A quick and easy chicken enchilada casserole recipe made with layers of melted cheese, chicken, corn tortillas, black beans, corn, and enchilada sauce! You’ll have dinner on the table in under 30 minutes with this easy one-pot casserole.
One-pot casserole recipes can be a lifesaver when it comes to weeknight dinners. This recipe uses my all-time favorite cooking time-hack – a rotisserie chicken. You’ll be able to skip the cook time of the chicken and just throw all of the filling ingredients into a bowl. I bought all of the ingredients for this recipe at Wal-Mart for under $25 and fed a family of six (basically six adults when you count four teenage boys!)
One thing I really love about this chicken enchilada casserole is that it holds its shape! How many times do you make a casserole and when you serve it on your plate it just melts into a pile of mush? Not this casserole!
Ingredients Needed
You’ll need the following ingredients to make this chicken enchilada casserole.
- 1 large rotisserie chicken
- 1/2 cup white onion, finely chopped
- 2 cans black beans
- 1 – 4 oz can
chopped green chiles - 1 – 10 oz can Rotel tomatoes (I used the Mexican Style Rotel with Lime & Cilantro but regular Rotel tomatoes will work, too. )
- 1 can corn
- 19 oz enchilada sauce
- 12 corn tortillas
- 3-4 cups shredded Mexican blend cheese
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 green onions, chopped
How to make chicken enchilada casserole
- Preheat oven to 375 degrees F.
- Grease a 9×13 baking dish. Reserve 1 cup of the enchilada sauce.
- Add the two cans of black beans and 1 can of corn to a colander and rinse. Transfer to a large mixing bowl. Add the green chiles, chopped onion, Rotel, cumin, salt, pepper, and remaining enchilada sauce to the bowl and stir to combine.
- Using your hands, remove the chicken meat from the rotisserie chicken, shredding it into small chunks. Add the chicken to the mixing bowl with the other filling ingredients as you shred it. Once all the chicken has been shredded and added to the bowl, stir to combine.
- Using a knife, cut the 12 corn tortillas into small squares.
- Begin assembling the casserole. Pour 1/2 cup of the reserved enchilada sauce into the baking dish. Then, using a spoon, spread the sauce to cover the entire bottom of the dish. Next, add a layer of the corn tortilla pieces, then a layer of the filling mixture, followed by a layer of shredded cheese (about 1/3 of the cheese).
- From there, add another layer of tortillas, then filling mixture, then another 1/3 of the cheese. Lastly, add another layer of tortilla pieces, followed by the filling mixture, and the remaining shredded cheese. Pour the remaining 1/2 cup of enchilada sauce over the top layer of cheese.
- Place the dish into the oven and bake for 20 minutes. Once finished, garnish with the chopped green onions and serve.
Recipe FAQs and variations
What do you serve with enchiladas?
With this casserole, it’s an all-in-one meal. You could serve a side of tortilla chips and guacamole or salsa, but the chicken enchilada casserole is a full meal in and of itself.
Can you save chicken enchilada casserole leftovers?
Yes! You can transfer any leftovers to an air-tight container, or tightly cover the original casserole dish and store in the refrigerator for up to three days.
Can you reheat chicken enchilada casserole?
Yes! If you saved the leftovers in its original casserole dish, reheat using the same temperature as the original cooking directions and reheat until bubbly and hot. If you transferred leftovers to an air-tight container, I suggest putting the leftovers in an oven-safe dish and reheat in the oven as described above.
Is chicken enchilada casserole gluten-free?
Yes! This recipe is a gluten-free recipe.
Recipe variations
- You could swap in shredded beef or pork for the chicken if preferred.
- Add in a little heat with the addition of chopped jalapeños.
- For a dairy-free version, use a vegan shredded cheese.
Recommended kitchen tools for this recipe
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Enjoy these other Mexican-inspired recipes!
- Mexican Street Corn Beef Casserole – your favored street corn flavors in an easy one-pot casserole dish
- Grilled Mexican Street Corn – my favorite summer side dish
- Air Fryer Carne Asada – delicious Carne Asada made right in your air fryer
- Green Chicken Enchilada Skillet – a cheesy and delicious one-skillet dinner recipe
Chicken Enchilada Casserole Recipe
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Chicken Enchilada Casserole
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 1x
Description
A quick and easy chicken enchilada casserole recipe made with layers of melted cheese, chicken, corn tortillas, black beans, corn, and enchilada sauce! You’ll have dinner on the table in under 30 minutes with this easy one-pot casserole.
Ingredients
- 1 large rotisserie chicken
- 1/2 cup white onion, finely chopped
- 2 cans black beans
- 1 – 4 oz can chopped green chiles
- 1 – 10 oz can Rotel tomatoes (I used the Mexican Style Rotel with Lime & Cilantro but regular Rotel tomatoes will work, too. )
- 1 can corn
- 19 oz enchilada sauce
- 12 corn tortillas
- 3–4 cups shredded Mexican blend cheese
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 green onions, chopped
Instructions
- Preheat oven to 375 degrees F.
- Grease a 9×13 baking dish. Reserve 1 cup of the enchilada sauce.
- Add the two cans of black beans and 1 can of corn to a colander and rinse. Transfer to a large mixing bowl. Add the green chiles, chopped onion, Rotel, cumin, salt, pepper, and remaining enchilada sauce to the bowl and stir to combine.
- Using your hands, remove the chicken meat from the rotisserie chicken, shredding it into small chunks. Add the chicken to the mixing bowl with the other filling ingredients as you shred it. Once all the chicken has been shredded and added to the bowl, stir to combine.
- Using a knife, cut the 12 corn tortillas into small squares.
- Begin assembling the casserole. Pour 1/2 cup of the reserved enchilada sauce into the baking dish. Then, using a spoon, spread the sauce to cover the entire bottom of the dish. Next, add a layer of the corn tortilla pieces, then a layer of the filling mixture, followed by a layer of shredded cheese (about 1/3 of the cheese).
- From there, add another layer of tortillas, then filling mixture, then another 1/3 of the cheese. Lastly, add another layer of tortilla pieces, followed by the filling mixture, and the remaining shredded cheese. Pour the remaining 1/2 cup of enchilada sauce over the top layer of cheese.
- Place the dish into the oven and bake for 20 minutes. Once finished, garnish with the chopped green onions and serve.
Notes
- You could swap in shredded beef or pork for the chicken if preferred.
- Add in a little heat with the addition of chopped jalapeños.
- For a dairy-free version, use vegan shredded cheese.
- Nutritional Disclaimer
- Category: dinner
- Cuisine: Mexican, American
Keywords: chicken enchilada casserole, chicken enchiladas, casserole, gluten-free, dinner
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
If using chicken breast… how would you suggest cooking those to shred? Crockpot method is preferred but not sure what to cook them in for best flavoring?
You could use the crockpot method if you have time to leave them all day, or if you need a quick method you can boil them.
This recipe was AWESOME! My family loved it so much…..I did add olives but that because my family loves them so much. Thanks, really appreciate you sharing😃
So glad you enjoyed it! It’s such an easy weeknight dinner!