Description
Easy Chicken Enchilada Casserole layers tender shredded chicken, corn tortillas, black beans, corn, enchilada sauce, cheddar, and Monterey Jack into a simple cheesy family dinner.
Ingredients
3 cups cooked chicken breast, shredded
2 cups red or green enchilada sauce
12 corn tortillas, halved or quartered
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 (15-ounce) can black beans, rinsed and drained
1 cup corn kernels
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro, for garnish
Sour cream, optional for serving
Avocado slices, optional for serving
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cut the corn tortillas into halves or quarters.
3. Heat olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes.
4. Add the garlic and cook briefly until fragrant.
5. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
6. Add the shredded chicken, black beans, and corn. Stir until evenly combined and warmed through.
7. Spread a thin layer of enchilada sauce over the bottom of the baking dish.
8. Arrange a layer of tortilla pieces over the sauce.
9. Add half of the chicken mixture, more enchilada sauce, and a portion of both cheeses.
10. Repeat with tortillas, the remaining chicken mixture, sauce, and cheese.
11. Finish with a final tortilla layer, remaining enchilada sauce, and remaining cheese.
12. Cover loosely with foil and bake for 20 minutes.
13. Remove the foil and bake for another 10–15 minutes until melted and bubbling.
14. Rest the casserole for 10 minutes before slicing.
15. Garnish with cilantro and serve with sour cream, avocado, salsa, or lime.
Notes
Cooked rotisserie-style chicken can shorten preparation time.
Use either red or green enchilada sauce.
Keep fresh toppings separate when storing leftovers.
Refrigerate leftovers promptly and use within 3–4 days.
Reheat leftovers until the center reaches 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Quick Meals
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
Keywords: Easy Chicken Enchilada Casserole, chicken enchilada casserole, easy casserole, quick family dinner