Enchilada Casserole

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Enchilada Casserole by Mr. Make It Happen


EC Enchilada Casserole

Introduction

If you’re craving a dish that’s easy to throw together, full of flavor, and guaranteed to satisfy everyone at the table, look no further than this Chicken Enchilada Casserole. Made with juicy rotisserie chicken, hearty beans, fresh veggies, and gooey cheese, this casserole is the perfect way to enjoy all the flavors of enchiladas without the hassle of rolling individual tortillas. Plus, it’s a crowd-pleaser that’s as delicious as it is easy to make.

Let’s dive in and get cooking!

EC Enchilada Casserole 3

Why You’ll Love This Recipe:

  • Quick & Easy: With rotisserie chicken as the base, this casserole comes together in no time. It’s perfect for busy weeknights or a casual dinner party.
  • Packed with Flavor: Smoky cumin, chili powder, and the richness of enchilada sauce bring this dish to life. The green chiles add a hint of heat, while the cheese brings it all together in gooey, melty perfection.
  • Perfectly Balanced: With protein-packed chicken, fiber-rich beans, and the crunch of bell peppers and corn, this casserole is hearty and satisfying, yet still light enough for a weeknight meal.
EC Enchilada Casserole 4

Prep the Ingredients:

Start by shredding your rotisserie chicken—this is the beauty of using rotisserie chicken! It’s already cooked and ready to go. You’ll need about 3-4 cups of shredded chicken for this casserole.

Next, dice the red onion, red bell pepper, and green bell pepper into small pieces. Mince the garlic and drain and rinse the black beans, kidney beans, and corn if using canned versions.

EC Enchilada Casserole 5

Mr. Make It Happen

Japanese Steel Chef Knife

Dice your chicken into bite-sized pieces. I like to use rotisserie chicken for this because it’s easy and affordable. 

EC Enchilada Casserole 6


Drain your beans and corn etc, and set aside.

EC Enchilada Casserole 7

Season the Veggies:

In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion, bell peppers, and garlic, and sauté for about 5-6 minutes until softened and fragrant. Stir in the cumin, smoked paprika, chili powder, chicken bouillon powder, and Sazon. Let everything cook together for another 1-2 minutes to let the spices bloom.

Combine the Chicken and Veggies:

Once the veggies are softened and fragrant, add the shredded rotisserie chicken into the skillet. Toss to combine. Next, add the black beans, kidney beans, corn, and green chiles. Stir everything together and let it cook for 2-3 minutes until everything is well mixed and heated through.

EC Enchilada Casserole 8


I used a store-bought enchilada sauce since this is intended to be a quick weeknight meal or meal prep option. You’re going to need about 2 cups total.

EC Enchilada Casserole 9

Shred your cheese if you can, it will melt and taste better!

EC Enchilada Casserole 10

Layer the Casserole:

Now, let’s build the casserole! Start by spreading a little bit of enchilada sauce (about 1/4 cup) on the bottom of a 9×13-inch casserole dish to prevent the tortillas from sticking.

Next, take the low-carb street taco tortillas and cut them into halves or quarters (depending on your dish size). Place a layer of tortillas on the bottom of the casserole dish. Top with half of the chicken and veggie mixture, then sprinkle with a generous amount of shredded Colby jack cheese.

Repeat the layering process—another layer of tortillas, the remaining chicken and veggie mixture, and more cheese on top. Finally, pour the remaining enchilada sauce evenly over the top layer and sprinkle the remaining cheese over everything.

EC Enchilada Casserole 11

Bake It Up:

Preheat your oven to 400°F (200°C). Cover the casserole with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 5-10 minutes to allow the cheese to melt and bubble up, creating a beautiful, golden layer on top.

EC Enchilada Casserole 12
EC Enchilada Casserole 13

Garnish & Serve:

Once the casserole is done baking, remove it from the oven and let it sit for 5 minutes to cool slightly. This helps the casserole set and makes it easier to serve.

Garnish with freshly chopped cilantro and serve hot. You can also add some sour cream, avocado slices, or a squeeze of lime for extra freshness.

EC Enchilada Casserole 2

Tips for the Perfect Chicken Enchilada Casserole:

  • Use What You Have: If you’re missing some of the spices or ingredients, feel free to swap them out. No green chiles? Use diced tomatoes with green chilies. No Sazon packet? A pinch of turmeric and extra cumin will work.
  • Make it Extra Cheesy: For the ultimate cheesy experience, try using a combination of cheeses like cheddar, Monterey Jack, and pepper jack. You can even add some cream cheese for extra creaminess.
  • Make Ahead: This casserole is perfect for prepping ahead! Assemble it the night before, cover it tightly, and refrigerate. When you’re ready to bake, just pop it in the oven for 25-30 minutes and enjoy.
  • Low-Carb Options: Since this recipe uses low-carb tortillas, it’s great for anyone watching their carb intake. You can also swap the beans for additional veggies (like zucchini or mushrooms) if you prefer a lower-carb version.

Why You’ll Keep Coming Back to This Recipe:

This Chicken Enchilada Casserole is everything you love about enchiladas, but in a super simple, family-friendly casserole format. The combination of shredded rotisserie chicken, hearty beans, smoky spices, and gooey cheese makes every bite absolutely irresistible. Plus, the crispy top layer of tortillas is to die for!

Whether you’re feeding a hungry crowd or just looking for a weeknight meal that’s easy to make and even easier to eat, this casserole is sure to become a staple in your kitchen.


Enchilada Casserole

EC Enchilada Casserole 2
If you’re craving a dish that’s easy to throw together, full of flavor, and guaranteed to satisfy everyone at the table, look no further than this Chicken Enchilada Casserole

Ingredients 

  • 1 Rotisserie Chicken, shredded
  • 1/2 cup Black Beans, drained and rinsed
  • 1/2 cup Kidney Beans, drained and rinsed
  • 3/4 cup Corn, fresh, frozen, or canned
  • 1 Red Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • 16 oz Colby Jack Cheese, shredded (or Mexican blend cheese)
  • 2.5 cups Enchilada Sauce, store-bought or homemade
  • 1 Can Green Chiles, 4 oz
  • 1 tbsp Garlic, minced
  • 2 tsp Cumin
  • 2 tsp Smoked Paprika
  • 2 tsp Chili Powder
  • 1 tsp Chicken Bouillon Powder, or 1 chicken bouillon cube
  • 1 Packet Sazon, optional but highly recommended for extra flavor
  • AP Seasoning, to taste
  • 12 Low Carb Street Taco Tortillas, you can also use regular tortillas
  • Fresh Cilantro, for garnish

Instructions 

Prep the Ingredients:

  • Start by shredding your rotisserie chicken—this is the beauty of using rotisserie chicken! It’s already cooked and ready to go. You’ll need about 3-4 cups of shredded chicken for this casserole.
  • Next, dice the red onion, red bell pepper, and green bell pepper into small pieces.
  • Mince the garlic and drain and rinse the black beans, kidney beans, and corn if using canned versions.
  • Dice your chicken into bite sized pieces. I like to use rotisserie chicken for this because it’s easy and affordable.
  • Drain your beans and corn etc, and set aside.

Season the Veggies:

  • In a large skillet, heat a tablespoon of oil over medium heat.
  • Add the diced onion, bell peppers, and garlic, and sauté for about 5-6 minutes until softened and fragrant.
  • Stir in the cumin, smoked paprika, chili powder, chicken bouillon powder, and Sazon.
  • Let everything cook together for another 1-2 minutes to let the spices bloom.

Combine the Chicken and Veggies:

  • Once the veggies are softened and fragrant, add the shredded rotisserie chicken into the skillet. Toss to combine.
  • Next, add the black beans, kidney beans, corn, and green chiles.
  • Stir everything together and let it cook for 2-3 minutes until everything is well mixed and heated through.
  • I used store bought enchilada sauce, since this is intended to be quick weeknight meal or meal prep option. You’re going to need about 2 cups total.
  • Shred your own cheese if you can, it will melt and taste better!

Layer the Casserole:

  • Now, let’s build the casserole! Start by spreading a little bit of enchilada sauce (about 1/4 cup) on the bottom of a 9×13-inch casserole dish to prevent the tortillas from sticking.
  • Next, take the low-carb street taco tortillas and cut them into halves or quarters (depending on your dish size).
  • Place a layer of tortillas on the bottom of the casserole dish.
  • Top with half of the chicken and veggie mixture, then sprinkle with a generous amount of shredded Colby jack cheese.
  • Repeat the layering process—another layer of tortillas, the remaining chicken and veggie mixture, and more cheese on top.
  • Finally, pour the remaining enchilada sauce evenly over the top layer and sprinkle the remaining cheese over everything.

Bake It Up:

  • Preheat your oven to 400°F (200°C). Cover the casserole with aluminum foil and bake for 20 minutes.
  • After 20 minutes, remove the foil and bake for another 5-10 minutes to allow the cheese to melt and bubble up, creating a beautiful, golden layer on top.

Garnish & Serve:

  • Once the casserole is done baking, remove it from the oven and let it sit for 5 minutes to cool slightly. This helps the casserole set and makes it easier to serve.
  • Garnish with freshly chopped cilantro and serve hot.
  • You can also add some sour cream, avocado slices, or a squeeze of lime for extra freshness.

Notes

    PREHEAT OVEN TO 400 Degrees
 
Tips for the Perfect Chicken Enchilada Casserole:
  • Use What You Have: If you’re missing some of the spices or ingredients, feel free to swap them out. No green chiles? Use diced tomatoes with green chilies. No Sazon packet? A pinch of turmeric and extra cumin will work.
  • Make it Extra Cheesy: For the ultimate cheesy experience, try using a combination of cheeses like cheddar, Monterey Jack, and pepper jack. You can even add some cream cheese for extra creaminess.
  • Make Ahead: This casserole is perfect for prepping ahead! Assemble it the night before, cover it tightly, and refrigerate. When you’re ready to bake, just pop it in the oven for 25-30 minutes and enjoy.
• • Low-Carb Options: Since this recipe uses low-carb tortillas, it’s great for anyone watching their carb intake. You can also swap the beans for additional veggies (like zucchini or mushrooms) if you prefer a lower-carb version.

Additional Info

Course: Chicken Recipes, Main Course, Side Dish

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About Matt Price

I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

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