If comfort food had a fiesta, this Delicious Chicken Enchilada Casserole would be at the center of it. I first made this dish on a chilly weeknight, craving something cheesy, spicy, and deeply satisfying—but without rolling individual enchiladas. What I ended up with was a casserole so flavorful and comforting, it instantly earned a permanent spot in our family’s rotation. And when summer came around? It showed up again—served at barbecues, potlucks, and every festive weekend with cold drinks and fresh guac.
It’s bold, it’s hearty, it’s ridiculously easy—and yes, it’s delicious.
🕒 Chicken Enchilada Casserole at a Glance
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 7
- Cuisine: American (Mexican-inspired)
- Season: Summer and Winter
🛒 Ingredients for Delicious Chicken Enchilada Casserole
🐔 Chicken Filling:
- 3 cups cooked, shredded chicken (rotisserie or boiled)
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chilies
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
🌶️ Enchilada Sauce & Layers:
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn (optional)
- 12 small corn tortillas, cut in halves
- 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
🌿 Garnishes:
- Fresh cilantro
- Diced avocado or guacamole
- Sour cream
- Jalapeño slices
👩🍳 How to Make Delicious Chicken Enchilada Casserole
1. Prep Your Filling
- In a large bowl, mix shredded chicken with diced onions, green chilies, cumin, garlic powder, salt, and pepper.
2. Preheat the Oven
- Set oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
3. Layer Like a Pro
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Lay down 4 halved tortillas to cover the bottom.
- Add half the chicken mixture, sprinkle with half the beans and corn, pour some sauce, and top with cheese.
- Repeat the layers.
- Finish with a final layer of tortillas, sauce, and cheese.
4. Bake Until Bubbly
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes, or until cheese is golden and bubbly.
5. Cool & Garnish
- Let rest 10 minutes before slicing.
- Top with fresh cilantro, avocado, sour cream, or jalapeños.
🧡 Why You’ll Love This Chicken Enchilada Casserole
- Bold flavor: Seasoned chicken, saucy layers, and melty cheese in every bite.
- Easy to make: Skip the rolling, keep the flavor.
- Great for gatherings: Feeds a crowd and reheats beautifully.
- Season-flexible: Warming for winter, party-friendly for summer.
🧁 Pro Tips for the Best Chicken Enchilada Casserole
- Use rotisserie chicken: Saves time and adds flavor.
- Homemade sauce? Even better! Try blending tomato sauce, chili powder, cumin, and garlic.
- Add veggies: Zucchini or bell peppers are great mix-ins.
- Spice level: Adjust with more chilies or chili powder.
🌯 Variations to Try
- Creamy version: Mix sour cream into the chicken layer.
- Green enchilada twist: Use green enchilada sauce instead of red.
- Beef option: Swap chicken for ground or shredded beef.
- Vegetarian delight: Omit the chicken and add more beans, corn, and veggies.
🥡 How to Store & Reheat Chicken Enchilada Casserole
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze up to 2 months.
- Reheat: Oven or microwave until hot and bubbly. Add a splash of sauce if it looks dry.
🍴 Perfect Pairings for Chicken Enchilada Casserole
- Sides: Cilantro lime rice, refried beans, or grilled corn.
- Drinks: Margarita, lime soda, or iced tea.
- Dessert: Churros, flan, or cinnamon sugar cookies.
💬 Show Off Your Enchilada Magic!
Tried this Delicious Chicken Enchilada Casserole? I’d love to see your spin! Did you spice it up, make it creamy, or go bold with toppings? Share your masterpiece in the comments or tag it #ChickenCasseroleDelight.