Introduction:
This Delicious Chicken Enchilada Casserole is a comforting, crowd-pleasing dish packed with bold Mexican flavors!
Layers of tender shredded chicken, hearty black beans, sweet corn, and gooey melted cheese come together with soft corn tortillas and a rich enchilada sauce.
It’s the perfect weeknight meal that’s easy to assemble and sure to satisfy the whole family.
Ingredients
For the Casserole:
3 cups cooked chicken shredded (rotisserie chicken works well for convenience)
1 can 19 ounces enchilada sauce (red or green, based on preference)
12 corn tortillas cut into bite-sized pieces
1 can 15 ounces black beans, rinsed and drained
1 can 4 ounces diced green chiles
1 cup frozen corn kernels thawed
3 cups shredded cheese Mexican blend or a mix of cheddar and Monterey Jack
1 onion diced
2 cloves garlic minced
1 teaspoon ground cumin
Salt and pepper to taste
For Serving (optional):
Sour cream
Chopped fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges
How To Make Delicious Chicken Enchilada Casserole
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.
Prepare the Chicken Mixture: In a large bowl, mix the shredded chicken with half of the enchilada sauce, diced green chiles, cumin, salt, and pepper. Set aside.
Layer the Casserole:
First Layer: Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. Arrange a layer of cut tortillas over the sauce, covering the bottom of the dish.
Second Layer: Spread half of the chicken mixture over the tortillas. Top with half of the black beans, corn, and diced onion. Sprinkle a third of the cheese over the top.
Third Layer: Add another layer of cut tortillas, followed by the remaining chicken mixture, black beans, corn, and onion. Sprinkle another third of the cheese over the top.
Fourth Layer: Finish with a final layer of cut tortillas. Pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are covered. Sprinkle the remaining cheese over the sauce.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Cool and Serve: Let the casserole cool for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve.
Garnish and Enjoy: Serve with optional garnishes like sour cream, chopped fresh cilantro, diced avocado, sliced jalapeños, and lime wedges on the side.
Storage:
Let the casserole cool completely before storing.
Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
For longer storage, you can freeze the casserole in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, bake covered at 350°F (175°C) until heated through, or microwave individual portions.
Serving Suggestions:
Serve hot, garnished with fresh cilantro, sliced green onions, or a dollop of sour cream.
Pair with a side of Mexican rice or a fresh green salad with lime vinaigrette.
Add avocado slices, guacamole, or salsa on the side for extra flavor.
For a heartier meal, serve with tortilla chips or warm flour tortillas.
Would you like me to also suggest some variations for this recipe?