Savory chicken, spicy sauce, and gooey cheese are all layered together in this warm, comforting Chicken Enchilada Casserole.
My husband goes out of town a lot for work during the summer months, and every time he comes back, he’s so tired of “travel food”—you know, gas station sandwiches, salted peanuts, prepackaged frozen food meant to be cooked in a microwave. Restaurant food can be good, but it can also be greasy and unhealthy, and the really good restaurants quickly eat into the travel budget.
These foods can be fun for a little while, but when it’s time for multiple 10-day stretches of being away from your home kitchen, the usual travel menu starts to wear on my poor husband. When he’s on his way home, I always ask him what he wants for dinner—and he pretty much always says, “Chicken enchilada casserole.”
This casserole is delicious, healthy, and easier than making actual enchiladas! I used to make chicken enchiladas a lot before I found this recipe. All the same stuff I put in my enchiladas is inside of this casserole, and I don’t have to deal with rolling everything up neatly! It’s cheesy, it’s saucy, and it’s perfect for a road-weary hubby.
How to prepare your cooked shredded chicken
You can technically make your shredded chicken by using any cooking method, and you don’t have to season it any particular way. Most people choose chicken breast for this recipe, but I love using dark meat because I think it tastes phenomenal!
By far, the easiest way to make shredded chicken is by boiling it. Simply bring a pot of water to a boil, place your boneless chicken in the water, and let it boil for 10 minutes (15-20 minutes for bone-in chicken) before you start checking the temperature. Once the thickest part of your chicken is 165°F, pull the pieces out of the water with tongs and transfer them to a plate. Allow it to cool slightly, then use two forks to shred your chicken.
How do I store leftovers?
Store completely cooled leftover chicken enchilada casserole in an airtight container in the fridge for up to 4 days. You can also freeze it in portions in freezer-safe containers or Ziploc freezer bags for up to 3 months. Let it thaw in the fridge overnight before reheating it in the oven or microwave.
Serving suggestions
Make sure to serve your steaming hot chicken enchilada casserole with a side of sour cream (or Greek yogurt for a healthier alternative!), copious amounts of Roasted Tomato Salsa or Avocado Salsa, and plenty of fresh cilantro. A side of Instant-Pot Mexican Rice, tasty Refried Beans, or even this fun and delicious Elote Recipe would also be divine.
Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can black beans 15 ounces, drained and rinsed
- 2 cups red enchilada sauce divided
- 12 small corn tortillas cut into quarters
- 3 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until softened, about 3-5 minutes.
- Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet, stirring to combine.
- Stir in the black beans and 1 cup of enchilada sauce, and remove from heat.
- Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish.
- Layer ⅓ of the tortilla pieces over the sauce, followed by ⅓ of the chicken and bean mixture, and ⅓ of the cheese.
- Repeat the layers two more times, ending with a layer of cheese on top.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
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