Rich, cheesy chicken enchilada casserole with homemade sauce, black beans, and corn. This gluten-free recipe serves 8, and it’s perfect for meal prepping or when you have a large dinner party.

Picture this: it’s a Tuesday evening, and you only have 30 minutes before dinner needs to be on the table. You know that your family is craving something comforting and satisfying.

But you’ve had such a busy day that you didn’t have enough time to prepare something.

This chicken enchilada casserole is my go-to option when I need something quick, yet delicious.

I cannot tell you how many times it has saved me, and I hope it does the same for you.

Now, this isn’t your typical enchilada recipe that requires you rolling individual tortillas and hoping that they don’t fall apart.

I’ve created this recipe to be a breeze to make.

So, instead, you layer everything casserole-style, creating a dish that still gives you those incredible Mexican flavors without all the tedious work.

Each bite offers the perfect balance of protein, veggies, and melted cheese, all between layers of corn tortillas and soaked with delicious, tangy sauce.

This is a great recipe when you have a large group of people to feed or when you want to meal prep something for the week.

Ingredients and Substitutes

Cooked shredded chicken (3 cups) – If you want something easy, you can use rotisserie chicken, leftover turkey, or shredded pork. For a plant-based option, use crumbled tofu, jackfruit, or chickpeas.

Salt (1/2 tsp)

Black pepper (1/2 tsp)

Chopped green chiles, drained (4 oz can) – If you don’t have green chiles, you can use diced jalapeños or mild salsa verde. If you prefer a mild flavor, you can use roasted bell peppers.

Black beans, drained and rinsed (15 oz) – Pinto beans, kidney beans, or chickpeas are great alternatives.

Sweet corn, drained and rinsed (1 15 oz can) – Frozen or fresh corn is a great option.

Corn tortillas (12 6-inch) – Swap with flour tortillas (they are not gluten-free) or gluten-free wraps.

Cheddar cheese, shredded, divided (2 cup) – Use any cheese you like. I’ve tried using Colby Jack, mozzarella, or a dairy-free alternative. I sometimes add a bit of pepper jack to give it that extra spiciness.

Monterey Jack, shredded (1 cup)

Enchilada Sauce

Olive oil (1 tbsp) – Replace with coconut oil, avocado oil, or melted butter.

Yellow onion, finely diced (1 small) – Red onion or shallots are great alternatives.

Cumin (2 tsp) – You can replace it with taco seasoning.

Chili powder (2 tsp) – Swap with paprika, chipotle powder, or smoked paprika.

Garlic, minced (2 cloves) – You can also use granulated garlic or garlic powder.

Corn starch (1 tbsp) – Arrowroot powder or flour can help thicken the sauce.

Cold water (1 tbsp)

Chicken broth (1 cup) – Replace with vegetable broth.

Tomato sauce (15 oz) – Crushed tomatoes, pureed tomatoes, or even a can of diced tomatoes blended smooth can be good alternatives.

Salt (1/2 tsp)

Garnish

Sour cream – Use Greek yogurt for a high-protein alternative.

Cilantro, chopped – You can replace it with fresh parsley or green onions.

How to Make Chicken Enchilada Casserole

Step 1. Preheat your oven to 350°F and prepare a casserole dish (9×13”) by greasing it with oil. Grab a large skillet and place it over medium-high heat.

Add the olive oil and the diced onions.

Step 2. Sauté the onions until they are translucent. It should roughly take 4-6 minutes.

Step 3. Add the cumin, chili powder, and garlic.

Step 4. Give everything a good stir and cook for another 30 seconds.

Step 5. Grab a small bowl, and combine the cornstarch and the cold water.

Step 6. Pour the chicken broth into the skillet.

Step 7. Add the tomato sauce and season it with salt.

Step 8. Give the ingredients a good stir.

Step 9. Now, add the cornstarch. Bring the sauce to a simmer and cook for 5-7 minutes.

Make sure you give it a stir a couple of times while it’s cooking. When it’s ready, remove from the heat.

Step 10. In a large bowl, add the shredded chicken, salt, black pepper, chopped green chiles, black beans, sweet corn, and ½ cup of the enchilada sauce (the one you just made).

Step 11. Give the ingredients a good stir to combine everything.

Step 12. Take ½ cup of the enchilada sauce and cover the bottom of the casserole dish. Grab a spatula to spread it evenly.

Step 13. Dip the tortillas in the rest of the enchilada sauce. Make sure you coat every one of them.

Then, line them at the bottom of the casserole dish.

Step 14. Grab half of the chicken mix and sprinkle it on top of the tortillas.

Step 15. Sprinkle 1 cup of the cheddar cheese on top.

Step 16. Take the rest of the corn tortillas and dip them in the enchilada sauce. Line them on top of the chicken mix.

Step 17. Add the rest of the chicken mix. 

Step 18. Pour any of the leftover enchilada sauce.

Step 19. Sprinkle the rest of the cheddar cheese. 

Step 20. Add the Monterrey Jack cheese.

Step 21. Place it in the oven and cook for 25 minutes or until the cheese starts to bubble.

Step 22. When it’s ready, garnish with sour cream and the chopped cilantro.

What I Would Serve with This Chicken Enchilada Casserole

• Green salad with a light vinaigrette
• Avocado and tomato salad
• Chips and salsa
• Steamed broccoli with lime and garlic
• Guacamole with tortilla chips
• Pickled red onions

My Tips & Tricks

1. Assembly Tricks: Warm the tortillas a bit since they are easier to handle. Also, make sure you don’t oversoak the tortillas since they can end up being soggy.
2. Boost the Flavor: Try squeezing a bit of lime juice into the chicken mixture. You can also try a different variety of cheeses to create different flavor profiles.
3. Amazing Sauce: Don’t skip the cornstarch since it prevents a watery casserole. And, let the sauce simmer to help develop the flavors.

Other High Protein Casseroles

• High-Protein Spaghetti Casserole
• Fajita Chicken Casserole