Easy Chicken Enchilada Casserole


Casseroles make perfect meal-prep dinners, and this enchilada version is no exception. The whole casserole can be built and left to hang out in the refrigerator for up to three days—just bake it off on a busy night and you have a healthy, easy dinner on the table in no time. The quick homemade enchilada sauce in this recipe is great when you don't have any of the canned sauce on hand; just season crushed tomatoes with spices and salt for an instant enchilada sauce.

Prep Time:
20 mins
Additional Time:
35 mins
Total Time:
55 mins
1 casserole


  • 1 (28 ounce) can crushed tomatoes (3 cups)

  • 2 tablespoons ground cumin

  • 1/2-1 teaspoon ground chipotle chile powder

  • ¼ teaspoon salt

  • 8 corn tortillas, cut into wedges

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 cup chopped Meal-Prep Sheet-Pan Chicken Thighs (see associated recipe)

  • 2 cups Sautéed Peppers & Onions (see associated recipe)

  • 1 ½ cups shredded Mexican cheese blend (6 ounces), divided


  1. Stir tomatoes, cumin, chile powder and salt together in a medium bowl. Coat a 7- or 8-by-11-inch casserole dish with cooking spray. Spoon 1/2 cup of the tomato sauce into the bottom of the prepared dish. Arrange 1/3 of the tortilla wedges over the tomato sauce. Top with half of the beans, half of the chicken and half of the pepper mixture. Top with 1 cup sauce and 1/2 cup cheese.

  2. Layer on half the remaining tortillas. Top with the remaining beans, chicken and pepper mixture. Top with 1 cup of the sauce and 1/2 cup cheese. Layer on the remaining tortillas, followed by the remaining sauce (about 1/3 cup). Sprinkle with the remaining 1/2 cup cheese. Cover with foil and refrigerate until ready to cook, up to 3 days.

  3. Preheat oven to 375 degrees F. Bake the casserole, uncovered, until hot and bubbling, 35 to 40 minutes. (Alternatively, microwave the casserole, covered with wax paper, on Medium-High until steaming hot, 12 to 15 minutes.) Serve hot.

    Easy Chicken Enchilada Casserole
    Katie Webster


See how to meal-prep this recipe and a whole week of dinners with this plan.

To make ahead

Prepare through Step 2 and refrigerate for up to 3 days.

Associated Recipes

Meal-Prep Sheet-Pan Chicken Thighs

Sautéed Peppers & Onions

Nutrition Facts (per serving)

365 Calories
15g Fat
39g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1/6 casserole
Calories 365
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 9g 33%
Total Sugars 12g
Protein 21g 41%
Total Fat 15g 19%
Saturated Fat 6g 31%
Cholesterol 49mg 16%
Vitamin A 1804IU 36%
Vitamin C 66mg 73%
Folate 80mcg 20%
Sodium 770mg 33%
Calcium 304mg 23%
Iron 4mg 24%
Magnesium 70mg 17%
Potassium 793mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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