Layered Chicken Enchilada Casserole is a cozy comfort food with shredded chicken, green chiles, beans, cheese, and enchilada sauce. The layering approach keeps things simple, perfect for weeknight dinners. Save 20 Minutes by using rotisserie chicken and premade enchilada sauce!
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Enchiladas are my favorite Mexican food. I love how this delicious chicken enchilada casserole combines all the goodness of traditional enchiladas without the hassle of rolling tortillas.
This casserole recipe keeps things simple. You bake the chicken in the oven, shred it, and use the same casserole dish to make the layered enchiladas. I used my homemade enchilada sauce in this recipe; it's my favorite enchilada sauce and so easy to make.
If you need a few more dinner ideas, check out my Stuffed Poblano Peppers, Chicken Fajita Rice Bowl, White Chicken Enchiladas, or Slow Cooker Shredded Beef Tacos.
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Why You'll Love This Recipe
- Flexible: You can easily switch up the ingredients to suit your taste or what you have on hand. For example, you can make it with ground beef instead of shredded chicken and refried beans instead of black beans.
- Great for Meal Prep: This casserole stores well, making it perfect for leftovers or meal prep. You can bake it beforehand and reheat it throughout the week for stress-free lunches or dinners.
Ingredients & Substitutions
- Homemade Red Enchilada Sauce– I love making my sauce from scratch, but if you're short on time, feel free to use the enchilada sauce you bought at the grocery store. You can easily swap the red enchilada sauce for green enchilada sauce. My go-to is La Siete Red Enchilada Sauce when I don’t make my own!
- Shredded Chicken - I included instructions on making your own shredded chicken with boneless skinless chicken breasts, but using rotisserie chicken from the store saves time and effort. You can also use leftover shredded chicken.
- Green Chiles - These add mild heat and extra flavor. If you're not a fan, you can substitute them with diced red bell peppers for a milder taste.
- Caned Black Beans - Want to switch it up? Try pinto beans or refried beans, or skip the beans altogether if you prefer. The beans add texture and protein, but they're not essential.
- Corn Tortillas - I chose corn tortillas instead of flour tortillas for this layered enchilada casserole because they provide a better flavor and texture. I prefer yellow corn tortillas over white corn tortillas, but either works! You can use flour tortillas, but the tortillas will get soggy, and the casserole texture might be a little mushy.
- Cheddar Cheese - Sharp cheddar gives you that tex-mex flavor, but you can substitute it with Monterey Jack cheese, Mexican cheese blend, or Pepper Jack cheese for a different twist.
Full ingredient list with quantities in the recipe card below
Tip
Short on time? You can save about 20 minutes by using store-bought enchilada sauce and rotisserie chicken. The casserole is just as delicious and perfect for busy nights.
How to Make Chicken Enchilada Casserole
Step 1 | Make Shredded Chicken
Preheat your oven to 375°F. Place chicken on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25-35 minutes. Once cooked, shred the chicken. For more flavor, you can season it with Mexican Chicken Taco Seasoning.
Step 2 | Homemade Enchilada Sauce (or use store-bought sauce)
While the chicken bakes combine spices and flour. Melt butter in a saucepan and whisk in the spice mixture. Add tomato paste, then gradually whisk in broth. Cook for 5-7 minutes until thickened. Remove from heat and stir in apple cider vinegar.
Step 3 | Make the Filling
Spread ½ cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish. Mix the shredded chicken, black beans, green chiles, and enchilada sauce in a large bowl.
Step 4 | Assemble the Casserole
Cover the bottom of the casserole dish with six corn tortillas, followed by half of the shredded chicken mixture and half of the cheese. Repeat the layers and top with the remaining cheese.
Step 5 | Bake
Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly. Let the casserole rest for 15 minutes before cutting. Top with salsa, hot sauce, red onion, or sour cream.
Variations
- Spicy – Add diced jalapeños or top with hot sauce for more heat. You can also use pepper jack cheese for more heat.
- Gluten-Free – Use gluten-free enchilada sauce to make this into an easy gluten-free enchilada casserole. Corn tortillas are naturally gluten-free.
- Beef - Make this into a beef enchilada casserole by using ground beef. Brown the ground meat and season with taco seasoning for extra flavor.
Common Questions
Corn tortillas hold up better in a casserole because they don't get as soggy, and they add more flavor.
Yes! Assemble the casserole in the morning, cover, and refrigerate. When ready to bake, pop it in the oven and add 5-10 minutes to the baking time.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or pop the whole dish back in the oven to warm through.
What to Eat With Your Enchilada Casserole
- Rice- Mexican Rice or Cilantro Lime Rice are excellent for soaking up the rich enchilada sauce. The fluffy rice adds texture to the meal and balances the flavors.
- Chips and Guacamole - A creamy guacamole paired with crispy tortilla chips is always a crowd-pleaser.
- Healthier Option- For a lighter, fresher option, serve a simple green salad on the side. You can toss mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette. It's an easy recipe that will add brightness to the meal.
Have you tried this recipe yet? I'd love to see how it turned out! Tag @MeganVsKitchen on Instagram, and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Layered Chicken Enchilada Casserole
Ingredients
Chicken Enchilada Casserole
- 2 pounds raw chicken breast OR 4 cups of shredded chicken
- 2 tablespoons olive oil
- 3 cups red enchilada sauce
- 15 ounces black beans drained and rinsed
- 2 4.5-ounce cans diced green chiles
- 12 corn tortillas
- 2 cups shredded cheddar cheese
Homemade Red Enchilada Sauce (3 Cups)
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups chicken broth or beef broth, or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ tablespoons tomato paste
- 2 teaspoons apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C).
- Set raw chicken breasts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 25-35 minutes, or until the internal temperature reaches 165°F. Once cooked, shred the chicken.
- Make Enchilada Sauce - Mix all of the spices and flour in a small bowl. Measure out the tomato paste and broth, and set it aside. Add butter to a saucepan and melt over over medium heat. Add in the flour-spice mixture. Continuously whisk for 1 minute. Then, whisk in the tomato paste. Gradually whisk in the broth to avoid clumping. Increase the heat to medium-high and cook for 5-7 minutes, until the sauce thickens to your desired consistency. Remove from heat and stir in apple cider vinegar.
- Spread ½ cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish. In a large bowl, mix together the shredded chicken, black beans, green chiles, and remaining enchilada sauce.
- Place 6 corn tortillas on the bottom of the prepared baking dish. Add half of the chicken mixture and spread it evenly. Sprinkle half of the cheese over the top. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly. Let the casserole rest for 15 minutes before cutting. Top with salsa, hot sauce, red onion, or sour cream.
Notes
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