Chicken Enchilada Casserole is a comforting and flavorful baked dish that layers tender shredded chicken, black beans, diced green chiles, corn tortillas, and melty Colby Jack cheese beneath a homemade enchilada sauce. This dish delivers bold Mexican‑inspired flavors wrapped in creamy sauce and ooey‑gooey cheese—all in one simple casserole that’s perfect for busy weeknights or cozy gatherings. With its crowd‑pleasing combination of textures and spices, this casserole offers both satisfaction and ease in every bite.
Reasons to Fall in Love with This Chicken Enchilada Casserole
This casserole stands out as a favorite for so many good reasons. It’s a clever mash-up of classic enchilada flavors and easy casserole format—no rolling individual tortillas required. You’ll enjoy that vibrant homemade enchilada sauce, layered over hearty shredded chicken, black beans, and mild green chiles, all nestled between soft corn tortillas. With layers of melty Colby Jack cheese atop and baked until bubbly, it’s cheesy comfort food at its finest. And you can swap in store‑bought sauce when in a hurry, making it versatile for weeknight meals or meal‑prepped lunches.
Ingredients
Enchilada Sauce (see note)
- 1 tbsp olive oil
- 1 small yellow onion, diced
- ½ tsp kosher salt
- 2 tsp chili powder
- 1½ tsp cumin
- 1 tbsp all‑purpose flour
- 15 oz tomato sauce
- 1 cup chicken stock
- 2 cloves garlic, minced
For the Casserole
- 3 cups cooked, shredded chicken
- ½ tsp salt
- ¼ tsp black pepper
- 4½ oz diced green chiles
- 15 oz black beans, drained and rinsed
- 12 corn tortillas (6‑inch)
- 3 cups shredded Colby Jack cheese (see note)
Step‑by‑Step: How to Make Chicken Enchilada Casserole
- Preheat oven to 350 °F. Lightly grease a 9×13‑inch baking dish.
- Make enchilada sauce: In a large skillet, warm 1 tbsp olive oil over medium heat. Add diced onion and ½ tsp kosher salt. Sauté until translucent (about 5 minutes).
- Stir in 2 tsp chili powder and 1½ tsp cumin—cook about 30 seconds. Add 1 tbsp flour and cook briefly, then slowly whisk in 1 cup chicken stock. Stir in 15 oz tomato sauce and minced garlic. Bring to a gentle simmer and cook, stirring occasionally, for ~5 minutes.
- Transfer sauce to a blender and blend until smooth (optional).
- Pour about ½ cup of the sauce into the bottom of the prepared baking dish. Combine the rest of the sauce with shredded chicken, seasonings, green chiles, and black beans in a mixing bowl.
- Lightly coat 6 corn tortillas in the reserved sauce and arrange them in a single layer at the bottom of your dish.
- Evenly distribute half of the prepared chicken and bean filling over the tortilla layer. Sprinkle with 1 cup of shredded Colby Jack cheese.
- Coat the remaining tortillas in sauce and layer them neatly over the cheese layer. Add the remaining chicken mixture on top. Pour any leftover sauce over the casserole, and top with the remaining 2 cups of Colby Jack.
- Bake without covering for about 25 minutes, until the cheese is fully melted and bubbling.
Helpful Tips
- Shredding cheese yourself from a block helps ensure better melting and creamier texture, compared to pre‑shredded cheese.
- Use warm tortillas or soak them briefly in sauce to help them layer evenly and meld with the dish.
- Let casserole rest 5–10 minutes after baking before slicing—this helps the layers set and improves serving.
- Taste your sauce before blending—if too thick, thin with extra chicken stock; if too tangy, add a pinch of sugar.
Substitutions And Variations
- Sauce shortcut: Use 2 cups of your favorite store‑bought enchilada sauce if short on time.
- Protein swaps: Substitute shredded turkey, ground beef, or sautéed veggies for a vegetarian version—perhaps roasted zucchini and bell peppers.
- Cheese options: Try Monterey Jack, Pepper Jack for some heat, or a blend of cheddar and queso fresco.
- Spice level: Add chopped jalapeños, a pinch of cayenne, or a dash of hot sauce if you like heat. Reduce the chili powder for milder taste.
- Alternate legumes: Pinto beans or kidney beans can replace black beans with similar texture.
Storage Instructions
- Refrigerator: Cover casserole tightly and store up to 4 days. Reheat individual portions in microwave or oven at 325 °F covered until warmed through.
- Freezer (unbaked): You can prepare and tightly wrap the casserole for freezing, storing it for up to three months. Baking straight from frozen may require an additional 5 to 10 minutes in the oven.
- Freezer (baked): Place baked leftovers in labeled airtight containers and freeze; defrost in the fridge before reheating.
- Let it thaw in the refrigerator overnight, then bake as usual—adding 5 to 10 extra minutes if it’s still cold.
- Feel free to assemble the entire casserole in advance, then cover and refrigerate it for up to a day.
Nutritional Information
Per Serving (1 piece):
- Calories: 410 kcal
- Carbohydrates: 36 g
- Protein: 26 g
- Fat: 26 g (Saturated Fat: 8 g; Polyunsaturated: 1 g; Monounsaturated: 2 g)
- Cholesterol: 67 mg
- Sodium: 1,327 mg
- Potassium: 40 mg
- Fiber: 7 g
- Sugar: 6 g
(Nutrition values are estimates—especially watch sodium from canned tomato sauce, beans, and chiles.)
Serving Suggestions
- Serve with freshly chopped cilantro, lime wedges, and dollops of sour cream or crema.
- Enjoy alongside Spanish rice, Mexican‑style corn (elote), or a crisp green salad with lime vinaigrette.
- Offer tortilla chips and guacamole on the side for extra crunch.
- Add sliced avocado or pickled jalapeños as toppings for extra creaminess and zing.
Frequently Asked Questions About Chicken Enchilada Casserole
What type of tortillas work best?
Corn tortillas are traditional and provide classic flavor, but they can crack or tear. If that happens, gently warm them or let them soak briefly in the sauce to become pliable. Flour tortillas are softer and may work better if corn is too fragile, though flavor will shift.
Can I make this casserole ahead?
Absolutely! Feel free to assemble the entire casserole in advance, then cover and refrigerate it for up to a day.
How can I lower the sodium content?
Opt for low-sodium versions of canned beans and tomato sauce, or make them from scratch for better control.
Is it freezer‑friendly?
Yes—this casserole is freezer‑friendly when unbaked. You can prepare and tightly wrap the casserole for freezing, storing it for up to three months. Baking straight from frozen may require an additional 5 to 10 minutes in the oven.
How do I reheat leftovers?
Place baked leftovers in labeled airtight containers and freeze; defrost in the fridge before reheating. Let it thaw in the refrigerator overnight, then bake as usual—adding 5 to 10 extra minutes if it’s still cold.
Can I make it vegetarian or vegan?
For a vegetarian spin, omit the chicken and add sautéed veggies like bell peppers, zucchini, or sweet potatoes. Use plant‑based cheese or nutritional yeast to keep it vegan; ensure the sauce doesn’t include animal derivatives.
Conclusion
Chicken Enchilada Casserole wraps up all the lively, comforting flavors of enchiladas in one easy, sliceable dish—and that’s why I absolutely love it. Thank you for stopping by and considering this recipe for your next meal. It’s such a joy to share a favorite that’s simple to prepare, effortlessly delicious, and sure to become a regular in your dinner rotation. I hope you enjoy the ease and flavor of this casserole as much as I do—and thank you for being part of this food-loving community. Happy cooking and buen provecho!
Print
Chicken Enchilada Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
A bold and satisfying Chicken Enchilada Casserole made with shredded chicken, black beans, green chiles, and a homemade enchilada sauce. This layered bake is perfect for busy weeknights, meal prep, or casual gatherings.
Ingredients
For the Enchilada Sauce:
1 tbsp olive oil
1 small yellow onion, diced
½ tsp kosher salt
2 tsp chili powder
1½ tsp cumin
1 tbsp all-purpose flour
15 oz tomato sauce
1 cup chicken stock
2 cloves garlic, minced
For the Casserole:
3 cups cooked shredded chicken
½ tsp salt
¼ tsp black pepper
4½ oz diced green chiles
15 oz black beans, drained and rinsed
12 corn tortillas (6-inch)
3 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 350 °F. Lightly grease a 9×13‑inch baking dish.
- Make enchilada sauce: In a large skillet, warm 1 tbsp olive oil over medium heat. Add diced onion and ½ tsp kosher salt. Sauté until translucent (about 5 minutes).
- Stir in 2 tsp chili powder and 1½ tsp cumin—cook about 30 seconds. Add 1 tbsp flour and cook briefly, then slowly whisk in 1 cup chicken stock. Stir in 15 oz tomato sauce and minced garlic. Bring to a gentle simmer and cook, stirring occasionally, for ~5 minutes.
- Transfer sauce to a blender and blend until smooth (optional).
- Pour about ½ cup of the sauce into the bottom of the prepared baking dish. Combine the rest of the sauce with shredded chicken, seasonings, green chiles, and black beans in a mixing bowl.
- Lightly coat 6 corn tortillas in the reserved sauce and arrange them in a single layer at the bottom of your dish.
- Evenly distribute half of the prepared chicken and bean filling over the tortilla layer. Sprinkle with 1 cup of shredded Colby Jack cheese.
- Coat the remaining tortillas in sauce and layer them neatly over the cheese layer. Add the remaining chicken mixture on top. Pour any leftover sauce over the casserole, and top with the remaining 2 cups of Colby Jack.
- Bake without covering for about 25 minutes, until the cheese is fully melted and bubbling.
Notes
Shred cheese from a block for best melt. Use 2 cups of store-bought enchilada sauce to save time. Casserole can be made ahead and refrigerated or frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 piece
- Calories: 410
- Sugar: 6g
- Carbohydrates: 36g
- Protein: 26g