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
More Healthy Mexican-Inspired Recipes
Ground Turkey Black Bean Enchiladas
30 Minute Taco Skillet
Slow Cooker Shredded Beef Tacos
Instant Pot Chicken Burrito Bowl
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Chicken Enchilada Casserole
Equipment
- Mixing bowls
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
Instructions
- Preheat the oven to 425°F. In a 9x13 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.).
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!
