This Delicious Chicken Enchilada Casserole is a flavorful and satisfying dish that brings the bold, spicy taste of enchiladas in a much simpler, layered casserole form. It’s the perfect combination of tender shredded chicken, zesty enchilada sauce, and melty cheese, all baked together for a meal that’s as comforting as it is delicious. Whether you’re making it for a busy weeknight or a family get-together, this casserole is sure to please everyone at the table.
The beauty of this casserole lies in its versatility and ease of preparation. With just a handful of ingredients—shredded chicken, tortillas, black beans, corn, cheese, and a few seasonings—this dish comes together quickly, allowing you to enjoy all the flavors of traditional enchiladas without the hassle of rolling individual tortillas. Each layer adds texture and flavor, from the savory chicken mixture to the creamy cheese, creating a hearty and well-balanced meal.
Once baked, this casserole is the perfect blend of gooey cheese, spiced chicken, and soft tortillas. It’s easy to customize by adding your favorite garnishes like sour cream, avocado, or jalapeños, making it a crowd-pleasing dish that’s ready to be served for any occasion. So gather your ingredients, pop it in the oven, and enjoy a cozy, flavorful meal that’s sure to become a family favorite.
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
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.