This Chicken Enchilada Casserole is a comforting and flavorful dish that combines all the best elements of enchiladas in an easy, layered bake.
With tender shredded chicken, black beans, corn, and green chiles mixed with enchilada sauce and cheese, it’s a satisfying meal that’s perfect for weeknight dinners or gatherings.
Topped with sour cream, avocado, and fresh cilantro, this casserole brings bold, Tex-Mex flavors to the table without the hassle of rolling individual enchiladas.
It’s a family favorite that’s simple to make and always a hit!
ingrédients
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
instructions
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.
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:
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.
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.
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.
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.
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.
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.
Garnish and Enjoy: Serve with optional garnishes like sour cream, chopped fresh cilantro, diced avocado, sliced jalapeños, and lime wedges on the side.
For variations, you can substitute the chicken with ground beef or turkey, or swap black beans for pinto beans to change up the flavors.
Adding sautéed bell peppers can introduce extra vegetables and color to the dish.
To achieve a crispier texture, bake the casserole uncovered, and make sure to layer the tortillas evenly to prevent the casserole from becoming too soggy.
Once baked, let it sit for about 10 minutes before serving to allow it to set and make slicing easier.
To store the Chicken Enchilada Casserole, allow it to cool completely before transferring it to an airtight container.
You can store it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the casserole by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container.
It can be frozen for up to 2-3 months.
To reheat, thaw it in the refrigerator overnight if frozen, and then warm it in the oven at 350°F (175°C) until heated through, or in the microwave for quicker reheating.