Cheesy Chicken Enchilada Casserole

Chicken Enchilada Casserole is layers of tender seasoned chicken, black beans, green chiles, and melty Mexican cheese all wrapped up in soft tortillas and smothered in red enchilada sauce. This is comfort food at its FINEST, friends! It’s easier than rolling individual enchiladas, feeds a crowd, and disappears faster than you can say “seconds, please!” The aroma alone is enough to make everyone come running to the dinner table!

Love More Dinner Ideas? Try My Ground Beef Enchiladas or this Chicken Enchilada Soup next.

Why You’ll Love This Recipe

Layered with tender chicken, melty cheese, tortillas, and rich enchilada sauce, this casserole delivers all the bold flavors of classic enchiladas with none of the fuss. It’s hearty, comforting, and perfect for feeding a crowd or an easy weeknight dinner. Every bite is cheesy, saucy, and incredibly satisfying.

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Ingredient List

Seasonings:

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon chili powder

For the Casserole:

• 1-2 tablespoons avocado oil (or olive oil)
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 3 cups shredded chicken (see notes for preparation)
• Salt and pepper to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chiles, undrained
• 2 tablespoons lime juice
• 1 teaspoon hot sauce
• 1 teaspoon honey
• 2 tablespoons finely chopped cilantro, plus more for garnish
• 20 oz red enchilada sauce (homemade recommended)
• 8 (6-inch) flour or corn tortillas
• 3½ cups shredded Mexican cheese, divided (pepper jack, cheddar, or Monterey Jack)

For Serving:

• Sour cream (a must!)
• Tortilla chips

Garnishes:

• Fresh cilantro
• Diced tomatoes
• Avocados
• Jalapeños
• Red onions

Substitution Notes:

• Chicken: Rotisserie chicken, leftover grilled chicken, or even turkey work beautifully
• Tortillas: Use corn for gluten-free, flour for softer texture—both are delicious!
• Cheese: Any melting cheese works—try Oaxaca, queso quesadilla, or even a Mexican cheese blend
• Oil: Vegetable oil or melted butter work in a pinch

Why These Ingredients Work

Let me tell you why each ingredient earns its place in this casserole! The combination of seasonings creates that authentic Mexican flavor—cumin adds earthiness, paprika brings subtle sweetness, and oregano gives it that restaurant-quality depth. The black beans add protein and hearty texture while soaking up all those delicious flavors. Those green chiles bring mild heat and tang without overwhelming the dish (perfect for spice-sensitive eaters!).

Here’s my favorite part: the lime juice, hot sauce, and honey trio. This is where the magic happens! The lime brightens everything up, the hot sauce adds a gentle kick, and the honey? Oh, the honey balances it all with just a whisper of sweetness. It’s the secret to that “what IS that amazing flavor?” moment.

The enchilada sauce is your flavor vehicle—it seeps into every layer, making sure no bite is dry or boring. And that cheese? It’s not just for topping! It melts between the layers, creating pockets of gooey goodness that hold everything together. Trust me, don’t skimp on it!

Essential Tools and Equipment

• 9×13-inch baking dish – This is the perfect size for those beautiful layers
• Large skillet – For cooking the filling
• Small mixing bowl – To combine your seasonings
• Sharp knife – For cutting tortillas in half
• Aluminum foil – To cover while baking
• Box grater or food processor – If you’re shredding your own cheese (highly recommended!)
• Measuring spoons and cups – For precision
• Wooden spoon or spatula – For stirring

How To Make Chicken Enchilada Casserole

Step 1 – Preheat and Prep

Preheat your oven to 350°F. In a small bowl, combine all the seasonings (onion powder, garlic powder, cumin, paprika, oregano, and chili powder) and set aside. This is what I call your “flavor bomb”! Measure out your remaining ingredients before you start cooking, this makes everything flow so smoothly.

Step 2 – Cook Aromatics

Heat your oil in a large skillet over medium heat. Add the diced onions and let them soften for about 5 minutes—you’ll see them turn translucent and smell AMAZING. Toss in the minced garlic and cook for just 1 more minute. Don’t let that garlic burn! It should be fragrant and golden, not brown and bitter.

Step 3 – Make Filling

Reduce the heat to medium-low (this prevents burning and lets flavors meld beautifully). Add your shredded chicken and that seasoning mixture you made in step 1. Toss everything until the chicken is completely coated—it should look beautifully orange-red from all those spices. Now stir in the black beans, green chiles (with their liquid—that’s flavor gold!), lime juice, hot sauce, honey, and cilantro. Let everything heat through for 1-2 minutes, stirring occasionally. Your filling is DONE! Remove from heat and set aside.

Step 4 – Start Layering

Spread ¼ cup of enchilada sauce on the bottom of your 9×13-inch casserole dish. Yes, it’ll seem like a thin layer—that’s perfect! This prevents sticking and adds moisture. Now, cut each tortilla in half. Here’s the trick: arrange 6 tortilla halves so the flat (cut) edges line up along the sides of the dish, touching the walls. Place the remaining 2 halves in the middle. This creates a solid base with no gaps!

Step 5 – First Layer

Spread half of your beautiful chicken filling over those tortillas. Drizzle 1 cup of enchilada sauce all over the top—make sure to cover it evenly. Now sprinkle 1½ cups of that gorgeous shredded cheese on top. Don’t be shy! This layer needs enough cheese to bind everything together.

Step 6 – Second Layer

Time to repeat! Layer the remaining tortilla halves just like you did before. Add the rest of your chicken mixture, drizzle another cup of sauce over it, and finish with the remaining cheese. It should look gloriously indulgent right now!

Step 7 – Bake

Cover the dish with aluminum foil and bake for 15 minutes. This covered baking time steams everything, melting the cheese and melding the flavors. Remove the foil and bake for 15 more minutes uncovered. This final uncovered bake creates that golden, slightly crispy cheese top we all love!

Step 8 – Garnish and Serve

Let it rest for about 5 minutes (I know it’s hard to wait, but this helps it hold together when you cut it!). Garnish with fresh cilantro and your favorite toppings. Serve with sour cream and tortilla chips on the side.

You Must Know

The tortilla trick is EVERYTHING. Cutting them in half and arranging them with flat edges against the dish walls creates a stable base that won’t fall apart when you serve it. I learned this the hard way after my first attempt resulted in a delicious but sloppy mess!

Personal Secret: I always let my chicken filling cool for about 5 minutes before layering. This prevents the bottom tortillas from getting soggy and helps the casserole hold its shape better when serving.

Pro Tips & Cooking Hacks

• Shred cheese from a block—pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly shredded melts into creamy, gooey perfection!
• Don’t skip the honey—it sounds weird, but that tiny bit of sweetness balances the acidity and spice perfectly
• Use homemade enchilada sauce if you have time. The flavor difference is INCREDIBLE
• Let it rest after baking. Those 5 minutes allow everything to set, making cleaner slices
• Common mistake: Using too much sauce makes it watery. Stick to the amounts listed!
• Shortcut: Rotisserie chicken saves you 30 minutes of cooking time

Flavor Variations / Suggestions

• Creamy Version: Stir ¼ cup heavy cream or half-and-half into your enchilada sauce for extra richness
• Verde Style: Swap red enchilada sauce for green enchilada sauce (salsa verde)
• Beef Instead: Use seasoned ground beef or shredded beef in place of chicken
• Veggie-Packed: Add sautéed bell peppers, corn, or zucchini to the filling
• Extra Spicy: Use pepper jack cheese exclusively and add diced jalapeños
• White Chicken: Use a creamy white sauce instead of red enchilada sauce
• Breakfast Style: Add scrambled eggs to the filling and serve for brunch!

Make-Ahead Options

This casserole is a meal-prepper’s DREAM! You can assemble it completely (through step 6), cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the covered baking time since it’s going in cold.

Want to freeze it? Assemble completely, wrap tightly in plastic wrap and two layers of foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed. You can also freeze it AFTER baking—just cool completely, wrap well, and freeze. Reheat from frozen at 350°F, covered, for about 45-50 minutes.

Recipe Notes & Baker’s Tips

• Chicken preparation: To make perfectly tender shredded chicken, bring 2 chicken breasts to a very gentle bubble (a full rolling boil makes it tough and dry). Let it bubble gently for 15-20 minutes until cooked through. Rest for 5-10 minutes, then shred with two forks. But honestly? Rotisserie chicken is my secret weapon for busy nights!
• Tortilla choice: Flour tortillas create a softer, more lasagna-like texture. Corn tortillas are more traditional and hold up better, plus they’re gluten-free. I’ve made this both ways and love them equally!
• Sauce consistency: If your enchilada sauce seems thin, simmer it for 5 minutes to reduce and thicken before using
• The green chile liquid: Don’t drain it! Those juices add so much flavor to the filling

Serving Suggestions

This casserole is a MEAL all by itself, but I love serving it with:

• Mexican rice or cilantro lime rice on the side
• Crispy tortilla chips for scooping (this is non-negotiable in my house!)
• Fresh guacamole or sliced avocados—the creaminess is perfection
• A simple side salad with lime vinaigrette to balance the richness
• Refried beans or black beans for extra heartiness
• Mexican street corn (elote) for a complete fiesta plate

For toppings, set out a “toppings bar” and let everyone customize their slice! Fresh cilantro, diced tomatoes, sliced jalapeños, red onions, extra sour cream, hot sauce, and lime wedges are all amazing. This is perfect for casual gatherings because everyone can make it their own!

How to Store Your Chicken Enchilada Casserole

Refrigerator: Let the casserole cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It’ll stay fresh in the fridge for up to 3 days. The flavors actually get even BETTER the next day!

Freezer: Cool completely, then wrap the entire dish (or individual portions) in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Label it with the date so you remember!

Reheating: For refrigerated leftovers, reheat individual portions in the microwave for 2-3 minutes, or warm the entire dish covered with foil in a 350°F oven for about 20 minutes. For frozen casserole, thaw overnight in the fridge first, then reheat. If you’re reheating from frozen, it’ll take about 45-50 minutes covered at 350°F.

Pro tip: Add a splash of enchilada sauce or a dollop of sour cream when reheating to restore moisture!

Allergy Information

Common allergens in this recipe:

• Dairy (cheese, sour cream)
• Gluten (if using flour tortillas)

Substitution suggestions:

• Dairy-free: Use dairy-free cheese shreds (Violife melts beautifully!) and coconut cream or cashew cream instead of sour cream
• Gluten-free: Use corn tortillas instead of flour tortillas—they’re naturally gluten-free and just as delicious! Also double-check your enchilada sauce label
• Nut-free: This recipe is naturally nut-free
• Soy-free: Check your enchilada sauce and cheese labels, as some contain soy

Questions I Get Asked A Lot

Can I use store-bought rotisserie chicken?

ABSOLUTELY! This is actually my preferred method for busy weeknights. A standard rotisserie chicken gives you about 3 cups of shredded meat, which is exactly what you need. Just remove the skin and shred the meat with your hands or two forks. Since rotisserie chicken is already seasoned, taste your filling before adding extra salt!

Should I use corn or flour tortillas?

Both work wonderfully, so it’s really about preference! Flour tortillas create a softer, more lasagna-like texture and are more pliable (easier to arrange). Corn tortillas are more traditional, hold their shape better, and add authentic flavor—plus they’re gluten-free. I slightly prefer flour for this layered casserole style, but my Mexican mother-in-law insists on corn. Can’t go wrong either way!

My casserole came out watery – what happened?

This usually happens when there’s too much sauce or the beans/chiles weren’t drained properly. Make sure to drain and rinse your black beans thoroughly, and stick to the sauce amounts in the recipe. Also, if you’re using store-bought enchilada sauce that’s particularly thin, simmer it for 5 minutes to thicken before using. Lastly, let it rest for 5 minutes after baking—this allows excess moisture to be absorbed!

What’s the best cheese to use?

A combination is ideal! I love using pepper jack for spice, sharp cheddar for flavor, and Monterey Jack for meltability. The key is to shred it yourself from a block rather than buying pre-shredded—it melts SO much better. If you want to keep it simple, a Mexican cheese blend from the store works great too. Just avoid using only mozzarella or mild cheeses, as they won’t give you that authentic Mexican flavor.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how it turned out for you! Did you add any special toppings? Make any fun substitutions?