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Enchilada casserole is the best comfort food, insanely delicious. Layers of veggies, chicken, melty cheese all baked together in a saucy casserole.
Table of Contents
Why Make This Enchilada Casserole
You won’t regret this one. I did a happy dance when I tasted the first bite. It’s a heavenly mix of flavors, spices and melty cheese in every bite. The butternut squash REALLY took it up a notch, but of course you can skip it if you don’t have a precut or frozen butternut options (they can be a lot of work when preparing from scratch). But if you have access to it, definitely add it.
Enchilada casserole is really easy to whip up for a weeknight meal or meal prep. You won’t feel any guilt digging into this dish. Pair it with avocado, jalapeños and more for garnish. If you want a yummy vegetarian pairing, try my Crispy Black Bean Tacos with it. Yum!
Ingredients Needed To Make Enchilada Casserole
Tortillas. Small flour tortillas you will need 12- 18 depending on the pan size.
Enchilada Sauce. I prefer red, but green will also work. I buy 505 enchilada sauce.
Olive Oil. EVOO. To cook up the veggies.
Butternut Squash. If you can, grab pre prepared frozen butternut squash in the freezer section.
Mushrooms.
Black Beans. Pinto will also work.
Corn. Frozen or canned will work.
Red Bell Pepper.
White Onion.
Garlic.
Seasoning. Garlic powder, chili powder, paprika, cumin, salt.
Cooked Chicken. (optional) You can use shredded chicken breasts or use rotisserie. You can make this dish vegetarian if you prefer.
Green Chilis. Optional
Optional Toppings. Jalapeño, avocado, green onions, cilantro.
Steps To Make Enchilada Casserole
Step One. Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray and set aside. Heat olive oil in a large sauté pan over medium-high heat. Add chopped onion, butternut squash, bell pepper, mushrooms and all the seasonings. Sauté for 6-9 minutes, or until softened and fragrant. Stir in the diced green chiles, chopped garlic, beans, corn, chicken and 2 cups enchilada sauce, stir well to combine. Remove from heat and set aside.
Step Two. Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 – 10 tortilla halves, so that the entire dish is covered evenly. Top with 1/3 of the chicken and veggie mixture. Sprinkle a layer of cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. If you still have enough left, add a final layer of tortillas, chicken mixture, the remaining 1/2 cup of sauce and cheese.
Step Three. Cover the dish with tin foil. Bake for about 15 minutes, remove the aluminum foil and continue to bake uncovered until cheese is lightly browned and sauce is bubbling all around. Remove from the oven, let it sit for a few minutes before cutting up into squares and serving warm. Add all toppings and garnish of choice before enjoying.
FAQ’s & Tips For Healthier Enchilada Casserole
Up to 5 days in the fridge or up to 2 months in the freezer.
Yes, it’s great without chicken too! You can also use vegan cheese to make it completely vegan.
No, if you want it spicy, use hot green chilis and jalapeño! Yum!
Other Recipes You Will Love
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Enchilada Casserole
Ingredients
- 1 tbsp olive oil
- ½ cup butternut squash
- 1 bell pepper, *chopped
- ½ cup mushrooms, chopped
- ¼ cup onion, chopped
- ½ tsp chili powder
- ½ tsp cumin
- ¼ tsp paprika
- ¼ tsp salt , *more to taste if needed
- ½ tsp garlic powder
- 3 garlic cloves
- 1 15 oz canned black beans
- 1 cup frozen corn , *see notes
- 4 oz diced green chilis , *optional
- 3 cup shredded chicken , about 1½ lbs
- 3 cups shredded cheese, *see notes
- 16 oz red enchilada sauce, about 3 cups
- 14 -18 small tortillas, *corn or flour!
Optional Toppings
- 1 chopped jalapeños
- 3 tbsp green onions, chopped
- 3 tbsp cilantro, chopped
- 1 sliced avocado
Instructions
- Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray and set aside. Heat olive oil in a large sauté pan over medium-high heat. Add chopped onion, butternut squash, bell pepper, mushrooms and all the seasonings. Sauté for 6-9 minutes, or until softened and fragrant. Stir in the diced green chiles, chopped garlic, beans, corn, chicken and 2 cups enchilada sauce, stir well to combine. Remove from heat and set aside.
- Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 – 10 tortilla halves, so that the entire dish is covered evenly. Top with 1/3 of the chicken and veggie mixture. Sprinkle a layer of cheese.
- Repeat with another layer of tortillas, chicken mixture, and cheese. If you still have enough left, add a final layer of tortillas, chicken mixture, the remaining 1/2 cup of sauce and cheese.
- Cover the dish with tin foil. Bake for about 15 minutes, remove the aluminum foil and continue to bake uncovered until cheese is lightly browned and sauce is bubbling all around about 10 -15 minutes more. Remove from the oven, let it sit for a few minutes before cutting up into squares and serve warm. Add all toppings and garnish of choice before enjoying.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So freaking good. I want this at least once a week!
So bomb! I want this at least once a week.
This was excellent. I used frozen butternut squash and it cut down on time and effort but wow what a great idea with flavors.
This was SO GOOD the Butternut squash was the perfect addition, I would never think to add that into a Mexican style dish. So smart, I’ll be making again.
Hi Bailey! We made this for Christmas dinner and it was a HUGE hit. Even my teenage boys enjoyed it. Love this recipe.
Made Thai for the second time! Just love the butternut squash add in it adds the perfect texture and flavor. Great recipe.
Thank you Crystal!