Chicken Enchilada Casserole (“Stacked” Chicken Enchiladas)

Easy Chicken Enchilada Casserole | #mexican #glutenfree

My favorite foodie week of the year has finally arrived.

Yes, I’m well aware that most people I know get more excited about their annual Thanksgiving turkey-a-thon.  Or the arrival of summer grilling season out in the back deck.  But in my book, the best time of the year is when the rest of the world gets excited about eating what I basically crave on a daily basis — Mexican food!!!

Si, amigos.  

Anything that goes with chips and salsa is my happy place.

So I’m taking full advantage the week leading up to Cinco de Mayo (which serendipitously happens to be my Dos de Mayo birthday week) to have a little Mexican food fiesta on the blog, beginning with one of my favorite recipes — Chicken Enchilada Casserole.  Also known as Stacked Chicken Enchiladas.

This is basically a riff on my recipe for The Best Chicken Enchiladas Ever, made of course with my favorite homemade Red Enchilada Sauce.  But this version is slightly faster to make and also gluten-free!  It’s also easy to adapt to be vegan and dairy-free.  And easy to load up with your favorite toppings galore.  I made it for some friends this weekend and they basically agreed that every single one of you has to try it.  ;)

Easy Chicken Enchilada Casserole | #mexican #glutenfree

When I began converting my favorite enchiladas to be gluten-free a few years ago, one of the first problems I ran into was those darn corn tortillas.  Yes, yes, I know all of the tricks to warming them correctly so that they don’t tear.  But they can still be a pain to work with when it comes to enchiladas.  So one time I decided to try just stacking them with the other ingredients like a casserole…and the rest was enchilada history.

This truly is such an easy way to prepare enchiladas!  And it’s also easy to serve to a crowd, especially when people get all indecisive about whether they want a “half” or a “whole”.  Just have them cut out the slice of their choice.

Easy Chicken Enchilada Casserole | #mexican #glutenfree

If you happen to be vegan or dairy-free, these taste great with just adding extra beans and/or roasted veggies in place of the chicken and cheese.  Actually, my friend who taught me this recipe years ago was dairy-free and swore by adding lentils to her enchiladas instead of cheese.  Whatever works for you!

But whether you eat everything, or are on a gluten-free or vegan diet, you must try my homemade red enchilada sauce with these.  It is without a doubt what “makes” this recipe.  And it is super easy to make!!  All you basically need are a few spices, some vegetable or chicken broth, a bit of flour (you can sub in GF all-purpose flour), and it’s ready to go with just about 5 minutes of prep.  Pretty pretty please, don’t skip this step.  ;)

Easy Chicken Enchilada Casserole | #mexican #glutenfree

So to make the enchiladas, you’re basically going to literally stack the ingredients however you’d like.  I usually do a layer of enchilada sauce, then tortillas…

Easy Chicken Enchilada Casserole | #mexican #glutenfree

…then black beans and corn (or whatever other ingredients you’d like)…

Easy Chicken Enchilada Casserole | #mexican #glutenfree

…then green (or sauteed diced yellow) onions and shredded cooked chicken…

Easy Chicken Enchilada Casserole | #mexican #glutenfree

…then your cheese.  And then repeat two more times, so that you have three layers.

I then finish the enchiladas with a layer of tortillas topped with enchilada sauce.  Cover with aluminum foil and bake for about 20 minutes.  Then uncover and sprinkle with a little more cheese, and bake for an additional 10 minutes or until the cheese is nice and melted.


Easy Chicken Enchilada Casserole | #mexican #glutenfree

Then pile on your favorite toppings, like avocado, fresh cilantro and more green onions.  Sour cream might also be lovely.

Easy Chicken Enchilada Casserole | #mexican #glutenfree

Then serve it up!  It’s definitely not quite the same “look” as traditional enchiladas.  But holy smokes, are they good.  And they make this Mexi food lover very, very happy.  :)


5 / 5 (17 Reviews)
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Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)

This chicken enchilada casserole recipe (a.k.a. “stacked enchiladas”) are simple to make, gluten-free, and MUY delicioso.


  • 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe, which can be made gluten-free*)
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 scallions (green onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro


Heat oven to 375 degrees F. Prepare a 9×13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese. Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking). Cover the pan with aluminum foil, then bake for 20 minutes.

Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining green onions. Serve warm.

*If you are not using my enchilada sauce and would like this recipe to be gluten-free, be sure to check the label of store-bought sauces to find one that is GF.

*To make this recipe gluten-free, be sure to check the labels of all ingredients to double-check that they are made gluten-free.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Chicken Enchilada Casserole | #mexican #glutenfree

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504 comments on “Chicken Enchilada Casserole (“Stacked” Chicken Enchiladas)”

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  1. I made this tonight using your homemade enchilada sauce. It was delicious! It’ll be on regular rotation in my kitchen.

    Rating: 5
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  5. I have just put this into the oven and haven’t had a chance to eat any yet, but it smells great as it cooks. For the chicken I used split chicken breasts and ran them through the slow cooker for 4 hours on high with a bit of the chicken stock in the bottom to keep things moist. It worked perfectly! The chicken fell apart as I took it from the pot. I deviated a bit and put some chopped garlic in with the beans and corn then used only 1/4 tsp of garlic powder. I had put some kosher salt in with the garlic, beans and corn mixture so they could get to know each other a little better and thusly cut the salt in half for the enchilada sauce. I accidentally put the remaining cilantro and chives on top as it first went into the oven, so when it comes out it will be cheesy and bubbly, but no green accents on top. Oh well. it will still have the flavor!

    Rating: 4
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  7. Okay, this was fabulous!! First off, I had made pulled pork using my crockpot several days before, so I had leftovers for days to use in this recipe. The rub on the pork was similar to the enchilada sauce so it married beautifully without being too spicy. So good! Took the advice here and made my homemade enchilada sauce. It’s so easy and tasty I’ll never go store bought. This will be in regular rotation in my house! Thanks for sharing :)

    Rating: 5
  8. This recipe was easy to make and SUPERB!! The homemade Red Enchilada sauce is amzaing and totally makes the dish. I have used the red sauce for other dishes as well. Thank you so much for sharing!!

    Rating: 5
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  11. This was amazing! My boyfriend immediately stated that we need to have this on a weekly basis. He had three HUGE helpings! And I will not deny I even went back for seconds! I used your crock pot shredded chicken recipe and the homemade red enchilada sauce recipe and OMG! Pure perfection :) I must also include that I love how easy it was to make. My 10 year daughter even cleaned her plate. Thank you so much for sharing!

    Rating: 5
  12. Hi! Really excited to make this. What’s the best way to cook the chicken beforehand?

  13. This was so good! I just pulled apart a rotisserie chicken so made prep time so easy! Definitely making again. Already sent the recipe to several friends.

    Rating: 5
  14. This casserole is AMAZING! I loved everything about it. So fresh and delicious. I plan on making it again soon.

    Rating: 5
  15. Absolutely delicious, made this last night exact to recipe (though I did use a store bought red sauce 🤐 and sprinkled black olives on top) and it was devoured. This will definitely be a staple and I can see switching it up with ground beef from time to time as well. Thanks for sharing

    Rating: 4
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  18. Terrific casserole. I absolutely loved it, so did my family. The only change I made was the addition of a can of chilies, and I used store bought sauce. Perfect.

    Rating: 5
  19. Living abroad and was craving some Tex-Mex”ish” food and found this recipe. Do the enchilada sauce, it is worth it. I used Lentils as it was all I could easily get my hands on, and the tortillas were corn, but the consistency of flour tortillas, and not green chiles, so chopped up some canned jalapenos. Having said that, it all worked out quite well and was not only a hit with my immediate family (who have been eating this style for years), but with the foreign family who do not tend to venture very far outside of meat and potatoes. Will definitely be using this recipe again. Thank you!

    Rating: 4
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  21. The whole family loved it! Thank you!

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  24. Enchiladas-are not my favorite Mexican dish but these were absolutely wonderful . I used already cooked grilled chicken strips and made the enchilada sauce from scratch. Next time I’ll assemble ingredients before I begin to lessen the time involved. May deliciosa! Thank you for the recipie. My sister mentioned the website when I said I wanted to bring a friend a get well dish.

    Rating: 5