This enchilada casserole is an easy dinner recipe I can't get enough of! It's loaded with juicy chicken, sautéed peppers and onions, green chiles, and enchilada sauce, all layered between tortillas and topped with melted cheese. I just know you're going to love it as much as I do!
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My Take On A Chicken Enchilada Casserole
This enchilada casserole might just be one of the most convenient and delicious casserole recipes I've ever made.
I mean, it's so easy to put together. You literally just combine the filling ingredients, let everything simmer, then layer the casserole and bake. It's effortless, and the flavor is amazing too!
An irresistible blend of tender peppers and onions, pinto beans, green chiles, corn, and cooked chicken are simmered in a rich and flavorful enchilada sauce. Then the filling is layered between tortillas and topped with shredded cheese before being baked to a golden crisp.
Why You'll Love This Recipe
It's healthy. This recipe is loaded with veggies and lean protein. You can make it even healthier by using my keto tortillas to cut down on the carbs.
It's customizable. This chicken enchilada casserole recipe is a great base for adding any extra ingredients you want. You can swap chicken for ground beef, use red or green enchilada sauce, and serve the casserole with your favorite taco toppings. There are so many options!
My family's favorite casserole. My family loves this since it tastes like something you would order at a Mexican restaurant. My brother-in-law especially likes this meal, and it's what I make every time he and his wife come over for dinner.
- Olive oil
- Onion- I used a small white one chopped into pieces.
- Green bell pepper- any color works! Make sure to deseed it and chop it up.
- Chopped green chiles- for a little heat.
- Pinto beans- rinse and drain them first. The beans add more protein and heartiness to the filling.
- Corn kernels- for a slightly sweet flavor and a little crunch.
- Chicken- cooked and chopped to speed up the process of making this recipe.
- Enchilada sauce- your favorite one! Green enchilada sauce or red enchilada sauce works.
- Corn tortillas- flour tortillas work too, but I prefer corn.
- Mexican blend cheese- for that classic taco flavor.
How To Make Chicken Enchilada Casserole
1. Prep work. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish with nonstick cooking spray and set it aside.
2. Cook the veggies. Heat the olive oil in a large skillet. Once hot, add the onions and bell peppers and cook until tender. Add the green chilis, pinto beans, corn, cooked chicken, and 1 ½ cups of the enchilada sauce. Give everything a good mix to combine, then remove the skillet from the heat and set it aside.
3. Assemble the casserole. Pour the remaining enchilada sauce into the prepared baking dish. Top with a layer of sliced tortillas to cover the entire baking dish. Add ⅓ of the chicken mixture and ⅓ of the shredded cheese. Repeat the layers two more times until you use all of the ingredients.
4. Bake and serve. Cover the casserole dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly. Then remove it from the oven and serve warm. Enjoy!
My Pro Tips To Make The Best Recipe
- I always serve this with an assortment of taco toppings, like sour cream, sliced avocado, pico de gallo, or extra shredded cheese for a boost of flavor.
- Feel free to switch up the beans and use refried beans, black beans, or even a combination of beans for a different texture.
- If you want a spicier casserole, add a dash of chili powder to the enchilada sauce or jalapenos to the filling.
- Cook the chicken the night before or use a rotisserie chicken or other cooked storebought chicken to save time the day of making this recipe.
How I Recommend Storing and Reheating Leftovers
In the fridge: If you have any leftovers, store them in an airtight container or in the baking dish with the lid on it in the fridge for up to 4 days. I love eating it for a quick lunch or dinner throughout the week.
In the freezer: When I want to keep the casserole longer, I'll freeze it in a freezer-safe airtight container for up to 3 months.
Reheating: I like to put the casserole back in a baking dish and warm it in the oven at 350°F for about 10 minutes until it's warm. You can microwave individual slices in 30-second increments for a quicker method, but I don't love the texture it gives the casserole.
More Recipes I Think You'll Love
- Chicken enchilada soup
- Baked BBQ chicken wings
- Chicken cutlet recipe
- Bacon wrapped pork chops
- Steak tips
- Grilled chicken margherita
- ½ tablespoon olive oil
- 1 small onion, chopped
- ½ cup green bell pepper, seeded, chopped
- 2 oz. Can chopped green chiles
- 15 oz. can pinto beans, rinsed and drained
- 4 oz. corn kernels, drained
- 2 cups cooked and chopped chicken
- 2 cups enchilada sauce
- 8 corn tortillas, halved
- 1 ½ cup Mexican blend cheese
- Preheat oven to 375°F. Grease a 9-inch baking dish with cooking spray.
- Heat olive oil in a large skillet.
- Add onions and bell peppers and cook until tender.
- Add green chiles, beans, corn, chicken, and 1 ½ cup enchilada sauce. Stir to combine. Remove from heat and set aside.
- Pour the remaining enchilada sauce into the baking dish.
- Top with a layer of tortillas to cover the entire dish.
- Add ⅓ of the chicken mixture and ⅓ of the cheese. Repeat layers to use all of the ingredients.
- Cover the casserole with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for 10 more minutes. Serve warm with sour cream or anything you want.
Nutrition Information:Serving Size: 1 slice
Amount Per Serving: Calories: 467Total Fat: 15gSaturated Fat: 7.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 71mgSodium: 504mgCarbohydrates: 57.8gFiber: 13.5gSugar: 7.3gProtein: 31.7g