Easy 5-Ingredient Chicken Enchilada Casserole
This green chile chicken enchilada casserole recipe combines layers of corn tortillas with refried beans, shredded chicken, and of course, green enchilada sauce. It’s faster than traditional enchiladas, but still just as tasty!
Watch out taste buds – your new favorite casserole is in town. This is another one of those “what do I make with what’s in my cupboard” concoctions. It’s inspired by a green chile enchilada, but much easier to put together and serve to large crowds. It gets rave reviews at potlucks, and is a favorite for the whole family.
One of my favorite things about this recipe, though, is how fast I can put it on the table. This is perfect for busy nights — I can layer and cook this dish in about 30 minutes. Pretty good for a family favorite homemade Mexican food!
Why you want this recipe
- super easy to put together
- tons of flavor
- budget-friendly
- feeds a crowd
- only 5 ingredients!
What do I need to make easy chicken enchilada casserole?
This simple recipe is made with pantry staples + chicken. There’s only a few ingredients, which makes it very cheap to make!
- Green Enchilada Sauce: While you can make this with red enchilada sauce, I love the flavor of green enchilada sauce. Store-bought enchilada sauce works perfectly here, but you can also make your own homemade enchilada sauce. Here’s a recipe from Gimme Some Oven that I love!
- Corn Tortillas: You can get tons of soft corn tortillas on the cheap. This recipe only uses about 8, so I just freeze the extras for next time!
- Refried Beans: Canned refried beans work well for this recipe. You can also make your own using a can of pinto beans or black beans and your slow cooker!
- Shredded Chicken: Any kind of cooked chicken will work here. When I want to make this fast, I use 2 cans of canned chicken. I also have been known to throw some chicken breasts in the slow cooker so that they’re ready to shred by dinner time. Rotisserie chicken is another great option!
- Shredded Cheese: We use a mexican cheese blend here, but cheddar cheese would also be a great choice!
How to Make Easy Enchilada Casserole
Step 1 | Mix it Up
Start by mixing your shredded chicken and refried beans in a large bowl. This makes it easier to spread them in an even layer in later steps!
Step 2 | So Many Layers
Now we’re going to layer this casserole up! Start with a small amount of enchilada sauce on the bottom of your casserole dish. This will keep your first layer from sticking. Use just enough enchilada sauce to cover the bottom of the dish, about 1/4 cup enchilada sauce.
- Layer 1: Add a layer of corn tortillas. Depending on the shape of your dish, you may need to tear them to make them fit. I use 4 tortillas per layer.
- Layer 2: On top of the tortillas, add half the refried beans and chicken mixture. Spread it out evenly.
- Layer 3: Use half the remaining enchilada sauce on top of the beans and chicken.
Next, repeat layers 1-3 a second time, using the remaining tortillas, beans and chicken, and enchilada sauce.
Finally, top with cheese!
Step 3 | Bake
Bake your easy cheesy casserole at 350° for 15-20 minutes, or until the cheese on top is melted and bubbly.
Step 4 | Serve!
Let your casserole cool for about 10 minutes. It’s easier to cut and serve that way. While this tastes amazing on it’s own, you can add your favorite toppings like sour cream, green onions, black olives, fresh cilantro, red onions, chopped tomatoes or bell pepper, or sliced jalapeños. Serve this with a nice side salad or some steamed veggies to make a complete meal!
Tips
- For a smaller family, you can halve this and make it in a 9×9 baking dish.
- To keep this lower calorie, use fat-free refried beans!
Variations
This easy casserole recipe is versatile enough to be the base of several different dishes. Here are a few of my favorites!
- Easy Beef Enchilada Casserole: Replace the chicken with ground beef (or ground turkey!). Brown the ground beef, then mix it with the refried beans and layer it as usual!
- Red Chicken Enchilada Casserole: Simply replace the green enchilada sauce with red enchilada sauce. This is an easy switch that completely changes the dish!
- Cheesy Vegetarian Enchilada Casserole: Instead of mixing chicken in with your beans, mix in 1/2 cup cheese. This easy meal is the perfect dinner for those wanting to cut down on meat!
FAQs
Yes, you can use flour tortillas instead of corn tortillas if you prefer the taste or texture. However, they have a more soggy texture, and tend to blend in with the refried beans.
Yes, you can assemble the casserole ahead of time and refrigerate it until you’re ready to bake it. Just be sure to let it come to room temperature for about 10-15 minutes before baking.
You can store your leftovers in an airtight container in the fridge for up to 5 days.
Yes, you can freeze leftovers of this casserole for later. Be sure to store it in an airtight container or wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn.
Green Chili Chicken Enchilada Casserole
Ingredients
- 2 16 oz cans refried beans
- 1 10 oz can green chile enchilada sauce
- 8 corn tortillas
- 2 chicken breasts cooked and shredded
- 1 cup grated cheese
Instructions
- Preheat oven to 350°.
- In a 9×13 pan or casserole dish, spoon a small amount of enchilada sauce. Spread until it covers the bottom of the pan.
- Place a layer of 4 corn tortillas over the sauce. It’s okay if they overlap a little.
- In a bowl, mix together the chicken and refried beans.
- Spread 1/2 the chicken and beans over the tortillas.
- Pour 1/2 the enchilada sauce over the chicken and bean layer.
- Lay the remaining 4 corn tortillas over the sauce.
- Use the remaining chicken and beans to spread over the tortillas.
- Pour the remaining enchilada sauce over the top.
- Top with cheese and bake at 350° for 10-15 minutes.
