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!
- Heat the oil in a medium saucepan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the flour, cumin, chili powder, and oregano, cooking for about 1 minute to form a thick paste.
- Slowly pour in the tomato sauce and chicken broth, whisking constantly to avoid lumps.
- Bring to a simmer and let cook for about 10 minutes, stirring occasionally until the sauce thickens slightly.
- Season with salt to taste, adjusting as needed. Set the sauce aside to cool slightly.
Step 2: Prepare the Casserole Filling
- 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)
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of oil or cooking spray.
- Spread a thin layer of the enchilada sauce on the bottom of the baking dish.
- Layer 5 tortillas across the bottom of the dish, tearing them as needed to fit.
- 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.
- Repeat the layering with another 5 tortillas, the remaining chicken mixture, and another 1/3 of the sauce.
- Place the final layer of 5 tortillas on top and pour the remaining sauce evenly over everything. Sprinkle the remaining shredded cheese on top.
- Bake uncovered for 22-25 minutes, until the cheese is bubbly and golden.
- 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
- Grease the inside of your slow cooker with oil or cooking spray.
- Spread a thin layer of the enchilada sauce on the bottom.
- Layer 5 tortillas at the bottom of the slow cooker, tearing them as needed to fit.
- 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.
- Repeat with another layer of 5 tortillas, the remaining chicken mixture, another 1/3 of the sauce, and some more cheese.
- Place the final 5 tortillas on top and pour the remaining enchilada sauce evenly over everything. Sprinkle the remaining cheese on top.
- Cook on low for 4-5 hours, or until everything is heated through and the cheese is melted and bubbly.
- 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.