Delicious Chicken Enchilada Casserole

This Delicious Chicken Enchilada Casserole has all the bold, comforting flavors of classic enchiladas but in an easy, layered bake that feeds a crowd. It’s packed with tender chicken, melty cheese, hearty beans, and warm spices—all drenched in your favorite enchilada sauce. Perfect for weeknight dinners, potlucks, or meal prep, this casserole delivers big satisfaction with minimal effort. Serve it with cool toppings like sour cream and avocado to balance the spicy, savory goodness.

Ingredients

• 3 cups shredded cooked chicken (rotisserie works great)
• One 19-oz can enchilada sauce (red or green)
• 12 corn tortillas, cut into bite-size pieces
• One 15-oz can black beans, rinsed and drained
• One 4-oz can diced green chiles
• 1 cup thawed frozen corn
• 3 cups shredded Mexican blend cheese (or cheddar/Monterey Jack mix)
• 1 diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Sour cream, cilantro, avocado, jalapeños, lime wedges (optional for serving)

Directions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Combine shredded chicken with half the enchilada sauce, green chiles, cumin, salt, and pepper.
3. Spread a little enchilada sauce in the bottom of the dish.
4. Add a layer of cut tortillas over the sauce.
5. Spread half the chicken mixture on top, then half the beans, corn, and onion.
6. Sprinkle one-third of the cheese over the layer.
7. Add another tortilla layer, then the remaining chicken, beans, corn, and onion.
8. Top with another third of the cheese.
9. Add a final layer of tortillas and pour remaining enchilada sauce evenly over the top.
10. Finish with the last portion of cheese.
11. Cover with foil and bake 30 minutes.
12. Remove foil and bake 10–15 minutes more, until bubbly and lightly golden.
13. Rest 10 minutes before slicing and serving with desired garnishes.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: ~420 kcal per serving | Servings: 8

Tips

• Cut tortillas evenly so the layers stack nicely and hold together when sliced.
• Leftovers keep well—store airtight up to 3 days and reheat with a splash of sauce for moisture.

FAQ

Can I use flour tortillas instead of corn?
You can, but corn holds up better and adds classic enchilada flavor.

Can I make this casserole ahead?
Yes—assemble up to a day early, cover tightly, and bake when ready.

Is this freezer-friendly?
Absolutely. Freeze unbaked or baked portions; thaw overnight and reheat.

Can I add more vegetables?
Bell peppers, zucchini, or spinach make great additions to the layers.