This layered chicken enchilada casserole stacks soft flour tortillas with seasoned chicken, black beans, red enchilada sauce and plenty of melted cheese. You get everything you like about chicken enchiladas without rolling a single tortilla, and it goes from skillet to table in about an hour. Some people call it a chicken tortilla casserole or an enchilada bake; whatever the name, this chicken enchilada casserole recipe is built for busy weeknights.
[NOTE for Jessica: 2-3 personal sentences. When you make this dish, for whom, what you like about it.]
Table of Contents
Why This Chicken Enchilada Casserole Works
- No rolling. Tortillas are cut in half and laid flat like lasagna sheets, so assembly takes about five minutes.
- Cooked chicken saves time. Rotisserie or leftover chicken goes straight into the skillet.
- Canned sauce that tastes homemade. Lime juice, a little honey and a dash of hot sauce brighten the filling and balance the canned enchilada sauce.
- Two-stage bake. Covered first so the layers heat through and the tortillas soften, then uncovered so the cheese bubbles.
Ingredient Notes
- Chicken: 3 cups cooked chicken, shredded or chopped into bite-size pieces. Rotisserie chicken is the fastest option.
- Tortillas: eight 6-inch flour tortillas give soft, tender layers. Corn tortillas also work and hold a firmer bite.
- Enchilada sauce: red sauce, 20 ounces. Pick mild or medium to suit your table.
- Black beans: one 15-ounce can, drained and rinsed so the casserole does not turn gray or salty.
- Green chiles: one 4-ounce can, added with its liquid for flavor without much heat.
- Cheese: a shredded Mexican blend melts smoothly. Cheddar plus Monterey Jack is the same thing.
- Lime, honey, hot sauce: small amounts that sharpen and round out the filling.
How to Make Layered Chicken Enchilada Casserole
Exact amounts are in the recipe card below.
1. Cook the filling. Soften the onion in oil, add garlic, then the chicken and spices. Stir in the beans, green chiles, lime juice, hot sauce, honey and cilantro and warm through.
2. Start the layers. Spread a thin layer of enchilada sauce in a 9×13-inch baking dish. Cover it with 8 tortilla halves, straight sides against the walls of the dish.
3. Add filling and sauce. Spread half of the chicken mixture over the tortillas, spoon 1 cup of sauce on top, then scatter over 1½ cups of cheese.
4. Repeat and top. Add the remaining tortilla halves, the rest of the filling, another cup of sauce and the last 2 cups of cheese.
5. Bake. Cover and bake at 350°F for 15 minutes, uncover and bake 15 minutes more, until the edges bubble. Rest before slicing, then add the fresh toppings.
Flour or Corn Tortillas?
Both work in an easy enchilada casserole. Flour tortillas turn soft and almost noodle-like as they soak up the sauce, which gives clean, tender layers. Corn tortillas keep more texture and add a toasted corn flavor, but they can crack when cut, so use the freshest ones you can find. If you use corn tortillas, overlap them a little more, because they are smaller and shrink slightly in the oven.
How to Shred Chicken Quickly
Warm chicken shreds far more easily than cold chicken. Pull it apart with two forks, or put boneless pieces in a stand mixer with the paddle attachment and run it on low for about 20 seconds. For rotisserie chicken, remove the skin and bones first and mix white and dark meat so the filling stays moist. Stop when the pieces are bite-size; very fine shreds can turn mushy in the sauce.
Tips for the Best Chicken Enchilada Bake
- Let it rest for 10 to 15 minutes. The sauce thickens and the squares hold together.
- Shred your own cheese if you can. Pre-shredded cheese is coated to stop clumping and melts less smoothly.
- Add the tomato, avocado, onion and cilantro after baking so they stay fresh and bright.
- Leftover chicken should be reheated to 165°F, the safe minimum internal temperature for poultry. Warm the filling fully in the skillet. A hot filling means the casserole only needs to melt and bubble in the oven.
[NOTE for Jessica: one tip you noticed while making it.]
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Soggy layers | Cut too soon, or beans not drained | Rest 10 to 15 minutes; drain and rinse the beans well |
| Dry casserole | Not enough sauce reached the edges | Spoon sauce right to the walls of the dish on each layer |
| Cheese browned before the center was hot | Baked uncovered the whole time | Keep it covered for the first 15 minutes |
| Falls apart when served | No resting time | Rest, then cut with a sharp knife before lifting with a spatula |
| Too spicy | Hot enchilada sauce | Use mild sauce and serve with sour cream |
Easy Swaps
| Instead of | Use |
|---|---|
| Flour tortillas | Corn tortillas, for a gluten-free chicken tortilla casserole (check the sauce label) |
| Shredded chicken | Leftover turkey, or chopped cooked chicken |
| Black beans | Pinto beans |
| Mexican cheese blend | Cheddar and Monterey Jack, or pepper Jack for more heat |
| Avocado oil | Olive oil |
| Honey | A pinch of sugar |
Make Ahead, Storage and Freezing
- Make ahead: assemble, cover tightly and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time, since it starts cold.
- Fridge: cover leftovers and keep for 3 to 4 days.
- Freezer: freeze baked portions in airtight containers for up to 3 months. Thaw overnight in the fridge.
- Reheat: 350°F oven, covered, for 15 to 20 minutes, or microwave single portions until hot in the center.
What to Serve With It
Sour cream and tortilla chips are the easy choice. If you like this style of dinner, try our homemade chicken pot pie next, or browse all casserole recipes and chicken recipes. For a fuller dinner, add Mexican rice, a crisp green salad with lime dressing, corn on the cob or guacamole.
Chicken Enchilada Casserole FAQ
Can I make chicken enchilada casserole with flour tortillas?
Yes. This recipe uses 6-inch flour tortillas, which bake up soft and tender between the layers.
Can I use rotisserie chicken?
Yes. One rotisserie chicken gives about 3 cups of meat, which is what the recipe needs.
Do I need to cook the tortillas first?
No. They soften in the sauce while the casserole bakes.
Can I use green enchilada sauce?
Yes. Swap it cup for cup. The casserole will taste tangier and a little milder.
Why is my enchilada casserole watery?
Usually the beans were not drained or the casserole was cut straight from the oven. Drain well and let it rest.
Layered Chicken Enchilada Casserole
Ingredients
Method
- Heat the oven to 350°F. Stir the six spices together in a small bowl.
- Warm the oil in a large skillet over medium heat. Cook the onion about 5 minutes, until soft. Add the garlic and stir 1 minute.
- Turn the heat to medium-low. Add the chicken and the spice mix, season with salt and pepper, and toss until coated.
- Stir in the black beans, green chiles, lime juice, hot sauce, honey and cilantro. Heat 1 to 2 minutes, then take the pan off the heat.
- Spread ¼ cup of enchilada sauce over the bottom of a 9×13-inch baking dish.
- Arrange 8 tortilla halves over the sauce: 6 around the edges with the straight sides against the dish, 2 in the middle.
- Spread half of the filling on top. Spoon over 1 cup of enchilada sauce and sprinkle with 1½ cups of cheese.
- Cover with the remaining 8 tortilla halves, then the rest of the filling, 1 more cup of sauce and the remaining 2 cups of cheese.
- Cover the dish with foil and bake 15 minutes.
- Remove the foil and bake 15 minutes more, until the cheese is melted and the sauce bubbles at the edges. The center should reach 165°F.
- Rest 10 to 15 minutes. Add the fresh toppings and serve with sour cream and tortilla chips.