Name: Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Tablespoons olive oil; 1 bell pepper (chopped); 1 medium yellow onion (chopped); 4 cups cooked (shredded chicken); 15 ounce can black beans (rinsed and drained); 7 ounce can diced green chilies; 28 ounce can red enchilada sauce; 18 corn tortillas; 4 cups shredded Mexican cheese blend

Enchiladas… in casserole form! This cheesy casserole has all the flavors of chicken enchiladas in a delicious layered dish that’s sure to be a family favorite!

When it comes to dinners, my family is ALWAYS up for Mexican. From tacos to fajitas to chimichangas and more… there’s not a Mexican food we don’t devour! Including this Chicken Enchilada Casserole!

It’s loaded with juicy rotisserie chicken and a Mexican cheese blend and freshened up with sautéed onions and peppers. It’s basically layer upon layer of gooey enchiladas… and since there’s no rolling involved, it’s literally SO easy to make!

Just shred the chicken, sauté the veggies, layer it up, and pop it in the oven. And you’re just 30 minutes away from the most delicious, comforting dinner you could dream of.

Best of all? It’s the perfect base for any and ALL of your favorite toppings! From cilantro to sour cream to jalapeños and avocado… this Enchilada Casserole is easy to personalize according to your tastes… which means it’s a meal that leaves everyone happy!

what you’ll need for this recipe

Olive oil – I used olive oil in this recipe for sautéing the peppers and onion. Olive oil is my oil of choice for sautéing vegetables, but you can use any type you like. You can also feel free to use butter.

Bell pepper – Bell pepper adds a delicious pop of flavor and freshness to this dish. I used 1/2 red pepper and 1/2 orange pepper, but you can feel free to use any color you have on hand.

Onion – Chopped onion pairs perfectly with the bell pepper to add additional texture and flavor to this recipe. I used 1 medium yellow onion, but you can use any variety you have on hand.

Chicken – 4 cups of shredded chicken gives this casserole the perfect amount of heartiness. I used rotisserie chicken for both convenience and flavor, but you can feel free to use any type of cooked, shredded chicken.

Black beans – I added 1 can of black beans to this recipe for flavor and variety. You could also use pinto or even refried beans.

Green chilies – Canned diced green chilies add another layer of flavor and a touch of heat to this casserole. I used a larger (7 ounce) can, which can be found in the Mexican food aisle at your grocery store.

Enchilada sauce – 1 large (28 ounce) can of enchilada sauce makes this casserole perfectly moist and flavorful. I used red sauce, but green sauce would also be delicious!

Tortillas – Corn tortillas are traditionally used with enchiladas, and this recipe uses 18 of them. If you prefer flour, feel free to substitute small (fajita size) flour tortillas.

Shredded cheese – Shredded cheese gives this casserole the cheesy deliciousness we know and love in enchiladas. I used 4 cups of a Mexican blend, but you could also use cheddar, Monterey jack, Colby jack, or any type you like.

Garnishes – Finally, no casserole is complete without garnishes! I used fresh cilantro, sour cream, avocado, and sliced jalapeños.

how to make enchilada casserole

Sauté the pepper and onion. Heat 2 Tablespoons of oil in a large skillet over medium heat. Add the chopped pepper and onion and sauté for 5-6 minutes, until tender.

Add the chicken, black beans, chilies, and sauce. Add the shredded chicken, black beans, green chilies and all but 1 cup of the enchilada sauce to the skillet with the sauteéd veggies. Cook, stirring occasionally, until warmed through.

Layer the casserole. Pour the reserved 1 cup of sauce into a 9×13 inch pan. Layer 6 tortillas over the sauce. Top with 1/3 of the chicken mixture and 1/3 of the cheese. Repeat the layers twice more.

Bake at 350° for 30 minutes. Bake, uncovered, at 350° for 30 minutes.

Garnish & enjoy. Remove from the oven, garnish as desired, and enjoy!

Recipe Variations

Use any color of bell peppers
Add minced jalapeños or habanero peppers to the bell peppers
Substitute red onion or sweet onion
Use cooked, shredded chicken breast or thighs instead of rotisserie chicken
Substitute ground beef or steak for the chicken
Use flour tortillas instead of corn
Use green enchilada sauce in place of red OR use your favorite homemade sauce
Add additional veggies, such as canned corn, mushrooms or zucchini
Add an extra kick by stirring cayenne pepper into the sauce

what toppings for chicken enchilada casserole?

Cilantro – Chopped cilantro is my favorite garnish, adding both a beautiful pop of color and a deliciously fresh, herby finish to this casserole.

Sour cream – Sour cream is another delicious addition, offering a rich creaminess and tangy freshness to this dish. Looking for more flavor? Try our delicious cilantro lime sauce!

Jalapeños – Fresh sliced jalapeños add a kick of heat and an extra layer of crunch to this dish. Since jalapeños vary widely in spiciness, be sure to test yours before adding too many!

Avocado – I’m always a fan of avocado, and fresh sliced avocado adds a delicious creaminess to this casserole. As an alternative, whip up our favorite homemade guacamole.

Tomatoes – Chopped tomatoes are always a delicious addition to your favorite Mexican dishes, and any type will work well.

Pico de gallo – Fresh pico de gallo combines chopped tomatoes with onion, cilantro and jalapeño, adding a burst of delicious flavor that would be delicious with this casserole.

Make Ahead Tip

This recipe is easy to make ahead for stress-free dinners! You can assemble it up to 1 day in advance and store it, covered, in the refrigerator until ready to bake. You will likely need to add some extra time (10-15 minutes) in the oven to make sure it’s fully heated through. You can also assemble and freeze this casserole (tightly covered) for up to 3 months. To bake, simply remove it from the freezer and bake at 350° for 1 1/2 hours.

what to serve with chicken enchilada casserole

Confetti Bean Dip – Confetti Bean Dip makes the perfect appetizer for this Enchilada Casserole. Made with black beans, jalapeños, bell peppers, tomatoes, and cilantro, it’s easy to make and perfect for snacking on while dinner is in the oven.
Pineapple Margarita – No Mexican dinner is complete without a margarita, and pineapple is one of our favorites!
Black Bean Soup – Black Bean Soup would be a delicious side dish for this meal and would complement the flavors nicely. As a bonus, it’s made in a blender and can easily be made ahead for extra convenience.
Mexican Salad – I always love a salad with any meal, and this Mexican Salad is nice and light and packed with fresh ingredients. Feel free to leave out the shrimp since you’ll already have chicken in the casserole.
Strawberry Margarita Fruit Salad – Fruit Salad is another good side dish option, and this Margarita Fruit Salad is simple and SO fun! Make it family friendly by leaving out the tequila!
Churro Cupcakes – Don’t forget dessert! My Churro Cupcakes are the perfect way to finish off a delicious meal!