Chicken Enchilada Casserole

This easy chicken enchilada casserole is layered with tortillas, tender shredded chicken, beans, enchilada sauce, and melty cheese for a quick and satisfying dinner. All the flavor of classic enchiladas without the rolling.

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Easy Chicken Enchilada Casserole

We love classic red chicken enchiladas at our house, but this chicken enchilada casserole is the easiest way to get those same bold, saucy flavors on the table without rolling each tortilla. Everything is layered in a baking dish for a simple weeknight dinner that feels just as satisfying.

This recipe is one of my kids’ favorites and a great way to use leftover shredded chicken or rotisserie chicken. You can assemble it ahead of time and bake it later, which makes busy evenings so much easier. If you love this version, be sure to try my Mexican chicken casserole or green chicken enchilada casserole next.

Ingredient Notes

• Enchilada sauce: I love homemade red enchilada sauce but your favorite brand works, too. Mild or medium both work depending on your spice preference.
• Corn tortillas: Corn tortillas give this casserole a more authentic enchilada flavor and hold up well when layered. You can also use flour tortillas instead of corn.
• Shredded chicken: Rotisserie chicken makes this recipe even easier. You can also use leftover baked chicken or slow cooker shredded chicken.
• Black beans: Drain and rinse before using. Pinto beans work as a great substitute if that’s what you have on hand.
• Monterey Jack cheese: Melts beautifully and keeps the flavor mild and creamy. You can swap for a Mexican blend or cheddar if preferred.

How to Make Chicken Enchilada Casserole

Pour about 1/2 cup of the red enchilada sauce into the bottom of a greased 9-inch casserole dish. Place tortillas over the sauce until the pan is covered.

Add 1/3 of the remaining sauce on top, 1/3 of the chicken and 1/3 of the beans. Then sprinkle 1/3 of the cheese over the beans. Repeat for 2 more layers.

Cover the pan with foil, then bake at 350°F for 20 minutes. Remove foil and bake uncovered until the cheese is bubbly, about 10 minutes. Once out of the oven, let sit for 5 minutes before serving.

Add favorite toppings like cilantro, chopped red bell pepper, sliced olives and sour cream. Enjoy!

Recipe Tips

• Warm the tortillas first. If your corn tortillas are stiff, warm them in the microwave for 20 to 30 seconds wrapped in a damp paper towel. This helps prevent cracking and makes layering easier.
• Do not skip the sauce on the bottom. Spreading enchilada sauce in the bottom of the dish keeps the tortillas from sticking and helps them soften perfectly while baking.
• Adjust the sauciness. If you prefer a softer, more traditional enchilada texture, add an extra ½ cup of sauce. For a slightly firmer casserole, stick to the measured amount.
• Cover while baking. Baking covered first allows everything to heat through and soften. Removing the foil at the end helps the cheese melt and get bubbly on top.
• Swap the protein. Leftover taco meat, ground beef, or even shredded salsa verde chicken all work beautifully in place of plain shredded chicken.

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