Skip to content

Chicken Enchilada Casserole

This cheesy chicken enchilada casserole is the perfect dish for busy weeknights. Only takes 5 ingredients to make, 15 minutes to prep and 30 minutes to bake. It doesn’t get easier than that!

Chicken enchilada casserole in white dish.
This post may contain affiliate links. Read disclosure policy.

5-Ingredient Enchilada Casserole

We love enchiladas and chicken enchilada soup at our house. This dish is another way to enjoy the tasty flavors without having to actually roll them. Everything is layered together in a casserole dish to make an easy and delicious weeknight meal.

This chicken enchilada casserole is one of my kid’s favorite dishes. And one of mine too because of how easy it is to throw together! I love it because you can prep it in the morning and bake later in the afternoon. It’s the perfect weeknight meal.

Another plus about this dish is that it’s great for using up leftover chicken. I love to use shredded chicken, salsa verde chicken or rotisserie chicken. It makes it so simple to quickly layer all of the ingredients in the pan and bake. Easy peasy!

Layering the enchilada casserole in dish.

How to Make Chicken Enchilada Casserole

  • LAYER. 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.
  • BAKE. 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.
  • SERVE. Add favorite toppings like cilantro, chopped red bell pepper, sliced olives and sour cream. Enjoy!
Chicken enchilada casserole with cheese.


  • Have leftover taco meat or steak? Use that instead.
  • Make this a vegetarian dish by leaving out the meat and adding vegetables such as bell pepper or corn.
  • You could use pinto, white or kidney beans, or a combination of both.
  • Use flour tortillas instead of corn.
  • If you prefer green enchilada sauce, you can definitely use that in place of red for a green chicken enchilada casserole.

Make Ahead + Freezing Tips

  • Making in advance: Prep the casserole as directed, then cover with foil. Place in fridge until ready to bake. Remove from fridge and let sit at room temperature while the oven warms up. Then bake according to directions.
  • Freezer instructions: Assemble in a freezer container and wrap tightly. Then store the unbaked casserole in the freezer. The night before serving, let thaw in the fridge overnight. Then bake at 350°F for 30 to 40 minutes covered and 10 to 15 minutes uncovered.
Chicken enchilada casserole in white dish.

Can’t get enough enchilada recipes? Try these cheese enchiladas, pork enchiladas or this cheesy enchilada pasta!

More Enchilada Inspired Dishes

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

chicken enchilada casserole in white dish

Chicken Enchilada Casserole Recipe

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This cheesy chicken enchilada casserole is the perfect dish for busy weeknights. Only takes 5 ingredients to make, 15 minutes to prep and 30 minutes to bake. It doesn't get easier than that!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • 1 ½ cups enchilada sauce , I prefer La Victoria
  • 12 corn tortillas
  • 2 ½ cups shredded cooked chicken breast
  • 15 ounce can black beans
  • 1-2 cups shredded monterey jack cheese

Optional toppings: cilantro, red bell pepper, tomatoes, avocado, sliced olives, sour cream


    • Preheat oven to 350°F. Spray 9-inch casserole dish with non-stick spray and set aside. Pour about 1/2 cup of the sauce onto the bottom of the pan. 
    • Cover the pan with about 3 tortillas (you'll need to break one in half). Then add 1/3 of the remaining sauce on top, 1/3 of the chicken and 1/3 of the beans. Then sprinkle on 1/3 of the cheese. Repeat for 2 more layers.
    • Place foil over the pan and bake for 20 minutes. Then bake 10 more minutes uncovered, or until cheese is bubbly. Remove from oven and let sit for 5 minutes.
    • Add your favorite toppings and enjoy.


    You may sub the black beans for pinto beans. 
    Tip: If you have extra enchilada sauce, freeze in a zip top bag for later. You could also double this recipe and freeze half for later.
    Freezer instructions: 
    Layer in a foil tin and wrap tightly. Store in the freezer uncooked. The night before baking, place in the refrigerator to thaw. Then bake at 350°F for 30-40 minutes covered and 10-15 minutes uncovered. 
    If you want to freeze the leftovers that were cooked, freeze in individual portion sizes. Then place in the refrigerator overnight to thaw. Then reheat in the microwave or oven until hot. 


    Calories: 370kcal | Carbohydrates: 40g | Protein: 27g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 960mg | Potassium: 464mg | Fiber: 9g | Sugar: 5g | Vitamin A: 569IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 3mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Course
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

    Enchilada casserole in white pan.

    Let’s connect

    Join our community of over 5 million!

    Featured on

    • Taste of Home
    • Martha Stewart
    • Country Living
    • BuzzFeed
    • Yahoo
    • Food Network
    • Today