Chicken Enchilada Casserole


Lets talk about these for a second.

I think sometimes casseroles get a negative connotation with the name because people associate them with sloppy, cheap or a mixture of “stuff” combined into one dish. I beg to differ.

I LOVE casseroles. I mean sometimes combining your favorite stuff into a simple dish makes the BEST meals! So much flavor with so little effort. 

This is one of those casseroles that is a favorite at our dinner table. Sometimes rolling enchiladas in the sauce gets messy, and while not outrageously tedious as far as the work level goes, it still requires some time. This casserole cuts the messy and the time and makes it SO simple… as if enchiladas needed more simplicity, this recipes gives it to you!

Chicken Enchilada Casserole on  ...The great flavor of chicken enchiladas, with only a fraction of the work! #dinner #recipe

Chicken Enchilada Casserole

Chicken Enchilada Casserole on  ...The great flavor of chicken enchiladas, with only a fraction of the work! #dinner #recipe

By Chef in Training January 17, 2013

The great flavor of chicken enchiladas, with only a fraction of the work!


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  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13 pan with cooking spray.
  3. In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.
  4. Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.
  5. Place half of the chicken mixture on top of tortillas and evenly spread across.
  6. Top with about 1/2-2/3 cup shredded cheese (about 1/3 of the bag) and evenly spread/sprinkle across the chicken mixture.
  7. Next pour 1/3 of enchilada sauce evenly over cheese.
  8. Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.
  9. In a small bowl, combine sour cream and 1/2 can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
  10. Sprinkle with remaining cheese.
  11. Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.


Leave a Comment



  1. 1

    I’m a huge fan of casseroles too! My mom hates them, so I NEVER had them growing up. I finally realized what I was missing when I started cooking for myself.

    This one looks fab!

  2. 2

    No enchillada sauce??? I made your cheesy enchilada casserole on Sunday and subbed the beef for chicken.

  3. 4

    This looks great! I agree about casseroles having a ‘bad name’- for some reason that word drives me nuts (and I know it is ridiculous!). I always change the word casserole to something else when I am cooking!

  4. 5

    I REALLY want to try this recipe. Any idea of the NI? Or how many servings? I can figure it out myself (would leave out the cheese or just put on half) but thought you might have it handy.

    The Kidless Kronicles

    • 6
      Chef in Training says:

      I’m not sure on the ni, sorry about that. I can find it out if you need me to though :) also, just note I added enchilada sauce to the recipe. I had forgotten to add that before.

  5. 7

    Looks delish! Pinning it and hope to make it next week.

  6. 8

    This looks amazing! I must get my hubby, the cook, to make this sometime :)

  7. 9

    This looks awesome!! You had me at “casserole”. ;-p

  8. 10

    Nikki – your pics get me every time!! Drooling over here.

  9. 11

    i still have a (not so) secret love of casseroles. this looks wonderful!

  10. 12

    Your pictures are amazing and the recipes turn pout great onderful work.
    Howo is you family doing? We need an update!

    • 13
      Chef in Training says:

      Thank you so much for you kind compliments Phyllis! My family is doing wonderful. I believe you are referring to my post about our miracle story that occurred last year. And that is exactly what it was, a complete miracle. My husband is almost fully back to his normal self now, aside from just fatiguing a little easier than he used to and some occasional nerve pain in his feet. We are so blessed. Thank you so much for asking and for your concern. It means so much to our family :)

  11. 14

    I love Mexican food! Im definitly putting this on the menu!
    Thanks so much for sharing. =)

  12. 15

    This looks awesome! I’d like to make it for a meal exchange. Can it be frozen assembled prior to baking?

    • 16
      Chef in Training says:

      I don’t see why it couldn’t :) You will probably just need to adjust the cooking time. If you try it out, let me know how it goes.

  13. 17

    mmmmmmmm yumiiii!!!

  14. 18

    It was really good! I forgot to put the salsa in so made a ring around the edges with salsa on the top. I did use Green Enchilada Sauce and also sautéd a rotisserie chicken in butter with onions. I added chopped can of peppers mixed in with the topping. Our company liked it. Thank YOU!

  15. 19

    I made this and it was super good, Thanks for sharing. PS. I chopped the flour tortillas into 2×1 strips :) instead and made layer…

  16. 20

    I can’t believe that people don’t like casserole – It is so comforting and delicious! Love this recipe too btw :)
    xo Emily @ Hungry Delights

  17. 21

    I made this for the dinner the other night for the BF and me. We had plenty left over and it tasted even better the next day! Love your recipes!!

  18. 22

    Hi! I’d like to make this soon. Any idea how much chicken (in terms of weight) comes out to 2.5 cups? Thank you!!

  19. 23

    I’m making this for dinner tonight! Cannot wait to see how tasty it is! Love your blog. Your photos are always stunning!

    • 24

      Oh man, this was SO good! I was also happy to find out that an 8th of this is 8 points for Weight Watchers. Always nice to find a tasty protein filled dinner! Thanks for the recipe!

  20. 25

    This looks so good, but we can’t use flour tortillas due to going gluten-free. Do you know if it would work to substitute corn tortillas for the flour ones?

  21. 26

    Thank you! I printed this and it’s going on this week’s menu!

  22. 27

    My husband and I made this for dinner tonight, and it was DELISH! So glad I stumbled upon your blog thanks to Pinterest! :)

  23. 28

    This was delicious!! I couldn’t find enchilada sauce so I ended up using a jar of taco sauce instead but it tasted great. I also used the smaller tortillas and split them in 1/2 so they would line up with the edge of the pan well. It was really good though, thanks for the recipe!!

  24. 29

    This is so yummy! A family favorite for sure. The only change I made was quartering the tortillas so the flat edges went right to the edge of the pan, it worked great! Thanks for sharing!

  25. 30

    I am excited about making this recipe tomorrow pm for a Mexican pot luck. I just have one question, is the half can of soup condensed?

    Thanks to anyone who can clarify!

  26. 31

    THIS WAS AMAZING!!. I didn’t want to have left over cans of anything in the fridge, so I used a whole can of corn, about 6 of the already cooked chicken breast by Tyson ( I think) and a whole can of reduced fat cream of chicken soup. I was afraid that I wasn’t going to have enough enchilada sauce for a 9x 13 pan, but everything was juicy and fantastic. We ate on it for about 4-5 days. It was GREAT. It’s a keeper!!!

  27. 32

    Made this tonight for dinner.. and I liked it a lot! used the whole can of cream of chicken so I didnt have 1/2 can sitting in the fridge, and ended up using some taco sauce on top of the last layer of tortilla since I used the rest of the enchilada sauce ine the 2nd layer.. it was really very good!! might cook it longer next time, because it was only lukewarm in the middle, but other than that, awesome!

  28. 33

    Great recipe, I’ve made it once before and we loved it!! I’m planning on making it for a friend who recently had a baby. Have you (or anyone else)ever made it the day before? I was thinking of making two, having one for dinner for our family tonight and then delivering the other one in the morning. Thoughts?

  29. 34

    I made this recipe: oh my heck!!! I could have eaten the entire pan! It was so good. It’s definitely one of my new favorites. Even my picky vegan niece ate it. I did make a few changes cuz we do not like enchilada sauce. Yum!!!!!!

  30. 35

    It is so cold in N. Texas right now and I’m thinking this will be perfect for dinner!

  31. 36

    Made these last week. It’s now a family favorite on the menu rotation. My only complaint is IF you have leftovers, the flour tortillas were gummy the next day when reheated. I’m wondering if anyone has used corn tortillas and if they hold up better?

    • 37

      Do you normally drain the black beans or just dump in the whole can?

      • 38
        Chef in Training says:

        sorry, I rinse and drain the black beens first. I will go and correct that in the recipe. Thanks so much for bringing that to my attention.

  32. 39

    I’m allergic to animal milk and soy. I cannot find tortillas with out soy !. I so want to make this. Can you share a recipie and how to make them.
    Thank you inadvance.

  33. 40

    Great recipe! I used fat free tortilla and reduced fat cheese and reduced fat sour cream… it was soooo good!!!! Kids loved it! Better when it sits and isnt so hot!

  34. 41
    Heather Watling says:

    Tried this recipe and it was a HUGE success with my family loved it!!! Couldn’t find store bought enchilada sauce so made my own simple thing to do …. thanks for another awesome dish