Go Back
–+ servings

Chicken Enchilada Casserole Recipe

All the comfort of cheesy chicken enchiladas, stacked into a cozy casserole with roasted poblano flavor and a bright squeeze of lime. Easy to assemble, irresistibly melty, and perfect for weeknights.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

Filling

  • 1 1/2 tablespoons neutral oil
  • 1 small yellow onion, diced
  • 2 small poblano peppers, blistered, peeled, and chopped
  • 4 cloves garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (4 oz) can diced green chiles, drained
  • 1 cup corn kernels, drained
  • 3 1/2 cups cooked chicken, shredded
  • 3 cups red enchilada sauce, divided
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon fresh lime juice
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper

Tortillas & Cheese

  • 10 6-inch corn tortillas
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded

To Finish (optional)

  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream for serving

Instructions

Preparation Steps

  • Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish. Wrap the tortillas in foil and warm them in the oven for 8 minutes, then keep wrapped so they stay pliable.
  • Char the poblanos: set them under a hot broiler or over an open flame, turning until blistered on all sides, 5–7 minutes. Transfer to a bowl, cover, steam 5 minutes, then peel, seed, and chop.
  • Build the saucy filling: In a large skillet, heat the oil over medium heat. Add the onion and 1/2 teaspoon of the salt; cook until translucent, 4–5 minutes. Stir in the garlic for 30 seconds. Sprinkle in the cumin and chili powder; toast 30 seconds. Measure out 1/2 cup of enchilada sauce and set aside for topping; pour the remaining 2 1/2 cups into the skillet along with the lime juice. Simmer 3 minutes.
  • Fold in the chicken, black beans, corn, green chiles, and chopped poblano. Simmer 2–3 minutes more to thicken slightly. Season with the remaining salt and the black pepper to taste, then remove from heat.
  • Assemble (three layers): Spread 2–3 tablespoons of the reserved sauce over the bottom of the baking dish. Arrange 3–4 warm tortillas in a snug layer, tearing to fit. Spoon on half of the filling and scatter with one-third of the cheeses. Add another tortilla layer, the remaining filling, and another third of the cheeses. Top with the final tortillas, brush/spread the remaining reserved sauce over them, and finish with the remaining cheese.
  • Cover the dish loosely with foil (do not press onto the cheese). Bake for 20 minutes. Uncover and bake 8–10 minutes more until bubbling and lightly browned. For extra color, broil 1–2 minutes, watching closely.
  • Rest 10 minutes before slicing so the layers set. Serve warm, topped with cilantro and a dollop of sour cream if you like.

Notes

Tip: For the best melt and flavor, shred your own cheese—pre-shredded blends are convenient but often coated and don’t brown as nicely. Leftovers reheat well in a 350°F oven, covered, for 12–15 minutes or until hot.
This recipe is an original creation inspired by classic Chicken Enchilada Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.