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.  :)


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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.

All images and text ©

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

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  1. Pingback: No Time? No Problem! 15 Quick & Easy Gluten-Free Meals

  2. Hi there, then can this made in advance?

    • Hi Heather! If making this in advance, we suggest assembling them without the sauce and cheese, then covering them tightly with foil, and putting them in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). Alternatively you could assemble them in the morning and cover them in the fridge, and then bake them that evening (take them out so they can come to room temperature before baking, or you will just need to bake them longer. We wouldn’t make them more in advance than that though, as we do think they would get soggy. We hope all of this is helpful, and that you enjoy!

  3. Pingback: Chicken Enchilada Casserole (a.k.a. “Stacked” Chicken Enchiladas)

  4. Pingback: Chicken Enchilada Casserole | Fit Girl in Flight

  5. If all the ingredients start out cold (sauce, chicken prepared ahead of time and refrigerated), will that change the baking time at all? The first time I made this casserole, both the sauce and the chicken were warm when it went in the oven, and it turned out great. I’m not sure how much to compensate for cold ingredients. Thank you for a great recipe! 

    • It might need to bake a little longer if everything has been refrigerated for a while, but it’s hard to say how much longer (we’d just do extra increments of 5 minutes to be safe). We hope you enjoy! :)

  6. Pingback: Boulettes, boulettes, enchiladas et barres tendres – Registre des recettes

  7. Loved this recipe but was not a fan of the sauce. I made it exactly according to the instructions but with less chili and more cayenne to add a bigger kick. The sauce was too powdery in taste and maybe could’ve use a hint of sugar. Overall, I loved this recipe and thought it was a great spin on classic enchiladas but I will definitely be using a difference sauce recipe next time. Thanks!

    • We’re sorry to hear you didn’t care for the sauce, Melissa, but e’re glad you enjoyed the enchiladas! We appreciate you giving both recipes a try!

  8. Can we use retried beans since we don’t like black beans?
    I appreciate your time. 

  9. This casserole was OUTSTANDING. Made this last night for my family of five iuding three picky twenty-somethings… everyone loved it. I shredded rotisserie chicken breast, plus used Frontera red enchilada sauce, (found at Target). I added 2T chili powder for a little heat. Also used a bigger 10 x 13 Pyrex which held all the ingredients better. Otherwise followed the recipe exactly. It was really delicious.

  10. Can we substitute beef or pork for the chicken?
    can this be reheated to serve the next day?
    Thank you

    • Hi Barbara, yes, you could use beef or pork instead of chicken, and yes, you can reheat this the next day. We hope you enjoy!

  11. Hi, I just made this for New Year’s Eve last nigh. It was great! Thanks for a very detailed recipe.  I was wondering, had you ever tried this with different enchilada sauces? The one I thought of was mole or also using both red and green sauces.

    • We’re happy to hear you enjoyed it, Alice! We haven’t tried this with different enchilada sauces but we bet it would be delicious with a verde, a mole, or some combo of red and green sauces. :)

  12. Pingback: Genuine Evergreen - Foodie Friday | 1 | December Favourites. - Genuine Evergreen

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  14. This looks positively delightful as someone who could never ever grow tired of Mexican food. I’m just wondering about the dish dimensions?

  15. This dish is my new obsession.  I made it for my Bunco night in December and everyone loved it.  Made it again yesterday and I just can’t stop eating it. The sauce is so easy to make and so delicious. I wouldn’t change a thing.  

  16. I made this with my verde cream sauce and added sautéed spinach with the corn. It was a hit!

  17. Just made these tonight! Delicious and super easy. Followed recipe exactly and came out awesome. Was pressed for time, so used canned sauce, but will definitely be making your recipe next time. Family loved it!
    It’s a keeper

    • Thanks for sharing with us, Missy — we’re so happy it was a hit with your family!

  18. Doing this tonight! Added a small can of green chilis and one small sautéed white onion to the bean/corn mixture.
    Then topping with a small seeded jalapeno before covering with lots of cheese to cook:)
    Thanks for an amazing base enchilada recipe ! Oh, and the sauce is easy perfection! 

  19. Pingback: 12 Ways to Turn a Rotisserie Chicken Into a Week's Worth of Meals | MyFitnessPal

  20. If this is posted on MyFitnessPal ……where is the nutrition info and calories listed?

    • Hi Michelle! To figure out a rough estimate of the calories/nutrition info for this recipe (via MyFitnessPal), you would just need to enter in each ingredient and amount.

  21. Pingback: 12 Ways to Turn a Rotisserie Chicken Into a Week’s Worth of Meals -

  22. Pingback: 12 Ways to Turn a Rotisserie Chicken Into a Week’s Worth of Meals – Fine Health Tips Collect

  23. What’s the calorie content per serving?

    • Hi Susan! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  24. This is the ONLY recipe I use for enchilada night at our house. I parboil and shred my own chicken lightly seasoned with salt and pepper. I will sometimes add diced green chiles to the chicken like in your other enchilada recipe. I also have not used store bought enchilada cause for over a year because of your Red Enchilada sauce recipe. You guys rock!

  25. Hey! This looks great. I’m a bit of a novice and have a question that might be obvious to someone with more experience. Should the black beans and corn be pre-cooked before adding them to the dish? Do they come packaged dry? Are they in a can? I’ve enjoyed cooking several of you recipes, and I am looking forward to cooking this one too!

    • Thank you, Asher — we hope you enjoy it! And we drain the corn and beans from the can, then rinse and drain again. They are already pre-cooked so you don’t need to do anything other than what the recipe says. :) We hope this helps!

  26. What is the nutritional content for this recipe?

    • Hi Rachel! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  27. Pingback: Find Out Those Sides For Your Enchiladas; This Is All You Need To Know - FamilyNano

  28. I wish I had put two and two together and realized the recipe for the enchilada sauce doesn’t make enough for this casserole. My sauce just finished and I’m now realizing it didn’t make 3 cups. Doh! Can’t give up now here I go to make another batch… Hope it turns out as yummy as it looks!

  29. Any idea what the calories per serving for this dish?

    • Hi Katie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  30. Pingback: Around the World in 8 Dinners: Mexico | Read. Cook. Devour.

  31. Pingback: The Whole Enchilada – Check Me Into Brie-Hab

  32. Could this recipe be cooked in crockpot?

    • Hi Donna, we haven’t tried it, so we aren’t entirely sure. We think you could try spraying the bottom of your slow cooker and then layering everything and cooking on low for 4-5 hours. If you try this, let us know how it turns out!

  33. This is a family favorite now!! Made it for the first time two weeks ago and my nine year old son requests it daily!!! YUM!!!

  34. Pingback: Nutrition Facts Spinach Enchilada | cj

  35. I am using southwest chicken in the refrigerated section, corn, red beans layered over burritos. I put sour cream on top with salsa and cheddar cheese then did another layer. Put in oven to bake with cheese on top. Hoping for s good turnout. Plan to serve with lettuce tomato salsa sour cream.  Wish me well. Winging it!

  36. Wow!!!! Best enchilada dish I every had….and it’s even gluten-free!!!!!!!

    Rating: 5
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  38. Pingback: Chicken Enchilada Casserole | Skinny Dawg

  39. It was a hit!!

    Rating: 5
  40. My whole family loved this, including my picky 9-year-old boys! But next time we will cut the enchilada sauce in half…it was too watery.

    Rating: 3
    • Thanks for sharing, Kylie, we’re glad your family enjoyed it! We’re sorry the sauce came out a bit watery. It sounds like maybe it just needed to cook a bit longer and thicken up?

  41. This dish was yummy and not very difficult at all which is always great esp as a busy mom. The only complaint I had when I made this (mine may be the only one that has done this) was that when I took the foil off after the 20 min of cooking, several places of the top layer tortillas had stuck to the foil and made it not look half as good as these pictures show. My pan may have been a bit more shallow tho? Either way still a super yummy dish and nobody really cared what it looked like anyways

    Rating: 4
    • Thank you for sharing with us, Kelly, we appreciate your feedback! Yes, it sounds like maybe your pan was a little shallower, but what you could also do next time, is just lightly drape the foil on top, so the top of the casserole is covered but not closely, if that makes sense. We’re glad you enjoyed the recipe!

  42. I’m very excited to make this recipe but was wondering what you thought about using Salsa Verde Doritos in place of the tortillas?

    • Hi Dannon! Hmmm, we haven’t tried that before so we’re not sure. The Doritos are a very different texture from the tortillas, so we’re not sure how they would hold up, but you’re welcome to give it a go and see!

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  44. This looks so good and easy. I’m trying to fill my freezer with meals my hubby can reheat while I’m laid up. Have you tried freezing this casserole? Suggestions how to assemble for the freezer?

    • Thanks, Sharon, we hope you enjoy! They can either be baked and then frozen once cooled, or assembled, (unbaked), then frozen and baked later. If you’re freezing them after assembling, just leave off the sauce and cheese that go on top. If you bake these and then freeze them (again, just make sure they’ve cooled completely before popping them into the freezer), top with the sauce and cheese, and bake (covered) for about 30 minutes, then uncover and bake for 15 minutes (or until the cheese is bubbling and golden brown). We hope this is helpful!

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  46. Someone in a comment suggested adding tomato sauce, and that was a great addition. It added a bit of depth to what was already a great recipe. Love that I don’t have to buy the canned stuff!

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