If you are looking for a fabulously satisfying dinner, one you could even put together ahead of time, then this Mexican inspired casserole is for you! Truly delicious and full of great flavor, this is a weeknight meal your entire family will love!
Turns out, my family revealed to me that one of their favorite meals are my chicken enchiladas. So I thought I would take that another step and make a casserole for those busy weeknights, especially with my youngest playing football and my husband working over an hour away from home. Sometimes we eat kind of late these days, so it’s best to have something you can make ahead and pop in the oven later.
First of all, I have an important note about my photos. These photos show a smaller casserole than is described in the recipe. I halved the ingredients to make a smaller portion. This recipe as printed here is family size and will feed approximately 6 people, pictured will feed 3-4.
This is similar to assembling a lasagna as the ingredients are layered. Start with enchilada sauce (I use my homemade enchilada sauce, but canned works fine too) then add tortillas.
Next, add the chicken mixture (as described in printable recipe below).
Now layer on the refried beans.
Next add the cheese. Now repeat all the layers again.
Place the casserole on a cookie sheet and bake 30-40 minutes. It’ll be good and bubbly when it’s done.
To make it all pretty like, garnish with some sliced green onions and chopped tomatoes. Yum! Let me know if you try it!
More Mexican Inspired Recipes
- Corn Dip
- Homemade Taco Seasoning Mix
- Mexican Corn
- Classic Spanish Rice
- Sopa de Fideos
- Crockpot Mexican Chicken
- Mexican Cauliflower Rice
- Chicken Enchilada Casserole
- Dorito Casserole
Chicken Tostada Casserole
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound cooked chicken diced
- 1 medium onion chopped
- 1 clove garlic minced
- ½ cup chopped red bell pepper
- 2 14- oz cans enchilada sauce or two batches of my homemade enchilada sauce
- 1 10- oz pkg frozen corn thawed
- ½ cup pitted black olives drained and sliced
- 1 15- oz can refried beans
- 2 cups shredded cheddar or Mexican cheese blend
- 6 6- inch corn tortillas cut into quarters
Garnish
- 1 green onion sliced
- 1 tablespoon chopped tomato
Instructions
- Preheat oven to 350 F.
- In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.
In a 9x9 baking dish, layer as follows:
- 1/2 of remaining can of enchilada sauce
- 1/2 of the tortilla pieces
- 1/2 of the meat mixture
- 1/2 of the refried beans
- 1/2 of the cheese
- Repeat the layers again.
- Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.
- Remove from oven and garnish with sliced green onions and chopped tomatoes.
Amanda Davis
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Cynthia says
Could you use the crispy corn tortillas that are used for tostadas in this recipe? I only have a large package of pre-cooked (store-bought corn tortillas), used for making tostadas. I was wanting to make a dinner casserole instead.
Thanks!
Amanda Formaro says
I haven’t tested this recipe with that substitution, however I believe it should work fine!
Amy says
Can’t wait to try!!sounds so good. Now I’m starving!! Will be on this weekends meal plan.
Kate says
can I use tostadas instead of corn tortillas?
Amanda Formaro says
Hi Kate! Did you mean flour tortillas? I haven’t tried it with flour, but it should be fine. You asked if you could use tostadas, but tostadas are a finished dish with toppings. The round flat shell is the corn tortilla.
Nick says
Do you use the crispy corn tortilla or the floppy ones ?
Molly says
Can I substitute low carb tortillas?
Amanda Formaro says
I haven’t tried it, but it should work.
Pam says
How far in advance can I make this? And would that increase the cooking time if it’s been in the fridge for a while? Thanks!
Amanda Formaro says
I would say a day or two at most. You shouldn’t have to increase the cooking time as long sa the oven was allowed to completely preheat.
Kat says
This casserole is delicious, easy and I love that you can make it ahead. Instead of refried beans, I used some overcooked beans that ended up in the crockpot much longer than I intended. They worked well without changing the texture and cut down on the salt, which is my preference. I served it with diced tomatoes and shredded lettuce and wish I had the green onions. This goes into my meal rotation as a favorite, thanks for posting!
Amanda Formaro says
So glad you guys enjoyed it Kat, thank you!
Jan says
My husband LOVED this. He is a finicky eater but he went back for a THIRD helping. I did adapt it a bit since I am on a gluten free and lactose diet…I will be making this again. I used DIAYA shredded cheddar cheese which is dairy free. They also have a Mexican blend cheese.
Amanda Formaro says
That is so awesome to hear, I am so glad you both enjoyed it! :)
Nicole Lindstrom says
Oh my this looks amazing! A one pot yummy Mexican dish delish! Yum can’t wait to try!
Amanda Formaro says
Thanks Nicole! It’s really delicious, hope you like it!
Erin | The Law Student's Wife says
LOVE make ahead meal ideas like this. Anything Mexican is always a win around our place!
Amanda Formaro says
Thanks Erin! It was definitely a winner :)
patsyk says
This is a fabulous weeknight meal! I love that it goes together as a casserole so it can be whipped up faster!
jennifurla says
Hand me a big spoon so I can dive right into this! yum.
Amanda Formaro says
Thank you Jen!
Dóra says
Okay, this just sounds AMAZING. I will try it as soon as possible!!
Amanda Formaro says
Thanks Dora, I hope you like it!
Maggie @Maggiecooks says
this can’t get better!!! I love it, it looks so good with the cheese melted on top :)
Amanda Formaro says
Thanks Maggie!
Kellie says
That looks absolutely delish!! Going to try this very soon…your food photography is superb :)
Amanda Formaro says
Thanks Kellie! I hope you like it :)
Suzanne says
I can never get enough of your recipes!!! This one is calling our name, so I’m putting it on the menu for this week! Ole’!!
Amanda Formaro says
Thank you Suzanne! I hope you like it ;)
Linda Tamilia says
Could you use beef instead of chicken? My husband does not like chicken.
Amanda Formaro says
I don’t see why not Linda :)
Lana @ Never Enough Thyme says
I love warm, filling one-dish meals like this! So easy to prep yet so satisfying.
Amanda Formaro says
Thank you Lana! I love the one dish meals too, so much easier on clean up :)
Barbara @ Barbara Bakes says
This is a meal my family would love.
Amanda Formaro says
Thanks Barbara! This is definitely a winner around here :)