There’s something incredibly satisfying about digging into a warm, cheesy casserole—especially when it’s loaded with flavor and comes together with pantry staples.
This cheesy chicken enchilada casserole is one of my favorite weeknight go-tos because it’s hearty, colorful, and full of Tex-Mex goodness.
Every bite is packed with seasoned black beans, tender shredded chicken, and gooey cheese layered between soft tortillas and smothered in enchilada sauce.
It’s like your favorite enchiladas… simplified!
Why I Love This Recipe
This recipe is quick to prepare and a total crowd-pleaser.
I love that I can use leftover rotisserie chicken and toss in any extra veggies I have on hand.
The layers come together easily, and the final result is a golden, bubbly casserole that tastes like comfort in every bite.
What You’ll Need (Ingredient Highlights)
Shredded chicken: Perfect for using up leftovers or rotisserie chicken.
Black beans: Adds plant-based protein and hearty texture.
Bell peppers and onion: Bring natural sweetness and color.
Whole wheat tortillas: A wholesome base that holds everything together.
Enchilada sauce: Adds moisture and bold flavor—store-bought or homemade.
Mexican blend cheese: Melty, cheesy goodness in every layer.
Pro Tips Before You Start
For extra depth, lightly toast the tortillas before layering.
Want a bit of heat? Add chopped jalapeños or a dash of hot sauce to the bean mixture.
Let the casserole rest for 5–10 minutes before slicing so it holds its shape better.
How to Make Cheesy Chicken Enchilada Casserole
Step 1: Prep the Oven
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or oil.
Step 2: Sauté the Veggies
Heat olive oil in a skillet over medium-high heat.
Add minced garlic and cook for about 1 minute, then toss in the diced onion and bell peppers.
Sauté until soft—about 5 minutes.
Step 3: Add Beans and Seasoning
Stir in the black beans and taco seasoning.
Mix well to heat everything through, then remove from heat.
Step 4: Start Layering
Place two whole wheat tortillas on the bottom of your baking dish.
Add half the veggie-bean mixture, half the shredded chicken, half the enchilada sauce, and half the cheese.
Step 5: Repeat
Add two more tortillas and repeat the layers.
Finish with a generous layer of shredded cheese on top.
Step 6: Bake
Cover the dish with foil and bake for 15 minutes.
Then uncover and bake for another 5 minutes until the top is golden and bubbly.
Step 7: Garnish and Serve
Let the casserole cool for a few minutes, then sprinkle with chopped green onions.
Slice and enjoy!
What to Serve It With
A fresh green salad or avocado slices
Mexican rice or cilantro-lime rice
A dollop of sour cream or Greek yogurt on top
Variations / Substitutions
Vegetarian version: Omit the chicken and add corn or zucchini.
Spicy upgrade: Add chipotle powder or chopped jalapeños.
Cheese swap: Try Monterey Jack, cheddar, or pepper jack.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven until warmed through.
This dish also freezes well—just wrap tightly and freeze for up to 2 months.
FAQs
Can I use flour tortillas instead of whole wheat?
Yes! Any soft 8-inch tortilla will work just fine.
Is this dish spicy?
It’s mild as written, but you can easily adjust the spice level.
Can I make it ahead of time?
Absolutely. Assemble it ahead and bake when ready to serve.
Can I freeze this casserole?
Yes, tightly wrap and freeze before baking for best texture.
What kind of enchilada sauce works best?
Either store-bought or homemade—just make sure it’s not too watery.
Can I make it dairy-free?
Try using a plant-based cheese and dairy-free sauce for a similar effect.
How do I keep the bottom from getting soggy?
Let the casserole cool slightly before slicing, and don’t overload with sauce.
Final Thoughts
This cheesy chicken enchilada casserole has become a staple in my meal rotation.
It’s cozy, flavorful, and customizable depending on what’s in the fridge.
Whether you’re feeding a crowd or prepping ahead for a busy week, this is the kind of comfort food that never disappoints.
Cheesy Chicken Enchilada Casserole
Ingredients
- 1 ½ tablespoons olive oil
- 2 garlic cloves minced
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 15 oz can black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 4 whole wheat tortillas 8-inch
- 2 ¼ cups cooked shredded chicken
- 2 ¼ cups low-fat Mexican blend cheese
- 1 cup enchilada sauce store-bought or homemade
- ⅓ cup chopped green onions for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium-high heat.
- Add minced garlic and cook for 1 minute.
- Add diced onion and both bell peppers; sauté for about 5 minutes until tender.
- Stir in black beans and taco seasoning; toss to warm through, then remove from heat.
- Place 2 tortillas at the bottom of the prepared dish.
- See full steps with tips & photos → https://wimpysdiner.net/cheesy-chicken-enchilada-casserole/
