Introduction
Looking for a crowd-pleasing dinner that combines the best of Mexican flavors with the convenience of a casserole? This Chicken Enchilada Casserole is your answer. I’ve perfected this recipe to deliver all the delicious taste of traditional enchiladas without the fussy rolling and stuffing. It’s essentially a layered fiesta of tender chicken, corn tortillas, and a rich, flavorful enchilada sauce that comes together beautifully in one baking dish. Whether you’re feeding a family or meal prepping for the week, this casserole delivers authentic Mexican flavors in every bite.
Ingredients
- 3 cups shredded cooked chicken
- 2 (15 oz) cans red enchilada sauce
- 12 corn tortillas
- 3 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Ingredient Tips: You can use rotisserie chicken to save time, or cook and shred your own chicken breasts. For a spicier version, try using pepper jack cheese in place of some of the Mexican blend.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Mix well and set aside.
- Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish.
- Layer 4 tortillas over the sauce, overlapping slightly to cover the bottom.
- Add 1/3 of the chicken mixture, followed by 1/3 of the black beans and corn. Pour 1/2 cup of enchilada sauce over the top and sprinkle with 1 cup of cheese.
- Repeat these layers twice more, ending with cheese on top.
- Pour remaining enchilada sauce over the entire casserole.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10 portions
Recipe Notes
- Make sure to let the casserole rest for 10-15 minutes after baking. This helps it set and makes serving easier.
- To prevent tortillas from getting soggy, you can lightly toast them in a dry skillet before assembling the casserole.
- This casserole freezes well! You can prepare it ahead and freeze for up to 3 months. Just thaw overnight in the refrigerator before baking.
- For extra texture, try adding diced bell peppers or jalapeños to the chicken mixture.
- Serve with fresh toppings like diced avocado, sour cream, fresh cilantro, or pico de gallo.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Chicken Enchilada Casserole
A crowd-pleasing dinner that combines the best of Mexican flavors with the convenience of a casserole. This recipe delivers all the delicious taste of traditional enchiladas without the fussy rolling and stuffing. It's a layered fiesta of tender chicken, corn tortillas, and a rich, flavorful enchilada sauce.
Ingredients
- 3 cups shredded cooked chicken
- 2 15 oz cans red enchilada sauce
- 12 corn tortillas
- 3 cups shredded Mexican cheese blend
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Mix well and set aside.
- Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish.
- Layer 4 tortillas over the sauce, overlapping slightly to cover the bottom.
- Add 1/3 of the chicken mixture, followed by 1/3 of the black beans and corn. Pour 1/2 cup of enchilada sauce over the top and sprinkle with 1 cup of cheese.
- Repeat these layers twice more, ending with cheese on top.
- Pour remaining enchilada sauce over the entire casserole.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
