Quick and Easy Chicken Enchilada Casserole Recipe

This enchilada casserole recipe is an easy dinner recipe that we just can't get enough of in our house! It's loaded with meaty juicy chicken, sautéed peppers and onions, green chiles, and some delicious enchilada sauce. Then, all that yumminess gets layered between tortillas and topped with melted cheese. Best of all, it's super easy to make. In fact, just 4 steps are all you need to follow to make it.

Why You'll Love This Recipe

There's minimal prep time. This casserole takes just minutes to prepare. All you have to do is combine the ingredients in your skillet, let them cook for a few minutes, layer everything in your casserole dish, and then let the oven take care of the rest from there.

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. The options are endless!

My family's favorite enchilada casserole. I've made a few enchilada casseroles, like this green chicken enchilada casserole and this beef enchilada casserole. With that said, this cheesy chicken one is one of my family's favorites. It's always a hit, so I know it'll be a huge success in your home too!

Ingredients

Another thing I love about this recipe is how simple the chicken enchilada casserole ingredients are. I usually have a few of them on hand already, and you probably will too. 

Anyway, here's what you'll need to make it:

• 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

By the way, you can use a lot of these same ingredients to make these cream cheese chicken enchiladas. It's a super tasty way to use up any extras you end up with. 

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 olive oil in a large skillet. When the skillet is 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 the casserole for another 10 minutes until the cheese is bubbly. Then remove the casserole from the oven and serve warm. Enjoy!

My Tips For Making The Best Recipe

• I always serve chicken enchiladas casserole with an assortment of taco toppings, like sour cream, sliced avocado, pico de gallo, or extra shredded cheese for a boost of flavor.
• Making a homemade enchilada sauce is one of my favorite ways to add extra flavor to this casserole. But if you can't make your own enchilada sauce, using store bought enchilada sauce will work just as well!
• I've made this recipe with corn tortillas and flour tortillas, and it always turns out great. So just use whatever tortillas you have on hand.
• 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.
• I usually use red enchilada sauce for this recipe, but you can swap it for green enchilada sauce if you're looking for a more tangy flavor.

How To Store The Enchilada Casserole

In the fridge: I always store leftover enchilada casserole in an airtight container or in the baking dish with the lid on it in the fridge for up to 4 days. It makes delicious leftovers for lunch or dinner throughout the week.

In the freezer: When I want to keep the casserole longer, I'll freeze enchilada casserole in a freezer-safe airtight container for up to 3 months.

Reheating: I like to put the chicken enchilada casserole back in a baking dish and warm it in the oven at 350°F for about 10 minutes until it's warm.

More Of My Favorite Casserole Recipes

• Chicken crescent roll casserole
• Ground chicken casserole
• Cheesy chicken Rotel casserole
• Chicken bacon ranch casserole
• Swiss chicken casserole