Chicken Enchilada Casserole
Chicken Enchilada Casserole is a layered, cheesy, and flavorful dish made with shredded chicken, tortillas, enchilada sauce, and plenty of melted cheese. It delivers all the classic enchilada flavors without the fuss of rolling tortillas, making it an easy and comforting family dinner.
Ingredients
- 3 cups cooked shredded chicken rotisserie works well
- 2 cups enchilada sauce red or green
- 12 corn tortillas cut into halves or quarters
- 2 cups shredded Mexican blend cheese or cheddar/Monterey Jack
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 small onion diced
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro sour cream, and avocado (for garnish)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Prepare filling: In a skillet, heat olive oil and sauté onion until soft. Add chicken, beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir in 1 cup enchilada sauce and simmer 3–4 minutes.
- Assemble casserole: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Layer tortillas, chicken mixture, cheese, and repeat layers, ending with cheese on top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Serve: Let cool slightly before slicing. Garnish with cilantro, sour cream, or avocado if desired.
Notes
- For extra flavor, use a mix of red and green enchilada sauces.
- Add jalapeños or hot sauce for a spicier casserole.
- Can be prepped ahead of time and refrigerated before baking.
- Leftovers keep well in the fridge for up to 4 days or freeze for 2 months.