All your favorite enchilada ingredients, assembled lasagna style.

It gave me respite because it was efficient, make-ahead, and freezer-friendly.

Chicken enchilada casserole is a shortcut version of the classic chicken enchilada dish.

Cheesy chicken enchilada casserole, with a serving being lifted from the dish

Simply Recipes / Marta Rivera

The enchilada sauce coats soft corn tortillas to form the base of this casserole.

Layered with cheesy Monterey Jack, you’ll find the same classic enchilada flavors you know and love.

Simple Tip!

Easy Chicken Enchilada Casserole in a Casserole Dish Next to a Bowl with Chopped Onions and Sliced Jalapenos

Simply Recipes / Marta Rivera Diaz

you’re free to totally use canned enchilada sauce in this recipe.

Sprinkle the taco seasoning over the shredded chicken in a medium mixing bowl.

The chicken should be evenly moistened and coated with taco seasoning.

Serving of Easy Chicken Enchilada Casserole on a Plate Topped with a Dollop of Sour Cream, Chopped Onions, and Cilantro, and in the Background, a Bowl with Side Salad, Smaller Bowls with More Toppings, and a Casserole Dish with More Casserole

Simply Recipes / Marta Rivera Diaz

Add the drained black beans to the chicken and use the tongs to toss them with the chicken.

Sprinkle 3/4 cup of the shredded cheese over this layer of tortillas.

Spoon half of the shredded chicken mixture over the cheese in an even layer.

Bowl of Shredded Chicken and Beans Mixed Together With Taco Seasoning for Easy Chicken Enchilada Casserole Recipe

Simply Recipes / Marta Rivera Diaz

Top the shredded chicken with another 3/4 cup of the shredded cheese.

Repeat the dipping and layering process once more.

Top with 8 more sauce-coated tortillas.

Assembling the Casserole (L to R): Casserole Dish With Layers of Casserole Ingredients, a Tortilla Doused in a Bowl of Red Enchilada Sauce, Bowl of Shredded Cheese, Bowl of Seasoned Chicken and Beans, and a Plate With a Stack of Tortillas for Chicken Enchilada Casserole Recipe

Simply Recipes / Marta Rivera Diaz

Pour the remaining enchilada sauce over the top of the assembled casserole.

Sprinkle the last of the cheese over the surface and cover the baking dish with aluminum foil.

Bake the casserole for 25 minutes, covered.

Baked Chicken Enchilada Casserole Surrounded by Bowls of Toppings (Chopped Onions, Sliced Jalapenos, and Cilantro), and a Bowl of Side Salad on a Stack of Plates

Simply Recipes / Marta Rivera Diaz

Allow the casserole to cool for 10 to15 minutes.

Use a spatula to cut the casserole into 8 squares.

Refrigerate cooled leftovers in a covered container for up to 3 days.

Slice of Easy Chicken Enchilada Casserole on a Plate Topped with a Dollop of Sour Cream, Some Onions, and Cilantro, and in the Background, a Bowl of Side Salad and Smaller Bowls with More Toppings

Simply Recipes / Marta Rivera Diaz

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