I’m excited to share my Easy Chicken Enchilada Casserole, a make ahead, freezer friendly dish with a clever pantry shortcut and a surprising ingredient that simplifies meal prep.

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I always half expect this Chicken Enchilada Casserole to disappear before I can even get a decent photo. It’s the kind of dish where cooked shredded chicken and a bold red enchilada sauce do the heavy lifting, and somehow the layers turn out with more depth than you’d think.

I mess up recipes a lot but this one forgives me, and it hides tiny surprises if you try different tweaks. I wont say everything here, but if you like meals that feel effortless yet a little mysterious, this will grab you.

Easy Chicken Enchilada Casserole

Ingredients

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Cooked shredded chicken: high in protein, keeps you full, mild savory flavor.
Corn or flour tortillas: source of carbs, corn gives earthy note, flour is softer.
Red enchilada sauce: tangy, mildly spicy, adds moisture and bold chili flavor.
Shredded cheese: melts into gooey richness, adds fat, salt and savory depth.
Sour cream: cools spicy heat, creamy texture, some fat but balances the flavors.
Black beans: plant protein and fiber, earthy taste, stretches the meal affordably.
Frozen corn: sweet kernels that add texture and subtle natural sweetness, optional.
Cilantro: bright herb with citrusy punch, adds color and fresh finish, not for everyone.

Ingredient Quantities

3 cups cooked shredded chicken, about 1 to 1 1/4 lb cooked, ish

10 corn or flour tortillas, 8 in size

2 cups red enchilada sauce

2 cups shredded cheese, Mexican blend or cheddar and Monterey Jack mix

1 cup sour cream

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 can 4 oz diced green chiles, drained

1 cup frozen corn, thawed, optional

1 can 15 oz black beans, drained and rinsed, optional

1 tsp ground cumin

1 tsp chili powder

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

1 tbsp olive oil or vegetable oil

1/4 cup fresh cilantro, chopped, optional

How to Make this

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1. Preheat oven to 375 F and lightly oil a 9 by 13 inch baking dish or spray with nonstick spray.

2. Heat the tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until soft and a little translucent, about 4 to 5 minutes, then add the minced garlic and cook 30 seconds until fragrant.

3. Add the shredded chicken, drained green chiles, thawed corn if using, drained black beans if using, cumin, chili powder, salt and pepper. Stir and heat through for 3 to 4 minutes so the flavors meld.

4. Remove the pan from heat and stir in the sour cream until the mixture is creamy. If you want it saucier mix in 1/2 cup of the enchilada sauce now, otherwise save all the sauce for layering.

5. Pour a thin layer of enchilada sauce into the bottom of the prepared dish to prevent sticking, then place a few tortillas over the sauce to cover the bottom. Tear tortillas as needed to fit the pan.

6. Spread about one third of the chicken mixture over the tortillas, sprinkle with about one third of the shredded cheese, then drizzle more enchilada sauce over the cheese. Repeat layers with tortillas, chicken, cheese and sauce until you use up the filling and tortillas, finishing with the remaining sauce and the last of the cheese on top.

7. Cover the dish loosely with foil and bake for 15 minutes, then remove the foil and bake another 8 to 12 minutes until cheese is melted and edges are bubbling.

8. Let the casserole rest for 10 minutes before cutting so it sets up and is easier to serve. Sprinkle chopped cilantro on top if you like.

9. To make ahead refrigerate covered for up to 24 hours and bake straight from the fridge, add 5 to 10 extra minutes. To freeze cover tightly and freeze up to 3 months; thaw in the fridge overnight then bake, or bake from frozen adding about 20 to 30 minutes until hot and bubbly.

Equipment Needed

1. 9 x 13 inch baking dish (lightly oiled or nonstick sprayed)
2. Large skillet for sautéing the onion, garlic and chicken
3. Large mixing bowl for combining chicken and sour cream
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board for chopping onion and cilantro
7. Can opener and a colander or fine mesh strainer to drain beans, chiles and corn
8. Aluminum foil, oven mitts and a spatula or tongs for serving

FAQ

Can I use corn or flour tortillas? Yes. Both work fine. Corn gives a more authentic taste but they crack if cold so warm them in the microwave wrapped in a damp paper towel or heat briefly in a skillet to make them pliable. Flour stays softer and holds together easier, so pick what you like.

How do I keep the casserole from getting soggy? A few easy tricks. Warm the tortillas first so they absorb less sauce, drain any canned ingredients well, and don’t over pour the enchilada sauce between layers. You can also lightly toast tortillas in a dry skillet for 10 to 20 seconds per side so they hold up better.

Can I make this ahead or freeze it? Yes. You can assemble it and refrigerate up to 24 hours before baking. To freeze, assemble in a freezer safe dish, cover tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking, then bake at 350 F covered until hot and bubbly, about 30 to 45 minutes depending on thaw state.

What can I use instead of chicken? Rotisserie chicken is a great shortcut and works perfectly, or use shredded turkey, cooked ground turkey, or for a vegetarian option double the beans and corn or add roasted sweet potato and sautéed mushrooms for texture.

How do I reheat leftovers so they dont get rubbery? Oven is best. Cover with foil and bake at 350 F for 15 to 25 minutes until warmed through. For single servings the microwave works too, heat 1 to 2 minutes covered then check and heat more if needed to avoid overcooking.

Can I change the spice or sodium level? Absolutely. Use low sodium enchilada sauce or rinse the canned beans well to cut salt. Add more cumin or chili powder if you want it smokier, or stir in a little lime juice and fresh cilantro at the end to brighten flavors without adding salt.

Chicken Enchilada Casserole Recipe Substitutions and Variations

Tortillas: swap corn for flour tortillas if you want a softer, chewier casserole, or use low-carb wraps for fewer carbs. Warm them first so they dont crack when you layer.
Red enchilada sauce: use salsa roja or a jarred taco sauce in a pinch, or make a quick mix of tomato sauce + chili powder + cumin + garlic to taste if you dont have enchilada sauce.
Sour cream: plain Greek yogurt is a perfect 1:1 swap (tangy and thicker), Mexican crema works if you want it richer, or use a dairy-free cashew cream for a vegan option.
Black beans: pinto beans or refried beans work well, or try cooked lentils for a different texture; just drain and rinse canned swaps before adding.

Pro Tips

– Warm the tortillas first, they wont crack when you layer them. Wrap a stack in a damp paper towel and microwave 20 to 30 seconds or heat each quickly in a dry skillet for 5 to 10 seconds a side. If you like little chewy crisp bits, oil a pan and flash fry each tortilla just 1 or 2 seconds per side, but dont overdo it.

– Control moisture or the casserole gets soggy. Drain and pat dry the beans and chicken, squeeze extra water from thawed corn with a paper towel, and if your filling feels runny stir in less sour cream or add an extra 1/4 cup enchilada sauce instead. Taste for salt after you mix things, not before.

– Amp up the flavor with small moves that matter. Brown the onions a little longer for sweet notes, add a splash of lime or a sprinkle of smoked paprika for depth, and use rotisserie chicken or well-seasoned leftovers so the filling isnt bland. Toss in a few chopped pickled jalapenos or a spoon of hot sauce if you want heat.

– For cleaner slices and a showy top, let it rest after baking so it firms up, then cut with a sharp chef knife or serrated knife. Want a golden crunchy top? Put it under the broiler for 1 to 2 minutes watching closely, cheese browns fast.

Chicken Enchilada Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my Easy Chicken Enchilada Casserole, a make ahead, freezer friendly dish with a clever pantry shortcut and a surprising ingredient that simplifies meal prep.

Servings

servings

Calories

450

kcal

Equipment: 1. 9 x 13 inch baking dish (lightly oiled or nonstick sprayed)
2. Large skillet for sautéing the onion, garlic and chicken
3. Large mixing bowl for combining chicken and sour cream
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board for chopping onion and cilantro
7. Can opener and a colander or fine mesh strainer to drain beans, chiles and corn
8. Aluminum foil, oven mitts and a spatula or tongs for serving

Ingredients

3 cups cooked shredded chicken, about 1 to 1 1/4 lb cooked, ish
10 corn or flour tortillas, 8 in size
2 cups red enchilada sauce
2 cups shredded cheese, Mexican blend or cheddar and Monterey Jack mix
1 cup sour cream
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 can 4 oz diced green chiles, drained
1 cup frozen corn, thawed, optional
1 can 15 oz black beans, drained and rinsed, optional
1 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1 tbsp olive oil or vegetable oil
1/4 cup fresh cilantro, chopped, optional

Directions

Preheat oven to 375 F and lightly oil a 9 by 13 inch baking dish or spray with nonstick spray.
Heat the tablespoon of oil in a large skillet over medium heat. Add the chopped onion and cook until soft and a little translucent, about 4 to 5 minutes, then add the minced garlic and cook 30 seconds until fragrant.
Add the shredded chicken, drained green chiles, thawed corn if using, drained black beans if using, cumin, chili powder, salt and pepper. Stir and heat through for 3 to 4 minutes so the flavors meld.
Remove the pan from heat and stir in the sour cream until the mixture is creamy. If you want it saucier mix in 1/2 cup of the enchilada sauce now, otherwise save all the sauce for layering.
Pour a thin layer of enchilada sauce into the bottom of the prepared dish to prevent sticking, then place a few tortillas over the sauce to cover the bottom. Tear tortillas as needed to fit the pan.
Spread about one third of the chicken mixture over the tortillas, sprinkle with about one third of the shredded cheese, then drizzle more enchilada sauce over the cheese. Repeat layers with tortillas, chicken, cheese and sauce until you use up the filling and tortillas, finishing with the remaining sauce and the last of the cheese on top.
Cover the dish loosely with foil and bake for 15 minutes, then remove the foil and bake another 8 to 12 minutes until cheese is melted and edges are bubbling.
Let the casserole rest for 10 minutes before cutting so it sets up and is easier to serve. Sprinkle chopped cilantro on top if you like.
To make ahead refrigerate covered for up to 24 hours and bake straight from the fridge, add 5 to 10 extra minutes. To freeze cover tightly and freeze up to 3 months; thaw in the fridge overnight then bake, or bake from frozen adding about 20 to 30 minutes until hot and bubbly.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.