This cozy chicken enchilada casserole is everything you love about classic enchiladas—melty cheese, flavorful sauce, and tender chicken—just layered up and baked into one easy, comforting dish.
It’s a go-to in our house when we want something hearty, cheesy, and totally satisfying.
Plus, it’s make-ahead and freezer-friendly, which makes it a total lifesaver on busy nights.
Serve it with a side of cilantro lime rice, tortilla chips, or a fresh salad for the ultimate Mexican-inspired dinner.
Whether you’re feeding a crowd or just want leftovers for the week, this casserole is a tried-and-true favorite that never disappoints.
For Enchilada Sauce
- Olive Oil – Used to sauté the onion for a smooth and flavorful sauce.
- Yellow Onion – Adds a mild sweetness and depth of flavor to the sauce.
- Kosher Salt – Enhances the overall flavor of the sauce.
- Cumin – Provides a warm, earthy flavor.
- Chili Powder – Gives the sauce a slight heat and rich flavor.
- All-Purpose Flour – Thickens the sauce and helps it stick to the tortillas.
- Tomato Sauce – The base of the sauce, creating a rich, tangy flavor.
- Chicken Stock – Adds depth and savory flavor to the sauce.
- Garlic – A key aromatic that enhances the overall taste.
For Casserole
- Cooked Shredded Chicken – The main protein that gives the casserole its hearty base.
- Salt – To season the chicken and balance the flavors.
- Black Pepper – Adds mild heat and enhances the taste of the chicken mixture.
- Diced Green Chiles – Provides a mild, tangy heat and a touch of texture.
- Black Beans – Rinsed and drained; adds protein and fiber.
- Corn Tortillas – Forms the base layers of the casserole, softening as they soak up the sauce.
- Shredded Colby Jack Cheese – Melts beautifully, creating a gooey, cheesy topping for the casserole.
Chicken Enchilada Casserole
Notes
Ingredients
For the Enchilada Sauce:- 1 tbsp olive oil
- 1 small yellow onion, diced
- ½ tsp kosher salt
- 1½ tsp cumin
- 2 tsp chili powder
- 1 tbsp all-purpose flour
- 15 oz tomato sauce
- 1 cup chicken stock
- 2 cloves garlic, minced
- 3 cups cooked, shredded chicken
- ½ tsp salt
- ¼ tsp black pepper
- 4.5 oz diced green chiles
- 15 oz black beans, drained and rinsed
- 12 corn tortillas (6-inch)
- 3 cups shredded Colby Jack cheese (see note)
Instructions
- Prep: Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- Make the Sauce: In a large skillet over medium heat, heat olive oil. Add diced onion and salt. Cook until the onion is soft and translucent, about 5 minutes. Stir in cumin and chili powder and cook for 30 seconds. Add flour and stir to combine. Slowly whisk in the chicken stock, followed by the tomato sauce and minced garlic. Bring to a simmer and cook for 5 minutes, stirring occasionally. For a smooth sauce, blend it (optional).
- Make the Filling: In a mixing bowl, combine the shredded chicken, salt, pepper, green chiles, and black beans. Stir in ½ cup of the enchilada sauce.
- Assemble:
- Pour ½ cup of enchilada sauce in the bottom of the baking dish.
- Dip 6 tortillas in the remaining sauce and layer them in the bottom of the dish.
- Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of cheese.
- Dip the remaining 6 tortillas in sauce and layer them on top. Add the rest of the chicken mixture.
- Pour any remaining sauce over the casserole and top with the remaining 2 cups of cheese.
- Bake: Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute 2 cups of store-bought enchilada sauce if you prefer.
- For best results, shred cheese from a block rather than using pre-shredded — it melts better!
Nutrition
Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g
Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g
Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
1. Can I prepare the casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. After assembling, cover it tightly and refrigerate. When you’re ready to bake, add an extra 5–10 minutes to the baking time if baking straight from the fridge.
2. How can I make shredding chicken easier?
One easy method is to use rotisserie chicken. Let it cool, then shred the meat and spread it on parchment paper. Freeze for a few hours, then transfer to airtight freezer bags. This way, you’ll always have shredded chicken on hand for quick meals.
3. Can I freeze the casserole for later?
Absolutely. Assemble the casserole in a freezer-safe dish, cover it tightly with foil and plastic wrap, and freeze for up to three months. When you’re ready to bake, thaw it overnight in the refrigerator and bake as directed, adding a few extra minutes if needed.
4. How do I prevent the tortillas from becoming soggy?
To help tortillas maintain their texture, lightly toast them in a dry skillet or oven before assembling the casserole. This creates a barrier that helps them hold up better during baking.
5. Can I use flour tortillas instead of corn?
Yes, you can substitute flour tortillas if you prefer. Just note that they may turn out softer and more pliable than corn tortillas, which can slightly change the texture of the finished casserole.
