If you love enchiladas but don’t feel like rolling tortillas one by one, this Easy Enchilada Casserole is the way to go. It layers corn tortillas with red enchilada sauce, shredded chicken and plenty of melted cheese, with all the flavor of classic enchiladas and about half the prep and assembly time.
Rotisserie chicken is my go-to for this enchilada casserole because it keeps the prep quick and easy. You can also make it with Mexican shredded beef, carnitas, birria, carne asada or other meats you already have on hand.
A Little San Diego Influence
- I was born and raised in San Diego, where I’ve eaten more enchiladas than I could ever count. This casserole isn’t meant to replace traditional rolled enchiladas; my Chicken Enchiladas are still my go-to when I want the traditional rolled version. This is simply what I make when I want those same familiar flavors with less prep.
- If you’re looking for more of my enchilada recipes and other Mexican recipes I make regularly, I’ve collected my favorites, along with sauces, sides and cooking guides, in my Ultimate Mexican Food Guide.
Best Chicken for Enchilada Casserole
For this chicken enchilada casserole, rotisserie chicken is my go-to. It keeps the recipe quick, and all you need to do is remove the skin and shred or chop the meat before layering it with the tortillas, red enchilada sauce and cheese.
When I’m making traditional rolled enchiladas, I prefer my Chicken for Enchiladas recipe, which is seasoned specifically for enchiladas.
Can I Use Shredded Beef?
Absolutely. For a beef version, I use my Mexican Shredded Beef. It works especially well with the corn tortillas, red enchilada sauce and cheese.
I use the same beef for several of my enchilada recipes, including my Mexican Shredded Beef Enchiladas, so one batch of beef can easily be used for both recipes.
Enchilada Toppings
Once it comes out of the oven, add whatever toppings you normally like on enchiladas. Sour cream, fresh cilantro, guacamole, pickled red onions, pickled peppers, green onions, Avocado Crema, or a spoonful of my Salsa Verde are all good options.
How to Make Easy Enchilada Casserole
This layered enchilada casserole starts with a thin layer of enchilada sauce in the baking dish, followed by slightly overlapping corn tortillas. Spread a small amount of sauce over the tortillas, then add the shredded chicken and black beans, cheese and more enchilada sauce. Repeat the layers two more times, finishing with the remaining sauce and cheese on top.
Bake until the casserole is hot throughout and the cheese is melted and bubbling. Let it rest briefly before slicing and serving.
Tips for Making Enchilada Casserole
This is a pretty forgiving casserole, but a few things make a noticeable difference in how it comes out.
- Go easy on the enchilada sauce between layers. You want enough to coat the tortillas and filling, but not so much that the casserole turns soggy. Save a good portion for the top layer.
- Overlap the tortillas. Arrange the corn tortillas so they slightly overlap and cover the bottom of the baking dish. This keeps the filling between the layers instead of falling through large gaps.
- Older corn tortillas are perfect. This is one of my favorite ways to use tortillas that are starting to dry out. They’ll soften as they absorb some of the enchilada sauce while baking.
- Use freshly shredded cheese when possible. I like a combination of Pepper Jack and cheddar for a good mix of melt and flavor. Pre-shredded cheese will work, but it doesn’t melt quite as smoothly.
- Let it rest before slicing. Give the casserole 5–10 minutes after it comes out of the oven. The layers will set slightly, making it much easier to cut and serve.
Enchilada Casserole Variations
These are a few of my favorite ways to change up the casserole, depending on what I have on hand:
- Use shredded beef: Swap the chicken for my Mexican Shredded Beef for an easy beef enchilada casserole.
- Green enchilada casserole: Swap the red enchilada sauce for green enchilada sauce or my Salsa Verde. It gives the casserole a completely different flavor and works especially well with chicken.
- Make it spicier: Add green chiles, sliced jalapeños or chopped chipotle peppers in adobo to the chicken or tuck them between the layers.
- Make it creamy: Mix about 4 ounces of softened cream cheese into the chicken before assembling the casserole.
- Add vegetables: Corn, sautéed zucchini, bell peppers and spinach can all be added between the layers. Cook vegetables that release a lot of water before adding them so they don’t make the casserole soggy.
- Make it vegetarian: Skip the meat and use black beans, corn, yellow onion and/or your favorite vegetables instead.
- Change the protein: My Carnitas, Birria, Carne Picada and Carne Asada can all be used in place of the chicken. Ground beef or ground turkey work too. Chop carne asada into small pieces before layering, and drain the birria meat well so the extra consommé doesn’t make the casserole soggy.
- Use flour tortillas: Corn tortillas are my preference for enchiladas, but you can use flour tortillas if that’s what your family prefers. Choose thinner flour tortillas rather than thick, burrito-style tortillas.
What to Serve With Enchilada Casserole
I keep the sides simple since the casserole is already pretty hearty. Mexican rice and Charro beans are my go-to pairings, while cilantro lime rice or Mexican green rice are easy ways to change things up.
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Make Ahead, Store and Freeze
You can assemble the entire enchilada casserole up to 24 hours ahead, cover it tightly and refrigerate it until you’re ready to bake.
If the casserole has been refrigerated overnight, let it sit out while the oven preheats. It may also need a little extra baking time, so make sure the center reaches 165°F before serving.
Store leftover casserole in an airtight container in the refrigerator for 3–4 days. You can also freeze the casserole baked or unbaked for up to 2 months. Wrap it well before freezing to help protect the tortillas and cheese from freezer burn.
More Enchilada Recipes
Easy Enchilada Casserole (Chicken, Beef or Pork)
Ingredients
- 3 cups cooked shredded chicken (*Note 1)
- 1 15 oz can black beans, drained and rinsed (*Note 2)
- 2 tbsp fresh lime juice, approx. 1 lime
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅓ tsp ground coriander
- salt, to taste
- 9 corn tortillas, halved and divided
- 2 cups red enchilada sauce, divided (*Note 3)
- 2 cups shredded cheese, divided (*Note 4)
OPTIONAL TOPPINGS
- Sour cream
- 4-Ingredient Guacamole
- pickled peppers
- cilantro
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square casserole dish and set aside.
- Add the shredded chicken, black beans, lime juice, chili powder, cumin, garlic powder, onion powder and ground cilantro to a large bowl. Toss until evenly combined.
- Spread ½ cup of enchilada sauce over the bottom of the prepared baking dish.
- Arrange six tortilla halves over the sauce, overlapping them as needed to cover the bottom. Spoon 2 tablespoons of enchilada sauce directly over the tortillas and use the back of a spoon to spread out.
- Top with one-third of the chicken and bean mixture, followed by one-third of the cheese. Spoon one-third of the remaining enchilada sauce over the filling.
- Repeat the layers twice more, using six tortilla halves, 2 tablespoons of sauce, one-third of the filling and one-third of the cheese for each layer. Finish with the remaining enchilada sauce and cheese.
- Spray one side of a sheet of aluminum foil with cooking spray. Place it sprayed-side down over the casserole dish.
- Bake for 25 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and the casserole is heated through.
- Let rest for 5–10 minutes before slicing. Add your choice of toppings before serving.