Dinner

Chicken Enchilada Casserole

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Chicken Enchilada Casserole is a quick and easy weeknight dinner recipe everyone will enjoy!

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 degrees 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!

tortillas in a baking dish with green enchilada sauce

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. Set aside.

flour tortillas in a baking dish

In another bowl, make the chicken mixture. You will combine the shredded chicken, diced green chiles, pinto beans (drained and rinsed), cheese, jalapeño (optional) and garlic powder.

tortillas in a baking dish

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.

chicken enchilada casserole filling in a bowl

Finish off the casserole with one last layer of tortillas (you will have 9 tortillas total in the casserole) 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.

chicken enchilada casserole in a baking dish

Be sure to wait 20 minutes before cutting in to the casserole before eating!

Optional garnishes:

  • Jalapeños
  • Avocado
  • Cilantro
  • Green onions
  • Salsa
  • Tomatoes
chicken enchilada casserole in a baking dish
EASY Chicken Enchilada Casserole for an easy dinner. Pair with a salad…and a margarita! #krollskorner Click To Tweet

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
  • & of course, incredibly delicious!

Chicken Enchilada Casserole

Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Author: Kroll’s Korner

Chicken Enchilada Casserole is a quick and easy weeknight dinner recipe the whole family will love.

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Ingredients

  • 1 Rotisserie chicken
  • 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
  • 1 1/2 cups Mexican Style Four Cheese Blend, shredded
  • 9 6 inch flour tortillas
  • 1 Jalapeño
  • 1 tsp. garlic powder

Instructions

  1. Preheat the oven to 425 degrees 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. 

  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. Set aside.

  3. In another bowl, make the chicken mixture. You will combine the shredded chicken, diced green chiles, pinto beans, cheese, 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 off the casserole with one last layer of tortillas (you will have 9 tortillas total in the casserole) 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. 

chicken enchilada casserole on a white plate

PIN THIS EASY CHICKEN ENCHILADA CASSEROLE FOR LATER!

chicken enchilada casserole on a white plate
chicken enchilada casserole on a white plate

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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