Super flavorful Healthy Chicken Enchilada Casserole is easy to make and takes less than 30 minutes, from start to finish! A mixture of shredded chicken, rice, corn, black beans, salsa and cheese is all baked together to golden brown perfection. This delicious dish is protein-packed and always a hit for weeknight family dinners!

serving healthy chicken enchilada casserole with a wooden spoon

Having a favorite recipe, like this Chicken Enchilada Casserole, for those busy nights is key to getting a filling meal on the dinner table in no time at all. Everyone loves enchiladas, but sometimes it needs changing up. This Mexican dish, straight out of the oven, all steamy and cheesy and gooey, helps you do that!

The whole family gets excited when this is on the menu because it’s super easy and super flavorful too! We try to keep the ingredients on-hand because it’s a go-to, family favorite and if we’re ever struggling with what to make for dinner… we whip up this chicken enchilada casserole dish.

Ingredients needed

This is the perfect recipe for using up leftovers, you may have lurking in the fridge. And this casserole is really versatile – don’t feel like you have to strictly follow the ingredient list! Here’s a note about the ingredients:

  • Brown rice. For convenience, use leftover brown rice or quickly prepare a ready-to-serve rice option. You can substitute with any cooked rice that you’d like or try using quinoa.
  • Chicken. Use any cooked chicken. Rotisserie chicken is our go-to because it adds so much extra flavor.
  • Salsa. This recipe does not use enchiladas sauce, but instead salsa makes it saucy and flavorful. Any favorite salsa works here. Be sure to use a mild variety, if you or members of your family are sensitive to heat.
  • Green chiles. Adds just a little kick of heat! If you’re sensitive to spice, use mild or leave them out completely.
  • Corn. Fresh, canned, or frozen corn will work.
  • Black beans. Beans give the enchilada casserole a tasty boost of protein and fiber. Sub with kidney or pinto beans, if you’d like.
  • Cilantro. We love fresh cilantro for added flavor, but feel free to leave it out, if you’re not a fan.
  • Spices. A blend of ground cumin, chili powder, garlic salt and salt & pepper give this dish wonderful flavor.
  • Cheese. I like to use a light Mexican blend of shredded cheese, but any favorite cheese works great.
  • Optional garnish. We love to sprinkle with freshly diced avocado, tomatoes and cilantro!

Since this recipe is so versatile, you can feel free to use a little more or less of the ingredients listed, depending on what you have in your kitchen. Also, make any substitutions to fit your preferences.

ingredients for chicken enchilada casserole in a glass mixing bowl

How to make this recipe

This healthy enchilada casserole seriously could not be easier to throw together! It’s really just a matter of stirring together ingredients.

Here are the basic steps for how to make the casserole, but reference the full recipe below for more details and a video tutorial.

  1. Preheat the oven and prep your dish. Preheat your oven to 375ºF and grease your 8×8-inch (or other similar-sized) pan with nonstick cooking spray.
  2. Combine all ingredients. In a large bowl, mix all of the enchilada casserole ingredients together.
  3. Transfer the mixture into the baking dish. Spread the chicken mixture into the prepared baking dish. Layer with additional cheese and bake for about 15 minutes. Enjoy with your favorite toppings. So easy + quick!
enchilada casserole ingredients mixed in a large glass bowl

Expert tips

As you can see, this healthy chicken enchilada casserole recipe really is so simple, but here are some tips to make sure your meal is incredible every single time!

  • Cooked chicken. You can use any type of cooked chicken for this dish, chicken breasts or chicken thighs. We typically use leftover diced chicken or shredded rotisserie chicken. If you don’t happen to have cooked chicken available, make this baked chicken from my Southwest Salad recipe. It’s easy and flavorful!
  • Cheese. If you have the time, we recommend grating your own cheese. The bagged pre-shredded cheeses are coated in anti-caking agents and just don’t melt as smoothly.
  • Make ahead. This casserole can be assembled up to about 12 hours before you plan to serve it. Prepare it as instructed, then cover it and store it in the fridge until you’re ready to bake it.
  • Spice level. You can make this recipe as mild or as spicy as you like by selecting a salsa with the heat content of your preference. We use mild salsa if feeding kids, but if you like spicy, switch to a hot salsa. You could also use spicy green chilis for an extra kick!
  • Feed a crowd. This recipe can easily be doubled to feed a large crowd. Once doubled it should work well to cook it in a 9×13-inch casserole dish.
Skinny Enchilada Casserole topped with avocado and served in a large white casserole dish

Variations

This chicken enchilada casserole is SO good as-is, but feel free to get creative with your ingredients! Here’s some options:

  • Protein. Try using ground turkey, ground beef or bison instead of the chicken. Or try our delicious beef enchilada casserole!
  • Beans. Pinto or kidney beans work well if you don’t have black beans.
  • Tortillas. Try serving taco-style! Once your casserole has cooked, spoon servings into corn tortillas or flour tortillas. Yum!
  • Cheese. I typically make this with a 3-cheese Mexican blend. Cheddar cheese, Monterey Jack cheese, Colby jack or pepper jack cheese are all great options too.
  • Extra add-ins. Feel free to use any favorite ingredients and make this your own! Mushrooms, diced bell pepper or sautéed onions would all be excellent additions (or substitutions).

Frequently asked questions

What to serve with chicken enchilada casserole?

This is satisfying enough to serve on its own and doesn’t need any sides, especially if you load it up with toppings! However, a tasty option is a light, fresh green salad with chopped tomato, diced avocado, and dressing. We also love to pair Mexican dinners with tortilla chips, salsa, guacamole, and a skinny margarita!

What toppings are best on an enchilada casserole?

We love adding toppings once this is out of the oven and has cooled slightly. It’s an optional step, but it really makes this dish special! Some great topping ideas include diced avocado or guacamole, sliced black olives, chopped red onion, cilantro, chopped tomatoes, sour cream, pico de Gallo or sliced jalapeños.

Is chicken enchilada casserole healthy?

This particular recipe is well-balanced and nutritious. Based on 6 servings, there are approximately 230 calories, 19 grams of carbs, 25 grams of protein and 4 grams of fat in each serving.

Storing, freezing and reheating

To store: Let the casserole cool completely and then either cover the whole dish and place it in the fridge or put what’s leftover into an airtight container and place in the fridge. Leftovers will keep up to about 5 days in the refrigerator. To reheat, simply place a serving on a microwave-safe plate and microwave in 30 second intervals until heated through.

To freeze: You can either bake the casserole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the whole dish, you can bake it, bring it to room temp, and then freeze the entire dish. Once ready to reheat, thaw in the fridge, then bake it, covered loosely with foil, at 350 degrees F for 30-45 minutes or until heated through.

wooden spoon dishing out enchilada casserole from a white baking dish

More easy Mexican recipes

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

chicken enchilada casserole with a spoon full out
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Healthy Chicken Enchilada Casserole

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A tasty, healthy chicken enchilada casserole that takes less than 30 minutes, from start to finish!
Author: Kim

Ingredients

  • 1 cup cooked brown rice or quinoa
  • 2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
  • 1 3/4 cups salsa
  • 1 (4 oz.) can chopped green chiles
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • salt & pepper to taste, as needed
  • 1 cup shredded cheese, divided (I used a light combination of Monterey Jack, Mozzarella and Cheddar.)
  • Optional garnish; diced avocado, tomato and fresh cilantro

Instructions 

  • Preheat oven to 375 degrees F. and prepare an 8×8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
  • In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
  • Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
  • Serve immediately, garnished with avocado, tomato and cilantro, if desired.

Notes

To store: let the enchilada casserole cool completely and then either cover the whole dish and place it in the fridge or put individual slices into airtight containers and place them in the fridge. This casserole will stay good for up to about 5 days in the fridge. To reheat, simply place a serving on a microwave-safe plate and microwave in 30 second intervals until heated through.
To freeze: you can either bake the casserole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the whole dish, you can bake it, bring it to room temp, and then freeze the entire dish. Once ready to reheat, thaw it out in the fridge, then bake it, covered at 350 degrees F for 30-45 minutes or until heated through.
Photos by Sasha at Eat Love Eats.
Author: Kim
Course: Main Course
Cuisine: Mexican
Calories: 230kcal, Carbohydrates: 19.3g, Protein: 24.5g, Fat: 3.8g, Saturated Fat: 2.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Cholesterol: 56.3mg, Sodium: 764.6mg, Potassium: 383.4mg, Fiber: 4.2g, Sugar: 4.2g, Vitamin A: 390IU, Vitamin C: 6.4mg, Calcium: 188mg, Iron: 1.4mg

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