Chicken Enchilada Casserole Recipe

EASY Chicken Enchilada Casserole Recipe! My whole family loved this dinner!

Chicken Enchilada Casserole Recipe is a super simple weeknight dinner that’s filled with shredded chicken, sliced avocado and black beans!

This super EASY Chicken Enchilada Casserole Recipe is a long time family favorite! It combines great flavors into a no-fuss dinner!pinterestChicken Enchilada Casserole Recipe is a dinner that my mother created when I was just a young kid. I’ve requested this delicious dinner many times over the years and now I get to share it with you!

My whole family loved this EASY Chicken Enchilada Casserole Recipe for dinner. It's going on constant rotation!

This Chicken Enchilada Casserole is filled with layers of deliciousness.

From shredded chicken to caramelized onions, this casserole is bursting with flavor.


Instead of filling individual corn tortillas, this casserole is like one giant enchilada for everyone to dig into {which cuts down on prep time}.

My favorite way to reduce my kitchen time, and also save some money is to buy a rotisserie chicken from the deli and pull the chicken off the bones and shred it. I’ll do this on a Monday and store the shredded chicken in a Tupperware for the remainder of the week. I’ll throw it in salads, sandwiches, and any meals that call for shredded chicken.

Start by caramelizing some onions in a large skillet.

Once they are all nice and brown and smelling incredible, remove them from the pan and set aside. To the same skillet you used to caramelize the onions add some chicken, enchilada sauce, black beans, pinto beans, and some cilantro. This will be the filling for the casserole. {along with the onions, and some tasty avocados}

This Chicken Enchilada Casserole Recipe is so EASY!

To prepare the casserole you’ll just need to tear up some corn tortillas to make the base. Then layer with the chicken filling, onions, sliced avocado, more chicken filling, then more corn tortillas. Top with a little more enchilada sauce, some cheese, and sliced olives.

This Chicken Enchilada Casserole Recipe is so EASY!

Once it’s all baked and bubbly, remove from the oven.

This super EASY Chicken Enchilada Casserole Recipe is a long time family favorite! It combines great flavors into a no-fuss dinner!

It’s not the prettiest dinner you’ll ever eat, but it sure is tasty.

Top it with sour cream, diced tomato, fresh cilantro, and a slice of lime.

This super EASY Chicken Enchilada Casserole Recipe is a long time family favorite! It combines great flavors into a no-fuss dinner!

This is a great meal for those busy weeknights. Super fast to pull everything together, and a fairly easy cleanup too. You’re going to love it!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

Yields makes 4-6 servings

Chicken Enchilada Casserole Recipe
Save RecipeSave Recipe

5 based on 1 review(s)

Recipe Image


  • 1 cup sliced yellow onion
  • 2 cups shredded rotisserie chicken
  • 2 cups red enchilada sauce ; divided
  • 1 cup black beans; drained and rinsed
  • 1 cup pinto beans; drained and rinsed
  • 1/4 cup freshly chopped cilantro
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 avocados, pitted, peeled and sliced
  • 6-8 corn tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sliced black olives
  • Optional Toppings:
  • sour cream
  • diced tomatoes
  • chopped cilantro
  • diced green onions


  1. Preheat oven to 350 degrees.
  2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
  3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
  4. In an 8"x8" casserole dish tear up 3-4 of the corn tortillas into 1" pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
  5. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
  6. Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer. Cover with foil and bake for 20 minutes.
  7. Remove foil and top with the shredded cheddar cheese, and black olives. Bake for an additional 5 minutes, or until cheese is melted and bubbly. Let sit for a few minutes before slicing.
  8. Serve with sour cream and diced tomatoes. Enjoy!

This post was originally published on 8/1/2012. Pictures updated on 5/23/2017.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
28 Responses
  1. April
    Hi Shawn, that layer of avacado is making my mouth water, what a fabulous idea!! Question for you, would flour tortillas work with this? Thanks so much!
  2. Tawana
    Made this last night for me & hubby! I never really cook, & he's not the biggest casserole fan, but I grew up eating them & making them, so I love them. He really liked this one! :) Thanks so much for the awesome recipe & the pictures to go with it! Will be making again!
  3. Do you mind if we share this recipe with our recipe sharing community over at Google +? We absolutely love this recipe. Mind if we use one of your pictures as well? Thanks!
    1. Hi Brad, thanks for asking. I would not mind if you used a photo, but please leave a link back to my site for the recipe. That way it's a win win for us all! :)

Leave a Reply

Rate this recipe:

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories