Name: Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 Tablespoons olive oil; 1 small yellow onion (diced); 3 cloves garlic (minced); 2 Tablespoons all-purpose flour; 2 Tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt (divided); 15 ounces tomato sauce; 1 1/2 cups chicken stock; 3 cups chicken (cooked and shredded ); 1/2 teaspoon black pepper; 4.5 ounces diced green chilies (drained); 15 ounces black beans (drained and rinsed); 12 flour tortillas (6-inch size); 3 cups colby jack cheese (shredded)

By: Jill Mills Updated: Aug 12, 2026

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With layers of tortillas, homemade enchilada sauce, gooey cheese, and shredded chicken and beans, this Chicken Enchilada Casserole turns classic enchiladas into a quick and easy weeknight dinner. Same great enchilada flavors with none of the fuss.

A slice of Chicken Enchilada Casserole being lifted out of the pan with a spatula.

Enchiladas are one of our favorite Tex-Mex dishes. I’ve made many versions over the years, from classic red chicken enchiladas and white chicken enchiladas to beef enchiladas and white queso enchiladas.

This chicken enchilada casserole recipe is inspired by those classic chicken enchiladas, with an almost identical ingredient list. The difference is in the preparation. Instead of rolling individual enchiladas, all of the ingredients are layers. It makes everything so quick and easy! This is one of my favorite recipes for when we’re craving Tex-Mex flavor but time is in short supply. (Chicken fajita casserole is another favorite for those situations!) I also love that it can be assembled a day in advance or even frozen for later.

Why This Chicken Enchilada Casserole is a Family Favorite

Yummy enchilada flavors. This casserole has all the flavors of traditional chicken enchiladas, from the warm red sauce and shredded chicken filling to the layers of gooey cheese.
No-fuss prep. The best part of this chicken enchilada casserole is that the assembly is quick and easy. There’s no need to roll individual enchiladas and worry about the tortilla cracking or filling them too much. Just layer the ingredients and pop them in the oven.
Great for meal prep. You can almost guarantee there is a pan of this chicken enchilada casserole in my freezer at any given moment. It can be frozen before or after baking, so it’s a great option to keep on hand for those days when all you have time for is turning on the oven.

Overhead view of ingredients in chicken enchilada casserole

Ingredient Notes

One of the best things about this casserole is that it uses a handful of main ingredients plus a few pantry staples. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Olive oil – For sauteing the onions.
Aromatics – Diced yellow onion and minced garlic.
All-purpose flour – Thickens the sauce.
Spices – Chili powder, ground cumin, salt, and black pepper.
Tomato sauce – Plain, unseasoned tomato sauce.
Chicken stock – The base of the broth. Use low-sodium if possible.
Chicken – To save prep time, you can use the meat from a store-bought rotisserie chicken or use leftover grilled or baked chicken breasts.
Diced green chilies – Drained well. Add a bit of heat to the chicken mixture.
Black beans – Be sure to drain and rinse before adding to the filling.
Tortillas – Flour tortillas become very soft and tender in this casserole, almost like lasagna noodles. If you prefer a firmer texture with more structural integrity, you can swap them for 6-inch corn tortillas.
Colby jack cheese – If you do not have Colby jack cheese, sharp cheddar, Monterey Jack, or a traditional Mexican cheese blend will work just as well in this recipe.

How To Make Chicken Enchilada Casserole

It takes just 20 minutes to prepare this casserole and get it ready to pop in the oven. The printable instructions can be found in the recipe card below.

Spices, garlic, and flour added to sauteed onions

Chicken broth and tomato sauce added to the onions

Prep. Preheat the oven to 375F. Lightly grease a baking dish with cooking spray.
Cook the aromatics. Heat the oil over medium heat. Cook the onion for 4-5 minutes, then add the minced garlic, flour, chili powder, and ground cumin. Cook for 1 minute, stirring constantly.
Simmer the sauce. Slowly pour in the chicken broth and tomato sauce, while whisking vigorously. Add ½ teaspoon of salt. Bring to a simmer, reduce the heat to low, and cook uncovered for 8-10 minutes, until it thickens.
Make the filling. At the same time, combine the chicken, beans, green chilies, remaining salt, and pepper in a large bowl.

Tortillas on top of enchilada sauce in a casserole dish

Assemble. Ladle ½ cup of enchilada sauce in the bottom of the baking dish. Arrange flour tortillas on top, tearing if necessary to cover the surface. Top with half of the chicken mixture, a cup of sauce, and a cup of shredded cheese. Repeat the layers, ending with the remaining enchilada sauce over the third layer of tortillas, with the cheese on top.
Bake. Bake at 375F for 25-30 minutes, until hot and bubbly around the edges.

chicken enchilada casserole cut into squares.

Recipe Tips & Variations

Here are a few things to keep in mind when making this chicken enchilada casserole recipe for the first time.

Thin the sauce if needed. If your homemade enchilada sauce thickens up too much while simmering, stir in an extra 2 to 3 tablespoons of chicken stock to thin it back out before assembly.
Add some veggies. You can easily mix 1 cup of sweet corn, diced bell peppers, or sliced black olives directly into the chicken and bean mixture for extra flavor and color.
Use your favorite enchilada sauce. To save on time even more, you can swap the homemade sauce in this recipe with a jar of your favorite sauce.
Skip the beans. Not a bean fan? Skip ‘em! The filling can easily be made with just chicken.
Stir constantly. To avoid any clumps of flour, it’s important to stir the mixture constantly when cooking the flour and then as you’re adding the liquids. Once everything is combined, you can let it simmer and just stir occasionally.
Make ahead. This casserole is perfect to assemble earlier in the day or the night before and just pop in the oven when you’re ready to enjoy.

Serving Suggestions

I like to offer some topping options when serving this chicken enchilada casserole, so everyone can customize their slice. Some of our favorites are sour cream, diced tomatoes, cilantro, and avocado slices. Since this casserole is pretty mild, some of us like to top it with hot sauce and sliced jalapenos for an added kick.

a slice of chicken enchilada casserole on a plate

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