Creamy Chicken Enchilada Casserole – Get ready to meet your new favorite comfort dish: Creamy Chicken Enchilada Casserole. This recipe has everything you love in a classic enchilada but with half the effort—layers of tender shredded chicken, creamy refried beans, zesty enchilada sauce, and, of course, plenty of melted Monterey Jack cheese. It’s perfect for any night when you need something warm, creamy, and packed with flavor, ready in just about 30 minutes.
The first time I made this, my husband and kids were sold at the first bite. My husband gave it a solid thumbs-up, while my little one, who’s usually not too keen on anything saucy, was asking for seconds! The casserole’s simplicity makes it a breeze for weeknight dinners but has that cozy, family-style vibe that feels a bit like a weekend treat. And the best part? You can make it with ingredients you probably already have on hand. This casserole has quickly climbed to “family favorite” status.
What makes this Creamy Chicken Enchilada Casserole truly special?
This Creamy Chicken Enchilada Casserole is all about that layered goodness. Instead of rolling each enchilada, you simply stack the tortillas, creating effortless layers of cheesy, saucy deliciousness. With a balance of creaminess from the beans, a slight tang from the enchilada sauce, and that melt-in-your-mouth shredded chicken, this recipe is perfect for both busy weeknights and cozy family dinners.
What You Need To Make This Creamy Chicken Enchilada Casserole Recipe?
Shredded Chicken: The easiest option? Grab a rotisserie chicken from the store! It’s already juicy and full of flavor, and you’ll save yourself a good bit of time. If you have leftover chicken, even better—just shred it up, and you’re all set.
Enchilada Sauce: This is where you get to play with spice levels. Use mild, medium, or hot depending on what your family likes. You could even mix in a little taco seasoning or a dash of hot sauce if you’re feeling bold.
Refried Beans: These add a creamy texture that holds everything together. Classic refried beans work great, but if you’re in the mood to experiment, black bean refried beans give it a slightly earthier twist.
Corn Tortillas: Corn tortillas are perfect for that authentic flavor and texture—they soak up the sauce without turning mushy. If you’re more into flour tortillas, they work too, but just know they might get a little softer as they bake.
Monterey Jack Cheese: This cheese melts like a dream and gives the dish a creamy richness. If you’re a fan of extra flavor, throw in a bit of Pepper Jack or even a little sharp cheddar to mix things up.
Steps To Make Creamy Chicken Enchilada Casserole:
Preheat and Prep: Start by preheating your oven to 375°F, then give a 9×13-inch baking dish a quick spray with some nonstick spray so everything stays nice and easy to serve later.
Layer It Up: Spoon a bit of enchilada sauce across the bottom of your baking dish—just enough to coat it. Lay a layer of tortillas over that, breaking some in half if needed to cover the bottom evenly.
Add the Good Stuff: Now, spread a third of the refried beans over the tortillas, then sprinkle on a third of your shredded chicken. Pour on another layer of enchilada sauce and top it all with a third of the shredded cheese.
Want To Save This Recipe?
Keep Layering: Repeat the process—tortillas, beans, chicken, sauce, cheese—until you’ve used up all the ingredients. You’ll end with a lovely layer of cheese on top to get all bubbly and golden.
Cover and Bake: Cover the dish with foil (quick tip: spray the foil with nonstick spray so it doesn’t stick to the cheese), and pop it in the oven for about 25 minutes.
Uncover and Finish: After 25 minutes, take off the foil and let it bake uncovered for another 5-10 minutes, or until the cheese looks bubbly and golden on top.
Let It Set: Take it out and let it rest for about 10 minutes before slicing. This helps it set and makes serving a breeze. Enjoy every gooey, cheesy bite!
Tip:
For an extra burst of flavor, try mixing some diced green chilies or a few spoonfuls of salsa into your enchilada sauce before layering. It adds a bit of tang and a hint of spice that pairs perfectly with the cheesy goodness of the casserole. And here’s a quick trick: If you prefer a slightly crispier top layer, finish the casserole under the broiler for 1-2 minutes once the cheese has melted and browned. Just watch it closely so it doesn’t burn! Also, letting the casserole rest for about 10 minutes before cutting into it really helps it hold together when you’re serving—trust me, it makes each slice come out beautifully.
Frequently Asked Questions:
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will give the casserole a softer, slightly different texture, but it’s delicious either way. Just note that flour tortillas may soak up more sauce, so you might want to add a little extra enchilada sauce to keep things nice and creamy.
Can I prep this casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance, then cover and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time since it’ll be going in cold.
How do I make this dish spicier?
For some extra kick, add chopped jalapeños, hot sauce, or even a spicy enchilada sauce to the layers. You can also sprinkle crushed red pepper flakes into the cheese layers or on top after baking.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Chicken Enchilada Casserole
Ingredients
- 3 c cooked shredded chicken
- 2 1/2 c enchilada sauce
- 1 can 15 ounces refried beans
- 12 corn tortillas
- 3 c shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F. Give a 9x13-inch baking dish a fine mist with nonstick cooking spray.
- Spoon a bit of enchilada sauce into the bottom of the dish, spreading it around. Lay down a layer of tortillas—break a few in half if you need to fill in any gaps.
- Next, layer on a third of the refried beans, a third of the shredded chicken, a third of the enchilada sauce, and a third of the cheese. Keep building up those tasty layers with tortillas, beans, chicken, sauce, and cheese until you’ve used everything up.
- Cover the dish with a piece of aluminum foil that’s been sprayed with nonstick spray (this helps keep the cheese from sticking). Slide it into the oven and let it bake for around 25 minutes. After that, remove the foil and let it bake for another 5-10 minutes, just until the cheese is bubbling and starting to turn golden at the edges.
- Once it’s out of the oven, let it rest for about 10 minutes. Then, dig in. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
