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Chicken Enchilada Casserole

  • Author: Emily Smith
  • Total Time: 45 minutes
  • Yield: Serves 6-8 1x


Our Latin-inspired Chicken Enchilada Casserole recipe is packed with delicious ingredients including Bush’s® Traditional Refried Beans, combined with red onions, green chiles, corn, spinach, chipotle chiles, and Tex-Mex cheese, all wrapped up in corn tortillas and baked to perfection. The best part is, it’s baked and ready to serve in 30 minutes!


  • Non-stick cooking spray
  • 1 ½ cups enchilada sauce, canned
  • 1 can Bush’s® Traditional Refried Beans
  • 1 cup chopped rotisserie chicken, without the skin
  • 1 cup tomato sauce, canned
  • 1 ½ cups of baby spinach, chopped
  • 1 cup corn
  • 2 Tbsp green chiles, canned (seeded and diced)
  • 3 chipotle chiles, canned (seeded and diced)
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 1 ½ cups Tex-Mex grated cheese
  • 12 medium corn tortillas (6 inch)

For toppings:

  • Sour cream
  • Green onions
  • Cilantro


  1. Preheat the oven to 350 ˚F. Lightly grease a 13 x 9 inch baking dish (or two smaller baking dishes). Spread 1 cup enchilada sauce over the bottom of the baking dish and set aside.
  2. In a large mixing bowl, combine Bush’s® Traditional Refried Beans, chicken, tomato sauce, spinach, corn, green chiles, chipotle chiles, ½ cup Tex-Mex cheese, cumin, garlic powder, salt, and pepper. 
  3. Fill each tortilla with approximately 5 or 6 tablespoons of filling and then roll them up. Place them inside the baking dish with the seam down. Top with any leftover chicken and bean mixture, 1/2 cup more enchilada sauce, and 1 cup shredded cheese. 
  4. Cover the dish with a lid or foil and bake for 25 minutes. Then remove the cover and broil on low for 5 minutes, until the cheese is bubbling. Garnish with sour cream, green onions, and cilantro. Enjoy!
  • Prep Time: 15
  • Cook Time: 30

Keywords: Enchilada Casserole, Enchiladas