The $6.84 Dump-and-Bake Chicken Enchilada Casserole

Okay look, this budget dump and bake dinner is what I make on Thursday when the fridge is random leftovers and I refuse to pay takeout prices.

It cost me $6.84 for a full 9x13 pan, and David took one bite and said, "this is really good." (From him, that is basically a five-star review.)

How much does this cheap chicken enchilada casserole cost right now?

Short answer: $6.84 total for the whole pan, about $1.37 per serving if you serve 5.

Prices checked March 5, 2026:

Kroger Red Enchilada Sauce, 10 oz: $1.49
ALDI Dakota's Pride Black Beans, 15 oz: $0.95
Kroger White Whole Kernel Sweet Corn, 15.25 oz: $1.09 (using half can = $0.55)
ALDI Happy Farms Shredded Mexican Cheese, 12 oz: $2.85 (using 4 oz = $0.95)
ALDI Pueblo Lindo Burrito Flour Tortillas, 8 ct: $2.35 (using 5 tortillas = $1.47)
1 cup leftover rotisserie chicken: $1.31
Pantry spices (cumin, garlic powder, salt): $0.12

Total: $6.84

If you need the chicken cost math, start here: 3 Dinners, 1 $5 Rotisserie Chicken: The Exact Breakdown.

More pantry-stretch ideas:

What do you need for this leftover chicken recipe?

Short answer: mostly canned stuff, a little leftover chicken, and whatever cheese you have.

1 cup cooked shredded chicken
1 can (10 oz) red enchilada sauce
1 can black beans, drained and rinsed
1/2 can corn, drained
5 flour tortillas, torn into pieces
1 cup shredded Mexican blend cheese
1/2 tsp cumin
1/4 tsp garlic powder
Salt to taste

Substitution hack: short on chicken? Add another half can of beans and a splash of water so it stays saucy.

How do you make a dump-and-bake enchilada casserole?

Short answer: mix, dump, top, bake covered, then uncover to brown.

Heat oven to 375F.
Grease a 9x13 baking dish.
In a big bowl, mix chicken, enchilada sauce, beans, corn, cumin, garlic powder, and a pinch of salt.
Tear in 4 tortillas and stir. (Save 1 tortilla for the top.)
Spread into dish. Top with cheese and torn pieces of the last tortilla.
Cover with foil and bake 20 minutes.
Uncover and bake 10-12 more minutes until bubbling and golden.

Active time is about 10 minutes, which is exactly my weeknight attention span.

Why not roll enchiladas on a weeknight?

Short answer: because this tastes basically the same and saves your sanity.

Listen, I like rolled enchiladas too. But on a Tuesday, rolling each tortilla one by one is a fast track to dirty counters and bad attitude. Dump-and-bake gives you the same sauce-cheese-bean comfort without turning dinner into a whole production.

If your goal is to feed people, not win plating awards, this is the move.

How did this go over with picky eaters?

Short answer: Mateo loved it, Lily side-eyed it then ate it, Jun needed a deconstructed plate.

Jun (6) does not love "mixed-up food," so I served his plate in little sections:

chicken + cheese in one corner
tortillas on the side
a handful of chips for crunch

He ate it. Not enthusiastically, but he ate it.

Mateo asked for hot sauce and seconds. Lily did the "I don't like beans" speech and then somehow finished her plate. Classic.

How do you reheat enchilada casserole without it getting mushy?

Short answer: use oven or skillet when possible, microwave in short bursts if you need speed.

Fridge: up to 4 days
Freezer: up to 3 months (portion it first)
Best texture reheat: 350F oven or toaster oven, 10-15 minutes
Fast reheat: microwave in 45-second bursts, rest between bursts

Lunch trick: pack chips separately and crumble on top after reheating. Tomorrow's lunch is practically free.

What can you substitute in chicken enchilada casserole?

Short answer: almost everything here is flexible.

No black beans: use pinto beans
No corn: skip it or use frozen
No enchilada sauce: use salsa + chili powder + cumin
No flour tortillas: use 7-8 corn tortillas
No chicken: do extra beans and make it meatless

Real talk: this is less a strict recipe and more a pantry formula.

FAQ: Cheap Chicken Enchilada Casserole

Can you freeze enchilada casserole?

Yes. Cool completely, portion, freeze airtight up to 3 months, then thaw overnight and reheat covered at 350F.

How long does enchilada casserole last in the fridge?

Up to 4 days in a sealed container.

Can I use corn tortillas instead of flour tortillas?

Absolutely. Use a couple extra since they're smaller and may soften a little more after baking.

Can I make this ahead?

Yes. Assemble in the morning, refrigerate covered, and bake at dinner time. Add about 5-10 minutes because it starts cold.

Is this spicy for kids?

Usually no if you use mild enchilada sauce. If your kids are heat-sensitive, stir in a spoon of sour cream before serving.

If you make this, drop your total in the comments. I love seeing how the numbers compare store to store.