Chicken Enchilada Casserole

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Chicken Enchilada Casserole 

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Growing up one of my favorite meals was my mom’s Easy Enchilada Casserole: layers of corn tortillas, chicken chili and enchilada sauce.  It’s super quick and easy because it only requires opening cans and layering the ingredients in a casserole pan. 

I decided to recreate that dish with homemade ingredients, using my red enchilada sauce, chicken and corn tortillas.  You can use any number of meat fillings: taco meat, lime chicken or shredded chicken, to name a few.  You can use store-bought tortillas if you are short on time or don’t want to mess with making them.  If you buy them, ideally you can find a local taqueria that makes and sells tortillas because homemade tortillas are simply the best!  Though it’s not as quick as pouring from a can, the dish still comes together easily and can be prepared in advance so that you can simply pop it in the oven to heat it through when you are ready to eat.

Chicken Enchilada Casserole
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Layers of corn tortillas, chicken, enchilada sauce and cheese are melted into one casserole.
  • 2-3 chicken breasts
  • 8-10 corn tortillas
  • 1 can of black beans {or half pinto and half black beans}, rinsed and drained
  • Roughly 1 1 /4 cup grated cheese
  • Light sour cream
  • Avocado
Red Enchilada Sauce
  • 6 ounces of tomato paste
  • 2 cups low-sodium chicken broth
  • 1 tsp garlic powder
  • ½ tsp salt, to taste
  • ⅛ tsp black pepper, to taste
  • 2 tsp chili powder, to taste
  • ¼ tsp cumin, to taste
Red Enchilada Sauce
  1. Mix all of the ingredients in a pan over medium heat.
  2. Reduce the heat to low and let the sauce simmer for 30 minutes.
  3. Season the sauce to taste.
Shredded Chicken
  1. Place the chicken breasts in a pan of boiling water and let them cook for 15-20 minutes or until they are no longer pink in the middle.
  2. Remove them from the water and let them cool for 5-10 minutes.
  3. Use two forks to shred them.
  4. Toss the shredded chicken with several spoonfuls of enchilada sauce.
Enchilada Casserole
  1. Place a corn tortilla in the bottom of a casserole pan. {I used a 6x6x4-inche deep pan.}
  2. Spoon enchilada sauce over the tortilla and then top with 1-2 Tbsp chopped chicken, 1-2 Tbsp beans and 1-2 Tbsp grated cheese.
  3. Place a tortilla on top and repeat the process until you reach the top of the casserole dish.
  4. Pour the remaining sauce over the stack of layered tortillas so that the sides of the tortillas are coated in sauce.
  5. Sprinkle cheese on top.
  6. Bake the casserole at 350 degrees for 30 minutes or until the cheese melts and the sauce begins to bubble.
  7. Let the casserole cool for 5-10 minutes before serving.

Chicken Enchilada Casserole

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