Chicken Enchilada Casserole

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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 | 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.

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

How to Make Enchilada Casserole

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

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 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.

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.

More Enchilada Recipes to Try!

• Beef Enchiladas
• Sour Cream Chicken Enchiladas
• Chicken Enchiladas
• Crockpot Chicken Enchilada Casserole
• Red and Green Enchiladas
• Crockpot Chicken Taco Meat

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

Enjoy! 🙂

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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 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour 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

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 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.
  
• 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.
  
• 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, enchilada casserole