Chicken Enchilada Casserole
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With Cinco de Mayo approaching I thought it would be fun to share a chicken enchilada casserole which would taste so yummy with a refreshing margarita. Ya feel me?
With wedding planning and all of the other duties life brings, I don’t have much time for elaborate or complicated dinners and I am sure you can somewhat relate.
That’s why here on Kroll’s Korner I love making realistic recipes that I actually make on a regular basis and we eat in our home too.
This chicken enchilada casserole is my go-to when I want to make Mexican-inspired fare. Well, this and of course my taco skillet, Homemade Crunchwrap supreme, Sheet Pan Quesadillas, and Baked Bean and Cheese Taquitos.
You’ll LOVE this Chicken Enchilada Casserole because it’s:
- Easy to make
- Less than 10 ingredients
- Big on flavor!
- Super satisfying
- Pairs nicely with a side salad to complete dinner
- And of course, incredibly delicious!
It’s super easy to make and has less than 10 ingredients, some of which you probably already have in your pantry!
What you’ll need (9 ingredients):
(For the full recipe, scroll down to the recipe card below)
- 1 rotisserie chicken, shredded (I use this for convenience, but you can also cook up 3 chicken breasts and shred that too).
- Diced green chiles (4 oz. can)
- Green enchilada sauce (28 oz. can)
- Pinto beans (15 oz. can): You can swap these out for black beans.
- Mexican Style Four Cheese Blend, shredded
- Tortillas: I use the soft 8-inch flour tortillas. You can also use corn tortillas if you prefer.
- Jalapeño: optional for a spicy kick!
- Garlic Powder
- Sour Cream
How to make it:
(For the full recipe, scroll down to the recipe card below)
- Preheat the oven to 425° F. In a 9×13 inch pan, spread 1 cup of the enchilada sauce down in an even layer. Then, place a layer of tortillas over this. You will have to cut the tortillas in half so they fit nicely in the pan without any gaps. See photos below.
- In a bowl, mix 1 cup of sour cream and 1 cup of the enchilada sauce together. If you don’t like sour cream, simply layer more enchilada sauce on top of the tortillas and ditch the sour cream all together. Set aside.
- In another bowl, make the chicken mixture. You will combine the shredded rotisserie chicken, diced green chiles, pinto beans (drained and rinsed), shredded cheese, diced jalapeño (optional) and garlic powder.
- Next, layer 1 cup of the sour cream/enchilada sauce mixture on top of the tortillas followed by 2 cups of the chicken mixture. Then continue to layer: tortillas, sauce and chicken mixture, tortillas.
- Finish the casserole with one last layer of tortillas (you will have 9 tortillas total in the casserole) on top, pour a little more sauce on top and a sprinkle of cheese.
- Loosely cover with foil. Bake for 20 minutes with the foil on and 10 minutes with the foil off. (In those last 10 minutes you can also broil on high for 3-5 minutes to get a nice brown color on top, be sure to watch it so it doesn’t burn!)
Be sure to wait 20 minutes before cutting in to the casserole before eating. (If you can wait, haha!)
Optional garnishes:
- Jalapeños
- Avocado
- Cilantro
- Green onions
- Salsa
- Tomatoes
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Chicken Enchilada Casserole
Ingredients
- 1 Rotisserie chicken, shredded
- 1 (4 oz.) can Diced green chiles
- 1 (28 oz.) can Green enchilada sauce
- 1 cup sour cream
- 1 (15. oz.) can Pinto beans*, drained and rinsed
- 8 oz. Mexican Style Four Cheese Blend (shredded), divided
- 9, 8-inch flour tortillas (corn tortillas work too)
- 1 jalapeño, diced
- 1 tsp. garlic powder
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 425°F. In a 9×13 inch oven safe casserole dish, pour 1 cup of the enchilada sauce down in an even layer. Then, place a layer of tortillas over this. Cut the tortillas in half so they fit nicely in the pan without any gaps. (See video for guidance).1 (28 oz.) can Green enchilada sauce, 9, 8-inch flour tortillas (corn tortillas work too)
- In a medium sized bowl, mix 1 cup of sour cream and 1 cup of the enchilada sauce together. Set aside.1 cup sour cream, 1 (28 oz.) can Green enchilada sauce
- In a large bowl, make the chicken mixture. Combine the shredded chicken, diced green chiles, pinto beans, 6 oz. shredded cheese, diced jalapeño (optional) and garlic powder.1 Rotisserie chicken, shredded, 1 (4 oz.) can Diced green chiles, 1 (15. oz.) can Pinto beans*, drained and rinsed, 8 oz. Mexican Style Four Cheese Blend (shredded), divided, 1 jalapeño, diced, 1 tsp. garlic powder
- Next, layer 1 cup of the sour cream/enchilada sauce mixture on top of the tortillas followed by 2 cups of the chicken mixture. Then continue to layer: tortillas, sauce and chicken mixture, tortillas.
- Finish the casserole with one last layer of tortillas (you will have 9 tortillas total in the casserole) a little more sauce and a heavy sprinkle of cheese. Loosely cover with foil. Bake for 20 minutes with the foil on and 10 minutes with the foil off. (In those last 10 minutes you can also broil on high for 3-5 minutes to get a nice brown color on top, be sure to watch it so it doesn't burn!)
- Allow to cool, then slice and garnish with your favorite toppings (sour cream, green onions, tomatoes, hot sauce, avocado, etc.).
Equipment
Video
Notes
- We’ve added in 2 (15 oz.) cans of pinto beans to make it a little more hearty. You can also switch up the beans and use black beans too!
- If you want to use chicken breasts and shred them instead of the rotisserie chicken, 3 chicken breasts shredded is plenty.
- Corn tortillas may be substituted for flour.
- If you don’t like sour cream, replace sour cream with all enchilada sauce or Greek yogurt!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
The flavor of this is great. I thought it was a little too “soupy” though. I didn’t even use all of the sour cream/enchilada sauce mixture and would use even less next time. I used 1 can of pinto beans and 1 can of black beans. Did not use the jalapeno, and it was just spicy enough. I’ll make it again with some adjustments.
Hi Carolyn! Sorry about that, I haven’t had that experience. Did you use flour tortillas?
This is the first time I’ve made this, and it is incredibly delicious! We added an extra can of pinto beans also. Garnished with Cilantro, Avocado and sour cream. Thrilled it will last a few meals for the 2 of us. A great find! We love Mexican food. Used the already skinned and boned Rotisserie chicken from Costco, very simple.
So happy you loved this one, Sandy! It’s one of my tried and true family classics! 🥰
Delicious and so easy! My family loved this. First time with the green enchilada sauce and they all agreed this is the best. And we even had enough for lunch today!
Yay! I am so glad, thank you for making it! 🙂
Super easy & delicious. Will definitely be added to my rotation. I used red sauce instead of green (bc I was craving it) and loved it! Here’s my super flattering picture 😂😂
hehehe love it Danika! thank you girlfriend!!
This recipe is easy and delicious! I pulled the jalapenos out and made them a garnish because of a sensitive to heat kiddo… It’s fantastic! I added more enchilada sauce to the sour cream mixture and just loved it! Kids loved it, husband loved it and I wasn’t going to have any but couldn’t resist… 10/10. EASY and yummy especially on day 2! I will say letting the cheese brown and get just a little crispy was the best part! Everyone ate the edges first!
Hi!
I cut the casserole in half using 6 tortillas and a smaller dish. I still used the full amount of diced green chilis, pinto beans, sour cream, jalapeño and about 6 oz of cheese and most of a rotisserie chicken (all the white meat).
We all loved it! I forgot to pick up an avocado though for topping.
Thanks to you I have many new recipes we all love!
On a private note, I knew your parents. We lived in the Tamarack neighborhood.
Hi Jo Ann, it looks great! Thank you so much 🙂 and awwww, that is very cool!! I’ll be sure to tell my mom.
This recipe looks amazing and I can’t wait to try it, Could it be made ahead of time, and left in the fridge until ready to bake?
Thank you! I haven’t tried but I bet that would work just fine 🙂
Yes! I have made ahead… it takes on a chilaquiles vibe.. crisp up the edges on broil for a few minutes at the end and all good!
So easy and so delicious! Will make this again, and again, and again!
Made this for today’s dinner and really enjoyed it. But it’s a lot for only two people. Can it be frozen?
I haven’t personally frozen it myself but I bet you could! If I did I would recommend cooling the casserole completely, transfer to a freezer safe container. When ready to eat thaw in the fridge overnight and bake as directed until warm. I am glad you enjoyed it!
So, so good! Love the ease of this recipe and the flavor is just right. I saved a couple of servings for leftovers and found they heated up perfectly (in the microwave) without the soggy bottom mentioned in other reviews. I’m wondering if I might have used less sauce on the bottom? At any rate, I will definitely be making these again! Thank you!!
Thank you so much:)