Chicken Enchilada Casserole Recipe


Sometimes the dinners I make aren’t real pretty, but taste real good.

This is one of those occasions.

This Chicken Enchilada Casserole is filled with layers of deliciousness.

From shredded chicken to caramelized onions and a layer of creamy avocados, 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}

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.

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

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

Top it with sour cream, a little fresh cilantro, and a slice of lime. I also serve this with some diced tomatoes, but I forget to put them on when I took these pictures.

This is a great meal for those busy weeknights. Super fast to pull everything together, and a fairly easy cleanup too.

Chicken Enchilada Casserole Recipe
Serves: makes 4-6 servings
  • 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
  • ¼ cup freshly chopped cilantro
  • ¼ tsp salt
  • ⅛ tsp freshly ground pepper
  • 2 avocados, pitted, peeled and sliced
  • 6-8 corn tortillas
  • 2 cups shredded sharp cheddar cheese
  • ½ cup sliced black olives
  • sour cream (optional)
  • diced tomatoes (optional)
  1. Preheat oven to 350 degrees.
  2. Turn a large, dry, non-stick skillet to 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, 1½ 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 a 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 ½ cup of enchilada sauce evenly over the top layer.
  7. Spread out the shredded cheddar cheese on top of the casserole and then sprinkle on the sliced black olives.
  8. Bake at 350 degrees for 20 minutes. Remove from oven and let cool slightly before slicing.
  9. Serve with sour cream and diced tomatoes. Enjoy!


  1. Looks yummy!

  2. Looks pretty enough to me Shawn! :)

  3. So so good! I love just about anything with shredded chicken.

  4. Sounds great! Lovin’ the avocado layer…though my kids wouldn’t be thrilled with that part. LOL!

  5. I’m loving this as a fabulous family-friendly dinner idea!

  6. Looks gorgeous to me!

  7. 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!

    • 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! :)

  8. Tawana says:

    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!

  9. I found your recipe on Pinterest…so easy and delicious this is definitely a new favorite! Thank you!

  10. Found recipe on Pinterest & made it today. It’s very easy and flavorful!

  11. Can I freeze this? Cooked or uncooked?

  12. Thanks a million for this!!!

    It tastes just like a Mexican restaurant, enjoyed it VERY much.

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