Chicken Enchilada Casserole Recipe

By Wendy Zitzman

Mexican food is my happy place. In fact, I have yet to try a Mexican dish that I didn’t like, and the good things are that many Mexican food recipes can be petty easily adjusted to suit my diet plan.

This is great because I eat it ALL.THE.TIME. One of my favorite Mexican foods is enchiladas…cheese enchiladas, chicken enchiladas, shredded beef enchiladas…you name it.

I ADORE them. But when making them at home, I sometimes have an issue with rolling up those corn tortillas without having them break apart. I’ve tried a few tricks, and I can make it work, but it’s still a pain. So I decided to try doing some chicken enchiladas in casserole form and the result was AMAZING. Seriously, amigos.

This dish is so good. I actually just made these for dinner last night, and couldn’t wait to post them here on the blog for you to try!

Feel free to top them with any extras you see fit…jalapeños, sour cream, diced red onions…whatever floats your boat.

This Chicken Enchilada Casserole was loved by the whole family and I highly recommend you get in the kitchen and make this bambino ASAP.

These stacked chicken enchiladas is a super easy recipe that is oh so delicious! Family dinner is sure to be a hit with this dish.

3.31 from 108 votes

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Prep TimePrep Time 20 minutes mins

Cook TimeCook Time 50 minutes mins

Total TimeTotal Time 1 hour hr 10 minutes mins

ServingsServings 8 servings

CaloriesCalories 350 kcal

Ingredients

12 corn tortillas - halved
1 ½ lbs chicken breast
2 15oz cans of black beans - drained and rinsed
1 cup corn
3 cups enchilada sauce
2 cups reduced fat Monterey Jack cheese - shredded
6 green onions - chopped
⅓ cup cilantro - chopped
2 tsp garlic powder
2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
1 tsp salt
½ tsp black pepper

Instructions

Preheat oven to 400 degrees.Fill a baking dish with 1/2 cup water.
In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, salt and pepper. Sprinkle generously over both sides of the chicken breasts, then place them in the baking dish.
Roast chicken in oven for about 20-25 minutes, or until the chicken breasts are cooked through. Remove from oven, transfer chicken to a large bowl, and shred using two forks. Set aside.Reduce oven heat to 375.
In a medium sized bowl, mix together the corn and black beans.
To prepare the casserole, start by misting a 9 x 13 casserole dish with nonfat cooking spray or an olive oil mister.
Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish. Spread evenly with the back of a spoon. Top with a layer of 8 tortilla halves, so that the entire dish is covered.
Now sprinkle about 1/3 of the black bean corn mixture on top of the tortillas. Follow with about 1 cup of shredded chicken, and then about 1/3 of the cheese. Top with a sprinkle of green onions and cilantro.
For the second layer, start with 8 tortilla halves, then about 1 cup of enchilada sauce, then the black beans and corn, then the chicken, then these cheese, then green onions and cilantro.
For the third layer, start with 8 tortilla halves, then the remainder of black beans and corn, then the remainder of the chicken, then the remainder of enchilada sauce, but reserve the cheese, cilantro and green onions.
Cover and place in oven for about 20 minutes. Remove pan and take off the aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.
Remove pan, and top with the remaining green onions and cilantro. Let cool for about 5-10 minutes, then cut into 8 equal pieces.

Notes

The entire recipe makes 8 servings
The serving size is 1/8th of the casserole

Nutrition

Calories: 350 kcal (18%)Carbohydrates: 30 g (10%)Protein: 40 g (80%)Fat: 9 g (14%)Saturated Fat: 3.5 g (22%)Fiber: 6.5 g (27%)Sugar: 1 g (1%)

Main Ingredient: Chicken Recipes

Tried this recipe?Let me know how it was!

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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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20 Comments

Nancy4 months ago

Made this for a luncheon with friends. They loved it.
Amy7 years ago

I am also frustrated because the print icon does not do anything. I have tried it in different browsers (Explorer and Chrome), to no avail. The best I can get is to click print, print preview and then adjust the size (anywhere from 60%-80% to get the complete recipe on page 2 on my computer, then print. Not ideal. Often the font is very small and the titles aren’t included. Please fix!! Aside from the printing, thank you for wonderful recipes that have basic nutrition outlined.
See Also
21 Keto Soup Recipes (Great for Lunch & Dinner!)
- Robin6 years ago
  
  Get the “Print Friendly” ext. from the Chrome store to add to your browser. It turns your page into a PDF that you can edit and then print.
AM7 years ago

I tried this recipe & really like it. However, when I entered it into WW to log it, it’s actually 12 SmartPoints, not 8!
Just a heads up to those of you also following Weight Watchers. I cut my casserole into 6, because 8 portions was so small that it wasn’t very filling. So, it was actually 15 points for me. Opps!
Next time, I will put less cheese, less sauce, and add some veggies to bulk it up for fullness, but keep the points down.
- Laura E Bond7 years ago
  
  is this really 12 points???
  - Nicole7 years ago
    
    I’m late to this but when I put it in my app it comes out to eight points
Judy8 years ago

I made this tonight and I found it salty.
Judy8 years ago

The title of this recipe shows 8 but it say’s 6 in the details of the recipe. Recipe looks great, thanks
Karen8 years ago

I can’t find the “PIN IT” button. I go to pinterest a lot for your recipes, but the “pin it’ button has been missing from recent recipes.
ida Bailey8 years ago

I cannotmake the printable recipe print. It just tries and will not come up.
- Lauren4 years ago
  
  We love enchilada casserole! I add diced green pepper, onion and jalapenos as another layer after the beans and corn. I also mix a can of diced green chillies in with the shredded chicken. I am somehow out of garlic powder so I threw some minced garlic on top of the seasoned chicken when roasting. I use reduced fat cheese. I always need an extra small can of enchilada sauce for leftovers. We eat it with salsa, fat free sour cream and guacamole. My 17 month old eats it too (I leave jalapenos out of his portion).
pat sanders8 years ago

Which size tortilla did you use?
Co8 years ago

Why am I having such a difficult time printing these recipes? When I click on “print friendly”, I only get the first paragraph “Mexican food…”, but the recipe disappears. Am I doing something wrong?
- Audrey5 years ago
  
  If I have a difficult time printing recipes, I just copy text and paste into word. Then, I can edit things that I changed in the recipe.
Monica Gonzalez8 years ago

I make a very similar casserole and luckily, our local grocery chain carries a pre-cooked, shredded chicken breast that is already seasoned. It’s the perfect thing to use in recipes like this. I usually use pinto beans in my recipe but I’m going to have to give the black beans a try. With a little dollop of low fat sour cream, you can’t go wrong!! Thanks for sharing this recipe!
KG8 years ago

Looks great! Print thingy isn’t working.
Mary Ann Everett8 years ago

When I print recipes from you, the print from the right side margin gets imposed on the recipe print and makes it difficult to read. Do you know what I can do to stop this?
Cheryl8 years ago

Wow! Sounds delish. I know – right? I always have that same problem with the tortillas. But this will solve my problem. Can’t wait to try it. BUT – Your print friendly link doesn’t work – only give the picture and your comments – not the recipe itself.
Laura Calvin8 years ago

You really need to fix your print settings. I used to get the full recipe in the email and now I only get a picture and description. I have to follow the link to the blog for the recipe. That would be fine if the Printer Friendly button worked, but it doesn’t. The only way to cleanly print the recipe is to copy and paste it into Word, a step that’s kind of a pain to do. I’ve tried it in both Explorer and Chrome and it doesn’t work in either one.
Kathy8 years ago

This sounds wonderful and I’d like to print it but the print friendly button only gives me the photo and description. Could someone fix that please? Thank you!

Food Recipes

Chicken Enchilada Casserole Recipe | LaaLoosh (2024)

FAQs

What is the secret to non soggy enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Explore More ›

Is it better to cook enchiladas covered or uncovered? ›

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Discover More Details ›

What do you serve with enchilada casserole? ›

Easy Enchilada Casserole

We recommend serving Pickled Onions, Guacamole, Pico de Gallo, Restaurant Style Salsa, and Mexican Rice because this is really a maximalist meal.

Tell Me More ›

Why are my chicken enchiladas soggy? ›

If you are actually following a quality enchilada recipe, you should have already dipped your tortillas into your chosen sauce before baking. This process softens the tortilla and infuses it with flavor, so if you just dump the rest of the good stuff on top of your dish before baking, you are begging for a soggy mess.

Get More Info Here ›

What cheese is best for enchiladas? ›

For restaurant-style cheese enchiladas, look for a Mexican-style shredded cheese blend at the grocery store. These contain the perfect mix of cheeses that both stretch and melt when hot. Here are two blends to look out for (though there are lots more!): Monterey Jack cheese, Asadero, Queso Quesadilla.

Learn More Now ›

Can you pre make enchiladas or will they get soggy? ›

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Keep Reading ›

How do you keep a casserole moist? ›

Pro Tip: Avoid Dry Casserole.

The best way to prevent it from drying out is to add a little bit of water, around ¼ cup, to the top of it. Allow the water to seep between the food and the sides of the baking dish. Cover with aluminum foil to seal in the moisture.

Know More ›

How do you fix a soggy casserole? ›

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

Read The Full Story ›

Does enchilada sauce go inside or on top? ›

Spoon about 3 tablespoons of the bean mixture in the center of each warm tortilla. Divide the cheese between the tortillas, reserving 1/4 to sprinkle on top. Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese.

Tell Me More ›

What goes with chicken enchiladas? ›

Chopped salad, rice pilaf, fresh guacamole, and street corn dip – these all go great with chicken enchiladas! This iconic tortilla dish can be made with slow cooker shredded chicken or leftover rotisserie chicken, a great main course!

Know More ›

Is it better to make enchiladas with corn or flour tortillas? ›

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

What is a good vegetable to eat with enchiladas? ›

Sautéed Arugula with Red Bell Peppers and plenty of garlic is a tasty and easy vegetable side dish. A healthy side dish for enchiladas!

Find Out More ›

How to keep flour tortillas from getting soggy in enchiladas casserole? ›

Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery. I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.

Read On ›

How do you keep corn tortillas soft for enchiladas? ›

Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.