This Chicken Enchilada Casserole takes just 15 minutes to assemble and requires only 5 ingredients to make it! I love discovering budget-friendly meals that are easy to do, especially for busy weeknights. I acquired this recipe from my best friend, Amanda, and only slightly adapted it to suit a larger pan size for easy leftover lunches!

Haha! I just realized this picture looks like an Ingles Grocery Store advertisement. (Ingles is a regional grocery chain and all of the items pictured above are part of their store brands.) *not sponsored*

To create this budget-friendly Chicken Enchilada Casserole, you need only 5 ingredients that cost about $15 to pick up at the grocery store:

• Corn Tortillas
• Salsa
• Black Beans
• Shredded Cheese
• Rotisserie Chicken

Preheat oven to 350°F. Cut up the rotisserie chicken into small pieces and then mix with the black beans in a medium bowl. Add salt and pepper, to taste.

Coat a 9×13 baking dish with cooking spray and begin layering the casserole, starting with a thin layer of salsa, then 6 corn tortillas, half the chicken mix, more salsa and shredded cheese. Repeat once more.

I used chunky salsa here because that’s what I had on hand, but I actually recommend using Picante or Restaurant Style salsa for more even layering.

Finally, top with 6 more tortillas, salsa and cheese and you’re done!  Now it’s ready for the oven!

Bake for about 40 minutes, until the cheese is bubbly and slightly browned. Cut the Chicken Enchilada Casserole into 6 generous slices and serve warm.

I made up a quick batch of guacamole and plated the casserole with a side of chips and guac. I also recommend adding a dab of sour cream for extra deliciousness!

Let me know in the comments if you’ve tried this recipe! It’s so easy to make and one of our favorites. Enjoy!!! 🙂

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Chicken Enchilada Casserole

This yummy casserole takes no time to make and is a much healthier and cheaper option than going out to your favorite Mexican restaurant! This is our go-to recipe for a quick weeknight meal.

Course Main Course

Cuisine Mexican

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Ingredients

• 1 Rotisserie Chicken cut into bite-size pieces
• 1 15 oz can Low-Sodium Black Beans drained
• 1 24 oz jar Picante Sauce / Cantina Style Salsa
• 18 Corn Tortillas
• 2 cups Shredded Cheddar or Mexican Cheese
• Salt & Pepper to taste
• Cooking Spray
• Guacamole optional side item
• Sour Cream optional side item

Instructions

1. Preheat oven to 350°F. Coat a 9x13 glass baking dish with cooking spray.

2. In a medium bowl, combine the chicken and black beans. Add salt and pepper. Toss to blend.

3. Spread a thin layer of salsa to just cover the bottom of the prepared baking dish. Top with 6 corn tortillas, slightly overlapping each other. Top with half of the chicken mixture, then 1 cup salsa and 1/3 of the cheese. 

4. Create a second layer with another 6 corn tortillas and repeat with the rest of the chicken mixture, 1 cup salsa, and 1/3 of the cheese. 

5. Finally, top the casserole with the remaining 6 tortillas and cover evenly with the remaining salsa and 1/3 of the cheese.

6. Bake for 40 minutes, until cheese is bubbling.

7. Cut the casserole into 6 pieces and serve warm with a side of guacamole and sour cream.

Recipe Notes

To Freeze: place cooled casserole in a freezer-safe container in the freezer for up to 2 months. To defrost, refrigerate overnight. Reheat, covered, in a 350°F oven for 20 to 25 minutes, until heated through.