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Chicken Enchilada Casserole

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 9
  • Course: Main Dish

Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Baked cheesy enchiladas may taste delicious, but can be messy when it’s time to wash dishes! For a much easier cleanup, line your dish with pan lining paper when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of aluminum foil and store in the freezer. To reheat, remove the foil and place in the refrigerator for 1-2 days to thaw. Then bake uncovered for 50 to 60 minutes at 350°F and enjoy!


  • 12 corn tortillas
  • 1 skinned and pulled rotisserie chicken
  • 2 cups of enchilada sauce
  • 1/2 cup of sliced green onions
  • 16 ounce can of drained and rinsed pinto beans
  • 16 ounce can of drained and rinsed black beans
  • 2 cups of shredded Mexican cheese
  • 1 thinly sliced jalapeño 
  • Kosher salt and pepper to taste


Step 1

PREAHEAT the oven to 375°.

Step 2

SPREAD 4 corn tortillas around a Reynolds® Bakeware Non-Stick 9x13 casserole pan and evenly pour on 1/3 of the enchilada sauce on top of the tortillas.

Step 3

ADD 1/3 of the black and pinto beans and ½ of the pulled rotisserie chicken all over the enchilada sauce.

Step 4

SEASON everything with salt and pepper.

Step 5

TOP the chicken and beans off with 1/3 of the shredded cheese.

Step 6

REPEAT these steps 1 more time.

Step 7

TOP off the casserole with the last 4 corn tortillas, 1/3 of enchilada sauce, 1/3 of the cheese and sliced jalapeños.

Step 8

BAKE in the oven for 45 minutes.

Step 9

GARNISH the baked enchiladas with lime slices, sliced avocado, sour cream and cilantro.

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