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A hearty slice of chicken enchilada casserole lifted out of a white 9x13 casserole pan.

Chicken Enchilada Casserole

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5 from 2 reviews

  • Author: The Cooking Jar
  • Total Time: 55 minutes
  • Yield: 6-8 1x


This chicken enchilada casserole takes all the fun flavors of chicken enchiladas and stacks them into a delicious, hot and cheesy casserole.


Units Scale
  • 1/2 medium yellow onion, diced
  • 1 bell pepper (any color), chopped
  • 3 cloves garlic, minced
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (4 oz.) can diced green chiles, drained
  • 1 (15 oz.) can black beans, drained
  • 4 cups cooked chicken, shredded (about 2 lbs.)
  • 2 (10 oz.) cans enchilada sauce
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups (8 oz.) Monterey Jack cheese, shredded
  • 2 cups (8 oz.) cheddar cheese, shredded


  • Avocado, tomatoes, red onions, jalapenos, cilantro, shredded lettuce, green onions, or sour cream.


  1. Over medium-high heat in a skillet, saute onions and bell pepper in some oil until soft, about 5 minutes. Toss in garlic and saute for another 30 seconds.
  2. Add corn, green chiles, black beans, cooked chicken and stir to mix.
  3. Reserve 1/2 cup of enchilada sauce and pour the remaining sauce into the chicken mix. Season with cumin and salt and pepper to taste and simmer for 5 minutes until the chicken is warmed through and the mixture has cooked down a little.
  4. Combine the shredded Monterey Jack and cheddar cheese and mix well.
  5. Spread the remaining 1/2 cup of enchilada sauce on the bottom of a 9×13 casserole dish and top with 6 tortillas, overlapping them to cover the entire surface.
  6. Add 1/2 of the chicken mixture and top with 1/2 of the cheese. Repeat tortillas -> chicken -> cheese layers one more time, finishing with a final layer of cheese on top.
  7. Bake uncovered at 350°F for 30 minutes or until the cheese top has melted.
  8. Garnish with your favorite toppings and dish and serve hot.
  9. Enjoy!


  • Layering cheat sheet – Spread the remaining 1/2 cup of enchilada sauce in a 9 x 13 casserole dish then layer in this order:  tortillas ->  chicken mixture -> cheese x 2 with the cheese top being the final layer. You will be using 1/2 of the chicken mixture and cheese for each layer.
  • I deboned and shredded some store-bought rotisserie chicken to make things easy but use any kind of cooked shredded chicken you have on hand.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 15 mins
  • Cook Time: 40 mins