If you love enchiladas but don’t love the time it takes to roll each one (or deal with a pile of dishes after), this layered chicken enchilada casserole is about to become your new go-to.

It’s everything you want in a cozy, satisfying dinner: melty, saucy, AND protein-packed.

If you love this recipe you should try my Zucchini and Eggplant Lasagna, Unstuffed Peppers Skillet, or my Crockpot Chicken Enchilada Soup.

Keto Chicken Enchilada Casserole topped with hot sauce

Why You Will Love This Enchilada Lasagna

No rolling tortillas (major time saver)
Made with simple, pantry-friendly ingredients
High in protein and actually filling
Great for meal prep and leftovers
Easy to customize based on what you have

Ingredients

Shredded Mexican cheese – for that melty top layer

Tortillas – corn or flour, cut into strips or halves for layering

Enchilada sauce – red or green both work

Cooked shredded chicken – rotisserie chicken works great

Refried beans – black beans or traditional

Cottage cheese – adds creaminess and a protein boost

Corn – frozen or canned

Green chiles – for flavor and a little kick

Substitutions and Variations

Use ground turkey or beef instead of chicken
Swap cottage cheese for ricotta or Greek yogurt
Add a small layer of cooked quinoa or rice for extra texture
Make it vegetarian by skipping the chicken and adding extra beans or sautéed veggies
Use low-carb tortillas if preferred

How to make:

Preheat oven to 375°F
In a bowl, mix together:
- Refried beans (slightly warmed)
- Cottage cheese
- Green chiles
- Pinch of salt
In a greased baking dish, add:
- A thin layer of enchilada sauce
- A layer of tortillas
- Bean mixture
- Corn
- Shredded chicken
Repeat layers until the dish is full
Finish with enchilada sauce and shredded cheese on top
Cover and bake for 25–30 minutes
Uncover and bake another 10 minutes until bubbly and melted
Let sit for a few minutes before slicing

Tips and Notes

You can assemble this ahead of time and bake later

Slightly warming the beans makes them easier to spread

Don’t worry about perfect layers—this is meant to be easy

Letting the casserole rest helps it hold together when slicing

Recipe FAQs

Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking.

Can I freeze this?
Absolutely. Freeze before or after baking. Just thaw overnight in the fridge before reheating.

Do I need to cook the tortillas first?
Nope! They soften perfectly while baking.

Serving Suggestions

Serve with:

Sliced avocado
Fresh cilantro
Cherry tomatoes
A squeeze of lime
Side salad or simple slaw

Storage and Reheating Instructions

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or in the oven at 350°F until warmed through. Add a little extra sauce if needed to keep it from drying out.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
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