Name: Chicken Enchilada Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 1/2 teaspoon kosher salt; 2 teaspoons chili powder; 1 1/2 teaspoons cumin; 1 tablespoon all-purpose flour; 15 ounces tomato sauce; 1 cup chicken stock; 2 cloves garlic, minced; 3 cups cooked shredded chicken; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4.5 ounces diced green chiles; 15 ounces black beans, drained and rinsed; 12 corn tortillas (6 inches); 3 cups shredded Colby Jack cheese

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Introduction

This easy Chicken Enchilada Casserole is a delicious, crowd-pleasing dinner that comes together quickly. With a flavorful homemade sauce, layered tortillas, and melted cheese, it’s a comforting meal perfect for busy weeknights. Using cooked shredded chicken makes this dish a true time-saver without sacrificing taste.

The dish shows a square piece of layered chicken enchilada on a white plate with a white marbled texture underneath. The bottom layer consists of shredded pale orange chicken mixed with sauce, followed by a middle layer with black beans scattered evenly throughout. On top of the beans lies a rich red sauce layer blanketed by a thick layer of melted yellow and light brown cheese that stretches slightly on one side. The whole piece looks moist with cheese bubbling lightly, while in the background part of a white rectangular baking dish filled with more of the same enchilada is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
1/2 teaspoon kosher salt
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 tablespoon all-purpose flour
15 ounces tomato sauce
1 cup chicken stock
2 cloves garlic, minced
3 cups cooked shredded chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
4.5 ounces diced green chiles
15 ounces black beans, drained and rinsed
12 corn tortillas (6 inches)
3 cups shredded Colby Jack cheese

Instructions

Step 1: Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with cooking spray and set aside.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and kosher salt, sautéing for about 5 minutes until the onion is soft and translucent.
Step 3: In a large bowl, combine the shredded chicken, salt, black pepper, diced green chiles, and black beans.
Step 4: To the skillet with onions, stir in the chili powder and cumin and cook for 30 seconds. Then add the flour and stir well.
Step 5: Slowly whisk in the chicken stock and tomato sauce, then add the minced garlic. Bring the mixture to a simmer and cook for about 5 minutes until it thickens, stirring occasionally.
Step 6: Pour half a cup of the enchilada sauce into the bottom of the prepared baking dish. Stir another half cup of sauce into the chicken mixture.
Step 7: Dip 6 tortillas into the remaining sauce to coat, then layer them flat in the baking dish, overlapping as needed.
Step 8: Spread half of the chicken mixture evenly over the tortillas and sprinkle about 1 cup of shredded cheese on top.
Step 9: Dip the remaining 6 tortillas into the sauce and place them over the cheese layer. Add the rest of the chicken mixture on top, pour any remaining sauce over it, and sprinkle with the remaining 2 cups of cheese.
Step 10: Bake uncovered for 25 minutes, until the cheese is bubbly and melted and the casserole is heated through.
Step 11: Let the casserole rest for 5–10 minutes before serving to help it set and make slicing easier.

Tips & Variations

Dipping the tortillas in sauce before layering keeps the casserole moist and flavorful while preventing dryness.
A rotisserie chicken works great and saves time. If using raw chicken, cook it with the onions before making the sauce.
Feel free to substitute cheddar, Monterey Jack, or a Mexican cheese blend for Colby Jack.
Swap black beans for pinto beans or add corn for a different twist.
Avoid over-baking to keep the casserole moist; once the cheese is melted and bubbly, it’s ready.

Storage

Allow the casserole to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container. Store in the refrigerator for 3 to 4 days. To reheat a single serving, microwave until warm. For the whole casserole, cover with foil and bake at 350°F for 20–30 minutes until heated through; uncover in the last few minutes to refresh the cheese’s bubbly texture.

How to Serve

A square piece of layered casserole sits on a white plate on a white marbled surface, with the casserole dish in the background. The dish has three main layers: the bottom layer is shredded cooked chicken with a light brown color and tender texture; the middle layer is black beans mixed with red sauce spreading slightly out from the sides; the top layer is melted golden cheese covering the surface, with some melted cheese stretching slightly downward. The casserole edges are slightly browned, showing it is baked. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What are some common mistakes when making enchilada casserole?

The most common mistake is using too much sauce, which can make the casserole soggy. Dipping the tortillas in the sauce before layering and using just enough sauce to cover each layer helps keep the dish flavorful without being watery.

Why are they called divorced enchiladas?

“Divorced enchiladas” traditionally feature two different sauces, usually red and green, served side-by-side on the same plate. This “divorced” presentation is different from casseroles like this recipe, which use a single sauce throughout.