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Chicken Enchilada Casserole

This layered casserole is the perfect comfort food with an easy homemade enchilada sauce. A green chile & chicken filling sits between layers of dipped corn tortillas and topped with plenty of cheese!

Servings: 8

Cook Time: 25 minutes

Total Time: 40 minutes


For the enchilada sauce:

  • 1 Tbsp olive oil

  • 1 onion, finely diced

  • 2 tsp minced garlic

  • 1/2 tsp salt

  • 1 1/2 tsp cumin

  • 2 tsp chili powder

  • 1 Tbsp flour

  • 1 cup chicken broth

  • 1-15 oz. can tomato sauce

For the casserole:

  • 3 cups cooked, chicken, shredded or chopped

  • 1/2 tsp salt

  • 1/4 teaspoon black pepper

  • 1-4.5 oz. can diced green chiles

  • 1-16 oz. can black beans, drained and rinsed

  • 1-15 oz. can corn

  • 18 corn tortillas (6-inch)

  • 2 cups shredded cheddar cheese

  • avocado and sour cream, to top (optional)


  1. In a large skillet, saute the onion and garlic until the onions softens (about 5 minutes).

  2. Stir in the salt, cumin, chili powder and flour.

  3. Slowly whisk in the chicken broth, followed by the tomato sauce. Simmer for 5 minutes, stirring often and remove from the heat. You can optionally blend it at this point (see note).

  4. In a large bowl, stir together the casserole ingredients except for the tortillas and cheese.

  5. Preheat the oven to 350 degrees F, spray a 9x13 glass baking dish and then pour 1/2 cup of enchilada sauce on the bottom.

  6. Dip 6 tortillas in the remaining sauce and layer in the baking dish. Spread half of the chicken mixture.

  7. Dip 6 more tortillas in the remaining sauce and layer, followed by the remaining half of the chicken mixture.

  8. Dip the last 6 tortillas in sauce and spread on top of the chicken. Pour any remaining sauce (along with onion and garlic if you didn't blend - see note) on top.

  9. Spread cheese and bake for 25 minutes until the cheese is melted and bubbly.


  • Blending the enchilada sauce: A super smooth enchilada sauce is the ideal, but I hate the thought of the extra dishes. I don't usually blend the sauce which means that when you dip the tortillas in the sauce, the onion and garlic will probably be left behind in the skillet. After all the tortillas are dipped and spread in the casserole dish, I just scoop the leftover onion and garlic and spread it over the top before adding the cheese. Hopefully that makes sense!

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

This recipe was adapted from Simple Joy.

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