Chicken Enchilada Casserole

5 from 4 votes

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This Chicken Enchilada Casserole recipe is a layered lasagna-inspired dinner. Packed with veggies and still tastes delicious, try it tonight! Or if you are looking for classic enchiladas <– see here!

Enchilada Casserole on a white plate

Enchilada Casserole | Made with Chicken

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.

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!

Love Enchiladas? Me too! Here are some other recipes to add to your list to try: Enchilada Stuffed Mushrooms, Zucchini Enchiladas, Beef Enchilada Dip, Chicken Enchilada Bowl, and Pork Enchiladas.

Main Ingredients Needed

Here’s everything you need to make this Enchilada Casserole:

  • Olive Oil – used to saute all of the green veggies.
  • Zucchini, Green Onions, Green Pepper, Green Olives + Spinach – all of the veggies that go into this dish! You can add whatever you like in here, mushrooms, shredded carrots, broccoli, etc.
  • Cumin – this gives the dish a lot of that taco flavoring.
  • Salt + Pepper – don’t forget to season as you go!
  • Chicken – I used rotisserie chicken to make things easy but feel free to cook your chicken the day of.
  • Black Beans – this adds more protein to the dish! If you wanted to make this a vegetarian dish just leave out the chicken!
  • Salsa – use store-bought salsa or make your own homemade salsa.
  • Cilantro – if you hate the taste of cilantro just leave this out.
  • Cheddar Cheese – who doesn’t love a good cheesy casserole.
  • Corn Tortillas – these are cut into strips to evenly layer them in the baking dish.
  • Green Enchilada Sauce – canned. I used a green enchilada sauce but you could also use red enchilada sauce.
assembling enchilada casserole

Toppings

And to customize this dish even more you can top it off with whatever sounds good! Here are some ideas to get you started:

  • sour cream
  • guacamole
  • tomatoes
  • cilantro
  • tortilla chips
assembling enchilada casserole

How to Make Enchilada Casserole

For full details on how to make this enchilada casserole, see the recipe card down below πŸ™‚

Make Filling

In a large skillet, heat olive oil over medium heat. Saute zucchini, onion, and green peppers until they start to soften. Stir in olives, spinach, cumin, salt, and pepper until spinach starts to wilt. Once the spinach is all wilted, remove it from heat and stir in chicken, beans, salsa, and cilantro. This is the filling for the casserole. Set aside.

Layer Enchilada Casserole

Spray a baking dish with non-stick cooking spray. {A 9Γ—9 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.

Bake + Serve

Cover and bake. Remove from oven and cool 10 minutes before cutting and serving. Top with avocados, sour cream, avocados, tomatoes, etc.

enchilada casserole on a white plate

More Enchilada Recipes to Try!

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

Enjoy! πŸ™‚

5 from 4 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
Total Time 1 hr

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 rotisserie chicken cooked chopped
  • 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

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 the spinach is all wilted, remove it from heat and stir in chicken, beans, salsa, and cilantro. This is the filling for the casserole. Set aside.
    enchilada casserole filling
  • Spray a baking dish with non-stick cooking spray. {A 9×9 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.
    layering enchilada casserole
  • 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.
    Enchilada Casserole on a white plate

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, enchilada casserole
 

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Recipe Rating




39 Responses
  1. Julie @ Table for Two

    delicious looking! that mishap that happened in the bathroom is so funny! i’m glad you grabbed your camera as your first instinct πŸ˜‰ back to the enchilada lasagna — what a nice combination of dishes!! it works out great! this would be yummy to make for mexican night at my house πŸ™‚

  2. Jolene (www.everydayfoodie.ca)

    Enchiladas and lasagne as two of my favourite foods πŸ™‚ This recipe sounds great, and I can see why you wouldn’t want to put last nights little story with this, hehe!

  3. From Valerie's Kitchen

    I have SO been there Lauren. Four boys, need I say more? This dish looks right up my alley. Lovin’ how you’ve added the veggies so we can feel better about stuffing our face with Mexican food πŸ™‚

  4. Averie @ Love Veggies and Yoga

    Gorgeous and love that it probably makes leftovers which is a mom’s salvation on busy nights for dinner. After you’re done dealing with “the joys of motherhood” πŸ™‚

  5. Cookbook Queen

    Love this idea!! Looks and sounds so yummy.

    Except for the poop part. That is not so delicious. Sigh. I speak from experience as well.

  6. jenna

    5 stars
    ooooooooohhhhh i wish i was eating this right now!! mexican is my absolute favorite! the gooey cheese and warm sauce of this lasagna sounds amazing!

  7. Anna @ hiddenponies

    What a great idea! And I had to see the pics behind your stinky story – too funny πŸ™‚ Being a mom really is the best πŸ™‚

  8. jilliann m

    5 stars
    i have been craving enchiladas for a LONG time. so when i saw this recipe i had to make them. we just had them for dinner (with a few changes) and they were great!

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  10. Kary

    Great recipe! I have a similar dish that I prepare with black beans, corn, chicken, spinach and salsa. Will have to try yours, love the green enchilada sauce and cutting the tortilla’s in strips. I cut my in half and they never fit just right in the pan. Thanks for sharing!

  11. Kay

    5 stars
    Lauren, we made this tonight (the hubby helps chop) and absolutely love it! Thanks so much. It’s now on our favorite meals list.

  12. bbrunophotography

    I love changing ingredients around and experimenting and it sounds like you do, too. This really sounds great, and I can hide lots of good veggies in there–always a plus!
    Thank you. Going to try it this weekend!

  13. Lauren G.

    I keep a food diary online with myfitnesspal.com
    Just wanted to let you know I added this recipe in as well and for 8 pieces in a 9×13 pan there are 2506 calories, 271 carbs,109 g fat, 129 g protein.
    before that scares you… per serving (8 in a pan) thats: 313 calories, 34 carbs, 14 g fat and 16 g protein. Not too shabby for a very full meal.

    I made it public to the website but made note all over that I do not own your recipe and noted your website and recipe name so people can find it (for copyright purposes)

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