If you’re craving a comforting, crowd-pleasing dish that’s bursting with flavor, you’re going to want to stick around for this one. I’m excited to share my favorite Chicken Enchilada Casserole Recipe—it’s like all the best parts of enchiladas wrapped up in one easy-to-make, cheesy casserole that your whole family will rave about. Trust me, once you try this, it’ll become your go-to for busy weeknights or casual dinner parties!
Why You’ll Love This Recipe
- Easy Prep & Layering: The step-by-step layering means you get that perfect balance of beans, chicken, cheese, and sauce in every bite.
- Versatile Ingredients: Whether you use homemade enchilada sauce or storebought, it all comes together beautifully without any fuss.
- Crowd-Pleaser: My family goes crazy for this dish—it’s perfect for feeding a bunch or meal prepping for the week ahead.
- Comforting & Flavorful: You get that rich, cozy feeling from classic enchiladas, but with way less hassle.
Ingredients You’ll Need
All these ingredients come together to create a rich, satisfying casserole that’s packed with Mexican-inspired flavors. Here’s the scoop on why each one works so well and a few tips on what to look out for when shopping.
- Cooked, shredded chicken: Leftovers from a roast chicken work great, or you can poach breasts for a healthier option.
- Enchilada sauce: I love the flavor you get from a good storebought sauce, but homemade makes it special if you have the time.
- Shredded Mexican cheese blend: The combo of cheddar, Monterey Jack, and queso quesadilla gives this casserole its signature melt and tang.
- Small flour tortillas: Flour tortillas hold up nicely and stay saucy; corn tortillas work too if you prefer a slightly firmer texture.
- Refried beans: Adds creaminess and heartiness—go with your favorite brand or homemade for extra flavor.
Variations
Everyone loves putting their own spin on recipes, and this Chicken Enchilada Casserole Recipe is no exception. I have a few favorite tweaks for different vibes or dietary needs, and I encourage you to experiment so it fits what you like!
- Spicy Kick: I sometimes add chopped jalapeños or a dash of chipotle powder to the sauce to bring in some smoky heat—my family swears by it!
- Vegetarian Version: Skip the chicken and double the beans or swap in roasted veggies like zucchini and bell peppers for a hearty meat-free meal.
- Cheese Swap: If you want a creamier casserole, try adding some cream cheese or a little sour cream folded in with the beans.
- Gluten-Free: Using corn tortillas instead of flour makes this casserole gluten-free, but be gentle when layering since corn tortillas break easier.
How to Make Chicken Enchilada Casserole Recipe
Step 1: Get Your Oven Ready and Prep the Pan
Start by preheating your oven to 375°F (190°C). While it warms up, grab a 9×9-inch glass baking dish and spread a few spoonfuls of enchilada sauce on the bottom. This little trick keeps everything from sticking and gives the casserole a nice saucy base that soaks into the tortillas.
Step 2: Layer Like a Pro
Lay down 2 tortillas, overlapping slightly to cover the entire bottom. Then spread about ⅓ cup of refried beans over the tortillas, followed by 1 cup of shredded chicken. Sprinkle roughly ½ cup of cheese, and drizzle about ¾ cup of enchilada sauce evenly over that. Repeat this exact layering one more time—this layering method creates that perfect distribution of flavors in every bite.
Step 3: Top It Off and Bake
Once your layers are done, pour the remaining enchilada sauce over the top and sprinkle on 1 cup of cheese to get that bubbly, golden crust. Cover the dish tightly with aluminum foil that’s been oiled (to prevent sticking). Bake for 30 minutes, then remove the foil and bake uncovered for another 5 minutes so the cheese browns up nicely and the sauce bubbles.
Step 4: Let It Rest Before Serving
After baking, I always wait at least 15 minutes before cutting into the casserole. This resting time helps everything firm up a bit, making it easier to serve beautiful, clean slices that hold together perfectly.
Pro Tips for Making Chicken Enchilada Casserole Recipe
- Keep Chicken Moist: I shred chicken while it’s still warm to keep it juicy—if it cools completely, it can dry out when baked.
- Layer Evenly: Don’t pile all your chicken or cheese in one layer; spreading it out ensures every bite tastes balanced.
- Oil the Foil Well: To avoid cheese sticking during baking, lightly oil the foil before covering the dish.
- Let It Rest: Patience here is key—cutting too soon will make your casserole messy and hard to serve.
How to Serve Chicken Enchilada Casserole Recipe
Garnishes
I love topping my chicken enchilada casserole with freshly chopped cilantro and a dollop of sour cream—it adds brightness and creaminess that cuts through the rich cheese. Lime wedges on the side bring a fresh zing, and if you’re feeling fancy, some diced avocado or sliced jalapeños are amazing too.
Side Dishes
To round out the meal, I often serve this with a simple side salad of mixed greens and a tangy vinaigrette or Mexican street corn for a fun, festive touch. Rice and beans are classic pairings that work great if you want to make it even heartier.
Creative Ways to Present
For special occasions, I like to bake the casserole in individual ramekins. It feels fancy without the fuss, and everyone gets their own perfect portion with a crispy melted topping. You can also try layering it in a lasagna-style in a larger dish for a party presentation.
Make Ahead and Storage
Storing Leftovers
After the casserole has cooled completely, I usually cover it tightly with plastic wrap or foil and store it in the fridge. It keeps well for up to 3-4 days—just make sure to reheat thoroughly before eating.
Freezing
This Chicken Enchilada Casserole Recipe freezes beautifully. I portion it out into airtight containers or wrap the whole dish tightly if you want to freeze a full batch. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
I reheat single portions in the microwave covered with a damp paper towel to keep moisture in. For the whole casserole, reheating in the oven at 350°F (175°C) until warmed through (about 20 minutes) keeps the texture just right.
FAQs
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Can I make this Chicken Enchilada Casserole Recipe ahead of time?
Absolutely! You can assemble the casserole up to 24 hours ahead, cover it tightly, and keep it in the fridge until you bake it. This is perfect for weeknight meal prep or entertaining.
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What can I use if I don’t have refried beans?
If you don’t have refried beans, you can substitute with black beans mashed lightly or even a layer of seasoned cooked lentils for a unique twist.
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Is there a way to make this recipe dairy-free?
Definitely! Use dairy-free cheese alternatives and a vegan enchilada sauce, and skip the cheese topping or replace it with nutritional yeast for a cheesy flavor without dairy.
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How do I avoid soggy tortillas?
To prevent sogginess, don’t overload the layers with sauce. Also, using flour tortillas tends to hold moisture better than corn. Letting the casserole rest before cutting helps it set perfectly.
Final Thoughts
I absolutely love how this Chicken Enchilada Casserole Recipe comes together—it’s like the perfect blend of comfort food and ease, with a punch of bold Mexican flavors. When I first made it, I was surprised at how simple the layering technique was and how much my family enjoyed it. It’s become a staple in my kitchen, and I’m sure once you try it, you’ll be recommending it to your friends too. So grab those ingredients, get cozy in your kitchen, and let’s make some magic happen!
Print
Chicken Enchilada Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 10–12 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchilada Casserole is a comforting and flavorful layered dish that combines tender shredded chicken, creamy refried beans, tangy enchilada sauce, and melted Mexican cheese layered between soft flour or corn tortillas. Baked to bubbly perfection, it’s an easy weeknight dinner that brings all your favorite enchilada flavors together in one dish.
Ingredients
Chicken Filling
- 2–3 cups cooked, shredded chicken
- 1 can refried beans (approximately 15 oz)
Assembly
- 6–8 small flour tortillas (corn tortillas can be used as a substitute)
- 2 1/2 cups enchilada sauce (storebought or homemade)
- 2 cups shredded Mexican cheese blend (such as cheddar, Monterey Jack, or a pre-mixed blend)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the casserole evenly.
- Prepare Baking Dish: Spoon a few tablespoons of enchilada sauce into the bottom of a 9×9 inch glass square baking dish to prevent the casserole from sticking during baking.
- First Tortilla Layer: Place 2 tortillas in the bottom of the dish, overlapping slightly to cover the entire surface area evenly.
- Layer Ingredients: Spread about 1/3 cup refried beans over the tortillas, followed by approximately 1 cup of shredded chicken, 1/2 cup shredded cheese, and about 3/4 cup enchilada sauce. Then, add another layer of tortillas over these ingredients.
- Second Layer: Repeat the layering process with the remaining refried beans, shredded chicken, cheese, and enchilada sauce to build up two distinct layers within the casserole.
- Finish Layer and Cover: Spread the remaining enchilada sauce over the top layer and sprinkle with 1 cup of shredded cheese. Cover the dish with aluminum foil that has been lightly greased or oiled to prevent sticking.
- Bake Casserole: Bake the covered casserole in the preheated oven for about 30 minutes. Then, remove the foil and bake uncovered for an additional 5 minutes or until the cheese is melted, golden brown, and the sauce is bubbly.
- Rest Before Serving: Allow the casserole to rest for at least 15 minutes after baking to let it firm up, making it easier to cut and serve.
- Optional Toppings: Serve warm topped with fresh cilantro, lime wedges, dollops of sour cream, or slices of avocado to enhance flavor and presentation.
Notes
- Use either flour or corn tortillas depending on your preference; corn tortillas give a more traditional flavor.
- For a homemade touch, prepare your own enchilada sauce to control spices and flavor.
- The resting time is important to help the casserole set so it holds shape when served.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Feel free to add jalapeño slices or black olives for extra flavor in the layers.
Nutrition
- Serving Size: 1 slice (about 1/12th of casserole)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
