This Spicy Chicken Enchilada Casserole Recipe is my go-to when I want all the cozy, spicy flavors of enchiladas without all the rolling. It’s layered, cheesy, and comes together surprisingly quickly for a homemade weeknight win.
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Why You'll Love This Recipe
I can’t tell you how many times this spicy chicken enchilada casserole has saved me on busy nights. It's just everything you want—layers of tender chicken, bold enchilada sauce, melty cheese, and that perfect spicy kick.
- Layered Comfort: No rolling tortillas here, just easy stacking that still gets that classic enchilada flavor.
- Speedy Prep: Once you have the chicken ready, this comes together in about an hour total—perfect for weeknights.
- Customizable Heat: You can adjust the spice levels easily, adding more chili powder or hot sauce to your taste.
- Family Friendly: It’s kid-approved in my house, plus you can sneak in beans and veggies effortlessly.
Ingredients & Why They Work
Every ingredient here plays its part in creating that classic enchilada flavor with a creamy, spicy twist. The combination of fresh aromatics, seasoning blends, and melty cheeses guarantees comfort and flavor in every bite.
- Avocado oil (or olive oil): For sautéing onions and garlic without overpowering the dish.
- Yellow onion: Adds sweetness and a subtle, savory depth.
- Red enchilada sauce: The bold star of the dish—homemade or store-bought works, but homemade adds unmatched freshness.
- Shredded chicken: Protein-packed and absorbs all the seasonings beautifully.
- Seasonings (onion powder, garlic powder, cumin, paprika, oregano, chili powder): The magic blend that gives those deep, smoky Tex-Mex vibes.
- Garlic cloves: Fresh garlic brings a punch that dried powders just can’t match.
- Black beans: Adds fiber, protein, and a subtle creaminess to the filling.
- Diced green chiles: Bring mild heat and a bright flavor boost.
- Lime juice: A splash of acidity to brighten and balance the richness.
- Hot sauce: Adds punch and helps you dial up the spiciness to your liking.
- Honey: Just a touch to mellow the spicy edges.
- Cilantro: Fresh herbaceousness that lightens and freshens up the casserole.
- Tortillas (flour or corn): Flexible base—flour gives softness, corn adds texture and authentic flavor.
- Melted Mexican cheese blend: Pepper Jack and Cheddar bring creamy, melty, cheesy satisfaction, while Monterey Jack is a great mellow addition.
- Sour cream, tortilla chips, and garnish options: Classic accompaniments that boost texture and flavor.
Make It Your Way
I usually stick pretty close to the recipe, but I love adding corn for a little extra sweetness and some diced bell peppers when I want more veggies. You should definitely feel free to make this dish your own!
- Vegetarian Option: Swap the chicken for more beans, roasted veggies, or even jackfruit—just increase the seasonings to keep that spicy punch.
- Extra Heat: If you like it fiery, I’m all about doubling the chili powder or mixing in some chipotle powder for smoky depth.
- Cheese Swap: Try adding crumbled queso fresco or a sprinkle of cotija on top after baking for a fresh tang.
- Creamier Sauce: Add a ¼ cup of heavy cream or half and half to the enchilada sauce—I do this when I want a slightly richer, comforting sauce.
Step-by-Step: How I Make Spicy Chicken Enchilada Casserole Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating your oil in a large skillet over medium heat. Add diced onions and let them soften for about 5 minutes until sweet and translucent. Then stir in the minced garlic and cook for just 1 more minute so it doesn’t burn or turn bitter. Next, toss in the shredded chicken along with the pre-mixed seasonings. This is where all that smoky, spicy flavor starts to build. Stir in black beans, green chiles, lime juice, hot sauce, honey, and cilantro, cooking for another minute or two until everything’s warmed through and smells incredible. I love using rotisserie chicken here — it saves time and adds a nice boost of flavor.
Step 2: Assemble Your Casserole Layers
Spread a thin layer (about ¼ cup) of enchilada sauce on the bottom of your casserole dish—this prevents sticking and amps up the sauciness. Cut your tortillas in half and arrange six pieces around the edges so they touch the dish walls, then place the remaining two halves in the center — this trick helps the casserole stay nice and balanced when baked. Now add half your chicken mixture over the tortillas and drizzle with 1 cup of enchilada sauce. Top with 1 ½ cups of shredded cheese for melty, gooey goodness. Repeat this layering for a second round, finishing with cheese on top.
Step 3: Bake to Perfection
Cover the casserole with foil and bake at 350°F for 15 minutes. Then, remove the foil and bake another 15 minutes to get that cheese browned and bubbly. The smell alone will have you digging in before it’s even done!
Step 4: Garnish and Serve
Once out of the oven, sprinkle extra cilantro on top and add any additional garnishes you like. Serve with sour cream and crunchy tortilla chips for scooping up every cheesy, spicy bite.
Top Tip
After making this Spicy Chicken Enchilada Casserole Recipe countless times, I learned a few tricks that made all the difference between good and great:
- Season Your Chicken Well: If you’re cooking chicken at home (instead of using rotisserie), make sure to season it with salt and pepper, then simmer gently to keep it tender and juicy.
- Homemade Enchilada Sauce: I always recommend making your own sauce—it’s super simple and the freshness really lifts the whole casserole.
- Cheese Matters: Grate your own cheese from blocks instead of pre-shredded for creamier melt and better texture.
- Avoid Soggy Tortillas: Cutting tortillas in half and arranging them thoughtfully prevents soggy spots and keeps those layers distinct and delicious.
How to Serve Spicy Chicken Enchilada Casserole Recipe
Garnishes
I love topping mine with fresh cilantro, diced tomatoes, creamy avocado slices, and jalapeño for an extra kick. A dollop of sour cream is non-negotiable in my house—it cools down the spice and adds luscious creaminess.
Side Dishes
Pair your casserole with a vibrant side salad tossed with lime vinaigrette or simple Mexican rice. Crunchy tortilla chips are perfect too, great for scooping up bits of the filling and sauce.
Creative Ways to Present
For a festive dinner party, I’ve layered individual servings in small ramekins and sprinkled cotija cheese on top. Bright colored serving platters and plenty of fresh cilantro really elevate the presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When I reheat, I cover loosely with foil to keep moisture in but avoid sogginess.
Freezing
This casserole freezes well too — just prepare and assemble as usual, then freeze before baking. When you’re ready, bake it covered and allow extra time since it’s coming straight from frozen.
Reheating
My favorite way to reheat is in the oven at 350°F, covered with foil until warmed through and bubbly again, then removing the cover at the end to refresh that cheesy crust.
Frequently Asked Questions:
Absolutely! Corn tortillas work wonderfully for this casserole and add a nice authentic touch. Just make sure to warm them slightly before assembling so they’re pliable and don’t tear.
The spice level is moderate and customizable. If you love heat, increase the chili powder and hot sauce, or add fresh jalapeños or chipotle peppers. For milder palates, reduce or omit the hot sauce.
Yes! You can prepare the chicken filling and shred your cheese in advance. Store them separately in the fridge, then assemble the casserole just before baking. It’s a huge timesaver!
A blend of Pepper Jack and Cheddar is my favorite—it melts beautifully and adds flavor complexity. Monterey Jack is also great for a creamier melt. Avoid pre-shredded cheeses if you can; they don’t melt as smoothly.
Final Thoughts
I honestly make this Spicy Chicken Enchilada Casserole Recipe all the time because it’s reliable, delicious, and feels like a warm hug on a plate. I hope you enjoy making and eating it as much as I do—don’t forget to add your personal twists and share it with loved ones who appreciate bold, comforting flavors!
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Description
This Chicken Enchilada Casserole combines shredded chicken, black beans, green chiles, and a blend of Mexican spices layered between tortillas and topped with a rich enchilada sauce and melted cheese. Baked to perfection, it’s a comforting and flavorful dish ideal for a family dinner with easy make-ahead and storage options.
Ingredients
Seasonings
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
Casserole
- 2 tablespoons avocado oil (can substitute olive oil)
- 0.5 yellow onion, diced
- 20 oz red enchilada sauce
- 3 cups shredded chicken
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro, plus more for garnish
- 8 (6-inch) flour or corn tortillas
- 3.5 cups shredded Mexican cheese (such as Pepper Jack and Cheddar blend)
For Serving
- Sour cream
- Tortilla chips
- Cilantro, diced tomatoes, avocados, jalapenos, red onions for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get ready for baking the casserole.
- Prepare Seasonings and Ingredients: Combine all the seasonings—onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder—and set aside. Measure out all remaining ingredients. Season chicken with salt and pepper if not already seasoned.
- Sauté Aromatics: Heat avocado or olive oil in a large skillet over medium heat. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
- Cook Filling: Reduce heat to medium-low. Add shredded chicken and the combined seasonings to the skillet, tossing to coat evenly. Stir in black beans, diced green chiles, lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes, then remove from heat and set aside.
- Prepare Casserole Base: Spread ¼ cup of enchilada sauce evenly on the bottom of a 9 x 13-inch casserole dish to create a thin layer.
- Layer Tortillas: Cut each tortilla in half. Arrange 6 tortilla halves with flat edges along the sides of the casserole dish, touching the dish walls, and place 2 halves in the middle to cover the base.
- Add Filling and Cheese Layers: Spoon half of the chicken mixture over the tortillas. Drizzle 1 cup of enchilada sauce evenly over the filling. Sprinkle 1.5 cups of shredded Mexican cheese over the sauce.
- Repeat Layers: Repeat with the remaining tortillas, chicken mixture, 1 cup of enchilada sauce, and remaining shredded cheese to form a second layer.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes to heat through and melt the cheese.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes to brown the cheese and crisp the edges slightly.
- Garnish and Serve: Garnish with fresh cilantro and your choice of diced tomatoes, avocados, jalapenos, and red onions. Serve warm with sour cream and tortilla chips to scoop up the filling.
Notes
- To make shredded chicken: simmer 2 chicken breasts at a gentle bubble for 15-20 minutes until cooked, then rest 5-10 minutes before shredding with forks.
- Use homemade enchilada sauce for best flavor, but store-bought can be used as a substitute.
- Shred your own cheese from blocks for creamier melting; Pepper Jack and Cheddar work great together, with Monterey Jack added optionally.
- Optional toppings include corn, guacamole, salsa, refried beans, green onions, bell peppers, rice, and lime wedges.
- For extra creaminess, add up to ¼ cup heavy cream or half-and-half to the enchilada sauce before layering.
- Make ahead by prepping filling and shredding cheese a day in advance. Store separately until ready to assemble and bake.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
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