Go Back
4.88 from 32 votes
easy chicken enchiladas as a weeknight casserole recipe
Easy Chicken Enchiladas
Prep Time
15 mins
Cook Time
30 mins

Easy Chicken Enchiladas - a weeknight enchilada casserole that is quick to prep, perfect to freeze, and the whole family will love.

Course: Main Course
Cuisine: casserole, Mexican
Keyword: 30 minute meals, chicken enchiladas, enchilada casserole, enchiladas, freezer meal
Servings: 6 people
  • 3-4 Cups Cooked , Shredded Chicken Rotisserie or Leftovers
  • 1 Large Can Enchilada Sauce
  • 2-3 Cups Shredded Cheese
  • 1 Can Black Beans drained
  • 1 Can Green Chilies
  • 1 Pack Flour Tortillas
Seasonings as you like! I used Adobo and Cumin
  1. Preheat your oven to 350° and line your large baking pan with aluminum foil (optional)

    Chicken enchiladas recipes igredients
  2. Combine your cooked, shredded chicken, half of the shredded cheese, drained beans, green chilies, and about 1/3 of the enchilada sauce in a large mixing bowl

    shredded chicken enchiladas with black beans
  3. Put the chicken enchilada mixture into the flour tortillas and roll up

    unrolled chicken enchilada
  4. *** If you want to freeze to make later, STOP HERE. Cover and freeze. Resume the rest of the instructions when you are ready to bake***

  5. When you have rolled up all of the enchiladas, top with more of the cheese

    chicken and cheese enchilada casserole
  6. Then top with the rest of the enchilada sauce and cheese.

    easy chicken enchiladas casserole
  7. Bake uncovered for 30 minutes. ***If baking from frozen, add an extra 10-15 minutes to the cook time***

  8. When done, serve with your favorite toppings, like sour cream and avocado, and enjoy!

    chicken enchiladas with sour cream and avocado