Enchilada Casserole
Our enchilada casserole recipe combines layers of tortillas, beans, cheese, and zesty sauce for an easy dinner idea! It’s faster…
Our enchilada casserole recipe combines layers of tortillas, beans, cheese, and zesty sauce for an easy dinner idea! It’s faster than traditional enchiladas and makes a versatile easy meal with minimal effort—and you can make it with chicken or vegetarian.
Here’s a fun easy weeknight meal that works for many diets—enchilada casserole! We created this meal based on a reader idea, who said, “I love your sweet potato black bean enchiladas but I make it as a casserole!”
Enchilada casserole is much easier than the traditional: instead of rolling tortillas and risking them breaking, you’ll layer the tortillas flat. Easy as that! Here are a few reasons we think you’ll love this one:
- Quick and easy: This casserole comes together in about 15 minutes of prep time and 30 minutes of baking.
- Versatile: Works with chicken, beef, or keep it vegetarian or vegan (we’ve recipe tested both meat and veggie!).
- Make ahead friendly: Assemble up to 24 hours before baking or freeze for later.
- Delicious! Everyone we’ve made this for loves it.
How to make enchilada casserole—step by step photos
It’s easiest to make this casserole with a quick look at some step by step photos! Here’s how to make enchilada casserole:
Step 1: Place a bit of enchilada sauce in the bottom of the pan (to prevent sticking), then layer 4 halved tortillas as shown.
Spoon over enchilada sauce, filling, and cheese.
Add a layer of sauce, then 4 more halved tortillas, filling, cheese, and sauce. Add a final layer of tortillas, remaining sauce, then remaining cheese.
Tips for making enchilada casserole
Enchilada casserole is a great easy dinner idea and works as a weeknight dinner that can be put together quickly. Here are a few tips:
- Corn vs. flour tortillas: Corn tortillas provide the most authentic flavor and make this a gluten free recipe, but flour tortillas work well too.
- Enchilada sauce: We like using store-bought sauce to keep things simple our homemade enchilada sauce takes just 15 minutes and adds incredible depth of flavor.
- Layer strategically: Start and end with sauce to ensure the tortillas stay moist during baking.
- Customize the heat level: Adjust the spice by choosing mild, medium, or hot enchilada sauce, or add chopped jalapeños for extra kick.
Protein options: chicken or plant based
Because many people are cooking for multiple diets in one household (like us!), we wanted to provide various options for protein in this enchilada casserole. That makes this recipe totally versatile! We’ve tested both versions and they all receive rave reviews. The vegetarian version is surprisingly hearty, and even dedicated meat-eaters go back for seconds!
- Chicken version: Shredded rotisserie chicken is our go-to for convenience. You can also use our Instant Pot shredded chicken, stovetop shredded chicken, or slow cooker shredded chicken (our favorite!).
- Vegetarian version: Our favorite meatless option uses a combination of black beans and pinto beans for protein, along with bell peppers and optional mild diced green chilis. You don’t need to sauté the veggies in advance, saving valuable prep time.
Variations
Here are a few other fun variations
- Breakfast enchilada casserole: Add scrambled eggs to your filling and top with avocado slices (or use the chorizo spiced eggs from our egg tacos).
- Verde enchilada casserole: Substitute green enchilada sauce and add chopped green chiles.
- Sweet potato enchilada casserole: Make the filling from our sweet potato black bean enchiladas.
What to serve with enchilada casserole
What to serve with enchilada casserole? Here are all our best sides to serve with enchiladas or try these ideas:
- Mexican Coleslaw or Cilantro Lime Slaw: The creamy, tangy slaw is a nice contrast to the rich casserole.
- Spanish Rice or Cilantro Lime Rice: These classic sides round out the meal beautifully.
- Mexican Chopped Salad: This is our favorite side to serve with Tex Mex dishes.
- Consider serving with a pitcher of Classic Margaritas or Virgin Margaritas for a non-alcoholic option.
Storing leftovers
Leftover enchilada casserole stays good for up to 3 days refrigerated. It also works frozen, though it becomes much softer after freezing. For make ahead ideas, this casserole can be made up to 24 hours in advance, then baked (in a metal or ceramic pan; avoid glass because of the risk of cracking).
Dietary notes
This enchilada casserole is gluten-free and has well-tested vegetarian and vegan options; see the recipe below.
Frequently asked questions
Absolutely! Assemble the casserole in a metal or ceramic pan up to 24 hours in advance, cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, possibly adding 5-10 minutes to the cooking time.
A combination of cheeses works best: sharp cheddar for flavor and Monterey Jack or pepper jack for meltability.
Yes, flour tortillas work well in this recipe, though corn tortillas provide a more authentic flavor.
Yes, you can freeze this casserole but it does have a soggier texture after thawing. Assemble in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen by adding approximately 20 to 30 minutes to the cooking time.
Enchilada Casserole (Chicken or Veggie!)
Print RecipeOur enchilada casserole recipe combines layers of tortillas, beans, cheese, and zesty sauce for an easy dinner idea! It’s faster than traditional enchiladas and makes a tasty easy meal with minimal effort—and you can make it with chicken or vegetarian.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 slices (6 servings)
- Category: Main Dish
- Method: Baked
- Cuisine: Tex Mex
- Diet: Vegetarian
Ingredients
- 3 cups shredded chicken (slow cooker shredded chicken, Instant Pot shredded chicken or shredded chicken OR 15-ounce can black beans, 1 red bell pepper, and 5-ounce can mild diced green chilis; see Notes)*
- 2 cups (8 oz) shredded Mexican blend cheese
- 12 corn tortillas, cut in half (or flour)
- 15-ounce can refried pinto beans
- ¾ cup canned corn
- 2 1/2 to 3 cups enchilada sauce (about 18 to 22 oz)
- Finely minced red onion, green onion, and cilantro, for the garnish
Instructions
- Preheat the oven to 400°F.
- In a large bowl, make the filling by mixing the shredded chicken, refried beans, corn, and ¼ teaspoon kosher salt. See Notes for the vegetarian/vegan filling.
- Spoon some of the enchilada sauce to just cover the bottom of a 9 x 13” baking dish, then make the layers. Top with 4 tortillas to cover the entire dish (see photo), then spoon over ½ cup enchilada sauce. Add half of the filling on top of the sauce, then ½ cup cheese and about ½ cup enchilada sauce.
- Add another 4 tortillas, the remaining filling, ½ cup cheese, and ½ cup enchilada sauce.
- On the top, add one more layer of 4 tortillas. Top with the remaining enchilada sauce (about 1 cup) and sprinkle with the remaining cheese (about 1 cup).
- Cover with foil and bake 25 minutes. Remove the foil and bake uncovered 5 minutes. If desired, broil for about 1 minute until browned.
- Rest for 5 minutes before serving. Garnish with sliced red onion, green onion, and optional cilantro. Slice into 12 pieces and serve. Leftover enchilada casserole stays good for up to 3 days refrigerated. It also works frozen, though it becomes much softer after freezing. For make ahead ideas, this casserole can be made up to 24 hours in advance, then baked (in a metal or ceramic pan); allow about 40 minutes to bake after refrigerating.
Notes
- *For the vegetarian version: For the filling, stir together 1 15-ounce can black beans, drained and rinsed, 1 15-ounce can refried pinto beans, ¾ cup canned corn, 1 red bell pepper, finely diced (1 cup), and a 4 to 5-ounce can mild diced green chilis (optional). Stir in ¾ teaspoon kosher salt and 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika.
- For the vegan version: Use the vegetarian swaps and dairy free cheese (we like Daiya brand).
- *If using unseasoned chicken, stir in 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika. Taste and adjust flavor to taste, adding salt if necessary.
Other recipes you might enjoy
If you enjoy this enchilada casserole, you might also like these other favorites from our kitchen:
- Chicken Enchiladas
- Vegetarian Skillet Enchiladas
- Cheese Enchiladas
- Easy Vegetarian Enchiladas
- Sweet Potato Black Bean Enchiladas (reader favorite!)
- Vegan Enchiladas
