Enchilada Casserole

5 from 1 vote

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.

Prep Time15

Cook Time15

Total Time30

Course: Chicken Recipes, Main Course, Side Dish

Cuisine: Mexican

Servings: servings

Author: Matt Price

Equipment

9 X 13" Casserole Dish
Large Skillet
Cutting Board + Knife
Mixing Spoon
Aluminum Foil

Ingredients

1 Rotisserie Chicken shredded
½ cup Black Beans drained and rinsed
½ cup Kidney Beans drained and rinsed
¾ 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 tablespoon Garlic minced
2 teaspoon Cumin
2 teaspoon Smoked Paprika
2 teaspoon Chili Powder
1 teaspoon 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

US Customary - Metric

Instructions

Step 1: Prep Your Ingredients

The beauty of using rotisserie chicken is it’s already cooked and ready to go.
Shred the rotisserie chicken and set it aside.
You’ll need about 3-4 cups of shredded chicken for this casserole.
Dice the onion and bell peppers, grate your cheese if not using store-bought, and mince your garlic.
If using canned beans and corn, drain and rinse them thoroughly.

Step 2: Sauté the Veggies

Heat a tablespoon of oil in a large skillet over medium heat.
Add onion, bell peppers, and garlic. Sauté for 5–6 minutes until tender and fragrant.
Sprinkle in cumin, smoked paprika, chili powder, bouillon powder, and Sazon.
Cook for another 1–2 minutes to let the spices bloom.

Step 3: Add Chicken and Mix-Ins

Once the veggies are softened and fragrant, add the shredded rotisserie chicken to the skillet.
Stir in the shredded chicken, black beans, kidney beans, corn, and green chiles.
Let everything cook for 2–3 minutes until evenly mixed and heated through.

Step 4: Build the Layers

Lightly grease a 9×13” casserole dish. Spread ¼ cup of enchilada sauce on the bottom.
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.
Cut tortillas into halves or quarters and layer them on the bottom.
Top with half of the chicken and veggie mixture, then sprinkle with a generous amount of shredded Colby Jack Cheese.
Repeat with another layer of tortillas, the remaining filling, more cheese, and top with the rest of the enchilada sauce. Add the last of the cheese on top.

Step 5: Bake It!

Preheat your oven to 400°F (200°C).
Cover the dish with foil and bake for 20 minutes.
After 20 minutes, remove the aluminum foil and bake for another 5–10 minutes until the cheese is golden and bubbling, creating a beautiful, golden layer on top.

Step 6: Garnish and Serve

Let the casserole sit for 5 minutes before serving. This helps the casserole set and makes it easier to serve.
Garnish with chopped cilantro, and if you’re feeling festive—add a dollop of sour cream, some avocado slices, or a squeeze of lime and serve HOT!

Video

Notes

Pro Tips for the Best Enchilada Casserole

Customize Your Spice: No Sazon? Add a pinch of turmeric and extra cumin. Prefer less heat? Omit the green chiles.
Cheese Lovers Unite: Try mixing in cheddar, Monterey Jack, or even a little cream cheese for a velvety texture.
Prep Ahead: Assemble the night before and refrigerate. Bake straight from the fridge (add 5–10 extra minutes of baking time).
Low-Carb Swaps: Stick with low-carb tortillas or trade the beans for extra veggies like zucchini or mushrooms.
Preheat Oven: Preheat oven to 400 degrees.

Nutrition