Easy Chicken Enchilada Casserole – A Cheesy, Flavor-Packed Family Favorite

Craving something bold, comforting, and weeknight-easy? This Chicken Enchilada Casserole is the answer. Layered with tender shredded chicken, melty cheese, hearty black beans, and a generous pour of zesty enchilada sauce, this dish brings all the Tex-Mex flavor you love—without the hassle of rolling individual enchiladas.

Whether you’re feeding a hungry family, meal prepping for the week, or hosting a casual get-together, this cheesy casserole delivers maximum flavor with minimal effort. It’s quick, customizable, and ridiculously satisfying.

 Why This Chicken Enchilada Casserole Is So Irresistible

This recipe is more than just convenient—it’s packed with bold Mexican flavors and delivers that perfect combination of creamy, cheesy, and spicy in every bite. Think of it as enchiladas meets lasagna, with layers of corn tortillas soaked in sauce and smothered in melty cheese.

You’ll love it because it’s:

• One pan, no fuss – Everything bakes together in one dish.

• Perfect for leftovers – Great for using up rotisserie chicken or cooked meat.

• Freezer-friendly – Make it ahead and enjoy anytime.

• Family-approved – Even picky eaters will go back for seconds.

 Ingredients & Their Roles

For the Casserole:

• 3 cups cooked chicken, shredded
  A great way to use leftover or rotisserie chicken. It adds protein and makes the casserole hearty and filling.

• 1 can (19 oz) enchilada sauce (red or green)
  This is the flavor backbone—choose red for smoky richness or green for tangy brightness. Go homemade if you’re feeling fancy!

• 12 corn tortillas, cut into bite-sized pieces
  These form the layers of the casserole and soak up all the saucy, cheesy goodness.

• 1 can (15 oz) black beans, rinsed and drained
  Adds fiber, texture, and creaminess to the filling.

• 1 can (4 oz) diced green chiles
  Mild heat and earthy flavor—don’t skip this secret ingredient!

• 1 cup frozen corn kernels, thawed
  Sweet and juicy, corn brings balance and brightness.

• 3 cups shredded cheese (Mexican blend or cheddar + Monterey Jack)
  The ultimate gooey, melty topping. Monterey Jack melts beautifully, while cheddar adds bite.

• 1 onion, diced & 2 cloves garlic, minced
  These aromatics build the savory base flavor and enhance the whole dish.

• 1 tsp ground cumin
  Adds warmth and depth with that signature Tex-Mex spice.

• Salt and pepper to taste
  Enhances all the other flavors—season to your liking!

 Step-by-Step Instructions

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.

2. Make the Chicken Mixture

In a large bowl, combine the shredded chicken, half the enchilada sauce, green chiles, cumin, salt, and pepper. Mix well to coat everything evenly.
Pro Tip: If using rotisserie chicken, remove the skin and shred while it’s still warm—it’s easier and juicier.

3. Layer the Casserole

Start by spreading a thin layer of enchilada sauce on the bottom of the baking dish.

Now build the layers:

• Add a layer of cut corn tortillas

• Spoon on half the chicken mixture

• Sprinkle with black beans, corn, diced onion, and ⅓ of the shredded cheese

Repeat the layers one more time, finishing with a final layer of tortillas. Pour the remaining enchilada sauce over the top and cover with the remaining cheese.

4. Bake

Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, or until the top is golden and bubbly.

5. Let It Rest & Serve

Allow the casserole to rest for 10 minutes before slicing. This helps the layers hold together.

 Pro Tips for the Perfect Enchilada Casserole

• Toast your tortillas lightly before layering to prevent sogginess and add flavor.

• Let the casserole rest before cutting—this keeps it from falling apart.

• Use fresh garlic and onion for the best flavor, but you can substitute with powders in a pinch.

• Want it spicier? Add diced jalapeños or a few dashes of hot sauce to the chicken mix.

 Serving Suggestions

Turn this Chicken Enchilada Casserole into a complete Tex-Mex feast with these easy pairings:

• Mexican Rice or Cilantro Lime Rice

• Refried Beans or Pinto Beans

• Street Corn Salad (Esquites)

• Tortilla chips with guac or salsa

• Chopped salad with avocado & lime vinaigrette

Top with:

• A dollop of sour cream

• Chopped cilantro

• Diced avocado

• Lime wedges

• Sliced jalapeños for extra heat

 Storage & Freezing

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freeze: Assemble and freeze before baking, or freeze leftovers. Wrap tightly in foil or use a freezer-safe container. Keeps well for up to 2 months.

• Reheat: Microwave individual slices or reheat the whole casserole (covered) at 350°F until warmed through.

 Final Thoughts: Why You’ll Keep Coming Back

This Chicken Enchilada Casserole has everything you want in a comfort meal: bold flavors, gooey cheese, hearty layers, and simple prep. It’s a one-dish wonder that delivers every time—whether you’re feeding a crowd or making dinner for two with plenty of leftovers.

It’s the kind of meal that feels like home cooking meets restaurant-quality flavor. Once you try it, you’ll see why it’s a repeat request in so many kitchens.