Layered with corn tortillas, shredded chicken, cheese, and homemade enchilada sauce, this easy chicken enchilada casserole is high in protein and full of flavor. Enjoy it as a fun family dinner tonight, and you’ll have leftovers for days to come.
This chicken enchilada casserole recipe is everything you love about chicken enchiladas in a deconstructed form. While my recipe doesn’t make a completely authentic enchilada sauce, it uses common pantry staples and is very easy to make, which makes it great for busy nights.
Plus, you can easily make a double or triple batch of the sauce and store it in the fridge to use as a spicy condiment for eggs, nachos, tacos, soups, and stews.
Why You’ll Love It
- High in Protein – The combination of shredded chicken, black beans, and cheese gives this casserole over 26 grams of protein per serving.
- Full of Flavor – The homemade enchilada sauce takes this dish to the next level.
- Keeps Well – This chicken enchilada casserole keeps well in the fridge and freezer, making it a great meal prep idea.
Ingredients + Substitutions
- Chicken – To add some protein. I think my slow cooker shredded chicken works best, but you can use any type of cooked chicken, such as leftovers or rotisserie chicken, you have on hand. To use raw chicken, see the notes section of the recipe card for details.
- Olive Oil – To add some healthy fats and make the homemade enchilada sauce.
- Flour – To thicken the enchilada sauce. The recipe calls for all-purpose flour, but any wheat flour or 1:1 gluten-free flour will work well.
- Spices – A mixture of chili powder, smoked paprika, ground cumin, garlic powder, onion powder, and dried oregano to make the enchilada sauce. If you don’t have all of the spices on hand, a simple taco seasoning would also work well. See the notes section of the recipe card for details.
- Vinegar – To balance the acidity in the enchilada sauce. The recipe calls for apple cider vinegar, but white vinegar would also work.
- Peppers – To add some veggies and micronutrients. I used a red and green bell pepper, but any color will work. I can of diced green chiles would also work well.
- Black Beans – To add some plant-based protein and fiber.
- Tortillas – To add some complex carbohydrates, you can use corn or flour tortillas.
- Cheese – The recipe calls for Monterey Jack cheese, but you can use any shredded cheese you like. Cheddar cheese would also work well.
- Toppings – A combination of sour cream, avocado, cotija cheese, chopped cilantro, and green onion to serve, although optional.
Dietary Adaptions
To Make it Gluten-Free: Use 1:1 gluten-free flour, corn tortillas, and certified gluten-free broth.
To Make it Dairy-Free: Omit the cheese or use a dairy-free cheese alternative.
Red’s Nutrition Tip
This chicken enchilada casserole is a great example of how combining plant and animal protein can help to increase the protein content of a recipe. The combination of shredded chicken and black beans, along with some cheese, ensures this dish is protein-packed and can help you significantly increase your protein intake in a single meal.
Can you make it in a slow cooker?
Yes, you can make this chicken enchilada casserole in a slow cooker or crock pot. Simply prepare the enchilada sauce and assemble the casserole as per the instructions in a slow cooker or crockpot, as opposed to a casserole dish, and then cook on high for 2-3 hours or on low for 4-6 hours.
Serving Suggestions
This chicken enchilada casserole is a balanced meal idea with protein, carbohydrates, fiber, and fats. It can be enjoyed on its own or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add another cup of shredded chicken to the recipe.
- To make it higher in fiber, add another can of black beans to the recipe and/or serve it with a side of steamed vegetables.
- To make it lower in fat, use low-fat cheese.
- To make it lower in carbs, use low-carb tortillas.
Storage + Reheating
To Refrigerate: Allow the casserole to cool completely, then cover the baking dish with aluminum foil or transfer it to an airtight container, and store leftovers in the fridge for up to 5 days.
To Freeze: To freeze the casserole whole, allow the enchilada casserole to cool completely, then cover the baking dish with plastic wrap and aluminum foil, place it in a freezer-safe bag, and place it in the freezer. To freeze leftovers individually, transfer the leftovers to an airtight container and place them in the freezer for up to 3 months.
To Reheat: From the fridge, transfer the whole casserole, covered, to the oven at 350°F for 20-30 minutes until heated through and bubbling. Individual portions can be reheated in an oven-safe casserole dish at 350°F for 10-15 minutes or in a microwave-safe dish in the microwave for 2-3 minutes. If frozen, allow the casserole to thaw completely and then reheat at 350°F for 20-30 minutes or until heated through. To reheat from frozen, cover the baking dish with foil and warm it in the oven at 350°F for 40-50 minutes until heated through.
More Tex-Mex Chicken Casserole Recipes:
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Chicken Enchilada Casserole
This deconstructed chicken enchilada casserole is perfect for a healthy, family-friendly dinner. Plus, it keeps well in the fridge or freezer, making it a great meal prep idea.
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Prep Time: 30 -
Cook Time: 50
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Total Time: 1 hour 20 minutes
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Yield: 8 servings 1x
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Category: Dinner
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Method: Baked
Prep Time:
Yield:
Category:
Method:Ingredients
Enchilada Sauce:
- 1/3 cup olive oil
- 1/3 cup all-purpose flour
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 cup tomato paste
- 4 cups chicken broth, vegetable broth, or water
- 1 tablespoon apple cider vinegar
Casserole:
- 3 cups cooked chicken, shredded
- 1 (14 ounce) can black beans, drained and rinsed
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 12 corn tortillas
- 2 cups shredded cheese, such as Monterey Jack, Havarti, or cheddar
To Serve (optional):
- Sour cream
- Avocado, diced
- Cotija cheese, crumbled
- Fresh cilantro, chopped
- Green onions, sliced
Instructions
- Preheat oven to 375°F and grab a 9×13-inch baking dish.
- Before making the enchilada sauce, measure out all of your ingredients and set them aside, because you will need to work quickly.
- In a small pot, heat the oil over medium heat until warm, then add the all-purpose flour and whisk until well combined, about 30 seconds.
- Once combined, add the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, oregano, salt, tomato paste, broth, and vinegar, and whisk until well combined.
- Reduce the heat to a simmer and allow to cook for about 10 minutes, stirring occasionally, until the sauce has thickened, then remove it from the heat.
- Once the enchilada sauce is ready, add the shredded chicken, drained black beans, and diced bell pepper to a bowl, pour in 2 cups of the enchilada sauce, and toss until well combined. Reserve the remaining enchilada sauce in the pan and set both aside.
- Cover the bottom of the baking dish with 2 tablespoons of the enchilada sauce, spreading it out evenly, then add a layer of tortillas, overlapping them or cutting them as needed to ensure the dish is well covered.
- Top the tortillas with 1/2 of the chicken mixture, spreading it out evenly across the tortillas, and sprinkle a 1/2 cup of the shredded cheese on top.
- Top the chicken layer with another layer of tortillas, overlapping them or cutting them as needed. Then pour a 1/2 cup of the enchilada sauce over the tortillas.
- Top the 2nd layer of tortillas with the remaining chicken mixture, again, spreading it out evenly across the tortillas, and sprinkle another 1/2 cup of the shredded cheese on top.
- Top the 2nd chicken layer with a final layer of tortillas, overlapping them or cutting them as needed. Pour the remaining sauce on top of the tortillas and sprinkle the remaining cup of shredded cheese on top.
- Cover the baking dish with aluminum foil and then transfer it to the oven to bake for 35 minutes. After 35 minutes, remove the aluminum foil and bake, uncovered, for a final 10-15 minutes or until the cheese is melted and bubbling and the top is slightly golden brown.
- Once baked, remove the baking dish from the oven and allow the casserole to rest for 5 minutes before serving. Serve warm with desired toppings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Pre-Made Enchilada Sauce: Omit the olive oil, all-purpose flour, and spices. Skip steps #2 through #5, and add 4 cups (900 grams) of store-bought red enchilada sauce in step #6-11 instead. This recipe calls for a red enchilada sauce, but green enchilada sauce would also work well.
To Use Taco Seasoning: Swap the chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt for 4 tablespoons of taco seasoning in step #4.
To Use Raw Chicken: Using 1 pound of raw chicken breasts, prepare a batch of slow-cooker shredded chicken.
To Use Rotisserie Chicken: Use 3 cups of shredded rotisserie chicken.
To Use Diced Green Chiles: Swap the bell peppers for a 14-ounce can of diced green chiles.
Nutrition
- Serving Size: 1 slive
- Calories: 445 calories
- Sugar: 3 grams
- Fat: 22 grams
- Carbohydrates: 37 grams
- Fiber: 8 grams
- Protein: 26 grams
Loved this Chia pudding. It was so yummy and very filling. Great recipe.
Fantastic recipe! I made it last Friday and it was a complete success. I just only added canned unsweetened corn… yummy!
Happy you liked it, Jimena! Thank you for sharing. 🙂
Very tasty and easier to make than I thought
Thanks for sharing!
Hi Stephanie, thank you for your amazing receipts in your book. We love your Enchilada casserole. No alterations because it’s perfect!! Everyone loved it.
I’m so happy to hear it, Kathy, thanks for sharing!
I made this recipe using leftover rotisserie chicken. It was easy and wonderful. And it freezes very well too.
Thank you for sharing, Diane. 🙂
Delicious and Very easy to make. Family and friends asked me for the recipe.
Love the detailed step by step instructions with photos.
Wow, so happy to hear it was a crowd pleaser. 🙂 Thanks for sharing, Patty!
Easy to make and absolutely delicious.
Freezes well too.
Happy to hear it! 🙂