Chicken Enchilada Casserole

This chicken enchilada casserole layers shredded chicken, rice, black beans, salsa, cheese, and corn tortillas in a 9 × 13-inch baking dish. The chicken, rice, and enchilada sauce can be prepared ahead, making assembly more manageable on a busy evening.

The tortillas separate layers of the filling, and the final layer gets enchilada sauce, cheese, and sliced olives before baking. Let the casserole rest for a few minutes after it comes out of the oven so the layers are easier to serve.

Dr. J’s Kitchen

Chicken Enchilada Casserole

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Layer cooked chicken, rice, black beans, salsa, tortillas, enchilada sauce, and Mexican cheese for a hearty baked casserole.

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Servings: 8 servings

Course: Main Course

Cuisine: Mexican & Tex-Mex

Ingredients Method Video Notes

Ingredients

  

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• 2 cups boneless skinless chicken thighs cooked and shredded
• 2 cups cooked rice
• 4 scallions sliced, whites and greens
• 1 15-ounce can black beans drained and rinsed
• 2 2.5-ounce cans sliced black olives one for filling and one for topping
• 2 cups salsa
• 1 pound Mexican cheese blend shredded
• 3 cups enchilada sauce
• 3–4 tablespoons extra virgin olive oil
• 18 corn tortillas

Method

 

1. Heat the oven to 375°F.
2. In a large bowl, combine the shredded chicken, rice, scallions, black beans, one can of olives, and salsa.
3. Spoon the olive oil and ¼ cup enchilada sauce into a 9 × 13-inch casserole dish and spread over the bottom.
4. Arrange 6 tortillas in the dish. Spread half the chicken mixture over them, then add one-third of the cheese and 6 more tortillas.
5. Spread the remaining chicken mixture over the tortillas and top with another third of the cheese. Add the final 6 tortillas.
6. Pour the remaining enchilada sauce over the top. Add the remaining cheese and the second can of olives.
7. Cover with foil and bake for 30 minutes. Uncover and bake 10–15 minutes more, until browned and bubbly.
8. Rest for 5–10 minutes before serving.

Video

Notes

Make-ahead components: The recipe uses cooked chicken, cooked rice, and enchilada sauce prepared ahead. See the linked prep-day video for those components.

Yield: Serving count was not specified in the video description; estimated at 8 servings for this 9 × 13-inch casserole.

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Make-ahead preparation

This recipe uses cooked, shredded chicken, cooked rice, and enchilada sauce. Dr. J prepares those components in a separate prep-day video, so the casserole itself can be assembled when you are ready to bake.

Before layering, combine the chicken, rice, scallions, black beans, one can of olives, and salsa in a large bowl. Keep the second can of olives for the top. Spreading olive oil and a little enchilada sauce over the bottom of the dish helps coat the baking surface.

How to layer the casserole

Arrange six tortillas across the bottom of the dish; overlapping is fine. Add half the filling, one-third of the cheese, and another six tortillas. Repeat with the remaining filling and another third of the cheese, then finish with the final tortillas, enchilada sauce, remaining cheese, and reserved olives.

Cover the dish for the first 30 minutes of baking, then uncover it for another 10–15 minutes so the top can brown and bubble. Rest the casserole for 5–10 minutes before cutting and serving.

Serving and storage

Serve the casserole as a complete meal, or pair it with a simple green salad or another favorite side. The recipe uses salsa and enchilada sauce, so choose versions with a heat level that suits the people at your table.

Refrigerate leftovers in a covered container. Reheat individual portions until hot throughout. If preparing the casserole ahead, keep it covered in the refrigerator and bake when ready; allow for additional oven time if it goes into the oven cold.

Frequently asked questions

Can I prepare parts of this casserole ahead?

Yes. The recipe uses cooked chicken, cooked rice, and enchilada sauce prepared in advance. The linked prep-day video shows those components.

Why should the casserole rest before serving?

A 5–10 minute rest helps the hot layers settle so portions are easier to lift from the baking dish.

Watch Dr. J Make Chicken Enchilada Casserole

Watch Dr. J make Chicken Enchilada Casserole and see how it comes together.