Name: Chicken Enchilada Chip Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 3 1/2 cups chopped cooked rotisserie chicken; 1 (10 ounce) can green enchilada sauce; 1 cup Monterey Jack cheese, shredded (from 16 ounces); 3 green onions, sliced (reserve 2 tablespoons for topping); 1 tablespoon olive oil; 14 ounces thick-cut homestyle tortilla chips; 1 (15 ounce) can pinto beans, drained and rinsed; 1 cup Monterey Jack cheese, shredded; 3/4 cup red enchilada sauce (from 2 cans, 10 ounces each); Remaining tortilla chips (approximately half of 14 ounces); Remaining 1 cup Monterey Jack cheese, shredded; Remaining red enchilada sauce (about 1 1/4 cups); 2 tablespoons green onions, sliced (reserved from above); Chopped avocado (optional); Sour cream (optional); Pico de gallo (optional); Cilantro (optional)

Jump to Recipe· 4.2 from 5 reviews

I absolutely love sharing my Chicken Enchilada Chip Casserole Recipe with friends and family because it hits all the right notes for a comforting, satisfying meal. This casserole layers tender rotisserie chicken with bold green and red enchilada sauces, pinto beans, and crunchy, thick-cut tortilla chips, creating a delightful harmony of textures and flavors that always leaves me craving seconds. Every time I make this dish, it feels like a festive celebration on my plate, simple enough for a cozy weeknight but special enough to impress guests.

Why You’ll Love This Chicken Enchilada Chip Casserole Recipe

What really draws me to this Chicken Enchilada Chip Casserole Recipe is its vibrant flavor profile that combines smoky, tangy enchilada sauces, creamy melted cheese, and the satisfying crunch of thick tortilla chips. The interplay between the tender chicken and the beans adds lovely heartiness and layers of texture. There’s something instantly comforting about casseroles, and this one strikes a beautiful balance without feeling too heavy or complicated.

Another thing I appreciate is how straightforward it is to prepare. Using simple pantry staples alongside rotisserie chicken makes the cooking process effortless, yet the result feels thoughtfully homemade and full of bold flavors. Whether I’m feeding a hungry family, hosting a casual gathering, or looking for a quick weeknight dinner, this recipe never fails to deliver. It stands out because of its perfect layering technique and the irresistible combination of red and green enchilada sauces that keep me coming back for more.

Ingredients You’ll Need

A close-up shot shows a scoop of layered nachos held by a metal spoon, lifting from a dish filled with similar nachos. The dish has several layers starting with crispy, golden tortilla chips at the bottom and middle, topped with melted white cheese that looks creamy and smooth. Among the layers are pieces of cooked white chicken, mixed with a reddish, thick sauce that covers much of the chips and meat. On top, there are small red tomato pieces and chopped green onions sprinkled for color and texture. The overall look is rich and slightly messy, with different textures from crunchy chips to soft chicken and melted cheese. The background is a white marbled surface with more nachos visible, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Chicken Enchilada Chip Casserole Recipe plays a crucial role in creating the perfect balance of creamy, savory, and crunchy elements. The combination is simple but thoughtfully selected for maximum flavor impact and texture contrast.

3 1/2 cups chopped cooked rotisserie chicken: A quick and flavorful protein base that’s already cooked and shredded for ease and taste.
1 (10 ounce) can green enchilada sauce: Adds a mild tang and vibrant green color, balancing the richness.
16 ounces Monterey Jack cheese, shredded, divided: Melts beautifully to bind the casserole while providing a creamy, mild sharpness.
4 green onions, sliced, divided: Fresh, sharp bites of onion that add color and brightness.
1 tablespoon olive oil: Prevents sticking and adds a subtle richness to the bottom layer.
14 ounces thick-cut homestyle tortilla chips: Provides the signature crunch and structure to the casserole layers.
1 (15 ounce) can pinto beans, drained and rinsed: Adds fiber, creaminess, and a hearty texture to the dish.
2 (10 ounce) cans red enchilada sauce, divided: Infuses the casserole with bold, smoky, and slightly spicy flavors.
Chopped avocado, sour cream, pico de gallo, and cilantro (optional toppings): Fresh garnishes that add creaminess, zest, and vibrant color when serving.

Directions

Step 1: Preheat your oven to 425 degrees F (220 degrees C). While it warms, stir together the chopped chicken, green enchilada sauce, and 1 cup of shredded Monterey Jack cheese in a large bowl. Add most of the sliced green onions, keeping a small amount aside for garnishing later.

Step 2: Drizzle the olive oil across the bottom of a deep 9×13-inch baking dish and spread it evenly. Layer half of the thick-cut tortilla chips in the dish to create the base.

Step 3: Evenly sprinkle the drained and rinsed pinto beans over the chips, followed by 1 cup of shredded cheese. Pour 3/4 cup of red enchilada sauce gently on top to saturate this layer without overwhelming the chips.

Step 4: Spread the chicken and green sauce mixture evenly over the red enchilada sauce layer, then cover with the remaining tortilla chips in an even layer.

Step 5: Pour the remaining red enchilada sauce over the top of the chips, ensuring it’s evenly distributed. Finally, sprinkle the remaining cheese over the top to create a beautifully cheesy crust.

Step 6: Cover the casserole tightly with foil and bake in the preheated oven for 20 minutes. This allows the layers to meld and the cheese to begin melting.

Step 7: Remove the foil and continue baking for another 10 minutes, or until the casserole is bubbly and the cheese on top turns golden brown and slightly crispy.

Step 8: Once out of the oven, let the casserole rest for 5 minutes. Top with the reserved green onions and any other toppings you love, such as chopped avocado, sour cream, pico de gallo, or fresh cilantro. Serve warm and enjoy!

Servings and Timing

This Chicken Enchilada Chip Casserole Recipe yields approximately 8 generous servings, making it perfect for family dinners or small gatherings. Prep time clocks in around 15 minutes since most ingredients are ready to go, especially if you’re using pre-cooked chicken. The cooking time is about 30 minutes, split between covered and uncovered baking, totaling around 45 minutes from start to finish. I always recommend letting it rest for 5 minutes after baking to let the layers set and flavors deepen before serving.

How to Serve This Chicken Enchilada Chip Casserole Recipe

Chicken Enchilada Chip Casserole Recipe - Recipe Image

I love serving this casserole hot or just warm because the melted cheese and sauces come to life at these temperatures, giving you that melty, rich indulgence. For sides, I often pair it with a crisp green salad dressed with lime vinaigrette or some Mexican street corn to balance the richness. Freshness on the side really complements those savory, cheesy flavors.

When it’s time to garnish, I get creative with toppings—dollops of sour cream, creamy avocado slices, bright pico de gallo, and a sprinkling of fresh cilantro brighten every bite and add layers of texture and color. Presentation-wise, I like to serve it straight from the baking dish on a large platter or scoop generous portions onto plates, letting those crispy chip edges shine. Portion sizes are flexible, but I generally serve a big scoop per person alongside light sides.

For drinks, I recommend pairing it with a chilled margarita or a nice cold cerveza if you’re looking for alcohol. Otherwise, fresh lime agua fresca or sparkling water with a splash of citrus is refreshing and complements the dish’s spice and richness beautifully. This casserole is a hit for casual family dinners, weekend cookouts, or cozy game night meals—it’s versatile and always a crowd-pleaser.

Variations

Over time, I’ve tried a few tweaks to this Chicken Enchilada Chip Casserole Recipe that keep it exciting. For example, swapping out the pinto beans for black beans adds a slightly earthier flavor and a darker color contrast. If you want to mix up the protein, shredded turkey or even cooked ground beef works well instead of rotisserie chicken.

If you’re catering to dietary needs, this recipe can be easily adapted. Using gluten-free tortilla chips means anyone avoiding gluten can still enjoy this hearty dish. For a vegetarian twist, swap the chicken for extra beans and roasted vegetables, and just use your favorite vegetarian-friendly enchilada sauces. Vegan versions are also doable with dairy-free cheese and plant-based sour cream alternatives.

I’ve also experimented with mixing different cheeses, like adding a little sharp cheddar or Pepper Jack, to amp up the flavor complexity. Baking the casserole in individual ramekins is a fun way to personalize portions, or you could use a slow cooker to prepare it for even more hands-off cooking. No matter how you customize it, the core comforting layers and bold enchilada flavors remain the star.

Storage and Reheating

Storing Leftovers

If you have leftovers — and I hope you do — I recommend transferring the casserole into an airtight container once it has fully cooled. Stored in the refrigerator, it keeps well for up to 3 days. For best texture, avoid leaving it out at room temperature for more than two hours, and store separately any fresh avocado or sour cream toppings to add only when reheating and serving.

Freezing

This Chicken Enchilada Chip Casserole Recipe freezes beautifully. To freeze, let it cool completely, then place it in a freezer-safe dish covered tightly with foil and plastic wrap to prevent freezer burn. It will keep well for up to 2 months. When you’re ready, thaw it overnight in the fridge to maintain the best texture and flavor before reheating.

Reheating

For reheating, I find baking is the best method to revive the casserole’s texture. Heat in a 350-degree F oven, covered with foil for 15-20 minutes, removing the foil in the last 5 minutes to crisp the top again. Avoid microwaving if possible, as it can make the chips soggy. If you do use a microwave, do it in short bursts and finish with a quick oven broil if you want to refresh some crunch.

FAQs

Can I make this casserole ahead of time?

Yes! You can assemble the entire casserole a few hours ahead and keep it covered in the fridge until you’re ready to bake. Just add the fresh toppings right before serving for the best texture and flavor.

What if I don’t have rotisserie chicken?

No problem at all. You can use cooked and shredded chicken breast or thighs from your own cooking. Leftover grilled or baked chicken works perfectly in this recipe.

Can I use homemade enchilada sauce instead of canned?

Absolutely! Homemade enchilada sauce adds a wonderful personal touch. Just substitute equal amounts of green and red sauces to keep the flavor balance true to the recipe.

Is this recipe spicy?

The spice level is mild to moderate depending on your choice of enchilada sauce. If you prefer less heat, opt for mild sauces or reduce the amount slightly. You can also add jalapenos or hot sauce on the side if you like more kick.

What sides go best with this casserole?

I love pairing it with light, fresh sides like a mixed green salad, Mexican rice, or grilled vegetables. Cooling garnishes like sour cream and avocado help balance the richness and mild spices of the casserole.

Conclusion

I can’t recommend this Chicken Enchilada Chip Casserole Recipe enough for anyone craving a delicious, fuss-free meal packed with bold flavors and comforting textures. It’s quickly become a staple in my kitchen because it’s so satisfying, versatile, and downright fun to eat. I hope you enjoy making it as much as I do and that it becomes one of your go-to recipes for family dinners and celebrations alike!