Chicken Enchiladas Casserole

This chicken enchiladas casserole is a simple layered baked dish made with shredded chicken, corn tortillas, enchilada sauce, and melted cheese. It delivers the bold flavor of classic enchiladas without the time-consuming rolling step, making it perfect for weeknight dinners, potlucks, or easy meal prep.

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Course: Casserole, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 420kcal

Author: Olivia White

Cost: $9

Equipment

Large mixing bowl
9x13 baking dish
mixing spoon
Aluminum foil
chef knife and cutting board

Ingredients

3 cups cooked shredded chicken (rotisserie or cooked chicken breast)
12 corn tortillas
2 cups red enchilada sauce
2 cups shredded Mexican cheese blend or cheddar and Monterey Jack
1 small onion, diced
1 cup black beans, drained and rinsed (optional)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt

Instructions

Preheat the oven to 375°F. Lightly grease a casserole dish and spread a thin layer of enchilada sauce on the bottom.
In a large bowl combine shredded chicken, diced onion, black beans if using, cumin, chili powder, garlic powder, salt, and about half of the enchilada sauce. Mix until evenly combined.
Place a layer of corn tortillas across the bottom of the baking dish, slightly overlapping if needed.
Spread a layer of the chicken mixture over the tortillas. Drizzle enchilada sauce and sprinkle a layer of shredded cheese on top.
Repeat the layers with tortillas, chicken mixture, enchilada sauce, and cheese until the dish is filled. Finish with a generous layer of cheese on top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese melts and becomes lightly golden.
Remove the casserole from the oven and let it rest for about 10 minutes before slicing and serving.

Notes

Rotisserie chicken works perfectly for this recipe and saves time. Corn tortillas provide the most authentic enchilada flavor, but flour tortillas can be used for a softer texture. For extra flavor, add roasted poblano peppers, corn, or a pinch of cumin and chili powder to the filling. Let the casserole rest for about 10 minutes before slicing so the layers hold together.

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