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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 Kitchens® 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, use a Reynolds Kitchens® 13x9 Pasta & Casserole Pan when preparing these chicken enchiladas. You can make this dish ahead of time too; just cover with a sheet of Reynolds Wrap® Non-Stick 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
  • Reynolds Wrap® Non-Stick Foil
  • 1 Reynolds Kitchens® 13x9 Pasta & Casserole Pan


Step 1

PREAHEAT the oven to 375°.

Step 2

SPREAD 4 corn tortillas around a Reynolds Kitchens® Bakeware Non-Stick 13x9 Pasta & 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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