Chicken Enchilada Casserole is a quick and easy weeknight dinner recipe everyone will enjoy!
1710shares
This post may contain affiliate links. Read my privacy policy.
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.
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 —>
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 off 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!)
1 1/2cupsMexican Style Four Cheese Blend, shredded
9,6-inchflour tortillas (corn tortillas work too)
1Jalapeño, diced
1tsp.garlic powder
Instructions
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 in post above).
In a medium sized 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. Set aside.
In a large bowl, make the chicken mixture. You will combine the shredded chicken, diced green chiles, pinto beans, 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 off 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!)
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 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.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies. However you may visit Cookie Settings to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
We love this chicken enchilada casserole!!
Heck yes girl!!! I live for Mexican and this looks so easy and flavorful!
Such an easy weeknight meal, thank you!!
Adding this to the menu this week! I love how simple it looks to make! 🙂
Thank you so much, I hope you guys love it!! 🙂