Easy Chicken Enchilada Casserole Recipe

Why I Make This Casserole

My grandson calls this “Grandma’s Best Mess.” I still laugh at that. It is a bit messy to put together. But it is so worth it.

This dish matters because it feeds a crowd with love. Everyone gets a warm, cheesy bite. It turns a regular Tuesday into something special.

The Heart of the Dish: The Sauce

Let’s start with the sauce. You cook the onions until they smell sweet. Then you add the spices. Doesn’t that smell amazing?

That thirty seconds of cooking the spices is key. It wakes them up. It makes the whole sauce taste warm and deep. You can blend it smooth if you like. I usually leave it a little chunky.

Building Your Layers

Now for the fun part. You mix the chicken with beans, corn, and chiles. I use leftover roast chicken. It makes the job easy.

Here is my little trick. Dip those corn tortillas in the warm sauce. It makes them soft. They won’t get tough in the oven. Do you prefer corn or flour tortillas for your meals?

A Story From My Kitchen

I once made this for my book club. I was so nervous. But the pan was empty in twenty minutes! My friend Judy asked for the recipe right away.

That taught me a good lesson. Food made with simple, real things is always a hit. This matters. It connects us. What is the last dish you shared that made people happy?

Time to Bake and Enjoy

Pop it in the oven. In 25 minutes, the cheese will be bubbly and golden. Let it sit for just a few minutes before you cut it. This keeps it from falling apart.

Fun fact: The green chiles in this recipe are named for Anaheim, California. But most are grown in New Mexico!

Serve it with a simple green salad. It is a full, happy meal. What is your favorite side dish to serve with something cheesy like this?

Ingredients:

Ingredient	Amount	Notes
Cooked shredded chicken	3 cups
Salt	1/2 teaspoon
Diced green chiles	4.5 ounces
Black beans	15 ounces	drained and rinsed
Frozen corn kernels	1 cup	thawed
Corn tortillas (6 inches)	12
Shredded Mexican cheese blend	3 cups
For the Homemade Enchilada Sauce
Olive oil	1 tablespoon
Yellow onion, diced	1 small
Kosher salt	1/2 teaspoon
Cumin	1 1/2 teaspoons
Chili powder	2 teaspoons
All purpose flour	1 tablespoon
Tomato sauce	15 ounces
Chicken stock	1 cup
Garlic, minced	2 cloves

My Cozy Chicken Enchilada Casserole

Hello, my dear! Come sit. Let’s make a cozy casserole together. This dish always reminds me of my grandkids. They cheer when they see it on the table. It’s layers of comfort, just like a warm hug. And the best part? No rolling each enchilada! We just layer it all. Doesn’t that sound easier? I think so too. Let’s get our hands busy.

Step 1

First, warm your oven to 350 degrees. Now, let’s make the magic sauce. Heat some oil in a big pan. Toss in your diced onion. Cook it until it’s soft and smells sweet. I love that smell. It makes the whole kitchen feel like home.

Step 2

Add your chili powder, cumin, salt, and garlic. Stir for just thirty seconds. This wakes up the spices! Then mix in a spoon of flour. Slowly pour in the chicken stock and tomato sauce. Let it bubble gently for five minutes. (A hard-learned tip: whisk the flour in fast so you don’t get lumps!).

Step 3

Now for the fun part! Mix your chicken, beans, corn, and green chiles in a bowl. Add a big scoop of your new sauce. Stir it all up. See how the sauce coats everything? That’s the secret to flavor in every bite.

Step 4

Pour a little sauce into your baking dish. Dip six tortillas in the sauce. Lay them down like a soft blanket. Add half your chicken mix. Sprinkle on a whole cup of cheese. I still laugh at how my grandson counts the cheese handfuls.

Step 5

Repeat your layers! More saucy tortillas, the rest of the chicken, and all the remaining sauce. Now, cover it with the last two cups of cheese. Be generous! Bake it for 25 minutes. You’ll know it’s done when the cheese is bubbly and golden. What’s your favorite part of a casserole: the crispy edges or the gooey middle? Share below!

Cook Time: 25 minutes
Total Time: About 1 hour
Yield: 6-8 big servings
Category: Dinner, Comfort Food

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Here are three ways my family likes to change it up. It’s fun to experiment.

Make it “Clean Out the Fridge.”

Swap the chicken for leftover roast or turkey. Use pinto beans instead of black beans.

Make it Super Sneaky Veggie.

Shred zucchini or carrots into the chicken mix. The sauce hides them perfectly. The kids never know!

Make it Fiesta Style.

Add a can of diced tomatoes with lime juice. Top with crushed tortilla chips for extra crunch. Doesn’t that sound fun?

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This casserole is a full meal by itself. But I love to add little touches. It makes dinner feel special. A simple green salad with a lime dressing is perfect. It cuts through the richness. A big spoonful of cool sour cream on top is a must. My husband always adds extra hot sauce!

For drinks, a cold glass of horchata is wonderful. The cinnamon sweetness is so nice. For the grown-ups, a light Mexican lager beer pairs beautifully. It’s crisp and refreshing. Which would you choose tonight?

Keeping Your Enchilada Casserole Happy

Let’s talk about storing this cozy dish. Cool it completely first. Then cover it tight and pop it in the fridge. It will be happy there for three days. You can also freeze it for a future busy night. Just wrap the whole dish or single portions well. I once forgot to wrap a portion tight. It got a little dry. A lesson learned!

To reheat, thaw frozen casserole in the fridge overnight. Warm it in the oven at 350°F until bubbly. This keeps the texture just right. Batch cooking matters because it gives you a gift. You give your future self a night off from cooking. It is a simple act of kindness for you and your family.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our cooking has little hiccups. That is okay. First, if your tortillas seem dry, just dip them in the sauce. This keeps them soft while baking. I remember when I skipped this step once. The edges got too crisp for my liking.

Second, if your filling seems too wet, drain your beans and corn well. A soggy casserole is no fun. Third, if the top browns too fast, lay a piece of foil over it. This matters because small fixes build your confidence. You learn to trust your own two hands in the kitchen.

Getting the flavor right matters most. It turns a simple meal into a memory. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just use corn tortillas and a gluten-free flour blend for the sauce.

Q: Can I make it ahead?
A: Absolutely. Assemble the whole casserole, cover, and refrigerate for a day. Bake when ready.

Q: What if I don’t have black beans?
A: Pinto beans or kidney beans work just fine. Cooking is about using what you have.

Q: Can I make a smaller batch?
A: Of course. Just halve everything and use an 8×8 inch baking dish.

Q: Any optional tips?
A: Try adding a dollop of sour cream on top when serving. *Fun fact: The word “enchilada” simply means “seasoned with chili.”* Which tip will you try first?

From My Kitchen to Yours

I hope this casserole brings warmth to your table. It is a recipe made for sharing stories over. I love seeing your kitchen creations. It makes my whole day. Please share your family’s twist on it.

Have you tried this recipe? Tag us on Pinterest @GrandmasKitchenTable! I would love to see your photos. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.