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Let’s be honest—nobody has time to fuss over dinner every night. That’s why I love this Chicken Enchilada Casserole. It’s a one-dish wonder that combines shredded chicken, beans, corn, and a medley of spices, all enveloped in a rich enchilada sauce and topped with bubbling cheese.
I remember the first time I whipped this Chicken Enchilada Casserole, it was a game-changer for busy weeknights. All the delicious layers of chicken, black beans, corn, and melty cheese all smothered in rich enchilada sauce come together in a way that feels both comforting and exciting. Plus, the best part? Minimal cleanup! It’s the perfect dish to share with family or impress your friends without breaking a sweat in the kitchen.
Before You Begin
- Prepare All Ingredients First: Gather and measure out all your ingredients before you begin. That’s the hardest part of making this casserole. Once that’s done, simply assemble and bake.
- Choose the Right Enchilada Sauce: Whether you prefer store-bought or homemade, selecting a quality enchilada sauce can make a big difference in flavor. Taste it beforehand and adjust seasoning if needed to match your spice preference.
- Layer Thoughtfully: When assembling the casserole, layer ingredients in a way that each bite gets a bit of everything. Start with sauce, then tortillas, filling, and cheese to ensure every component melds together beautifully.
- Let It Rest Before Serving: Allowing the casserole to cool for a few minutes after baking helps it set, making it easier to serve.
Ingredients You’ll Need
- Chicken: You’ll need cooked chicken for this recipe. Rotisserie chicken is perfect to use here.
- Enchilada Sauce: You can use store-bought canned sauce or make your own enchilada sauce with my easy recipe.
- Corn Tortillas: Traditionally enchiladas are made with corn tortillas but feel free to use flour tortillas if you prefer.
- Black Beans: For lots of extra protein. Pinto beans or kidney beans are great alternatives.
- Corn: Brings a sweet crunch to the casserole. Fresh or frozen corn can be used instead of canned.
- Diced Green Chilies: For a mild heat and smoky flavor. Fresh diced jalapeños or roasted poblano peppers can be used if you prefer more control over the spice level.
- Spices: I used ground cumin, chili powder, salt and pepper. Feel free to adjust each spice to taste.
- Cheese: Cheddar or Monterey Jack cheese are both great because they melt easily. Other options are Mozzarella or Mexican cheese blend.
First, preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 small finely chopped onion and sauté until softened, about 5 minutes. Add 3 cups cooked shredded chicken, 1 can (15 ounces) black beans (drained and rinsed), 1 can (15 ounces) corn (drained), and 1 can (4 ounces) diced green chilies to the skillet. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon chili powder. Stir everything together and cook for another 2-3 minutes until heated through.
Spread a thin layer of red enchilada sauce on the bottom of your prepared baking dish. Next, arrange a layer of corn tortillas, cut into quarters, over the sauce. Then, spread half of the chicken mixture evenly over the tortillas, followed by 1 cup shredded cheddar or Monterey Jack cheese.
Add another layer of quartered corn tortillas, followed by the remaining chicken mixture. Pour the remaining red enchilada sauce over the top layer. Finally, sprinkle the remaining 1 cup shredded cheese evenly over the casserole.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes to allow the flavors to meld and the tortillas to soften. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly. Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh chopped cilantro. Serve hot with sour cream and sliced avocado on the side, if desired.
How To Serve
Here are some great ideas to serve alongside this Chicken Enchilada Casserole:
Frequently Asked Questions
Can I Make the Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance and refrigerate it until you’re ready to bake. Just cover it tightly with plastic wrap or aluminum foil. When you’re ready to cook, preheat the oven and bake as directed.
How Do I Store Leftovers?
Allow the casserole to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven until heated through.
Can I Freeze Chicken Enchilada Casserole?
Yes! This casserole freezes well. After assembling but before baking, cover the dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. To bake from frozen, increase the oven temperature to 375°F, bake covered for 45-50 minutes, then remove the foil and bake for an additional 10 minutes or until heated through and bubbly.
More Delicious Casseroles
- Stuffed Pepper Casserole
- Chicken Tetrazzini
- Creamy Chicken Casserole
- Easy Moussaka Recipe
- Chicken Spaghetti
Chicken Enchilada Casserole
Equipment
Ingredients
- 3 cups cooked chicken shredded
- 2 cups red enchilada sauce store-bought or homemade
- 15 ounces black beans 1 can, drained and rinsed
- 15 ounces corn 1 can, drained
- 1 small onion finely chopped
- 4 ounces diced green chilies 1 can
- 12 medium corn tortillas cut into quarters
- 2 cups cheddar or Monterey Jack cheese, shredded, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- fresh cilantro chopped (for garnish)
- sour cream for serving
- avocado sliced, for serving
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, sauté the chopped onion over medium heat until softened, about 5 minutes. Add the shredded chicken, black beans, corn, diced green chilies, ground cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes until heated through.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place a layer of the quartered corn tortillas over the sauce. Top with half of the chicken mixture, followed by 1 cup of shredded cheese.
- Repeat the layers: tortillas, remaining chicken mixture, and the remaining enchilada sauce. Finally, sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with chopped fresh cilantro. Serve with sour cream and sliced avocado, if desired.
Tips & Notes:
- Sauté the Onions Well: Take your time to sauté the onions until they’re soft and translucent.
- Quality Ingredients Matter: Using good-quality enchilada sauce and fresh vegetables for the best tasting casserole.
- Customize Your Casserole: Feel free to add your favorite toppings like sliced jalapeños, olives, or even a dollop of guacamole for extra flair.
- Cheese Choices: Monterey Jack adds a nice melt, but cheddar works wonderfully too. Mixing both can give you a richer, more complex cheese flavor.
