One Pan Chicken Enchilada Casserole
on Sep 20, 2018, Updated Sep 29, 2024
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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.
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.
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.
Table of Contents
Why You’ll Love This Recipe
- It’s great for busy nights – it comes together in 30 minutes!
- You probably have all the ingredients in your pantry right now.
- It’s flexible! You can add or substitute ingredients and it will still be delicious.
Ingredients
- Ground Chicken or Turkey
- Ground Cumin
- Dried Oregano
- Red Enchilada Sauce – one can or about 1 cup Easy Homemade Red Enchilada Sauce
- Chunky Salsa
- Water
- Black Beans
- Zucchini
- Salt and Pepper
- Flour or Corn Tortillas
- Shredded Cheese
- Sour Cream
- Green Onions
- Optional: Salsa, Black Olives, or Guacamole for serving
See the recipe card below for full information on ingredients and quantities
How to Make One Pan Chicken Enchilada Casserole
Step #1. Brown the meat. Add the oregano and cumin.
Step #3. Reduce heat to low. Stir in tortillas, top with cheese, and cover to melt cheese.
Step #2. Add the enchilada sauce, water, salsa, beans, and zucchini; simmer about 3 minutes.
Step #4. Remove from heat. Serve with toppings as desired.
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.
Yes, you can use other ground meats in this dish like hamburger or ground turkey. They all work well.
Expert Tips
- 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!
More One Pot Recipes to Consider
Quick Dinner Ideas
Cheeseburger Casserole Recipe
Soups, Stews & Chowders
Texas Chili Recipe
Soups, Stews & Chowders
Pasta Fagioli Soup Recipe
Soups, Stews & Chowders
Classic Chicken Noodle Soup
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
One Pan Chicken Enchilada Casserole
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
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.
- This recipe is so flexible! You can add so many of your favorite Tex-Mex ingredients to the mixture and it will still be great!
- You can mix up your own salsa or enchilada sauce if you don’t have any on hand.
Nutrition
If you like this One Pan Chicken Enchilada Casserole recipe, you might also like these:
- Chipotle Chicken Burrito Bowls (Instant Pot or Slow Cooker)
- The Best Chicken Tostada Recipe
- Black Bean and Sweet Potato Enchilada Bake
- The Best Chicken Tacos Ever
- Easy Crispy Instant Pot Pork Taco Recipe
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.
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.
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!