Chicken Enchilada Casserole

Dinner  |  Published May 2, 2019  |  Updated Aug 6, 2020  |  By Tawnie

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 REAL food 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 fare. Well, this and of course my taco skillet.

I hope you LOVE this Chicken Enchilada Casserole. 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):

  • 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)
  • Mexican Style Four Cheese Blend, shredded
  • Tortillas
  • Jalapeño
  • Garlic Powder
  • Sour Cream

How to make it:

Let’s do this —>

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!)
tortillas in a baking dish with green enchilada sauce
flour tortillas in a baking dish
tortillas in a baking dish
chicken enchilada casserole filling in a bowl
chicken enchilada casserole in a baking dish

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
chicken enchilada casserole in a baking dish
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Chicken Enchilada Casserole

Chicken Enchilada Casserole is a quick and easy weeknight dinner recipe the whole family will love.
4.67 from 42 reviews
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time: 20 minutes
Total Time: 40 minutes
Servings: 8 slices
Calories: 264kcal

Equipment

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, 6-inch flour tortillas (corn tortillas work too)
  • 1 Jalapeño, diced
  • 1 tsp. garlic powder

Instructions

  • Preheat the oven to 425° F. In a 9×13 inch pan, 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 photos in post above for guidance).
  • In a medium sized bowl, mix 1 cup of sour cream and 1 cup of the enchilada sauce together. Set aside.
  • In a large bowl, make the chicken mixture. You will combine shredded chicken, diced green chiles, pinto beans, 6 oz. 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) 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.).

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!
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Nutrition

Serving: 1slice | Calories: 264kcal | Carbohydrates: 23g | Protein: 21.1g

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24 Comments
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Ana
2 months ago

I literally dislike cooking, but once I saw how this chicken enchilada casserole was made … I said to myself I’m going to try it.. well I just now finished making it. I didn’t use the rotisserie chicken, I cooked my own add it different spices and I did the rest with the ingredients you posted, except I didn’t add the Jalapeños at last part.. To be honest I’m not a cook, I love chicken enchiladas, especially in green sauce, I just literally had to try your recipe.. now time to eat. Looking forward to more of your recipes..

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Bridgett
2 months ago

Made this tonight and was delicious. I did leave out the jalapeño and substituted corn for flour tortillas. Not a big fan of how soggy the flour ones get.

Jenni
4 months ago

Can this be frozen and reheated?

Lindsay
4 months ago

Made this a couple days ago and it was delicious! The only minor draw back was it did not reheat well the next day, even in the oven. I used flour tortillas as the recipe called for but wonder if corn tortillas would help with the reheating. I also couldn’t find a large enough container of green sauce so I used a combo of green and red and it was still great! There was barely any leftovers anyways. Delicious!!!

Lea
5 months ago

I’m wondering if this can be made ahead or if it will affect the tortillas to have them exposed to the wet ingredients?
Thank you!
Lea

Deborah H
5 months ago

Hi! You have a lot of great recipes. I made this yesterday and used the recipe with the sour cream. I let it sit after baking and found the layers of tortillas were “gummy” and soft like they were raw. The bottom layer stuck to my spatula. Also it could use more seasoning. I used jalapeño green chiles too. This is my 3rd feedback ever and 2nd pic I ever posted lol. What do you suggest I do next time?

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Last edited 5 months ago by Deborah H
Gina
1 year ago

Made this tonight and it’s a new family favorite! So easy and the directions were easy to follow. Thank you!

2 years ago

We love this chicken enchilada casserole!!

Lauren
2 years ago

Heck yes girl!!! I live for Mexican and this looks so easy and flavorful!

Chelsie W.
3 years ago

Adding this to the menu this week! I love how simple it looks to make! 🙂

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