If you’re searching for a comforting, crowd-pleasing dish that wraps vibrant layers of flavor into one hearty package, this Chicken Enchilada Casserole Recipe is exactly what you need. Imagine tender shredded chicken mingling with zesty tomatoes, black beans, sweet corn, and a blend of spices, all snugly wrapped in warm corn tortillas, then baked to bubbly, cheesy perfection. It’s the kind of recipe that not only fills your belly but also warms your heart, perfect for family dinners or casual gatherings with friends.

Ingredients You’ll Need
As simple as it is satisfying, the ingredients for this Chicken Enchilada Casserole Recipe are staples that come together to deliver a harmony of textures and flavors. Each component plays a vital role, whether it’s the tender chicken that brings protein-rich substance, the spices that bring a mild kick, or the melty cheese that crowns the dish with gooey goodness.
- Olive oil: Used to sauté the aromatics, building the flavor base with a subtle fruitiness.
- Large onion, chopped: Adds sweetness and depth when softened.
- Garlic, minced: Brings its familiar aromatic warmth to every bite.
- Green bell pepper, chopped: Offers color and a slight crunch that balances the savory elements.
- Can of diced tomatoes and green chilies (Rotel), undrained: Adds juicy acidity and a gentle heat.
- Can of black beans, rinsed and drained: Provides creaminess and earthy flavor.
- Can of corn, drained: Contributes bursts of sweetness and vibrant color.
- Chili powder: The essential spice for that classic enchilada kick.
- Cumin: Provides a warm, smoky undertone.
- Cayenne pepper (optional): For those who like a little extra heat in their casserole.
- Salt and black pepper: To perfectly season and balance flavors.
- Cooked chicken, shredded: The hearty main protein that makes this a filling meal.
- Can of enchilada sauce: The sauce that ties every layer together with its rich, tangy flavor.
- Corn tortillas: Soft and tender, they are the perfect vessels for the filling.
- Shredded cheddar cheese: Melts beautifully to add sharpness and richness.
- Shredded Monterey Jack cheese: Smooth and creamy, it complements the cheddar perfectly.
- Sour cream (optional): A cool and tangy topping to finish the dish.
- Chopped fresh cilantro (optional): Adds a fresh herbal note and pops of green for garnish.
How to Make Chicken Enchilada Casserole Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and cook it gently until it softens into a translucent, fragrant base—about five minutes. This softening is key to building the rich, layered flavors that define the entire dish.
Step 2: Add Garlic and Bell Pepper
Stir in the minced garlic and chopped green bell pepper, cooking for another three to five minutes. This step brings a slightly sweet crunch and that unmistakable garlicky aroma, which is essential for the depth of flavor in this Chicken Enchilada Casserole Recipe.
Step 3: Mix in the Beans, Corn, and Spices
Now, it’s time to give our base a vibrant, colorful boost—add the undrained diced tomatoes and green chilies along with black beans and corn. Sprinkle in chili powder, cumin, cayenne pepper if you’re feeling bold, plus salt and black pepper. Stir everything together well, letting the spices envelop the veggies like a warm hug.
Step 4: Simmer to Blend Flavors
Bring the mixture to a gentle simmer, then lower the heat and let it bubble quietly for 10 to 15 minutes. This slow simmer allows all those flavors to meld and intensify, ensuring every bite tastes as fantastic as the last.
Step 5: Incorporate the Shredded Chicken
Stir in the shredded chicken, letting it soak up the saucy goodness. Cook for an additional five minutes, just until everything is heated through. This creates a filling that’s juicy and richly flavored, the heart and soul of this Chicken Enchilada Casserole Recipe.
Step 6: Prepare for Assembly
While the filling finishes cooking, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish so the casserole doesn’t stick and layers bake evenly.
Step 7: Warm the Tortillas
Warm your corn tortillas using a microwave, skillet, or oven—whichever you prefer—to make them pliable and perfect for rolling without cracking.
Step 8: Assemble the Layers
Start by spreading a thin layer of enchilada sauce on the bottom of your baking dish to prevent sticking and add extra flavor. Layer in the tortillas one at a time, filling each with about one-third cup of the chicken mixture, rolling them tightly, and placing seam-side down in the dish. Drizzle about half a cup of enchilada sauce over the first layer to keep everything moist and saucy. Repeat the layering process until you’ve used all the filling and tortillas.
Step 9: Cheese it Up and Bake
Top the final layer generously with shredded cheddar and Monterey Jack cheeses. Slide the dish into the oven and bake for 25 to 30 minutes, or until the cheese melts into a bubbly, golden-brown blanket that invites you to dig in.
Step 10: Rest and Garnish
Once baked, let your Chicken Enchilada Casserole Recipe rest for 10 to 15 minutes—this resting allows it to set up perfectly so slices hold together nicely. Add a dollop of sour cream and sprinkle fresh cilantro on top for a beautiful finishing touch.
How to Serve Chicken Enchilada Casserole Recipe

Garnishes
The beauty of this Chicken Enchilada Casserole Recipe is how well it welcomes tasty garnishes. Sour cream adds a creamy, cooling contrast to the spicy layers, while fresh cilantro creates a pop of herbal brightness. For a little extra zing, consider a squeeze of lime or a scattering of sliced jalapeños.
Side Dishes
This casserole stands excellent on its own but pairs wonderfully with fresh Mexican-style sides. Try serving it alongside a crisp green salad with tangy vinaigrette, Mexican rice for a comforting classic, or even some crunchy tortilla chips to scoop up any extra sauce.
Creative Ways to Present
Want to impress your guests even more? Present the casserole in individual ramekins for a charming single-serving touch or layer it in a clear glass dish so everyone can admire the colorful strata before diving in. You could even top it with sliced avocado or a drizzle of homemade salsa for an extra layer of flavor and beauty.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (which is often the case with this Chicken Enchilada Casserole Recipe), cool the casserole completely before covering it tightly with foil or plastic wrap. Store it in the refrigerator for up to four days, and the flavors will continue to meld beautifully.
Freezing
This recipe freezes beautifully, making it a fantastic option for meal prep or busy weeknights. Assemble the casserole but do not bake it—wrap it securely with freezer-safe materials and freeze for up to three months. When you’re ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftover casserole in the oven at 350°F (175°C) for about 20 minutes, or until heated through thoroughly and the cheese bubbles again. Microwaving works too if you’re in a hurry, but the oven helps maintain the delicious texture of the cheese and tortillas.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds extra flavor and saves time when making this Chicken Enchilada Casserole Recipe. Just shred it up and add it at the same step where shredded chicken is called for.
Is it possible to make this casserole vegetarian?
Yes! Simply omit the chicken and add extra beans, veggies, or even tofu to keep the protein and texture. The spices and sauce are full of flavor, so the dish remains satisfying without meat.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional and add a nice texture, flour tortillas can work if that’s what you have on hand. Just be aware that flour tortillas tend to be softer and less sturdy, which can affect how the casserole holds together.
How spicy is this Chicken Enchilada Casserole Recipe?
It has a mild to moderate spice level, thanks to the chili powder and optional cayenne pepper. You can easily adjust the heat by adding more cayenne or skipping it altogether for a gentler taste that kids will enjoy.
Can I prepare the casserole entirely ahead of time?
Definitely! You can assemble the entire casserole the day before, cover it, and refrigerate. When ready to eat, just pop it in the oven and bake a little longer if it’s cold, ensuring it’s heated through and bubbly.
Final Thoughts
This Chicken Enchilada Casserole Recipe is one of those dishes that quickly becomes a favorite — full of layers, flavor, and heartwarming comfort. Whether you’re feeding a big family or just craving a delicious, easy meal, it’s a recipe worth keeping in your repertoire. So go ahead, give it a try, and watch everyone come back for seconds with smiles all around.
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Chicken Enchilada Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Chicken Enchilada Casserole is a delicious and hearty meal perfect for feeding a crowd. Layers of tender shredded chicken, black beans, corn, bell peppers, and flavorful spices are wrapped in corn tortillas, smothered with enchilada sauce, and topped with melted cheddar and Monterey Jack cheese. Baked until bubbly and golden, this casserole offers comforting Tex-Mex flavors that will satisfy any appetite. It’s easy to prepare and ideal for weeknight dinners or potlucks.
Ingredients
Vegetables and Spices
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken and Dairy
- 3 cups cooked chicken, shredded (about 1.5 lbs boneless, skinless chicken breasts)
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (optional, for topping)
Garnish
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Bell Pepper: Stir in minced garlic and chopped green bell pepper. Cook for another 3-5 minutes until the pepper is slightly tender.
- Combine Vegetables and Spices: Add the undrained diced tomatoes and green chilies, black beans, corn, chili powder, cumin, cayenne pepper if using, salt, and black pepper. Stir to combine all ingredients well.
- Simmer the Filling: Bring the mixture to a simmer, reduce the heat to low, and cook for 10-15 minutes, stirring occasionally, to develop the flavors.
- Add Chicken: Stir in the shredded cooked chicken and heat through for another 5 minutes. Taste and adjust seasonings as needed.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish to prevent sticking.
- Warm Tortillas: Warm the corn tortillas using a microwave, skillet, or oven to make them pliable for rolling.
- Layer Sauce: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Assemble Enchiladas: Place a warmed tortilla on a flat surface, fill each with about 1/3 cup of the chicken filling, roll it tightly, and place seam-side down in the dish.
- Add Sauce Over Layer: Pour about 1/2 cup of enchilada sauce evenly over the first layer of rolled tortillas.
- Repeat Layers: Continue layering tortillas with filling and sauce until all tortillas and filling are used.
- Add Cheese: Sprinkle the top of the casserole evenly with cheddar and Monterey Jack cheese.
- Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is melted, bubbly, and golden brown.
- Rest Before Serving: Remove from the oven and let the casserole rest for 10-15 minutes to set.
- Garnish and Serve: Serve topped with optional sour cream and chopped fresh cilantro for extra flavor and freshness.
Notes
- You can substitute cooked rotisserie chicken to save time.
- For a spicier casserole, add extra cayenne pepper or use a hot enchilada sauce.
- To make this dish gluten free, ensure the corn tortillas are certified gluten free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil at 350°F until warmed through to keep it moist.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican