stirring and mixing the sauce ingredients.
• 9×13-inch baking dish – for assembling and baking the casserole.
• Measuring cups and spoons – to measure ingredients accurately.
• Sharp knife and cutting board – for dicing the onion and other prep work.
• Slow cooker (optional) – if you’re using the slow cooker method.

Ingredients:

For the Casserole:

• 3 cups cooked, shredded chicken
• 3 ½ cups shredded Mexican cheese
• 1 tablespoon taco seasoning
• 15 corn tortillas (6 inches)
• 1 cup frozen corn kernels, thawed
• ½ teaspoon salt
• ½ cup diced green chiles
• 2 cups black beans, drained and rinsed

For the Enchilada Sauce:

• 2 tbsp vegetable oil (or olive oil)
• 1 small yellow onion, diced
• 1 ½ tsp ground cumin
• 1 ½ tsp chili powder
• 1 tbsp all-purpose flour
• ¼ tsp dried oregano
• 2 cups tomato sauce
• 1 cup chicken broth
• 2 cloves garlic, minced
• Salt to taste (start with about ½ tsp and adjust as needed)

Step 1: Make the Enchilada Sauce

This homemade enchilada sauce adds an authentic flavor and can be adjusted to your desired spice level!

1. Heat the oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the flour, cumin, chili powder, and oregano, cooking for about 1 minute to form a thick paste.
4. Slowly pour in the tomato sauce and chicken broth, whisking constantly to avoid lumps.
5. Bring to a simmer and let cook for about 10 minutes, stirring occasionally until the sauce thickens slightly.
6. Season with salt to taste, adjusting as needed. Set the sauce aside to cool slightly.

Step 2: Prepare the Casserole Filling

1. In a large bowl, mix salt, diced green chiles, corn, black beans, shredded chicken, and ½ cup of the enchilada sauce. Stir until everything is well combined and coated in the sauce.

Step 3: Assemble the Casserole (Oven Method)

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of oil or cooking spray.
2. Spread a thin layer of the enchilada sauce on the bottom of the baking dish.
3. Layer 5 tortillas across the bottom of the dish, tearing them as needed to fit.
4. Spread half of the chicken mixture evenly over the tortillas, then pour about 1/3 of the enchilada sauce on top. Sprinkle with a bit of cheese.
5. Repeat the layering with another 5 tortillas, the remaining chicken mixture, and another 1/3 of the sauce.
6. Place the final layer of 5 tortillas on top and pour the remaining sauce evenly over everything. Sprinkle the remaining shredded cheese on top.
7. Bake uncovered for 22-25 minutes, until the cheese is bubbly and golden.
8. Let it cool for about 10 minutes before serving. Garnish with your favorite toppings, like chopped cilantro, sour cream, or avocado slices.

Step 4: Slow Cooker Method

1. Grease the inside of your slow cooker with oil or cooking spray.
2. Spread a thin layer of the enchilada sauce on the bottom.
3. Layer 5 tortillas at the bottom of the slow cooker, tearing them as needed to fit.
4. Add half of the chicken mixture on top of the tortillas, followed by about 1/3 of the enchilada sauce and a sprinkle of cheese.
5. Repeat with another layer of 5 tortillas, the remaining chicken mixture, another 1/3 of the sauce, and some more cheese.
6. Place the final 5 tortillas on top and pour the remaining enchilada sauce evenly over everything. Sprinkle the remaining cheese on top.
7. Cook on low for 4-5 hours, or until everything is heated through and the cheese is melted and bubbly.
8. Serve warm with any toppings you like!

Optional Toppings and Serving Ideas

To add more flavor and fun to your casserole, try topping it with:

• Freshly chopped cilantro
• Diced avocado or guacamole
• A dollop of sour cream
• Sliced green onions
• Crumbled queso fresco or cotija cheese

Tips & Storage

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
• Freezing: This casserole can be frozen! To cook from frozen, preheat the oven to 425°F. Remove the plastic wrap, re-cover with foil, and bake for 45 minutes. Then, uncover and bake for an additional 30 minutes.