Description
Chicken Enchilada Casserole is a cheesy, layered Mexican inspired dinner made with shredded chicken, enchilada sauce, tortillas, black beans, and melted cheese. This easy baked chicken enchilada casserole is perfect for busy weeknights, family dinners, meal prep, and freezer friendly comfort food.
Ingredients
3 cups cooked shredded chicken
2 cups red enchilada sauce
8 corn or flour tortillas
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 can 15 oz black beans drained and rinsed
1 cup corn kernels
1 can 4 oz diced green chiles
1/2 cup chopped onion
1 tablespoon taco seasoning
1 cup sour cream
Instructions
1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl combine shredded chicken, black beans, corn, green chiles, onion, taco seasoning, sour cream, and 1 cup of enchilada sauce. Mix until fully combined.
3. Spread a thin layer of enchilada sauce on the bottom of the baking dish.
4. Add a layer of tortillas, cutting them to fit if needed.
5. Spread half of the chicken mixture over the tortillas and sprinkle with cheddar and Monterey Jack cheese.
6. Repeat layers of tortillas, chicken mixture, sauce, and cheese.
7. Finish with a final layer of tortillas, remaining sauce, and a generous layer of cheese on top.
8. Cover with foil and bake for 20 minutes.
9. Remove foil and bake an additional 10 to 15 minutes until cheese is melted and bubbly.
10. Let rest for 10 minutes before slicing and serving.
Notes
For extra spice add diced jalapenos or use hot enchilada sauce.
You can substitute rotisserie chicken for a faster prep.
Letting the casserole rest before cutting helps the layers hold together perfectly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 105mg