Chicken Enchilada Casserole Recipe
A hearty and flavorful Chicken Enchilada Casserole layered with tender shredded chicken, corn tortillas, black beans, corn, and a blend of spices, all smothered in rich enchilada sauce and melty cheese. Perfect for a satisfying family dinner with optional fresh toppings like sour cream, cilantro, and avocado.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken, shredded (rotisserie works great)
- 2 cups enchilada sauce (red or green)
- 10–12 corn tortillas, cut into strips or quarters
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 cup black beans, drained & rinsed
- 1 cup corn kernels
- ½ small onion, finely diced
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt & black pepper, to taste
Optional Toppings
- Sour cream or Greek yogurt
- Chopped cilantro
- Sliced avocado or jalapeños
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F). Lightly grease a 9×13-inch (23×33 cm) baking dish to prevent sticking.
- Prepare filling: In a large bowl, combine shredded chicken, 1 cup of enchilada sauce, black beans, corn kernels, finely diced onion, ground cumin, chili powder, salt, and black pepper. Mix thoroughly to evenly distribute the spices and ingredients.
- Layer casserole: Spread a thin layer of enchilada sauce evenly on the bottom of the prepared baking dish. Add a layer of the corn tortilla pieces over the sauce. Spread a portion of the chicken mixture evenly on top of the tortillas, then sprinkle a generous layer of shredded cheese. Repeat these layers, finishing with a final layer of enchilada sauce and shredded cheese on top.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese is fully melted and bubbly.
- Rest & serve: Allow the casserole to rest for 5–10 minutes after baking to set. Slice into portions and garnish with optional toppings like chopped cilantro, slices of avocado, jalapeños, and a dollop of sour cream or Greek yogurt before serving.
Notes
- Using rotisserie chicken saves prep time and adds great flavor.
- Adjust the amount of chili powder according to your preferred spice level.
- The casserole can be assembled a day in advance and refrigerated before baking.
- For a lower-carb version, substitute corn tortillas with low-carb tortillas.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup (approx. 1/8th of casserole)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: chicken enchilada casserole, baked enchiladas, Mexican casserole, easy chicken dinner, enchilada recipe
Find it online: https://maicook.com/chicken-enchilada-casserole-recipe/