This easy chicken enchilada casserole is for all those Mexican food lovers. It’s a fiesta in a skillet and makes the perfect one-pan dinner. Each bite is loaded with chicken, black beans and spicy chilis then topped with cheese and your favorite toppings.
Why You’ll Love This Recipe
If you love Tex-Mex food, this veggie-packed chicken enchilada casserole is an easy weeknight dinner.
- Tex-Mex flair. Green chilis, tender beans, and cheese give this casserole the perfect Tex-Mex bite.
- Great for gatherings. One batch of this recipe will help you feed a large crowd effortlessly.
- Easy clean-up. Since the skillet goes from stove to oven, there’s barely any clean-up involved.
- Beginner-friendly. Mix everything together and then pop it into the oven.
Ingredient Notes
Smokey, homemade enchilada sauce with garlic makes all the difference for the chicken mixture. Scroll to the recipe card at the bottom of the post for exact amounts.
- Olive oil – Vegetable, corn, and canola oil work too.
- Yellow onion – Feel free to use white onion.
- Garlic – Garlic powder or paste can be used.
- Cumin – You can swap it for taco seasoning.
- Smoked paprika – Mild or sweet paprika are great substitutes.
- Salt – Kosher salt is best.
- Chili powder – Go for red pepper flakes if that’s what you’ve got on hand.
- Red Enchilada Sauce – Use my recipe or add your favorite.
- Canned green chilis – You can also use fresh jalapeños or serranos.
- Shredded chicken – Leftover rotisserie chicken is perfect for this.
- Black beans – Go for homemade if you can. Feel free to use canned beans.
- White corn tortillas – Yellow corn tortillas are fine as well.
- Mexican cheese – Mozzarella, Muenster, and cheddar work too.
How to Make a Chicken Enchilada Casserole
It’s just like making enchiladas but without rolling any tortillas. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat it to 400F.
- Sautée the onions. Add the olive oil, onions, and garlic to a large cast-iron skillet over medium-high heat. Cook for 2-3 minutes or until softened.
- Add spices. Sprinkle in the cumin, paprika, salt, and chili powder. Stir well.
- Prep the mixture. Add the enchilada sauce, chilis, and chicken into the skillet. Mix until fully combined. Stir in the black beans and tortilla strips. Remove it from the heat.
- Assemble it. Spread out the mixture evenly in the skillet. Top with shredded cheese.
- Bake. Pop it into the oven for 15 minutes or until melty. Remove it from the oven. Set it aside, add your favorite toppings, and enjoy!
Tips & Variations
Switch up your chicken enchilada casserole with leftover veggies, shredded beef, or spicy salsa.
- Swap the protein. Shredded beef, turkey, and pork are great swaps for an easy variation.
- Make them vegetarian. Skip the chicken and add 2 extra cups beans and 1 cup sweet corn for a veggie casserole. You can also use a combination of tofu and chickpeas.
- Use leftovers. Chop up leftover bell peppers, mushrooms, and sautéed spinach. Mix them in during the last 5 minutes of stove time to reduce food waste.
- More sauce. Top the assembled casserole with 1-2 cups extra salsa (red or green) before adding the shredded cheese for an extra saucy bite.
- Line it. If you want to reduce clean-up, line the skillet with parchment paper or foil. It also helps prevent the casserole from sticking.
- Add toppings. Sprinkle diced tomatoes, avocado, red onion, cilantro, and jalapeños over the casserole for more flavor and texture. Sour cream, Mexican crema, and chopped chives work too.
- Prep ahead. Make the chicken mixture up to 3 days in advance but skip the tortilla strips. Mix them in right before assembling the casserole. Bake as usual.
What Goes With Chicken Enchiladas?
This saucy chicken enchilada casserole is a hearty dinner on its own or with sides. I love it with my Grilled Corn on the Cob with Roasted Jalapeno Sauce. My Chili Lime Grilled Corn Salad and Instant Pot Black Beans work too. Other veggie sides include my Avocado Tomato Salad and Bacon Wrapped Stuffed Jalapeños.
How to Store & Reheat Extras
Make sure the leftovers are fully cooled before storing to prevent spoilage.
- Fridge: Cover the skillet with foil and refrigerate for up to 5 days. You can also transfer it to an airtight container.
- Freezer: Assemble the casserole as usual but don’t bake it. Cover the skillet with plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge. Add 10 minutes to the baking time if you’re cooking it straight from frozen.
- To reheat them: Sprinkle with 1 teaspoon water and microwave for up to a minute or until warm. The oven at 300F for 20-25 minutes works too.
More Mexican-Inspired Recipes
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Chicken Enchilada Casserole
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
- Category: Dinner
- Method: Stove & Oven
- Cuisine: Mexican
Description
This cheesy chicken enchilada casserole recipe with spicy green chilis and beans is an effortless weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon chili powder
- 15 oz. can red chile enchilada sauce
- 4 oz. can green chiles
- 2 cups shredded chicken
- 15 oz. can low sodium black beans, drained and rinsed
- 6 white corn tortillas, cut into strips
- 2 cups shredded Mexican cheese
Instructions
- Preheat oven to 400ºF.
- Heat a large cast iron skillet to medium high heat.
- Add in olive oil, onions and garlic. Saute for 2-3 minutes, stirring throughout.
- Next, add in cumin, smoked paprika, salt, and chili powder stir to incorporate spices with the onions.
- Add in enchilada sauce, green chilis and chicken. Stir to coat the chicken with the sauce and cook for 1-2 minutes.
- Add in black beans and tortilla strips. Remove from heat. Stir everything together and then spread into an even layer in the skillet.
- Top with shredded cheese.
- Bake for 15 minutes or until cheese is melted.
- Along skillet to cool slightly then add your favorite toppings and serve.
Nutrition
- Serving Size: 1 square
- Calories: 196
- Sugar: 2 g
- Sodium: 434 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 7 mg
20 comments on “Chicken Enchilada Casserole”
Can’t wait to make this…I love the fact it is a casserole too!
Do you happen to have the nutrition breakdown per serving?
Thanks
Hey Mary, I hope you love it! The casserole part is my favorite too, I HATE rolling enchiladas! I just posted the nutritional breakdown on the recipe now. 🙂
why arrowrood and coconut oil? can we substitute without losing flavor?
I use arrowroot as a thickener, it’s basically in place or using cornstarch. If you’d like to use cornstarch you are more than welcome too. Same with the coconut oil, I use it because it’s a better oil at higher temperatures, but you could use canola oil or olive oil if you’d like and keep the same flavor Diana. 🙂
Oh. My. God. This dish could not have been easier or more tasty! I wish I would have done a double recipe and froze one for later. Absolutely perfect and so easy! Thank you for the deliciously perfect recipe!!
Ohh.. thanks so much Elaine you totally made my day! SO glad that you enjoyed it. I loved it too, especially the ease of just throwing everything in the casserole dish!! Thanks so much for stopping by and leaving a sweet note!
Krista I just found your blog today and saw this recipe. I changed my dinner plans and decided to make this one instead. Well this recipe rocks!!! It is the best. Everyone gave it a thumbs up and this one will be in my regular line up. Thanks! Yum!!
Yeah!!! You totally just made my day, one because you found my blog {hippeee} and two because you made this enchilada casserole and loved it! So excited! Thanks so much for leaving a comment Debbie, always love hearing things like this!
Krista – this enchilada casserole looks to die for!! I’m featuring it this weekend on SNF – how could I not?! It looks delicious! Thanks so much for sharing on Saturday Night Fever! PINNED! Hope you’re well! xo!
Oh.. thanks girl! 🙂 You rock and thanks for the pin sweet friend!
Yup, this going to happen tonight!! Can’t wait to give it a try!
haha… awesome girl! Can’t wait to hear what you think! 🙂
Krista, Your recipes and pictures always make me drool. This one especially. Thanks for linking up to Best of the Weekend linky party last week. I’m featuring this post this weekend. Come join the fun again!!
ahhh… thanks Nichi so glad to hear it! I will definitely head back over when I get a chance. Thanks for the feature!
Krista, what a fabulous idea and this looks totally delicious!!! Thank you so much for sharing at Best of the Weekend – pinning! Enjoy your evening and the rest of your week!
Thanks so much Cindy, and for hosting as always!
I would love some of that right about now, Krista!
Well if I had any leftover I would share Jamie. 🙂
Been wanting to comment on how delicious this looks. For some reason I couldn’t leave a comment last week when I tried.
Looks like a perfect dinner for my family!
Have a beautiful day Krista!
Yeah, my site was all jacked up. But it finally got fixed this morning! 🙂
So glad you liked it Melanie!