Can I use corn tortillas instead of flour?

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.

How spicy is this Spicy Chicken Enchilada Casserole Recipe?

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.

Can I make this casserole ahead of time?

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!

What cheese works best for this recipe?

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.

Spicy Chicken Enchilada: Cozy, Quick & Flavorful Dinner

Name: Delicious Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 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; 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); Sour cream; Tortilla chips; Cilantro, diced tomatoes, avocados, jalapenos, red onions for garnish

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

Scale

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

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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 1/4 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 1/4 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