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Getting a filling, home-cooked dinner on the table during busy weeknights can feel like an uphill battle. Between after-school activities, homework help, and the general chaos of family life, finding time to prepare something both nutritious and crowd-pleasing often seems impossible.
That’s where this roasted chicken enchilada casserole comes to the rescue: it’s a family-friendly dish that combines the comfort of a casserole with the bold flavors of traditional enchiladas, and you can prep most of it ahead of time. Plus, it’s a great way to use up leftover chicken from your weekend cooking.
Why You’ll Love This Enchilada Casserole
- Make-ahead friendly – You can prep this casserole earlier in the day or even the night before, then just pop it in the oven when you’re ready to eat.
- Customizable toppings – Everyone can make their portion perfect with their favorite toppings – from creamy avocado to tangy sour cream, making it ideal for family dinners.
- No rolling required – Unlike traditional enchiladas, this casserole version skips the rolling step, saving you time while keeping all the Mexican-inspired flavors you love.
- Protein-packed meal – With chicken, beans, and cheese, this dish gives you plenty of protein to keep you satisfied, plus it’s filling enough to feed a hungry crowd.
What Kind of Chicken Should I Use?
For this enchilada casserole, you’ve got several good options when it comes to the chicken. The easiest route is using a rotisserie chicken from the grocery store – just pull off the meat and shred it with two forks. If you’re cooking the chicken yourself, boneless skinless chicken breasts or thighs both work great – you can poach them in water with a little salt, or bake them in the oven until they reach 165°F. Dark meat from chicken thighs will give you a bit more flavor and stay more moist in the casserole, while breast meat is leaner but can work perfectly well too. Just make sure whichever cut you choose is cooked and shredded into bite-sized pieces before assembling your casserole.
Options for Substitutions
This casserole is super adaptable and you can make several swaps based on what you have in your kitchen:
- Tortillas: You can use either corn or flour tortillas – both work great! If your tortillas are large, just cut them to fit your baking dish. Corn tortillas give a more authentic taste, while flour ones tend to get softer when baked.
- Shredded chicken: No cooked chicken on hand? Try using rotisserie chicken, canned chicken, or even leftover turkey. For a vegetarian version, you could use extra beans or try crumbled tofu.
- Monterey Jack cheese: Feel free to swap this with cheddar, Mexican cheese blend, or pepper jack if you want a bit of heat. Queso fresco works too, though it won’t melt as smoothly.
- Pinto beans: Black beans or refried beans work just as well here. You can even use a mix of different beans if that’s what you have.
- Red enchilada sauce: Green enchilada sauce is a good alternative if you prefer it. In a pinch, you could use salsa mixed with a bit of tomato sauce, though the texture will be slightly different.
Watch Out for These Mistakes While Baking
The biggest challenge when making enchilada casserole is dealing with soggy tortillas – to prevent this, lightly toast your tortillas in a dry skillet for 30 seconds on each side before assembling, which creates a barrier against the sauce. Another common mistake is adding too much enchilada sauce, which can make your casserole swim – start with less sauce than you think you need, as you can always add more between layers, and remember that the tortillas will absorb some liquid while baking. For the best cheese pull and texture, avoid using pre-shredded cheese which contains anti-caking agents; instead, buy block cheese and shred it yourself just before using. To prevent a dry casserole, cover it with foil for the first 20 minutes of baking, then uncover for the final 10 minutes to achieve that perfect golden-brown top.
What to Serve With Enchilada Casserole?
This hearty Mexican-inspired casserole pairs really well with some simple sides that balance out all those rich, cheesy flavors. A fresh green salad with crisp lettuce, cucumber, and a lime vinaigrette keeps things light and adds a nice crunch to your meal. I love serving it with Mexican-style rice or cilantro lime rice to soak up any extra sauce. For a complete fiesta, you might want to add some elote (Mexican street corn) or simple roasted corn on the side, and don’t forget a bowl of tortilla chips with fresh guacamole or pico de gallo for snacking while dinner’s in the oven!
Storage Instructions
Keep Fresh: This enchilada casserole is perfect for leftovers! Place any remaining portions in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better as they meld together overnight, making it a fantastic meal prep option.
Freeze: You can freeze this casserole either before or after baking. Just wrap it tightly in foil and freeze for up to 3 months. If freezing an unbaked casserole, add the cheese topping just before baking. Pro tip: consider dividing it into smaller portions before freezing for easier reheating later!
Reheat: To warm up refrigerated leftovers, pop them in the microwave for 1-2 minutes or heat in the oven at 350°F for about 15-20 minutes until heated through. For frozen casserole, thaw overnight in the fridge, then bake at 350°F for 25-30 minutes or until hot and bubbly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-100 g
- Fat: 60-70 g
- Carbohydrates: 150-160 g
Ingredients
- 8 small tortillas, halved (corn or wheat)
- 2 cups shredded cooked chicken breast
- 2 cups shredded monterey jack cheese
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups red enchilada sauce
- Nonstick cooking spray
- Optional toppings: olives, sour cream, red onions, cilantro, green onions, avocado, tomato
Step 1: Prepare the Baking Dish and Preheat Oven
Start by preheating your oven to 350°F (175°C).
While the oven is heating, coat an 8 or 9-inch square baking pan or a 2-quart baking dish with cooking spray to prevent sticking.
Spread 1/4 cup of enchilada sauce evenly across the bottom of the dish to serve as the base layer.
Step 2: Assemble the First Layer
Place 4 halves of tortillas over the sauce, ensuring the bottom of the pan is completely covered.
Over the tortillas, layer 1/3 of the shredded chicken, 1/3 of the beans, 1/2 cup of the cheese, and 1/3 cup of enchilada sauce.
These layers will combine flavors and create a hearty dish.
Step 3: Build the Second Layer
Add a second layer of tortilla halves on top of the first layer.
Repeat the layering process by adding another 1/3 of the chicken, 1/3 of the beans, 1/2 cup of cheese, and 1/3 cup of enchilada sauce over the tortillas.
This repetition ensures uniform flavors throughout.
Step 4: Complete the Third Layer
Repeat the same process for the third and final layer with the remaining chicken, beans, and cheese.
Cover these with the last tortilla halves.
Spread the remaining enchilada sauce over the top to coat thoroughly and sprinkle with the final 1/2 cup of cheese to achieve a beautifully cheesy top.
Step 5: Bake Until Perfect
Cover the entire dish with a piece of foil that’s been lightly sprayed with cooking spray to prevent sticking.
Bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and golden brown.
Step 6: Serve and Enjoy
Once baked, allow the dish to sit for about 5 minutes to firm up slightly for easier serving.
Top with garnishes of your choice, like fresh cilantro, chopped green onions, or diced tomatoes.
Cut into squares and serve hot.
Enjoy your flavorful and cheesy enchilada casserole!