There’s something undeniably comforting about a bubbling pan of enchiladas fresh from the oven — warm tortillas layered with seasoned chicken, rich sauce, and plenty of melted cheese. This Chicken Enchilada Casserole delivers all of that classic flavor you love, but with a simpler, weeknight-friendly approach. No rolling required, no fuss — just layers of bold, savory goodness baked into one easy dish.

This recipe takes everything that makes traditional enchiladas special and turns it into a streamlined casserole that comes together in under an hour. Tender shredded chicken is combined with green chiles and hearty black beans, then layered between corn tortillas and a homemade enchilada sauce infused with chili powder, cumin, garlic, and tomato. The result is a perfectly balanced dish that’s rich, satisfying, and full of Southwest-inspired flavor.

One of the best parts? It’s incredibly versatile. You can prepare it ahead of time for busy evenings, assemble and freeze it for later, or use convenient shortcuts like pre-cooked chicken or canned enchilada sauce when you need dinner on the table fast. It also feeds a crowd comfortably, making it ideal for family dinners, potlucks, or casual gatherings with friends.

Whether you’re craving cozy comfort food or looking for a dependable make-ahead meal, this Chicken Enchilada Casserole is a recipe you’ll return to again and again. With layers of melty Colby Jack cheese and a sauce that ties everything together, it’s simple, hearty, and guaranteed to satisfy.

Chicken Enchilada Casserole

Prep Time: 25minutes

Cook Time: 25minutes

Total Time: 50minutes

Servings: 8 people

Ingredients: 

DIY Enchilada Sauce (or substitute 2 cans red enchilada sauce)

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 1/2 teaspoon kosher salt
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 tablespoon all purpose flour (or sub gluten free)
• 15 ounces tomato sauce
• 1 cup chicken stock
• 2 cloves garlic minced

For Casserole

• 3 cups cooked shredded chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 ounces diced green chiles
• 15 ounces black beans drained and rinsed
• 12 corn tortillas (6 inches)
• 3 cups shredded colby jack cheese

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
2. In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
3. While the onion is cooking for the enchilada sauce, make the enchilada filling. In a bowl mix together the shredded chicken, salt, black pepper, diced green chiles, and drained black beans.
4. Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour (substitute gluten free all purpose if desired). Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
5. Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup in the bottom of the prepared baking dish. Pour 1/2 cup of enchilada sauce into the chicken mixture.
6. Dip half the tortillas (6 tortillas)in the remaining sauce to coat them and line the bottom of the casserole dish with them.  If working from canned sauce, lay bottom layer than use a spoon to apply a thin coat of enchilada sauce to each tortilla as you go.
7. Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
8. Dip the remaining 6 tortillasin the enchilada sauce or spread each tortilla with a thin layer of enchilada sauce and top with the remaining chicken mixture. Pour any remaining sauce over the casserole and top with 2 cups of Colby Jack cheese.
9. Bake uncovered for 25 minutes or until the cheese is bubbly.

Notes

-The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself as it melts significantly better.

-Simplify your chicken by using a crock pot to precook your chicken (3 hours on high in ½ c of chicken broth) or use a high quality canned chicken breast.

Nutrition

Serving: 1piece | Calories: 410kcal | Carbohydrates: 36g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 67mg | Sodium: 1327mg | Potassium: 40mg | Fiber: 7g | Sugar: 6g

Macros:

• Calories: 410 kcal
• Protein: 26 g
• Fat: 26 g
• Total Carbs: 36 g
• Fiber: 7 g
• Net Carbs: 29 g

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