Chicken Enchilada Casserole is a cheesy dinner layered with tender chicken, black beans, tortillas, and a creamy green enchilada sauce. It’s easy to assemble and bakes up hot and bubbly for a meal the whole family will love.
Serve it with grilled corn guacamole, homemade salsa, and a dollop of sour cream.
Holly’s Recipe Highlights: Chicken Enchilada Casserole
- Flavor: Savory and comforting, with tender chicken, smoky taco-seasoned beans and peppers, creamy tangy sauce, and plenty of melty Monterey Jack cheese.
- Why Make It: Skip the hassle of rolling tortillas with this easy, layered casserole that requires fewer steps and makes cleanup a breeze.
- Time Saver: Use pre-diced peppers and onions.
Total Time: 55 Mins Servings: 6 Cooking Method: Stovetop & Oven
Ingredient Notes
- Bell Pepper: Use red peppers for a touch of sweetness or green peppers for a slightly sharper flavor.
- Black Beans: Swap for pinto beans or leave them out if you prefer.
- Cooked Chicken: Rotisserie chicken, leftover grilled chicken, baked chicken, or easy shredded chicken all work well.
- Taco Seasoning: Use store-bought or homemade taco seasoning.
- Green Enchilada Sauce: Use mild or medium sauce to suit your spice preference, or swap in red enchilada sauce for a richer, deeper flavor.
- Corn Tortillas: Corn tortillas hold their shape better during baking, but enchiladas can also be made with flour tortillas.
- Monterey Jack Cheese: Replace with Pepper Jack for a little heat, cheddar for a sharper flavor, or a Mexican cheese blend.
How to Make Chicken Enchilada Casserole
- Combine the sour cream and enchilada sauce.
- Sauté the onion, pepper, seasonings, chicken, black beans, and water.
- Layer the sauce with the chicken mixture, tortillas, and cheese.
- Bake (full recipe below).
Make this casserole up to 24 hours before baking and store in the fridge. Let it sit on the counter while the oven preheats and then follow the baking instructions below.
Storing Leftovers
- Keep leftovers in an airtight container for up to 4 days in the refrigerator.
- This casserole can be frozen for up to 3 months. Before assembling, line the casserole dish with foil and let the foil fold over the edges of the long sides about 6” on each side.
- For an uncooked casserole, fold the foil over the top of the assembled casserole, cover in plastic wrap, and freeze. Once frozen, lift the casserole out of the dish, double-wrap with plastic, and label it with the date.
- For a cooked casserole or leftovers, allow it to cool completely. Then cut it into individual portions, wrap in foil followed by plastic, label with the date, and freeze.
- Thaw overnight. Reheat in the microwave or covered in a 350°F oven until hot. Add a sprinkle of fresh cheese before reheating for the best texture.
Easy Mexican-Inspired Dinners
Did you enjoy this Chicken Enchilada Casserole Recipe? Leave a comment and rating below.
Chicken Enchilada Casserole
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper red or green, diced
- ½ cup black beans drained and rinsed
- 3 cups cooked chopped chicken
- 1 (1 ounce) packet taco seasoning about 2 tablespoons
- 28 ounces green enchilada sauce
- 1 cup sour cream
- 12 small corn tortillas 6″ each
- 2 cups shredded monterey jack cheese
Instructions
- Preheat oven to 350°F. Combine sour cream and enchilada sauce. Set aside.
- Cook onion in oil 4 minutes or until slightly tender. Add bell pepper and cook 3 minutes more.
- Stir in taco seasoning, chicken, and black beans with ⅔ cup water. Bring to a boil, reduce heat, and simmer for 5 minutes, or until thickened.
- Place ½ cup enchilada sauce in the bottom of a 9×13 casserole dish. Layer 6 tortillas on top. Add ½ of the chicken mixture and ½ of the cheese. Top with half of the remaining enchilada sauce.
- Add 6 more tortillas, remaining chicken mixture, remaining enchilada sauce and finally the remaining cheese.
- Bake uncovered for 25 to 30 minutes or until hot and bubbly.
- Cool 10 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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When your guests go back for a third plate, you know this recipe rocks! Never a disappointment! Such a crowd pleaser!
It’s always a great sign when guests keep going back for more, Tiffani. I’m so glad this recipe continues to impress!
Made this for my sr pot luck and the men loved it too. Easy to make. Thanks
This is so delicious! I’ve made it a few times now and everyone loves it! Thanks 🙂
Love this recipe! So easy and yummy!! If I don’t have leftover meat for the filling, I throw a couple frozen chicken breasts in the crockpot on high 4 hrs or on low 8hrs with a can of rotel tomatoes and taco seasoning. Then when ready to assemble, I omit the water, shred the chicken in the juices in the crockpot, and add it to my sautéed veggies! It’s a winner in our house!
To much sauce… Soggy and won’t make again 🙁
Sorry, this recipe didn’t turn out for you Dottie! You can definitely reduce the sauce if you prefer.
Can this be made a day ahead??
I haven’t tried making it ahead Michelle, but don’t see any reason why not! Let us know if you try making it a day ahead!
Very good. Made it for dinner at fire department.
So happy that everyone loved it Kevin!
Tasty but the cheese in this dish, as well as others on your site, does not turn out nicely brown as in your photos. It turned out pale and not as appetizing looking. Sure you didn’t put it on broil?
Hi Patricia, are you baking your dish uncovered? We follow the recipe as written and get this nice browning. If you prefer more browning you can do a quick broil at the end!
I made this last night and we thought it was excellent and easy to make!
So glad you love the casserole Sheila!
Easy and delicious! Both husband and toddler enjoyed it very much!
So glad that your family loves this casserole Isabel!
Love this recipe and have made it twice now, but the only thing I don’t like and not sure if I am using or doing something wrong. The tortilla on the bottom layer is mushy. I’m using flour tortilla and second time cut them so they would overlap each other. Are you supposed to use soft or hard tortillas?
We use soft tortillas for this recipe. Perhaps try a different brand? So glad you love the recipe!
Same here. Great flavor but very mushy
Delicious! Definitely a home run at my house.
My 12year old is extremely picky but he loves this and ate all of the leftovers!! Finally something he loves and there’s no fuss!
That makes my day Valery! So glad your son loves this enchilada casserole.
Nice looking enchilada and has beans like the mexican style one
Thank you Omnia! We love this enchilada casserole.
Can their a substitute for sour cream because some people don’t want to have sour cream on their Mexican dishes
I’ve only tried the recipe as written. You could try using Mexican crema.
Hi! I cannot find green enchilada sauce at stores near me. Would you happen to know a recipe to make some, or would I be able to substitute it for red sauce? Thanks!
You could definitely use red sauce Jenna. The taste will change slightly, but it will be delicious still!