Chicken Enchilada Casserole

Chicken enchilada casserole is the fairy godmother of weeknight dinners. This recipe turns basic pantry ingredients into a cheesy, saucy masterpiece in no time flat. Leftover chicken? Toss it in. Store-bought enchilada sauce? Grab it off the shelf. Pre-shredded cheese? Don’t even think twice. And because it’s a casserole recipe, there are no chicken enchiladas to roll, making it even easier to get dinner on the table. Think of it like a Tex-Mex lasagna!

What really seals the deal for me is that this chicken enchilada casserole recipe is totally customizable. Whether you’re feeding picky kids or adventurous spice lovers, you can read the room and adjust the fillings and toppings to suit any crowd. It’s fun to assemble, faster than takeout, and flavorful enough to become a dinner-rotation favorite.

Ingredients for Chicken Enchilada Casserole

• Canola oil: This cooking oil is neutral, has a high smoke point, and gets your veggies to golden, tender perfection without sticking to the pan. Olive oil could work, too, but it might be too flavorful for the Tex-Mex vibe.
• Green pepper: Green peppers bring a pop of color, a satisfying crunch and a bit of bitterness to balance all the cheesy goodness. Opt for a firm, unwrinkled pepper—bonus points if it comes straight from your farmers market. Feel free to swap it with red or yellow peppers for a sweeter twist.
• Onion: Yellow onions work best, but red onions can add a zippy flavor and a fun pop of color.
• Black beans: These little protein-packed gems add an earthy flavor and creamy texture to the casserole. Always rinse off the canned liquid to avoid a too-salty or metallic taste. If black beans aren’t your jam, pinto or kidney beans also work.
• Green chiles: Small can, huge payoff. These mild green chiles add a subtle heat and bright flavor that screams “Southwest.” If you want more spice, look for hot green chiles or mix in a few diced jalapenos.
• Taco seasoning: This old standby combines chili powder, cumin, paprika, garlic and onion powder. Make homemade taco seasoning to control the salt and spice levels, or add extra smoked paprika for more depth.
• Cooked chicken breast: Shredded chicken is the heart of this casserole. Leftover rotisserie chicken is a timesaver here, but you can also roast chicken breasts if you have the extra time. Just season it lightly so it doesn’t compete with the other flavors.
• Enchilada sauce: Red enchilada sauce binds the layers together and packs that zesty punch we crave. Choose store-bought sauce for convenience and consistency, but if your crowd likes it hot, amp up the spice level. You need one can for the filling and the other for the topping, so don’t get too sauce-happy when you first start layering the casserole.
• Flour tortillas: Soft, pillowy flour tortillas hold up well under all that saucy goodness without turning to mush. You’ll want 8-inch tortillas for this chicken enchilada casserole, but you can always cut larger ones in half.
• Cheese: A combination of shredded Mexican cheeses (a blend of Monterey Jack, cheddar, asadero and queso quesadilla cheeses) and cheddar cheese add all the melty goodness. Choose a block of the best cheddar cheese and grate it for maximum freshness.
• Optional toppings: Cilantro, black olives, diced avocado, guacamole, sour cream, salsa, chopped green onion and minced red onion are just a few toppings you can set out with this casserole.

Directions

Step 1: Make the chicken filling

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Preheat the oven to 375°F. Heat the oil in a large skillet over medium heat. Add the bell pepper and onion and cook them until they’re tender, four to five minutes.

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Stir in the black beans, green chiles and taco seasoning, and simmer them until the sauce thickens, two to three minutes.

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Stir in the cooked chicken and one can of enchilada sauce.

Step 2: Layer the casserole

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Spread a thin layer of enchilada sauce into the bottom of a greased 13×9-inch baking dish. Line four tortillas on top of the sauce.

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Spoon 1/3 of the chicken filling on top, then sprinkle with 1/3 of the shredded Mexican blend cheese. Repeat the layers of tortillas, chicken filling and shredded Mexican blend cheese twice.

Step 3: Bake and serve

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Top the casserole with the remaining enchilada sauce and shredded cheddar cheese. Cover and bake the casserole until the cheese melts and becomes bubbly, 20 to 25 minutes. Uncover the casserole and bake until the top is lightly browned, another five minutes. Let the chicken enchilada casserole rest for 10 minutes. Serve it with your desired toppings.

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Chicken Enchilada Casserole Variations

• Swap the protein: Try shredded beef or ground turkey instead of chicken. For a vegetarian twist, use vegetarian chorizo and roasted veggies.
• Spice it up: For an extra kick, add diced jalapenos or a few dashes of hot sauce to the filling.
• Go green: Use green enchilada sauce instead of red for a tangier green chili-tastic casserole.
• Add extra veggies: Toss in some corn, diced tomatoes or spinach to sneak in more nutrients.

How to Store Chicken Enchilada Casserole

Leftover chicken enchilada casserole can be stored directly in the baking dish or in an airtight container in the refrigerator for three to four days.

Can you freeze chicken enchilada casserole?

To freeze chicken enchilada casserole, allow it to cool, then tightly wrap the whole casserole or individual portions and freeze them for up to three months. Thaw the frozen casserole in the fridge overnight before reheating it.

How do you reheat chicken enchilada casserole?

To reheat chicken enchilada casserole, pop it in a 350° oven for about 20 minutes or until it’s heated through. Microwave it if you’re in a rush, but know that the layers might get mushy.

Chicken Enchilada Casserole Tips

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Can you use homemade enchilada sauce for chicken enchilada casserole?

Look at you, shooting for the stars! Yes, you can use homemade enchilada sauce for this casserole. You can even go wild with customization—make it spicier with extra chilies, sweeter with a touch of honey, or smokier with chipotle peppers.

Can you use corn tortillas for chicken enchilada casserole?

You can use corn tortillas in this chicken enchilada casserole, but they’re a little more delicate. They might get soggy and fall apart faster. If you do use corn tortillas, briefly warm them before assembly to prevent cracking and make them more pliable.

What can you serve with chicken enchilada casserole?

If you’re going for a healthy vibe, serve chicken enchilada casserole with Spanish rice or a simple green salad. Tortilla chips are welcome, and don’t forget an extra dollop of guac, salsa and maybe a margarita (or two)!