Chicken Enchilada Casserole

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Make dinner easy with this flavorful Chicken Enchilada Casserole! Layered with tortillas, chicken, cheese, and enchilada sauce, it’s a comforting Mexican-inspired dish.

Ingredients

For the Casserole:

  • 3 cups cooked chicken shredded (rotisserie chicken works well for convenience)
  • 1 can 19 ounces enchilada sauce (red or green, based on preference)
  • 12 corn tortillas cut into bite-sized pieces
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 can 4 ounces diced green chiles
  • 1 cup frozen corn kernels thawed
  • 3 cups shredded cheese Mexican blend or a mix of cheddar and Monterey Jack
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For Serving (optional):

  • Sour cream
  • Chopped fresh cilantro
  • Diced avocado
  • Sliced jalapeños
  • Lime wedges

How To Make Delicious Chicken Enchilada Casserole

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.
  2. Prepare the Chicken Mixture: In a large bowl, mix the shredded chicken with half of the enchilada sauce, diced green chiles, cumin, salt, and pepper. Set aside.

Layer the Casserole:

  1. First Layer: Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. Arrange a layer of cut tortillas over the sauce, covering the bottom of the dish.
  2. Second Layer: Spread half of the chicken mixture over the tortillas. Top with half of the black beans, corn, and diced onion. Sprinkle a third of the cheese over the top.
  3. Third Layer: Add another layer of cut tortillas, followed by the remaining chicken mixture, black beans, corn, and onion. Sprinkle another third of the cheese over the top.
  4. Fourth Layer: Finish with a final layer of cut tortillas. Pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are covered. Sprinkle the remaining cheese over the sauce.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  6. Cool and Serve: Let the casserole cool for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve.
  7. Garnish and Enjoy: Serve with optional garnishes like sour cream, chopped fresh cilantro, diced avocado, sliced jalapeños, and lime wedges on the side.

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