One Pan Chicken Enchilada Casserole

5 from 1 vote

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One Pan Chicken Enchilada Casserole is made on the stove top with ground chicken, enchilada sauce, veggies, and tortillas in less than 30 minutes. This hearty Mexican recipe is so filling, and so great for a busy evening.

One pan chicken enchilada casserole made on the stove top with ground chicken, enchilada sauce, veggies, and tortillas in less than 30 minutes.
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A Simple Enchilada Casserole Recipe

Long live super easy dinners that are on the table in less than 30 minutes. This is one of those meals that you probably have everything on hand to make. It’s super fast and full of veggies (always a pro in my world!). And you only have to dirty one pan to make it. Put this one on your list to make because it’s sure to become a staple in your house, too.

The ease and speediness of this chicken enchilada recipe is awesome but can we talk about all of the flavors for a minute. Using salsa as one of the main ingredients is always a great idea, because it’s a complex flavored ingredient that is super easy to use. I love the addition of zucchini, too. It’s a simple vegetable that you all know I love, but it adds great texture and color to this dish. Then there’s the enchilada sauce – the real star of the show. Make sure you get a brand that you love because again, it’s adding a lot of flavor to the overall dish (you can also make homemade – here’s my Easy Homemade Red Enchilada Sauce recipe). A few simple ingredients never tasted so good.

This is also a great one because it’s easy to make gluten free. Just sub in and out what you like or have on hand. Serve this with a side of chips and The Best Blender Salsa Ever plus some seasonal fruit and you have yourself one simple meal the whole family will love – in less than 30 minutes. We are winning at life with this recipe.

Tips and Tricks for Making One Pan Chicken Enchilada Casserole

  • You can use other ground meats in this dish like hamburger or ground turkey. They all work well.
  • I’ve tried this with both flour and corn tortillas and we like them both. The flour tortillas hold up well but can overcook quickly (and get a bit soggy). The corn tortillas have a great texture but can break apart more easily. Use what you have on hand and see what you prefer.
  • I LOVE homemade enchilada sauce! It’s full of flavor and simple to make. My Amazing Easy Homemade Green Enchilada Sauce and Easy Homemade Red Enchilada Sauce recipes are delicious and both would work perfectly in this recipe. I like to make a double batch of the sauce to keep a portion in the freezer to make weeknight cooking even quicker.
  • This recipe is flexible! Add corn, change up the kind of beans, use hot salsa to add some heat, throw in bell peppers. Use what you like and have on hand. It’s going to taste great; I promise.
  • Everyone needs a giant 14 or 15-inch cast iron skillet in my opinion. SO versatile! You’ll love this one from Lodge, and it costs less than you might think!
One pan chicken enchilada casserole made on the stove top with ground chicken, enchilada sauce, veggies, and tortillas in less than 30 minutes.

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Pan of chicken enchilada casserole
5 from 1 vote

One Pan Chicken Enchilada Casserole

One Pan Chicken Enchilada Casserole is made on the stove top with ground chicken, enchilada sauce, veggies, and tortillas in less than 30 minutes. This hearty Mexican recipe is so filling, and so great for a busy evening.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6

Ingredients 

  • 1 pound ground chicken or turkey
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 can red enchilada sauce, 10 ounces or about 1 cup Easy Homemade Red Enchilada Sauce
  • ½ cup chunky salsa
  • ¼ cup water
  • 1 can black beans, rinsed
  • 1 medium zucchini, quartered and sliced into ¼-inch pieces
  • Salt and pepper to taste
  • 4 6-inch flour or corn tortillas, cut in half and then cut into 1 inch wide strips
  • 1 cup shredded cheese
  • ½ cup sour cream
  • ¼ cup sliced green onions
  • Optional salsa, black olives, or guacamole for serving
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Instructions 

  • In a large 12-inch skillet, cook the ground chicken until no longer pink. Add the cumin and oregano and stir well.
  • Add the enchilada sauce, salsa, water, black beans, and sliced zucchini and simmer over medium heat until the sauce thickens slightly, about 3 minutes.
  • Reduce the heat to low. Add the tortilla strips and stir well to combine. Sprinkle the cheese over the top and place a lid over the pan to melt the cheese.
  • Remove from the heat and top with sour cream and other optional toppings as desired. Serve right away.

Notes

  • You can use other ground meats in this dish like hamburger or ground turkey. They all work well.
  • I’ve tried this with both flour and corn tortillas and we like them both. The flour tortillas hold up well but can overcook quickly (and get a bit soggy). The corn tortillas have a great texture but can break apart more easily. Use what you have on hand and see what you prefer.

Nutrition

Serving: 1 of 6 servings, Calories: 367kcal, Carbohydrates: 29g, Protein: 25g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.05g, Cholesterol: 91mg, Sodium: 585mg, Potassium: 769mg, Fiber: 6g, Sugar: 4g, Vitamin A: 426IU, Vitamin C: 6mg, Calcium: 193mg, Iron: 3mg
Like this recipe? Rate and comment below!

If you like this One Pan Chicken Enchilada Casserole recipe, you might also like these:

Taco and taco-like Tex-Mex recipes are some of my all-time favorite to cook, eat, and share with you. I have all kinds of recipes like this hiding in my archives. Just try searching in the search bar at the top of the page. Enjoy this easy recipe from my kitchen to yours.

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2 Comments

  1. Julie says:

    My family loved this! I made your recipe for the enchilada sauce as well; and homemade corn tortillas. I did not prep anything ahead, so I was in the kitchen 90 minutes. My family of 3 loved this meal and it was super filling! We have leftovers enough for 1 adult/1child. I will double it next time, especially if making the tortillas homemade because that recipe made 13 and they need to be eaten within a couple days.

  2. Courtney says:

    5 stars
    Oh my gosh this turned out amazing! Even my kids liked it, minus the zucchini, but next time I’m going to shred it so they don’t know it’s in there, lol. Pulled Pork tomorrow!