Chicken enchilada casserole is the perfect quick and easy weeknight meal. It’s all of the chicken enchiladas flavor you love, in a casserole!
Chicken Enchilada Casserole: For the love of an easy dinner
Chicken Enchilada Casserole is the delicious Mexican dish your whole family (and your pocket book) will love.
Casseroles are a classic dinner option. Make ahead is better, just saying. Time is precious, these kinds of casseroles allow us to recapture some time and energy while still enjoying delicious meals with those we love.
Yes, you can enjoy this dish for more than one night with minimal effort. If that’s not winning dinner, we’re not sure what is.
Canned Chicken vs. Fresh Chicken
Speaking of easy dinner, one of the unintentional wins with this casserole is that you don’t necessarily need fresh chicken to make the enchilada magic happen.
Canned chicken subs in quite nicely despite being a drier chicken. The sauces bring canned chicken to life.
That said, you can absolutely go fresh if that’s your thing. We get it. In a pinch, canned chicken can be backup. Or just the budget-friendly option without sacrificing flavor.
Sometimes, the Yummi foods have cheats that just work. We embrace a little short cut from time to time, especially when it means a delicious dinner.
Another recipe that makes canned chicken culinary magic happen is our chicken salad.
Cheesy, chicken enchilada casserole: What you’ll need
This casserole brings a lot of fabulous flavors together in one amazing dish.
The filling is made with onion, garlic, chicken, taco seasoning, diced green chiles, black beans, corn, enchilada sauce, mexican cheese, and if you’re feeling festive, some cilantro and sour cream for garnish. Tortillas help to break up the layers.
As we mentioned before, we’re fans of using canned chicken both for easy of use, but also because the chicken absorbs so much of the yummi and complex flavors.
If you’re craving Mexican, this dish can help satisfy a late in the day decision to go for it. Just 35 minutes and bam!
Store and savor the flavor
A casserole this yummi, you’ll want to keep it’s flavor fresh.
How to store Chicken Enchillada Casserole: Covered/wrapped tightly in the fridge, this casserole will be good for 3-5 days.
Can I freeze casserole? Yes, absolutely! Cover the casserole with foil (tightly) and wrap the entire casserole in plastic. This will keep in the freezer for approximately 3 months. When you’re ready to eat, allow the casserole to thaw in the fridge overnight before cooking.
How do I reheat casserole? The over is the best option to heat up your chicken enchilada casserole. Cut out the portion you plan to eat and place in an over-safe dish to bake.
We hope you enjoy this chicken enchiladas casserole as much as we do!
Other recipes you might enjoy:
Chicken Enchilada Casserole
- 1 Tablespoon canola or vegetable oil
- 1 small white or yellow onion diced
- 1 clove garlic minced
- 2 cans (13 oz each) white meat chicken breast drained
- 1/2 packet taco seasoning
- 2 Tablespoons water
- 1 small can diced green chiles
- 1 cup (1/2 can) canned black beans rinsed
- 1/2 cup corn niblets (frozen or canned)
- 1 jar black bean & corn salsa
- 9 corn tortillas taco size
- 1 (12 oz) can red enchilada sauce
- 8 ounces shredded Mexican blend cheese
- 1/8 cup chopped cilantro (optional) for garnish
- sour cream (optional) for garnish
- Heat oven to 400 degrees F.
- Heat oil in a large skillet over medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally until translucent. Add garlic and continue cooking about 1 more minute, being careful not to burn the garlic.
- Add the cooked chicken, taco seasoning, and water to the pan and use a fork to shred the chicken.
- Add the chiles, black beans, corn, and salsa and stir to combine. Simmer on medium heat for 5 minutes, or until heated through. Turn to low and keep warm.
- Place 1/4 cup enchilada sauce into the bottom of a 9 x 13 inch casserole dish. Use a spatula to spread the sauce so that it covers the bottom of the dish.
- Place 3 tortillas on top of the sauce. Spread one half of the chicken mixture on top of the tortillas and top with 1/3 cup of the shredded cheese. Place 3 more tortillas on top of the cheese and then add another 1/4 cup of enchilada sauce, the other half of the chicken mixture, and another 1/3 cup of cheese. Top with 3 more tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the casserole with aluminum foil and bake at 400 degrees for 20-25 minutes, or until cheese is melted and bubbly. Remove from oven and let the casserole rest for 5-7 minutes to help make it easier to cut and serve.
- Top with more salsa, sour cream, cilantro, or any of your other favorite taco toppings, if desired.