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Easy Lazy Chicken Enchilada Casserole Recipe with Canned Beans for Quick Dinners

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A quick and comforting chicken enchilada casserole made with canned beans, tortillas, and enchilada sauce. Perfect for busy weeknights when you want a satisfying homemade meal without the fuss.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken works perfectly)
  • 1 can (15 oz / 425 g) black beans or pinto beans, drained and rinsed
  • 1 cup (240 ml) store-bought red enchilada sauce
  • 6 to 8 small flour or corn tortillas, cut into strips or quarters
  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • ½ cup finely chopped onion
  • 2 cloves minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • A handful chopped fresh cilantro (for garnish)
  • Optional toppings: sour cream, sliced jalapeños, diced avocado

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
  3. In a large bowl, combine cooked chicken, drained beans, sautéed onion and garlic, cumin, chili powder, salt, and pepper. Pour in half of the enchilada sauce and stir until well coated.
  4. Lightly grease a 9×13-inch baking dish. Layer a third of the tortilla pieces evenly on the bottom. Spread half of the chicken and bean mixture over the tortillas. Sprinkle one-third of the shredded cheese on top.
  5. Repeat layering with remaining tortillas, chicken mixture, and cheese. Drizzle the last of the enchilada sauce on top and sprinkle remaining cheese over everything.
  6. Bake the casserole for 20-25 minutes until the cheese is melted, bubbling, and lightly golden around the edges.
  7. Let the casserole cool for 5 minutes before serving. Sprinkle chopped fresh cilantro on top.
  8. Serve warm with optional sour cream, sliced jalapeños, or diced avocado.

Notes

Use shredded rotisserie chicken for convenience and flavor. Avoid soaking tortillas in sauce to prevent sogginess. Freshly shredded cheese melts better than pre-shredded. Watch baking time closely to avoid burning cheese. Rinse canned beans well to remove metallic aftertaste. Optional: sprinkle crushed tortilla chips on top before baking for crunch. Variations include vegetarian, spicy, low-carb, and dairy-free adaptations.

Nutrition

Keywords: chicken enchilada casserole, easy dinner, canned beans, quick casserole, Mexican casserole, weeknight dinner, cheesy casserole

Find it online: https://ariaappetite.com/easy-lazy-chicken-enchilada-casserole-recipe-with-canned-beans-for-quick-dinners/