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One of my favorite easy weeknight meals has always been enchiladas – and cheesy baked chicken enchilada pie. This casserole dinner is absolutely packed with rolled enchilada flavor – but a million times easier to throw together, and a perfect way to use up leftover rice and shredded chicken!
I’ve been making this casserole a few times a month since I was in college – its one of my kids very favorite meals, they are always excited to dig in!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Simple Chicken Enchilada Casserole
This is one of my weekly rotation staples – it’s quick to assemble and you can use leftovers – so you can go from the fridge to the dinner table in under 50 minutes.
The prep itself is super simple – think layering, like a lasagna – then toss in the oven to get melty, bubbly, and hot! This dinner also makes fabulous meal prep – it reheats fabulously,
My other top secret when making this dish? I’ll often add in an onion, some peppers, or other vegetables (just dice them finely and add with other ingredients as you’d like) to up my kids veggie intake – without them realizing it.
You can also use Colorado Style Green Chile sauce in place of enchilada sauce – or use red enchilada sauce instead of green like I used here (I’m a green chile addict, so I always grab for it!)
Enchilada Pie Recipe Ingredients
First, we will need to assemble the following ingredients:
- Corn tortillas (16) – Corn tortillas are thin, unleavened flatbreads made from masa harina, providing a slightly nutty and earthy flavor. You can substitute flour tortillas.
- Pinto beans (1 can) – Pinto beans are popular legumes in Mexican and Tex-Mex cooking, offering a creamy texture and a nutty flavor.
- Chicken (2 cups) – Shredded chicken is a versatile and lean protein source, easily absorbing flavors from marinades and sauces, and can be grilled, roasted, or boiled. You can also try our Easy Chicken Tinga or The Best Easy Slow Cooker Shredded Chicken for even more flavor!
- Green chile enchilada sauce (60 oz) – Green chile enchilada sauce is a tangy and spicy sauce made from green chiles, tomatillos, and spices, used to coat and flavor enchiladas.
- Cheddar or Jack cheese (2 cups) – Cheddar cheese is a sharp and creamy cheese that melts well, adding a rich and tangy flavor.
- Olives (1/2 cup) – Olives are briny and savory fruits often used as a garnish or ingredient in Mediterranean and Tex-Mex cuisines.
- Green onions (1) – Green onions, also known as scallions, have a mild onion flavor and a crisp texture.
How to make Chicken Enchilada Casserole
After gathering your ingredients, we will use the following process:
- Prep Pan. Preheat oven to 350 degrees. Put a thin layer of enchilada sauce in the bottom of your pan, or lay down a piece of parchment paper.
- Assemble. Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan. Add wetter ingredients to the bottom layer – in this case, drained beans. Add another layer of tortillas, then the chicken and rice. Cover with some enchilada sauce, top with cheese, then layer another 6 tortillas, enchilada sauce, and cheese to top.
- Bake. Top with cheese and olives. Bake 30-40 minutes, until sauce is bubbling and cheese is melted. Top with green onions. Let cool 5 minutes before serving.
Easy Chicken Enchilada Casserole Tips and Tricks
- Use Quality Ingredients: Choose fresh and high-quality ingredients. Opt for a good-quality enchilada sauce and fresh chicken. If using cheese, try a mix of cheeses such as sharp cheddar and Monterey Jack for better flavor and meltability.
- Create Layers: Pay attention to how you layer your ingredients. Start with a thin layer of enchilada sauce at the bottom of the dish to prevent sticking, followed by tortillas, chicken, cheese, and any other fillings. Repeat the layers, finishing with a generous layer of cheese on top.
- Don’t Overfill: Be careful not to overfill your baking dish. Leaving a little space at the top ensures the ingredients don’t bubble over during baking.
- Use Corn Tortillas: For a more authentic flavor, opt for corn tortillas instead of flour tortillas. They hold up better under the sauce and have a distinct taste that complements the other ingredients.
- Let It Rest: Once baked, allow the Chicken Enchilada Pie Bake to rest for a few minutes before slicing. This helps the layers set, making it easier to serve.
- Garnish: Don’t skimp on the garnish! Fresh cilantro, diced tomatoes, sliced avocados, or a dollop of sour cream can add fresh flavors and enhance the overall dining experience.
- Adjust to Preference: Feel free to customize the recipe based on your preferences. Add in black beans, corn, diced bell peppers, or onions for an extra layer of flavor and texture
- Experiment with Sauces: Don’t be afraid to experiment with different types of enchilada sauce. You could use a green tomatillo sauce for a tangier flavor or a red chili sauce for a more traditional taste.
How to Keep Enchilada Pie from Being Soggy
I’m going to be honest – I’ve never, ever had a soggy enchilada pie – the corn tortillas soak up a LOT more liquid than you’d expect – however the best tip is to make sure you fully drain beans and chicken to prevent excess liquid in your casserole.
How to Keep Enchilada Pie From Drying Out
Don’t skimp on the sauce. 9 out of 10 times a dry enchilada pie is cause by too little sauce – remember all these ingredients will soak up the sauce, so be sure to add a lot!
Use layers wisely – to keep your enchilada pie from drying out, layer your ingredients intentionally. I personally always go for beans, then chicken, then rice – since beans and chicken have enough moisture that they won’t need the enchilada sauce topping to sink down to stay moist. The rice, for me, should always be on top – so it can get a bit of the sauce topping and cheese to help keep it from getting too dry.
Enchilada Pie Variations
Want to change the flavors of this casserole? Check out some of my favorite variations below:
- Tinga & Veggies: use chicken tinga, and add diced onion and bell peppers to your rice for a robust, spicy, rich flavor!
- Barbacoa: if you’re craving a meatier flavor, swap the shredded chicken for barbacoa.
- Extra creamy enchiladas: Mix your enchilada sauce with 1 cup sour cream for a thicker, creamier sauce.
- Christmas tree enchiladas: swirl red and green enchilada sauce along the top of the casserole to create a unique “marbled” flavor that is different with every bite!
- Vegetarian enchilada pie: swap the chicken for sautéed mushrooms or fajita vegetables, or use fried eggplant or shredded jackfruit as a substitute!
- Divorced enchiladas: cover one side with green enchilada sauce and one with red enchilada sauce – for a divided casserole that makes choosing sides delicious!
How to store Chicken Enchilada Pie
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot throughout.
Can I freeze Chicken Enchilada Pie?
Yes, Chicken Enchilada Pie Bake freezes well. Assemble the casserole, let it cool completely, and then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
FAQs
Yes, you can assemble the Chicken Enchilada Pie Bake ahead of time and refrigerate it until you’re ready to bake. Just cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from refrigerated.
For a more authentic flavor, corn tortillas are recommended. However, you can use flour tortillas if you prefer a softer texture.
You can use boneless, skinless chicken breasts or thighs. Cook and shred the chicken before layering it in the casserole. Rotisserie chicken is also a great, time-saving option.
The casserole is done when it’s heated through, the cheese is melted and bubbly, and the edges are beginning to brown. This usually takes about 25-30 minutes in a preheated oven at 375°F (190°C).
Yes, feel free to add vegetables like bell peppers, onions, corn, or zucchini to add more flavor and nutrition to the dish.
What to Serve with Enchilada Pie
Serving your TexMex Chicken Enchilada Pie Bake with complementary sides can turn your meal into a feast. Here are some suggestions:
- Mexican Rice: A fluffy and flavorful rice cooked with tomatoes, onions, and garlic. It’s a classic side that pairs well with enchiladas. Since we’re using Mexican rice in this recipe, you will have some leftover for a side dish!
- Cilantro Lime Rice: For a lighter and zestier option, try rice cooked with fresh lime juice and cilantro.
- Refried Beans: Creamy refried beans are a staple in TexMex cuisine and add a rich element to your meal.
- Guacamole: A bowl of homemade guacamole made with ripe avocados, lime juice, onions, and cilantro is always a hit. Serve it with tortilla chips for dipping.
- Pico de Gallo: This fresh tomato salsa is easy to make and adds a burst of freshness to your dish. Try our corn pico de gallo for a twist!
For more of my favorite deliciously easy dinners, check out some of my favorite recipes below:
Also try Whole Roasted Montreal Chicken , Cheesy Taco Skillet, Green Chile Whiskey Onion Burgers, Nacho Fries, Crispy Baked BBQ Chicken Drumsticks, and Oven Smoked Ribs.
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Easy Chicken Enchilada Pie Bake
Equipment
- DOWAN Casserole Dish, 9×13 Ceramic Baking Dish, Large Lasagna Pan Deep, Casserole Dishes for Oven, 135 oz Deep Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Roasts, Home Decor Gifts, White
Ingredients
- 16 corn tortillas
- 2 cans pinto beans
- ½ cup sour cream
- 60 oz green chile enchilada sauce, divided
- 2 cups shredded chicken, shredded
- 2 cups mexican rice
- 2 cups shredded cheddar or jack cheese, extra sharp
- ½ cup olives, sliced into rings, to garnish
- 1 green onions, diced, to garnish
Instructions
- Preheat oven to 350 degrees.
- Line a casserole dish with parchment paper.
- Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
- Add beans, sour cream, chicken, mexican rice, and green chile enchilada sauce, in layers.
- Place rest of tortillas on the top, spaced out in two rows.
- Smother with additional green chile enchilada sauce.
- Top with cheese and olives.
- Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
- Top with green onions.
- Let cool 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing. This dish was so good that I dreamed of it for two nights in a row and then dedicated Wednesday to enchilada pie Wednesday
Glad you loved it Finn!
Peppers and onions not listed as ingredients but in recipe? Rice listed but not mentioned in recipe?
Woops, while you can add sauteed green pepper and onions to the bottom but the recipe doesn’t use them. I have updated it.
Delicious!
Tried this tonight. I was looking for an easy recipe for my opened jar of 505 sauce. This was perfect. Very yummy and flavorful. The green peppers didn’t cook all the way and were a little crunchy. I didn’t use parchment paper on the bottom of the pan but sprayed with cooking oil and clean up was easy. The bottom layer of tortillas was a little soggy. Maybe the parchment paper would help with that. I will be making this again. Thanks for sharing!
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