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Chicken Enchilada Casserole

5.0 from 1 vote

This Chicken Enchilada Casserole recipe was inspired during a visit to my local grocery store! I spied this dish in the prepared meal section and immediately knew I had to replicate it. I had never heard of an enchilada bake, but I knew how to make lasagna so I was confident iI could figure it out!

I am so thankful that I happened to notice this meal that day because this chicken enchilada bake aka enchilada casserole has become a staple meal for my family!

Ingredients for Chicken Enchilada Casserole

  • 2 tbsp butter
  • 2 tbsp apple cider vinegar
  • 1 lb boneless skinless chicken, chopped
  • 4 cloves garlic
  • 5-6 pearl onions (or a chopped medium onion)
  • 1/4 cup vegetable or chicken broth
  • 1 15 oz can red enchilada sauce, divided
  • 2 15 oz cans low sodium beans (black or pinto or one of each!)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 2 tbsp greek yogurt
  • 12 corn tortillas (taco sized)
  • 10 oz shredded cheddar or jack cheese

How to Make Chicken Enchilada Casserole

Prepare the chicken. There are two ways I use.

To prepare the chicken in a crockpot:

  • Simply add the butter, vinegar, broth, garlic, onions, 1/4 cup of the enchilada sauce and raw chicken to a crockpot.
  • Cook on high for 4-6 hours.
  • This is my favorite method! I like this option because I can throw everything in the crockpot around lunch and I know the chicken will be ready to go by dinner time!

To prepare the chicken in a pot or dutch oven:

  • Place the chicken in the apple cider vinegar.
  • Heat the butter, garlic, onions on the stovetop until the onions soften.
  • Add the broth and 1/4 cup enchilada sauce the the pan and bring to a simmer.
  • Once the mixture is simmering, add the chicken, stir and cover.
  • Simmer on low heat for 30 minutes.

Prepare the beans on the stovetop. Heat beans over medium heat. Season the beans with the cumin, paprika, coriander and yogurt. Simmer the mixture for 10-20 minutes or until the beans are soft.

Preheat the oven to 375 degrees F.

Grease a 9×13 baking dish and pour a thin layer of enchilada sauce over the bottom.

Layer 4-6 tortillas on top of the sauce. I like to add some cheese to the overlapping portions to give some extra support to this bottom layer (I’m not sure if this actually helps!).

Drizzle some enchilada sauce over the tortillas and top with the bean mixture. Cover the bean layer with 4-6 tortillas and a layer of shredded cheese.

Top this layer with the shredded chicken. Spread evenly. Cover with the remaining tortillas Spread the remaining enchilada sauce and top with the remaining shredded cheese.

Bake for 30-35 minutes or until the cheese is completely melted.

More Easy Recipes

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Recipe by Hailee
5.0 from 1 vote

This Chicken Enchilada Casserole is a delicious twist on lasagna with layers chicken, corn tortillas, black beans, and enchilada sauce.

Course: MainCuisine: Mexican
Servings

8

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

350

kcal
Total time

1

hour 

Ingredients

  • 2 tbsp 2 butter

  • 2 tbsp 2 apple cider vinegar

  • 1 lb 1 boneless skinless chicken, chopped

  • 4 cloves 4 garlic

  • 5 5 pearl onions (or a chopped medium onion)

  • 1/4 cup 1/4 vegetable or chicken broth

  • 1 can 1 red enchilada sauce, divided

  • 2 cans 2 low sodium beans (black or pinto or one of each!)

  • 1 tsp 1 cumin

  • 1 tsp 1 paprika

  • 1 tsp 1 ground coriander

  • 2 tbsp 2 greek yogurt

  • 12 12 corn tortillas (taco sized)

  • 10 oz 10 shredded cheddar or jack cheese

Directions

  • Prepare the Chicken in a Crockpot or Dutch Oven
  • Crockpot
  • Simply add the butter, vinegar, broth, garlic, onions, 1/4 cup of the enchilada sauce and raw chicken to a crockpot.
  • Cook on high for 4-6 hours.
  • Dutch Oven
  • Place the chicken in the apple cider vinegar.
  • Heat the butter, garlic, onions on the stovetop until the onions soften.
  • Add the broth and 1/4 cup enchilada sauce the the pan and bring to a simmer.
  • Once the mixture is simmering, add the chicken, stir and cover.
  • Simmer on low heat for 30 minutes.
  • Prepare the Beans
  • Heat beans over medium heat. Season with the cumin, paprika, coriander and yogurt. Simmer the mixture for 10-20 minutes or until the beans are soft, stirring occasionally to prevent sticking.
  • Prepare the Casserole
  • Preheat the oven to 375 degrees F.
  • Grease a 9×13 baking dish and pour a thin layer of enchilada sauce over the bottom.
  • Layer 4-6 tortillas on top of the sauce. I like to add some cheese to the overlapping portions to give some extra support to this bottom layer (I’m not sure if this actually helps!).
  • Drizzle some enchilada sauce over the tortillas and top with the bean mixture. Cover the bean layer with 4-6 tortillas and a layer of shredded cheese.
  • Top this layer with the shredded chicken. Spread evenly. Cover with the remaining tortillas. Spread the remaining enchilada sauce and top with the remaining shredded cheese.
  • Bake for 30-35 minutes or until the cheese is completely melted.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 8
  • Calories: 350kcal
  • Fat: 15g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 600mg
  • Potassium: 350mg
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 25g
  • Vitamin A: 700IU
  • Vitamin C: 20mg
  • Calcium: 150mg
  • Iron: 3mg

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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!

5.0 from 1 vote