Cheesy Chicken Enchilada Casserole

Chicken Enchilada Casserole gives you everything you want from enchiladas – shredded chicken, corn tortillas, black beans, corn, red enchilada sauce, and plenty of melted cheese – without rolling a single tortilla.

I love this kind of dinner for busy nights because it uses simple ingredients, comes together in one skillet, and doesn’t leave me with a sink full of dishes afterward. Rotisserie chicken makes it even easier, and the whole thing is ready in about 40 minutes.

It’s cheesy, saucy, filling, and very easy to customize with whatever toppings your family likes.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

• The chopped tortillas soak up the enchilada sauce as the casserole bakes, so you still get that soft, saucy enchilada texture without having to fill and roll each one. Black beans and corn make the filling hearty, while cheddar and Monterey Jack give you plenty of gooey cheese on top.
• No rolling required. You get enchilada flavor without assembling individual enchiladas.
• One skillet. The filling cooks and bakes in the same pan.
• Great for leftover chicken. Rotisserie chicken makes this especially quick.
• Easy to customize. Change up the beans, cheese, salsa, or toppings.
• Family friendly. Keep it mild, then let everyone add their own toppings.
• Good leftovers. It reheats really well for lunch or dinner the next day.

Can I use a baking dish instead of a cast iron skillet?

Yes. Cook the onion, pepper, garlic, spices, and filling in a skillet first, then transfer everything to a 9 x 13-inch baking dish. Fold in the tortillas, top with cheese, and bake as directed.

Can you make Chicken Enchilada Casserole ahead?

Yes. You can assemble most of the casserole up to 24 hours ahead. Cook the onion, bell pepper, garlic, and seasonings, then stir in the chicken, black beans, corn, enchilada sauce, and salsa. Fold in the tortilla pieces, spread everything into an even layer, then cover the skillet or baking dish and refrigerate.

Wait to add the cheese until just before baking. When you’re ready to cook, uncover the casserole, sprinkle the cheese over the top, and bake at 375°F (190°C).

Since the casserole will be cold from the refrigerator, plan on adding a few extra minutes to the bake time. It’s ready when the filling is hot and bubbling around the edges and the cheese is completely melted.

Chicken Enchilada Casserole is pretty hearty on its own, so simple sides work best. I like it with Cilantro Lime Rice, refried beans, or Mexican street corn if you want to stretch the meal a little further.

For something lighter, serve it with a southwest-style salad, pico de gallo, sliced tomatoes, or avocado. Chips with salsa or guacamole are also easy to put out while the casserole is baking.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• Chicken. Use any cooked shredded chicken you have. Rotisserie chicken makes this especially fast, but leftover roasted, baked, or poached chicken works too.
• Onion and bell pepper. Cooking these first gives the casserole sweetness and texture instead of tossing raw vegetables straight into the filling.
• Garlic. Add it after the onion and pepper have softened so it doesn’t burn while the vegetables cook.
• Chili powder, cumin, smoked paprika, and oregano. This simple Tex-Mex seasoning mix gives the filling plenty of flavor without making it particularly spicy.
• Black beans. Drain and rinse them well before adding them. Pinto beans are an easy substitute.
• Corn. Frozen corn can go straight into the skillet. There’s no need to thaw it first.
• Enchilada sauce. Red enchilada sauce gives this casserole its main flavor and keeps the tortillas nice and saucy as they bake. Use the full 15-ounce can, or make a batch of my homemade enchilada sauce if you want to make it from scratch.
• Salsa. Use whatever salsa your family normally eats. Mild, medium, or hot all work. You could also add a can of diced green chiles as well.
• Corn tortillas. These soften in the sauce but still hold their shape better than flour tortillas. Store-bought tortillas work perfectly, or you can use my homemade corn tortillas. Cutting them into pieces gives you that enchilada texture without the rolling.
• Cheddar and Monterey Jack. Cheddar brings plenty of flavor while Monterey Jack cheese melts beautifully. Pepper Jack can replace some of the Monterey Jack if you want more heat. You can use a prepackaged Mexican cheese blend if you’d like.

How to make this recipe

Get prepped. Heat the oven to 375°F (190°C). Dice the onion and bell pepper, mince the garlic, and cut the corn tortillas into bite-size pieces. Shred the cheddar and Monterey Jack if needed.

Cook the vegetables. Heat the olive oil in a large cast iron or oven-safe skillet over medium heat. Add the onion and bell pepper and cook until softened and starting to turn golden around the edges. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper, and cook for about 30 seconds, until fragrant.

Make the filling. Stir in the shredded chicken, black beans, corn, enchilada sauce, and salsa until everything is evenly coated and saucy.

Add the tortillas. Fold in the tortilla pieces, making sure they get coated in the sauce so they soften as the casserole bakes.

Add the cheese. Spread the filling into an even layer, then sprinkle the cheddar and Monterey Jack over the top.

Bake. Transfer the skillet to the oven and bake for 15-18 minutes, until the filling is bubbling around the edges and the cheese is completely melted. If you’re making Cilantro Lime Rice to go with it, this is a good time to get that going.

Rest and serve. Let the casserole sit for about 5 minutes before serving. Add sour cream, avocado, cilantro, jalapeños, tomatoes, cotija, lime, or whatever toppings you like.

Recipe Tips & Troubleshooting

• The casserole is too dry. The tortillas may have soaked up more sauce than expected, or the casserole baked too long. Use the full 15 ounces of enchilada sauce and take it out once the filling is bubbling and the cheese is melted.
• The casserole is watery. Make sure the black beans are well drained and the chicken isn’t carrying a lot of extra liquid. Let the casserole rest for 5-10 minutes before serving so everything has time to settle.
• The tortilla pieces are chewy. Some of them probably weren’t coated well enough in sauce. Fold them through the filling thoroughly before adding the cheese.
• The filling tastes too spicy. Use mild enchilada sauce and mild salsa, and serve with sour cream or avocado to mellow the heat.

Variations

• Change the meat. Swap the shredded chicken for cooked ground beef, ground turkey, or shredded pork. Drain any excess fat before adding ground meat to the filling. Use about 1 pound of cooked ground meat in place of the chicken.
• Use green enchilada sauce. Green enchilada sauce works just as well and gives the casserole a brighter, tangier flavor.
• Use flour tortillas. You can use flour tortillas, but the texture will be softer and more casserole-like. Corn tortillas hold their shape better.
• Add rice. Stir in 1-1½ cups cooked rice to make the casserole even heartier. Add a little extra enchilada sauce if the filling looks too thick.

More recipes to love

• Chicken Enchilada Pasta. Same enchilada flavors, but turned into a cheesy pasta dinner.
• Chicken Enchiladas. Go the more traditional route with rolled chicken enchiladas and a creamy green sauce.
• Chicken Fajita Casserole. Another easy Tex-Mex chicken casserole for busy weeknights.
• Baked Chicken Tacos. Crispy, cheesy chicken tacos that are easy to make for the whole family at once.
• Ground Beef Enchiladas. A classic beef version when you want to switch up the filling.
• One Pot Mexican Pasta. An easy one-pan dinner with plenty of southwest flavor.

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Chicken Enchilada Casserole

Author Kylee Ayotte

Servings 6

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Resting time 5 minutes mins

Total Time: 40 minutes mins

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Shredded chicken, black beans, corn, and chopped corn tortillas are mixed with red enchilada sauce, topped with cheddar and Monterey Jack, and baked until hot and cheesy.

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Equipment

• 10- or 12-inch cast iron or oven-safe skillet
• Cutting Board
• Sharp knife
• Measuring cups
• Measuring spoons
• Wooden spoon or silicone spatula
• Cheese grater
• Can opener

Ingredients

 

1x2x3x

• ▢ 1 small yellow onion diced
• ▢ 1 red bell pepper diced
• ▢ 3 garlic cloves minced
• ▢ 6 small corn tortillas cut into bite-size pieces
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon pepper
• ▢ 3 cups shredded cooked chicken
• ▢ 15 oz black beans drained and rinsed
• ▢ 1 cup frozen corn
• ▢ 15 oz enchilada sauce
• ▢ ½ cup salsa
• ▢ 1 ½ cups shredded sharp cheddar cheese
• ▢ 1 cup shredded Monterey Jack cheese

Optional toppings

• ▢ Sliced avocado
• ▢ Fresh cilantro
• ▢ Sour cream
• ▢ Diced tomatoes
• ▢ Sliced jalapeño
• ▢ Sliced green onions
• ▢ Crumbled cotija cheese
• ▢ Lime wedges

Instructions

• Get prepped. Heat the oven to 375°F (190°C). Dice1 small yellow onion and 1 red bell pepper, mince 3 garlic cloves, and cut 6 small corn tortillas into bite-size pieces. Shred the cheddar and Monterey Jack cheeses if needed.
• Cook the vegetables. Heat the 2 tablespoons olive oil in a 10- or 12-inch cast iron or oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 5-6 minutes, stirring occasionally, until softened and beginning to turn golden around the edges.
• Add the seasonings. Stir in the garlic, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Cook for about 30 seconds, stirring constantly, until the garlic and spices smell fragrant.
• Make the filling. Add3 cups shredded cooked chicken, 15 oz black beans , 1 cup frozen corn, 15 oz enchilada sauce, and ½ cup salsa. Stir until everything is evenly combined and coated with sauce.
• Add the tortillas. Fold in the tortilla pieces, making sure they are coated with the sauce. Spread the mixture into an even layer.
• Add the cheese. Sprinkle the cheddar and Monterey Jack evenly over the top.
• Bake the casserole. Transfer the skillet to the oven and bake for 15-18 minutes, until the filling is bubbling around the edges and the cheese is completely melted with a few golden spots on top.
• Rest and serve. Let the casserole rest for 5 minutes before adding your favorite toppings and serving.

Notes

• Cut the tortillas into bite-size pieces so the casserole is easy to scoop.
• Make sure all the tortilla pieces are coated in sauce before baking.
• Use rotisserie chicken or leftover cooked chicken to save time.
• Shred the cheese yourself for the smoothest melt.
• Taste your enchilada sauce before adding extra salt since brands vary.
• Don’t overbake. Once the filling is bubbling and the cheese is melted, it’s ready.
• Let the casserole rest for 5 minutes before serving so it thickens slightly.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 585kcal | Carbohydrates: 50g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 1332mg | Potassium: 777mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2030IU | Vitamin C: 32mg | Calcium: 420mg | Iron: 4mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee