Description
Chicken Enchilada Casserole is a comforting and easy-to-make dish featuring layers of tender cooked chicken, melty cheddar and Monterey Jack cheese, savory enchilada sauce, black beans, corn, and soft tortillas. Perfect for busy weeknights or casual gatherings, this versatile casserole delivers the classic flavors of enchiladas in a hassle-free, one-dish meal that’s family-friendly and ideal for leftovers or meal prep.
Ingredients
Scale
Protein & Base
- 2 cups cooked chicken, shredded or diced
- 8–10 flour or corn tortillas (day-old preferred)
Sauce & Cheese
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (a blend of cheddar and Monterey Jack)
Vegetables & Aromatics
- 1/2 cup black beans (optional)
- 1/2 cup corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
Garnish & Serving
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (to serve on the side)
Instructions
- Prep the Chicken and Aromatics: Shred cooked chicken using forks or chop into chunks if preferred. In a skillet over medium heat, sauté diced onion and minced garlic until soft and fragrant. Add cumin, chili powder, and oregano to build a flavorful base.
- Mix the Filling: In a large bowl, combine the cooked chicken, black beans, corn kernels, and half of the shredded cheese. Pour in a few ladles of enchilada sauce and stir well so everything is evenly coated.
- Layer the Casserole: Lightly grease a baking dish and spread a thin layer of enchilada sauce on the bottom. Add a layer of tortillas to cover the base, then spread an even layer of the chicken mixture on top. Repeat layers as needed, finishing with a final tortilla layer. Top generously with remaining enchilada sauce and shredded cheese.
- Bake to Perfection: Cover loosely with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10 minutes until the cheese is melted, bubbly, and golden on the edges.
- Rest and Serve: Let the casserole rest for 5-10 minutes after baking to set. Garnish with fresh cilantro and serve with sour cream or Greek yogurt on the side.
Notes
- Use day-old tortillas to prevent sogginess during baking.
- Distribute ingredients evenly in layers to ensure consistent cooking.
- Opt for a high-quality enchilada sauce to enhance flavor.
- Allow the casserole to rest before serving for better slicing and texture.
- Add spicy elements like diced jalapeños gradually to control heat level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg