Chicken Enchilada Casserole – Cozy, Crowd-Pleasing Comfort Food

This chicken enchilada casserole brings all the flavor of classic enchiladas without the fuss of rolling each one. It’s layered like lasagna, baked until bubbly, and loaded with tender chicken, melty cheese, and a zesty sauce. The prep is simple, the ingredients are easy to find, and it feeds a hungry crowd.

It’s a great weeknight option, and it reheats beautifully for lunches. If you love enchiladas but want a hands-off version, this is your go-to recipe.

Why This Recipe Works

This casserole uses a layer-by-layer approach, so you get even distribution of sauce, chicken, tortillas, and cheese. That means every bite is balanced and satisfying.

Using rotisserie chicken or leftover cooked chicken cuts the prep time way down without sacrificing flavor. A mix of red enchilada sauce and a touch of sour cream keeps the filling moist and creamy. Corn tortillas hold their structure better than flour in the oven, so the casserole stays sturdy and sliceable.

Ingredients

• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cups red enchilada sauce (homemade or store-bought)
• 1 can (10 oz) diced green chiles, drained
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (frozen and thawed or canned, drained)
• 1 cup black beans, rinsed and drained
• 1/2 cup sour cream or plain Greek yogurt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 12 corn tortillas (6-inch), lightly warmed
• 2 to 2 1/2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
• 2 tablespoons olive oil (for sautéing)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a light coating of oil or nonstick spray.
2. Sauté the aromatics. Heat olive oil in a skillet over medium heat.Add the onion and a pinch of salt, cooking 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Mix the filling. In a large bowl, combine shredded chicken, sautéed onion and garlic, green chiles, corn, black beans, chili powder, cumin, smoked paprika, and sour cream. Season with salt and pepper.Stir until evenly coated.
4. Warm the tortillas. Wrap the corn tortillas in a damp paper towel and microwave 30–45 seconds to soften. This prevents cracking.
5. Layer the casserole. Spread a thin layer of enchilada sauce over the bottom of the baking dish. Add a layer of tortillas, slightly overlapping to cover the base.Spoon a third of the chicken mixture on top, drizzle with sauce, and sprinkle with cheese. Repeat for two more layers: tortillas, filling, sauce, cheese.
6. Finish with cheese. Ensure the top layer has a generous sprinkle of cheese and a light drizzle of sauce to prevent drying.
7. Bake. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is melted and the edges are bubbly.
8. Rest and garnish. Let the casserole rest 10 minutes before slicing.Top with chopped cilantro. Serve with lime wedges if you like a bright finish.

Keeping It Fresh

For leftovers, let the casserole cool completely, then cover and refrigerate for up to 4 days. The flavors deepen overnight, and the slices hold together better.

Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until hot.

To freeze, cut into portions and wrap tightly, or freeze the entire baked casserole double-wrapped in foil for up to 3 months. Thaw overnight in the fridge and reheat in the oven. If you plan to freeze before baking, assemble without the sour cream (add it to the filling after thawing) to keep the texture creamy.

Health Benefits

• Lean protein: Chicken provides essential amino acids that support muscles and keep you full.
• Fiber from beans and corn: Black beans and corn add fiber, which supports digestion and steady energy.
• Calcium from cheese: The cheese adds calcium for bone health.Use part-skim cheese if you prefer.
• Customizable nutrition: Swap sour cream for Greek yogurt, add spinach or bell peppers, and choose a light cheese to reduce saturated fat.
• Controlled sodium: Using low-sodium enchilada sauce and rinsed beans helps keep salt in check.

Common Mistakes to Avoid

• Using flour tortillas: They can turn gummy in a casserole. Corn tortillas keep their texture and flavor better.
• Skipping the sauce on the bottom: A thin layer of sauce prevents sticking and dry edges.
• Overloading with sauce: Too much liquid makes the casserole soggy. Aim for a light drizzle between layers, not a heavy pour.
• Not resting after baking: Letting it sit for 10 minutes helps it set, so you get neat slices instead of a messy scoop.
• Forgetting to season: Taste the filling before layering.Beans and corn can mellow flavors, so adjust salt and spices as needed.

Variations You Can Try

• Green enchilada casserole: Use salsa verde or green enchilada sauce and pepper jack cheese for a tangy twist.
• Veggie-loaded: Add sautéed bell peppers, zucchini, or spinach. Replace chicken with extra beans for a vegetarian version.
• Spicy chipotle: Stir in minced chipotle peppers in adobo for a smoky kick.
• Creamy poblano:</-strong> Blend roasted poblano peppers into part of the sauce with a bit of Greek yogurt for a mild, creamy flavor.
• Low-carb swap: Use low-carb tortillas or thin slices of roasted zucchini in place of corn tortillas.
• Topping bar: Serve with avocado, pico de gallo, pickled onions, jalapeños, or a dollop of crema to customize each plate.

FAQ

Can I make this ahead?

Yes. Assemble the casserole up to a day in advance, cover tightly, and refrigerate.

Bake straight from the fridge, adding 5–10 minutes to the covered bake time if needed.

What’s the best chicken to use?

Shredded rotisserie chicken is convenient and flavorful. You can also use poached, grilled, or leftover roasted chicken. Dark meat keeps the casserole extra juicy, but any mix works.

How do I keep the tortillas from getting soggy?

Use corn tortillas, warm them so they don’t crack, and avoid over-saucing the layers.

A light drizzle is enough. Let the casserole rest after baking to set the layers.

Can I use flour tortillas instead?

You can, but be aware they soften more and can get gummy. If you do use them, toast them lightly in a dry skillet first to help them hold up.

Is there a dairy-free option?

Yes.

Use a dairy-free cheese that melts well and swap sour cream for a dairy-free yogurt. Check your enchilada sauce to ensure it’s dairy-free.

What sides go well with this?

Try a simple green salad with lime vinaigrette, Mexican rice, cilantro-lime cauliflower rice, or charred street corn. Chips and guacamole make it feel like a party.

How spicy is this casserole?

It’s mild to medium, depending on your sauce.

For more heat, add jalapeños, chipotle, or use hot enchilada sauce. For less heat, choose mild sauce and skip extra chiles.

Wrapping Up

Chicken enchilada casserole gives you all the familiar flavors in one easy, cozy bake. It’s flexible, make-ahead friendly, and perfect for feeding family or friends without a lot of effort.

Keep the basics the same—good sauce, tender chicken, and sturdy corn tortillas—and customize the rest to your taste. Once you try it, you’ll keep it in your regular rotation for busy nights and casual gatherings alike.

Chicken Enchilada Casserole - Cozy, Crowd-Pleasing Comfort Food

Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 8 servings

Ingredients

• 3 cups cooked shredded chicken (rotisserie works great)
• 2 cups red enchilada sauce (homemade or store-bought)
• 1 can (10 oz) diced green chiles, drained
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (frozen and thawed or canned, drained)
• 1 cup black beans, rinsed and drained
• 1/2 cup sour cream or plain Greek yogurt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 12 corn tortillas (6-inch), lightly warmed
• 2 to 2 1/2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
• 2 tablespoons olive oil (for sautéing)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving (optional)

Instructions

• Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of oil or nonstick spray.
• Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add the onion and a pinch of salt, cooking 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Mix the filling. In a large bowl, combine shredded chicken, sautéed onion and garlic, green chiles, corn, black beans, chili powder, cumin, smoked paprika, and sour cream. Season with salt and pepper. Stir until evenly coated.
• Warm the tortillas. Wrap the corn tortillas in a damp paper towel and microwave 30–45 seconds to soften. This prevents cracking.
• Layer the casserole. Spread a thin layer of enchilada sauce over the bottom of the baking dish. Add a layer of tortillas, slightly overlapping to cover the base. Spoon a third of the chicken mixture on top, drizzle with sauce, and sprinkle with cheese. Repeat for two more layers: tortillas, filling, sauce, cheese.
• Finish with cheese. Ensure the top layer has a generous sprinkle of cheese and a light drizzle of sauce to prevent drying.
• Bake. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until the cheese is melted and the edges are bubbly.
• Rest and garnish. Let the casserole rest 10 minutes before slicing. Top with chopped cilantro. Serve with lime wedges if you like a bright finish.