Easy Chicken Enchilada Casserole

Chicken Enchilada Casserole

Are you craving a hearty and flavorful Mexican-inspired dish that’s easy to make? Look no further than the mouthwatering chicken enchilada casserole! Combining the comforting flavors of traditional enchiladas with the convenience of a casserole, this dish is sure to become a family favorite. This recipe is naturally gluten-free, and it’s been a staple in our home for years.

This casserole makes a great freezer meal. I like to always make two casseroles at once: one to eat that day and one to freeze. I have directions for heating from frozen in the recipe as well.

Easy Chicken Enchilada Casserole


  • 3 cups shredded chicken
  • 1 can black beans (drained)
  • 1 can corn (drained)
  • 1 28 oz can enchilada sauce
  • 3 cups cheddar cheese
  • corn tortillas


  • Pour a thin layer of enchilada sauce on the bottom of your casserole dish.
  • Add a layer of corn tortillas, a thin layer of enchilada sauce, black beans, corn, chicken, and then cheese. Top with another layer of corn tortillas and then repeat.
  • On the top tortillas, add another layer of enchilada sauce and then top with cheese.
  • Bake for 30 minutes at 350 degrees.  (From frozen: cover and bake for 45 minutes, uncover and bake another 20 minutes)