The Easiest Mexican Chicken Enchilada Casserole

Are you craving the cheesy, saucy comfort of homemade enchiladas but feel like you don’t have the time to individually roll every single one?

Then this is the perfect recipe for you. Today, we’re making a delicious and incredibly easy Mexican chicken enchilada casserole, a dish that delivers all the flavor of the classic with a fraction of the work.

This recipe is all about simple, satisfying layers. Think of it like a Mexican-style lasagna. We’ll be layering soft corn tortillas with a creamy, savory filling of tender shredded chicken, black beans, and cheese, all smothered in a rich red enchilada sauce.

Baked until it’s hot, bubbly, and capped with a golden-brown layer of glorious melted cheese, this dish is the definition of comfort food.

This is a fantastic make-ahead meal that’s perfect for a busy weeknight or for feeding a hungry crowd. Let’s get layering!

Essential Tools

• 9×13 inch Baking Dish
• Large Skillet
• Large Mixing Bowl
• Spatula or Large Spoon
• Can Opener
• Cheese Grater

Quick Recipe Snapshot

Here’s a quick look at the timeline for this crowd-pleasing and easy-to-assemble bake.

Ingredients

This easy casserole uses a handful of smart shortcuts and pantry staples for a speedy and flavorful meal.

For the Casserole:

• Shredded Cooked Chicken: 4 cups. A store-bought rotisserie chicken is the perfect shortcut.
  • 4-5 servings: 2 cups
  • 8-10 servings: 4 cups
• Red Enchilada Sauce: 1 large (28 oz) can. Choose your favorite mild, medium, or hot variety.
• Corn Tortillas: 12, cut or torn into quarters.
• Black Beans: 1 (15 oz) can, rinsed and drained.
• Diced Green Chiles: 1 (4 oz) can, drained.
• Sour Cream or Plain Greek Yogurt: 1 cup.
• Shredded Mexican Blend Cheese: 3 cups, divided.
• Onion: ½, finely chopped.

The Flavor Architects A Look at the Ingredients

• Rotisserie Chicken: This is the key to making this recipe so quick and easy. It provides perfectly seasoned, moist, and tender chicken without any of the cooking time.
• Canned Enchilada Sauce: A good quality canned sauce is another fantastic shortcut that provides all the complex, savory, and chile-infused flavor needed to bring the casserole to life.
• Sour Cream: This is the secret ingredient for the filling. It adds a wonderful tangy creaminess that binds the chicken and other ingredients together and keeps the casserole from being dry.
• Corn Tortillas: Layered throughout the casserole, the tortillas soften as they bake, absorbing the sauce and providing that unmistakable, authentic corn flavor and texture of traditional enchiladas.
• Green Chiles: While optional, a small can of diced green chiles is a fantastic addition to the filling, providing a mild, tangy, and slightly smoky flavor that beautifully complements the chicken and cheese.

Cooking Instructions

This crowd-pleasing casserole is a simple process of layering and baking, making it a perfect recipe for any night of the week.

Step 1: Prepare the Creamy Chicken Filling

First, preheat your oven to 375°F (190°C). In a large mixing bowl, combine the 4 cups of shredded chicken, the rinsed and drained black beans, the drained can of diced green chiles, the finely chopped onion, and 2 cups of the shredded cheese.

Add the sour cream to the bowl. Use a large spatula to stir and fold everything together until all the ingredients are evenly distributed and coated in a thick, creamy mixture.

Step 2: Begin the Layering Process

Now it’s time to assemble your casserole. Spread a thin layer (about ½ cup) of the red enchilada sauce evenly over the bottom of a 9×13 inch baking dish.

This prevents the bottom layer from sticking and ensures the first layer of tortillas gets saucy. Arrange a single, slightly overlapping layer of the quartered corn tortilla pieces over the sauce to cover the bottom of the dish.

Step 3: Build the Casserole Layers

Spoon half of the creamy chicken mixture over the top of the tortilla layer, spreading it out evenly from edge to edge. Pour about 1 cup of the enchilada sauce over the chicken mixture.

Repeat the layers one more time: arrange the remaining tortilla pieces over the sauce, top with the rest of the chicken mixture, and then pour the remaining enchilada sauce all over the top. Make sure the top layer of tortillas is completely covered in sauce.

Step 4: Add Cheese and Bake to Bubbly Perfection

Sprinkle the final 1 cup of shredded cheese evenly over the entire surface of the casserole. Place the baking dish in the preheated oven and bake, uncovered, for 30 to 35 minutes. The casserole is done when it is hot all the way through, the sauce is bubbling up around the edges, and the cheese on top is completely melted and a beautiful golden-brown.

Let the casserole rest on the counter for 10-15 minutes before serving. This is an important step that allows the layers to set, making it much easier to cut and serve neat squares.

Recipe Variations

This easy casserole is a perfect base for your own favorite flavors.

• Make it Spicy: For a spicy casserole, use a “hot” enchilada sauce and substitute the Mexican cheese blend with a pepper jack cheese. You can also add a finely diced jalapeño to the chicken mixture.
• Add More Veggies: This is a great dish for adding more vegetables. Try adding a cup of corn (canned or frozen) to the chicken filling, or sauté some sliced mushrooms and bell peppers to layer in.
• Green Enchilada Casserole: For a different flavor profile, simply substitute the red enchilada sauce with an equal amount of green enchilada sauce (salsa verde).

Serving Suggestions

This is a hearty, all-in-one meal that doesn’t need much else.

• Top it Off: The best way to serve this casserole is with a “toppings bar” of small bowls containing sour cream, chopped cilantro, diced avocado or guacamole, and sliced jalapeños so everyone can customize their own piece.
• Simple Green Salad: A crisp and simple green salad with a zesty lime vinaigrette is the perfect fresh and light accompaniment to the rich, cheesy casserole.
• Mexican Rice: While the casserole is very filling, a side of simple Mexican-style rice is a classic pairing.

Storage & Reheating Tips

This casserole makes for fantastic leftovers and is a great dish to make ahead.

• Storage: Let the casserole cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave until hot. To reheat a larger portion, place it in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

Common Mistakes & Fixes

FAQs

Can I make this casserole ahead of time?

Yes, this is a perfect make-ahead meal. You can fully assemble the entire casserole, cover it tightly with foil, and store it in the refrigerator for up to 24 hours.

When you’re ready to eat, you may need to add about 10-15 minutes to the total baking time since it’s starting from cold.

Can I use flour tortillas instead of corn?

You can, and they will result in a much softer, more homogenous, casserole-like texture.

If you use flour tortillas, you do not need to worry about them being tough, but they will blend into the casserole more and you will lose the distinct corn flavor and layered texture that corn tortillas provide.

Can I freeze this Mexican chicken enchilada casserole?

Yes, this casserole freezes very well. Assemble it in a freezer-safe baking dish, but do not bake it. Cover the dish tightly with a layer of plastic wrap and then a layer of foil.

It can be frozen for up to 3 months. To bake, remove the plastic wrap, cover with the foil, and bake from frozen at 375°F (190°C) for about 50-60 minutes, then uncover and bake for another 10-15 minutes until bubbly.

Enjoy Your Cheesy, Comforting Casserole!

You are now ready to make a delicious and incredibly easy Mexican chicken enchilada casserole that the whole family will love.

It’s the perfect solution for a busy weeknight, delivering all the comforting flavors of enchiladas with a fraction of the effort.

Enjoy!