Description
A quick and satisfying chicken enchilada casserole with layers of gooey cheese, tender chicken, and just enough spice, perfect for busy weeknights or casual family dinners.
Ingredients
Scale
- 3 cups shredded cooked chicken (about 450g, rotisserie chicken recommended)
- 8 small or 6 large flour tortillas
- 3 cups shredded cheese blend (sharp cheddar and Monterey Jack recommended, about 340g)
- 2 cups enchilada sauce (homemade or store-bought, medium spice level)
- 1 can black beans, drained and rinsed
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 can diced green chilies (mild or hot)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- Fresh cilantro, chopped (optional, for garnish)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine shredded cooked chicken, black beans, corn, diced green chilies, olive oil, cumin, garlic powder, onion powder, salt, and pepper. Toss gently until evenly coated.
- Lightly grease a 9×13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom to prevent sticking.
- Place a layer of tortillas to cover the base (tear to fit if needed). Spoon one-third of the chicken mixture evenly over the tortillas, then sprinkle a generous handful of shredded cheese.
- Repeat layering two more times: tortillas, chicken mixture, cheese. Finish with a final layer of tortillas topped with remaining enchilada sauce and cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Let the casserole rest for 10 minutes before slicing and serving.
Notes
Use warm tortillas wrapped in a damp towel and microwaved for 30 seconds to make them pliable. Resting the casserole after baking helps it set for easier slicing. Adjust spice level by choosing mild or hot chilies and adding chili flakes or hot sauce if desired. For dairy-free, substitute cheese with plant-based alternatives and use coconut milk-based enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 375
- Fat: 18
- Carbohydrates: 25
- Fiber: 6
- Protein: 28
Keywords: chicken enchilada casserole, dump and bake, cheesy casserole, easy dinner, Mexican casserole, weeknight meal