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easy chicken enchilada casserole recipe - Easy Chicken Enchilada Casserole served in a white bowl overhead view
Chloe

Easy Chicken Enchilada Casserole

easy chicken enchilada casserole recipe made easy at home. All the flavor of enchiladas in an easy, cheesy layered casserole! Ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Method

Ingredients
  

Filling
  • 3 cups cooked shredded chicken rotisserie chicken works great
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
Assembly
  • 2 cups red enchilada sauce mild or medium
  • 12 corn tortillas 6-inch, cut into halves or quarters
  • 2 cups shredded Mexican blend cheese or cheddar + Monterey Jack
  • ¼ cup chopped fresh cilantro for garnish
  • ½ cup sour cream for serving

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little oil.
  2. In a large bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir until well mixed.
  3. Spread ½ cup of enchilada sauce on the bottom of the dish. Arrange a layer of tortilla pieces to cover, overlapping slightly. Top with half of the chicken mixture, then ½ cup of cheese, then another ½ cup of sauce. Repeat layers, finishing with a final layer of tortillas, remaining sauce, and the rest of the cheese.
  4. Cover the dish with foil (tent lightly to avoid sticking) and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted, edges are bubbly, and internal temperature reaches 165°F (74°C).
  5. Let the casserole rest for 5-10 minutes before slicing. Garnish with cilantro and dollops of sour cream. Serve warm.