This Chicken Enchilada Casserole combines bold Mexican flavors with easy, weeknight-friendly prep. It’s loaded with shredded chicken, cheese, beans, corn, and a zesty enchilada sauce.
Ingredients
For the Casserole:
- 3 cups cooked chicken, shredded
- 1 can (19 oz) enchilada sauce (red or green)
- 12 corn tortillas, cut into bite-sized pieces
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (4 oz) diced green chiles
- 1 cup frozen corn kernels, thawed
- 3 cups shredded cheese (Mexican blend or cheddar + Monterey Jack)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- Salt and pepper to taste
For Serving (optional):
- Sour cream
- Chopped fresh cilantro
- Diced avocado
- Sliced jalapeños
- Lime wedges
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix chicken, half the enchilada sauce, green chiles, cumin, salt, and pepper.
- Spread a small amount of enchilada sauce on the bottom of the baking dish. Add a layer of tortillas.
- Top with half the chicken mixture, beans, corn, and onion. Sprinkle with 1/3 of the cheese.
- Repeat layers: tortillas, chicken mix, beans, corn, onion, cheese.
- Top with final layer of tortillas and pour over remaining sauce and cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbly.
- Let cool for 10 minutes. Garnish and serve.
Pro Tips
- Use rotisserie chicken for added flavor and convenience.
- Toast tortillas lightly to prevent sogginess.
- Let the casserole rest before slicing to keep layers intact.