Description

This cheesy chicken enchilada casserole brings cozy Mexican flavors to your dinner table without the fuss of rolling individual enchiladas. It’s layered with tender chicken, fluffy rice, creamy beans, and plenty of melted cheese—perfect for busy weeknights or make-ahead meals.

Ingredients

Scale

3 cups cooked chicken, shredded or diced
2 cups cooked white or brown rice
1 can (15 oz) refried beans
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chiles
1 cup sour cream
2 cups shredded Mexican cheese blend, divided
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon chili powder
Salt and pepper to taste
6–8 small corn or flour tortillas, cut into strips
Fresh cilantro, chopped (for topping)
Sliced green onions (for topping)
Diced tomatoes (for topping)
Sliced black olives (for topping)
Extra sour cream (for topping)
Lime wedges (for serving)

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Instructions

Preheat oven to 350°F and spray a 9×13 inch baking dish with cooking spray.
In a large bowl, combine cooked chicken, rice, refried beans, half the enchilada sauce, green chiles, sour cream, 1 cup of cheese, cumin, garlic powder, chili powder, salt, and pepper. Mix well.
Spread ¼ cup of enchilada sauce in the bottom of the dish. Layer half the tortilla strips on top.
Spread half of the chicken mixture over the tortillas. Add another layer of tortilla strips, then the rest of the chicken mixture.
Pour remaining enchilada sauce on top and spread it evenly. Sprinkle with the remaining 1 cup of cheese.
Cover with foil and bake for 25 minutes. Uncover and bake another 15–20 minutes until the cheese is melted and golden.
Let the casserole rest for 5–10 minutes before slicing.
Top with chopped cilantro, green onions, tomatoes, olives, and a dollop of sour cream. Serve with lime wedges.

Notes

Make it your own by adding jalapeños for spice, tossing in leftover veggies, or swapping in taco seasoning. This casserole also freezes well—just assemble and freeze before baking for a future dinner win.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baked
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 780mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 35g
Cholesterol: 95mg