Chicken Enchilada Casserole Recipe | Happy healthy eating

This is easy Chicken Enchilada Casserole For all those Mexican food lovers. It's a feast in one skillet and makes the perfect one-pan dinner. Each bite is loaded with chicken, black beans and spicy chili then topped with cheese and your favorite toppings.

Why you'll love this recipe

If you love Tex-Mex food, this veggie-packed chicken enchilada casserole is an easy weeknight meal.

• Tex-Mex flair. Green peppers, tender beans, and cheese give this casserole the perfect Tex-Mex bite.
• Great for gatherings. A batch of this recipe will help you feed a large crowd effortlessly.
• Easy clean up. Since the skillet goes from stove to stove, there is very little clean-up involved.
• Beginner-friendly. Mix everything together and then pop in the oven.

Material notes

Smokey, homemade enchilada sauce Mixing the chicken with the garlic makes all the difference. Scroll down to the recipe card at the bottom of the post for exact amounts.

• olive oil- Vegetable, corn, and canola oils also work.
• Yellow Onion- Feel free to use white onions.
• garlic- Garlic powder or paste can be used.
• cumin- You can swap it out for taco seasoning.
• Smoked paprika – Mild or sweet paprika is a great option.
• salt- Kosher salt is best.
• Chilli powder- Go for red chili flakes if you have it on hand.
• Red Enchilada Sauce – Use my recipe or add your favorite.
• Canned green chillies- You can use fresh jalapeños or serranos.
• chopped chicken- Perfect for leftover rotisserie chicken.
• Black Beans – Go for homemade if you can. Feel free to use canned beans.
• White Corn Tortillas – Yellow corn tortillas are also good.
• Mexican Cheese – Mozzarella, Muenster, and Cheddar also work.

How to Make a Chicken Enchilada Casserole

It's just like making enchiladas but without the tortilla rolls. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat it to 400F.
• Fry the onion. Add olive oil, onion and garlic to a large cast-iron skillet over medium-high heat. Cook for 2-3 minutes or until soft.
• Add spices. Sprinkle with cumin, paprika, salt and chili powder. Stir well.

• Prepare the mixture. Add enchilada sauce, chiles and chicken to skillet. Mix until completely combined. Stir in black beans and tortilla strips. Remove from heat.

• Collect it. Spread the mixture evenly in the pan. Top with shredded cheese.
• Bake. Pop it in the oven for 15 minutes or until melted. Remove it from the oven. Set it aside, add your favorite toppings and enjoy!

Tips and variations

Change up your chicken enchilada casserole with leftover veggies, shredded beef or spicy salsa.

• Make protein swaps. Shredded beef, turkey and pork are great swaps for an easy change.
• Make them vegetarian. Skip the chicken and add 2 extra cups of beans and 1 cup of sweet corn for a veggie casserole. You can also use a combination of tofu and chickpeas.
• Use leftovers. Chop the remaining bell pepper, mushrooms and sautéed spinach. Mix them in the last 5 minutes of cooking to reduce food waste.
• More sauce. Top the assembled casserole with 1-2 cups of additional salsa (red or green) before adding the shredded cheese for an extra saucy bite.
• Line it up. If you want to minimize clean-up, line the skillet with parchment paper or foil. This also helps prevent the casserole from sticking.
• Add toppings. Sprinkle diced tomatoes, avocado, red onion, cilantro, and jalapeño over the casserole for more flavor and texture. Sour cream, Mexican cream and chopped chives also work.
• Prepare ahead. Make the chicken mixture 3 days ahead but skip the tortilla strips. Mix them before assembling the casserole. Bake as usual.

What goes with chicken enchiladas?

This smooth chicken enchilada casserole is a hearty dinner on its own or with a side. I love it with me Grilled Corn on the Cob with Roasted Jalapeno Sauce. my Chili Lime Grilled Corn Salad And Instant Pot Black Beans My work also includes other veggie sides Avocado Tomato Salad And Bacon Wrapped Stuffed Jalapeños.

Make sure leftovers are completely cooled before storing to prevent spoilage.

• Fridge: Cover the skillet with foil and refrigerate for up to 5 days. You can transfer it to an airtight container.
• Freezer: Assemble the casserole as usual but do not bake it. Cover the skillet twice with plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator. If you are cooking straight from frozen, add 10 minutes to the baking time.
• To reheat them: Sprinkle with 1 teaspoon water and microwave for one minute or until heated through. An oven at 300F for 20-25 minutes also works.

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