Chicken Enchilada Casserole Recipe

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This Chicken Enchilada Casserole recipe is a layered lasagna inspired dinner. Packed with tons of veggies and still tastes delicious, try it for dinner tonight!

I like enchiladas and lasagna so, I put them together into a layered, cheesy and spicy love child that I like to call Chicken Enchilada Casserole.

I’m so creative with the names of my recipes, right? Totally.

Well, I made this Sunday afternoon while my little one was napping…or allegedly napping. Half way through this recipe, my husband yelled at me telling me to come down the hall. My little one was in fact NOT napping but getting into trouble…in the bathroom. So, I was a good wife, did not help clean up and took pictures. 🙂 See here if you don’t get grossed out easily. A very memorable afternoon, indeed. PS-I’m not a totally horrible person…I did end up bathing our child. Just thought I would point that out.

So, once we got THAT situation under control {and I sanitized everything like 17 times} I returned to this meal, never to be the same again. Lol!

This meal is a great one that has lots of veggies, cheese, and Mexican goodness all inside. Not completely healthy, but not awful like traditional lasagna or enchiladas. I used the last of some random ingredients in my fridge–zucchini, green peppers, olives, green onions, and spinach but you can adapt it so you use up what you have. {LOVE recipes like this!} And, it’s pretty simple and gets thrown together pretty quick too–unless your daughter is getting into trouble and you have to wash poop off her. Just sayin’.

So, let’s make a Chicken Enchilada Casserole!

Start by chopping some veggies–not too hard, right?

Then get some olive oil in a pan and heat it up over medium heat.

Saute the zucchini, onions and green peppers until they start getting soft, about 5 minutes.

While the veggies are doin’ their thing, grate some cheese and cube up some rotisserie chicken.

Back to the filling–stir in some cumin, salt, pepper, spinach and olives.

Once the spinach wilts you can pull the entire pan off the heat.

To this mixture, add in the chicken, black beans, salsa and cilantro.

I used this little baby can of salsa. It’s tasty.

Stir your filling together and that’s it! A big pan of deliciousness. You could eat this as is, but I was wanting cheesy layers.

Before assembly, you need to do two more things: take some corn tortillas and slice into pieces {so they will fit into my pan a little nicer}

…and crack open a can of some good green enchilada sauce. I really really love this brand.

Now we can assemble! Here’s how we do it: spread a little enchilada sauce in the bottom of a lightly greased baking dish, top with tortillas, then a little cheese and then half the filling.

After that, top with more cheese, more tortillas and more enchilada sauce. Top it off with cheese, the other half of the filling, even more cheese, tortilla strips, more enchilada sauce and yes…more cheese!

Cover this bad boy up and bake!

After 30 minutes or so it’s done! Serve it up with sour cream, avocados, tomatoes, cilantro, lime wedges, etc.

Add some salad and sweet mexican rice and voila! A great weeknight meal!

Enjoy! 🙂

More Enchilada Recipes to Try!

• Amazing Chicken Enchiladas
• Green Chile Sour Cream Chicken Enchiladas
• Healthy Crock Pot Chicken Enchilada Casserole
• Red and Green Enchiladas
• Enchilada Stuffed Mushrooms
• Zucchini Enchiladas
• Cheesy Beef Enchilada Dip
• 20-Minute Chicken Enchilada Bowls
• Cheesy Green Chile Pork Enchiladas
• My Chicken Enchiladas

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5 from 3 votes

Chicken Enchilada Casserole Recipe

This Chicken Enchilada Casserole recipe is a layered lasagna inspired dinner. Packed with tons of veggies and still tastes delicious, try it for dinner tonight!

servings 6 portions

Prep Time 30 mins

Cook Time 30 mins

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 small zucchini diced
• ▢ 4 green onions sliced
• ▢ 1/2 cup green pepper diced
• ▢ 1/4 cup sliced green olives mild ones such as lindsey olives
• ▢ 2 cups baby spinach chopped
• ▢ 1 teaspoon cumin
• ▢ salt & pepper to taste
• ▢ 2 cups cooked chopped rotisserie chicken
• ▢ 7.5 oz. black beans 1/2 can
• ▢ 7 oz. salsa 1 small can
• ▢ 1/2 bunch cilantro roughly chopped
• ▢ 1/2 lb. cheddar cheese grated
• ▢ 9 corn tortillas sliced
• ▢ 2 cups mild green enchilada sauce
• ▢ desired toppings: sour cream, tomatoes, avocado, lettuce, cilantro, lime juice

US Customary - Metric

Instructions

• In a large skillet, heat olive oil over medium heat. Saute zucchini, onion and green peppers until they start to soften, about 5 minutes. Stir in olives, spinach, cumin, salt and pepper until spinach starts to wilt. Once spinach is all wilted, remove from heat and stir in chicken, beans, salsa and cilantro. This is the filling for the lasagna. Set aside.
• Spray a baking dish with non-stick cooking spray. {A 9x9 glass baking dish will be fine.} Spread 1/4 cup enchilada sauce across the bottom and place 1 layer of corn tortilla strips over top. Sprinkle some cheese over top. Spread half the chicken and veggie filling over the tortillas and cheese. Top with more cheese, more tortilla strips and 3/4 cup enchilada sauce.
• Continue layering the lasagna with more cheese, the last 1/2 of the filling, more cheese, the remaining tortilla strips, 1 cup of enchilada sauce and the last bit of cheese.
• Cover and bake at 350 degrees for 30-45 minutes. Remove from oven and cool 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, etc.

Nutrition

Calories: 445kcal | Carbohydrates: 38g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 1715mg | Potassium: 626mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2265IU | Vitamin C: 31.4mg | Calcium: 353mg | Iron: 3.2mg

Course: Dinner

Cuisine: Mexican

Keyword: chicken enchilada casserole