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Plate with a slice of chicken enchilada casserole, salsa rice and fresh cilantro on it.

Chicken Enchilada Casserole

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 15 servings 1x
  • Category: Dinner/Entree
  • Method: Oven
  • Cuisine: Mexican-Inspired


Chicken Casserole – a delicious weeknight dinner idea! This easy chicken casserole recipe is made with simple and so good!


  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1/2 cup yellow onion, diced
  • 4 heaping cups shredded chicken
  • 8oz can green chiles 
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Approx. 2 cups enchilada sauce
  • 12 regular size tortillas, cut in half (flour or corn)
  • 15oz can refried beans (black beans work too)
  • Approx. 3 cups shredded cheese of your choice 


  1. Preheat oven to 350 degrees F. 
  2. Bring a large cast iron skillet to medium-high heat.
  3. Add oil; swirl to coat the pan.
  4. Add garlic and move around pan until fragrant, approx. 30 seconds.
  5. Add onion and move around pan until it softens slightly, approx. 1 minute.
  6. Add chicken, green chiles, salt, pepper, garlic powder and cumin. Stir until combined and chicken is warmed through. 
  7. Take a 9×13 baking pan and add about a tablespoon or so of sauce on the bottom.
  8. Top with a layer of tortillas (cut them in half and place the cut sides along the edge of the pan – two on each long side and one on each short side with one covering the middle). 
  9. Continue layering by adding 1/2 the beans, 1/2 the chicken mixture, approx. 1/2 cup enchilada sauce and then 1/3 cup cheese.
  10. Repeat layers: tortillas, beans, chicken, sauce, cheese.
  11. End with another layer of tortillas, the remaining sauce and then the remaining cheese.
  12. Spray a piece of foil with olive oil or your favorite non-stick and cover the pan (non-stick side down) and place in the oven, middle rack, for 30 minutes.
  13. Remove foil and return to oven for 5-10 minutes or until cheese is melted and sauce is a bit bubbly. 
  14. Remove and let cool slightly before serving.  
  15. We love serving this with some sour cream, fresh cilantro and some Salsa Rice


  • Feel free to halve this: as written this recipe makes quite a bit … enough where you will have leftovers. Feel free to halve the recipe if you want – cook time will be the same! 
  • Storage: any leftovers can be stored in an airtight container in the refrigerator for about 5 days.
  • Gluten-Free: to make this gluten-free ensure your enchilada sauce is gluten-free and use corn tortillas.
  • Dairy-Free: to make this dairy-free simply use your favorite dairy-free cheese. 
  • Enchilada Sauce: we love our homemade red enchilada sauce (we also have a green enchilada sauce), but feel free to use your favorite store-bought brand too. 
  • Serving: Serve this with some sour cream, fresh cilantro and some Salsa Rice