Chicken Enchilada Casserole Recipe | Joyful Healthy Eats

This easy chicken enchilada casserole is for all those Mexican food lovers. It’s a fiesta in a skillet and makes the perfect one-pan dinner. Each bite is loaded with chicken, black beans and spicy chilis then topped with cheese and your favorite toppings.

Why You’ll Love This Recipe

If you love Tex-Mex food, this veggie-packed chicken enchilada casserole is an easy weeknight dinner.

• Tex-Mex flair. Green chilis, tender beans, and cheese give this casserole the perfect Tex-Mex bite.
• Great for gatherings. One batch of this recipe will help you feed a large crowd effortlessly.
• Easy clean-up. Since the skillet goes from stove to oven, there’s barely any clean-up involved.
• Beginner-friendly. Mix everything together and then pop it into the oven.

Ingredient Notes

Smokey, homemade enchilada sauce with garlic makes all the difference for the chicken mixture. Scroll to the recipe card at the bottom of the post for exact amounts.

• Olive oil – Vegetable, corn, and canola oil work too.
• Yellow onion – Feel free to use white onion.
• Garlic – Garlic powder or paste can be used.
• Cumin – You can swap it for taco seasoning.
• Smoked paprika – Mild or sweet paprika are great substitutes.
• Salt – Kosher salt is best.
• Chili powder – Go for red pepper flakes if that’s what you’ve got on hand.
• Red Enchilada Sauce – Use my recipe or add your favorite.
• Canned green chilis – You can also use fresh jalapeños or serranos.
• Shredded chicken – Leftover rotisserie chicken is perfect for this.
• Black beans – Go for homemade if you can. Feel free to use canned beans.
• White corn tortillas – Yellow corn tortillas are fine as well.
• Mexican cheese – Mozzarella, Muenster, and cheddar work too.

How to Make a Chicken Enchilada Casserole

It’s just like making enchiladas but without rolling any tortillas. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 400F.
• Sautée the onions. Add the olive oil, onions, and garlic to a large cast-iron skillet over medium-high heat. Cook for 2-3 minutes or until softened.
• Add spices. Sprinkle in the cumin, paprika, salt, and chili powder. Stir well.

• Prep the mixture. Add the enchilada sauce, chilis, and chicken into the skillet. Mix until fully combined. Stir in the black beans and tortilla strips. Remove it from the heat.

• Assemble it. Spread out the mixture evenly in the skillet. Top with shredded cheese.
• Bake. Pop it into the oven for 15 minutes or until melty. Remove it from the oven. Set it aside, add your favorite toppings, and enjoy!

Tips & Variations

Switch up your chicken enchilada casserole with leftover veggies, shredded beef, or spicy salsa.

• Swap the protein. Shredded beef, turkey, and pork are great swaps for an easy variation.
• Make them vegetarian. Skip the chicken and add 2 extra cups beans and 1 cup sweet corn for a veggie casserole. You can also use a combination of tofu and chickpeas.
• Use leftovers. Chop up leftover bell peppers, mushrooms, and sautéed spinach. Mix them in during the last 5 minutes of stove time to reduce food waste.
• More sauce. Top the assembled casserole with 1-2 cups extra salsa (red or green) before adding the shredded cheese for an extra saucy bite.
• Line it. If you want to reduce clean-up, line the skillet with parchment paper or foil. It also helps prevent the casserole from sticking.
• Add toppings. Sprinkle diced tomatoes, avocado, red onion, cilantro, and jalapeños over the casserole for more flavor and texture. Sour cream, Mexican crema, and chopped chives work too.
• Prep ahead. Make the chicken mixture up to 3 days in advance but skip the tortilla strips. Mix them in right before assembling the casserole. Bake as usual.

What Goes With Chicken Enchiladas?

This saucy chicken enchilada casserole is a hearty dinner on its own or with sides. I love it with my Grilled Corn on the Cob with Roasted Jalapeno Sauce. My Chili Lime Grilled Corn Salad and Instant Pot Black Beans work too. Other veggie sides include my Avocado Tomato Salad and Bacon Wrapped Stuffed Jalapeños.

Make sure the leftovers are fully cooled before storing to prevent spoilage.

• Fridge: Cover the skillet with foil and refrigerate for up to 5 days. You can also transfer it to an airtight container.
• Freezer: Assemble the casserole as usual but don’t bake it. Cover the skillet with plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge. Add 10 minutes to the baking time if you’re cooking it straight from frozen.
• To reheat them: Sprinkle with 1 teaspoon water and microwave for up to a minute or until warm. The oven at 300F for 20-25 minutes works too.

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