Easy Chicken Enchilada Casserole
Layered with tender chicken, melty cheese, and bold enchilada sauce, this casserole bakes up weeknight-easy and crowd-pleasing. Minimal prep, big flavor.
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Servings:
Ingredients
Main Ingredients
- 3 cup shredded cooked chicken
- 3 cup red enchilada sauce use mild or medium
- 12 oz corn tortillas, cut into halves or quarters
- 2.5 cup shredded Mexican blend cheese
- 0.75 cup diced onion
- 4 oz mild green chiles, chopped drained
- 1 cup black beans rinsed and drained
- 0.5 cup corn kernels
- 1.5 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped for garnish
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly oil a 9x13-inch baking dish.
- Warm olive oil in a large skillet over medium heat. Sauté onion until softened, 4–5 minutes.
- Stir in cumin, chili powder, garlic powder, salt, and pepper. Cook 30 seconds until fragrant.
- Add green chiles, corn, black beans, and shredded chicken. Toss to combine and warm through.
- Pour in 1 cup enchilada sauce. Simmer 1 minute to coat, then remove from heat.
- Spread 1/2 cup enchilada sauce in the baking dish. Arrange tortillas to cover the bottom, trimming as needed.
- Spoon half the chicken mixture over tortillas. Sprinkle about 1 cup cheese and drizzle 1/2 cup sauce.
- Repeat layers. Top with remaining tortillas, the rest of the sauce, and remaining cheese.
- Cover with foil and bake 20 minutes. Uncover and bake 10–12 minutes until bubbly and lightly browned. Rest 10 minutes, then garnish with cilantro.
Notes
Variation: Use salsa verde and Monterey Jack for a green version, or add sliced jalapeños for heat. Make-ahead tip: Assemble up to 24 hours in advance and refrigerate; add 5–10 minutes to the bake time. Leftovers keep 3–4 days; reheat covered at 350°F. Freeze unbaked (tightly wrapped) up to 3 months, thaw overnight, then bake.
This recipe is an original creation inspired by classic Easy Chicken Enchilada Casserole flavors. All ingredient ratios and instructions are independently developed.