Description
Chicken enchilada casserole is a layered, baked version of traditional enchiladas that’s easy to prepare and perfect for feeding a crowd. Packed with shredded chicken, gooey cheese, flavorful enchilada sauce, and soft corn tortillas, this hearty dish delivers all the bold, zesty flavors of classic enchiladas—no rolling required!
Ingredients
Scale
Chicken Mixture
- 3 cups cooked shredded chicken (rotisserie or leftover works great)
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Other Ingredients
- 12 small corn tortillas, cut in halves or quarters
- 2 ½ cups shredded Mexican blend or cheddar cheese
- Optional toppings: sour cream, avocado, chopped cilantro, sliced jalapeños
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Chicken Mixture: In a large bowl, combine the shredded chicken with 1 cup of enchilada sauce, black beans, thawed corn, cumin, garlic powder, onion powder, and season with a pinch of salt and pepper. Mix thoroughly to blend all the flavors.
- Layer the Casserole – First Layer: Spread a few tablespoons of enchilada sauce evenly on the bottom of the prepared baking dish. Then layer one-third of the corn tortillas over the sauce, followed by half of the chicken mixture, then sprinkle one-third of the shredded cheese on top.
- Layer the Casserole – Second Layer: Add another layer of one-third of the tortillas, then the remaining half of the chicken mixture, and top with another one-third portion of the cheese.
- Top the Casserole: Finish by layering the remaining tortillas on top. Pour the remaining enchilada sauce evenly over this last layer and sprinkle with the final one-third of the cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes to allow the casserole to heat through and the flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 10 to 15 minutes uncovered until the casserole is bubbly and the cheese is golden and slightly crisp on top.
- Rest and Serve: Let the casserole rest for 10 minutes to set properly before slicing. Serve warm topped with optional garnishes such as sour cream, avocado slices, chopped cilantro, or jalapeños as desired.
Notes
- Add sautéed onions or bell peppers for extra flavor and texture.
- Use green enchilada sauce or flour tortillas as a variation to the classic recipe.
- This casserole freezes well, making it perfect for meal prep or make-ahead dinners.
