5-Ingredient Cheesy Chicken Enchilada Casserole
This 5-ingredient chicken enchilada casserole can be on the table in 30 minutes. With melted cheese, tangy enchilada sauce, and hearty tortilla and chicken layers, this is as deliciously easy as weeknight dinner gets!
If you’re looking for new recipes the whole family will enjoy, you’re in the right place. This super simple enchilada casserole is perfect for the busiest nights. It can be made ahead, or frozen, and even if you have to make it from “scratch,” you only need 30 minutes from start to finish. Bring on the soccer practice and the dance recital — dinner’s figured out!
You can make this super easy — store-bought sauce and canned chicken — or as gourmet as you like (anyone out there like to make their own sauce?). So whether you’re making sure your family eats well on a busy night, or you’re looking to impress guests with this homemade Mexican casserole, this recipe is an excellent choice. Be sure to check out the variations at the end for different ways to dress this up!
What’s in this easy chicken enchilada casserole recipe?
I love this recipe because it’s made from shelf-stable (except for the cheese) and budget-friendly ingredients. I can keep just about everything in my pantry, and pull it out when I need a quick and easy dinner!
- Corn Tortillas: These form the structure of the casserole. I used yellow corn tortillas, and you can sub for white corn tortillas. I do not recommend using flour tortillas. When I tried it, they got soggy and weird.
- Red Enchilada Sauce: You need the 10 oz can for this. You can sub your favorite homemade enchilada sauce, or even green enchilada sauce for a totally different flavor profile!
- Canned Chicken: Here’s the secret to putting this on the table fast! You’ll need two 12 oz cans for this recipe. You can also sub this with leftover chicken.
- Black Beans: I used a 14.5 oz can of black beans for this recipe. You can also use a can pinto beans or kidney beans. If you choose to use home cooked beans, you’ll need about 1 3/4 cups of cooked beans.
- Shredded Cheese: Fiesta blend is my favorite shredded cheese to use for Mexican recipes. Cheddar cheese, Colby jack, or any Mexican blend works!
Making 5-Ingredient Enchiladas Casserole
Step 1 | Make the Filling
While you’re making everything, pre-heat oven to 350°.
Start by draining and rinsing your black beans. You’ll also need to drain your chicken.
Place your chicken, black beans, and 1 cup of cheese, and 1/4 cup of the enchilada sauce in a large bowl. Mix everything together until it’s completely coated in the enchilada sauce. We want that flavor all the way through!
Step 2 | Layer
Next, pull out your casserole dish or 9×13. Pour just enough of the remaining enchilada sauce into the bottom of the dish to lightly cover the bottom.
Line the bottom of your pan with a single layer of corn tortillas. It’s okay to tear the tortillas to make sure that everything’s covered!
Over the top of the tortilla layer, you’re going to dump the chicken and bean filling you made in the last step. Spread that out evenly over your tortilla layer.
Now we’re going to make the second tortilla layer. Cover the chicken filling with another layer of corn tortillas, just like you did the first time. Pour the rest of the enchilada sauce over the top of the tortillas and top that with the remaining cheese. This baby’s ready to bake!
Step 3 | Bake
Place your casserole in the preheated oven to bake for 20-25 minutes. The casserole is ready when the cheese is completely melted and the casserole is heated through.
Step 4 | Enjoy!
Let your casserole sit for 5 minutes or so, and then it’s ready to be served! We love to add our favorite toppings: dollop of sour cream, jalapeño slices, chopped tomatoes, and fresh cilantro. You could also add chopped green onions, olives, chopped green chiles, or your favorite salsa. Corn salsa would be delicious with this!
Variations
Dinner boredom is real, and this easy recipe can be made into something fresh and new with just a few small changes!
- Change the Sauce Simply replace the red enchilada sauce with green sauce to create a whole new take on the original! You can also exchange mild enchilada sauce for medium or hot for another variation.
- Change the Protein: Replace the canned chicken with 1 lb of browned lean ground beef (or ground turkey) or 1 lb of pulled pork. You can season the beef with taco seasoning for even more flavor in your beef enchilada recipe.
- Add to the Filling: Corn, rice, and quinoa are fantastic starches to add to your filling to round it out and make it more hearty. You can also add chopped bell peppers, tomatoes, onions, or zucchini to increase the veggies in this recipe!
- Turn it into Enchiladas: Simple replace the corn tortillas with flour ones, and wrap tortillas around the filling to turn this into traditional chicken enchiladas.
More Easy Weeknight Dinners
FAQs
Yes, you can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Just cover it with plastic wrap or aluminum foil to keep it fresh.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or reheat the whole casserole in the oven at 350° until warmed through.
Yes, you can freeze the casserole either before or after baking. If freezing before baking, assemble the casserole and wrap it tightly in plastic wrap and aluminum foil. If freezing after baking, let the casserole cool completely, then wrap it tightly. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350° until heated through.
5-Ingredient Chicken Enchilada Casserole
Ingredients
- 14.5 oz can black beans
- 12 12 oz cans chicken
- 2 cups shredded cheese, divided
- 10 oz can red enchilada sauce, divided
- 8-12 corn tortillas
Instructions
- Preheat oven to 350°.
- Drain and rinse black beans. Drain chicken.
- In a large bowl, mix beans, chicken, 1 cup of cheese, and 1/4 cup enchilada sauce.
- In a casserole dish or 9×13 pan, pour a small amount of remaining enchilada sauce. Spread it to cover the bottom of the pan.
- Cover the bottom of the pan with corn tortillas.
- Cover the tortillas evenly with the chicken and bean filling.
- Cover the filling with another layer of tortillas. Pour the remaining enchilada sauce over the tortillas and top with the remaining cheese.
- Bake at 350° for 20-25 minutes or until cheese is melted and bubbly. Remove from oven and serve warm.
