Chicken Enchilada Casserole
A cheesy, flavorful, and comforting casserole that layers tender chicken, tortillas, beans, corn, and enchilada sauce. Perfect for weeknight dinners or feeding a crowd without all the rolling hassle.
Ingredients
Chicken Enchilada Casserole Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken is your bestie here)
- 12 small corn tortillas flour works too, but corn gives that classic flavor
- 2 cups enchilada sauce store-bought or homemade
- 1 medium onion diced
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned — we don’t judge
- 2 cups shredded cheese cheddar, Monterey Jack, or a mix
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Toppings & Decorations
- Fresh cilantro chopped
- Sliced jalapeños
- Sour cream or Greek yogurt
- Avocado slices or guac
- Lime wedges for that zesty finish
Instructions
Prep the Filling
- In a skillet, heat olive oil and sauté onions until soft and golden. Toss in black beans, corn, chicken, cumin, and chili powder. Mix it all together until it smells like heaven and tastes like you tried way harder than you did.
Sauce It Up
- Spread a thin layer of enchilada sauce on the bottom of your baking dish. This is like the “foundation” of our casserole masterpiece — no dry tortillas allowed.
Layer the Goodness
- Lay down tortillas (cut them in half if needed), add a scoop of the chicken mixture, drizzle with sauce, and sprinkle with cheese. Repeat until you’ve used up everything. Finish with a big ol’ layer of sauce and cheese on top.
Bake the Magic
- Pop it in the oven at 375°F (190°C) for 25–30 minutes, until bubbly and golden. Your kitchen will smell like a Mexican restaurant, and your stomach will be begging you to hurry up.
Garnish & Serve
- Let it cool for a few minutes (the hardest part, I know). Then load it up with cilantro, jalapeños, avocado, or whatever toppings make your heart happy.
Notes
- Use rotisserie chicken to save time — it’s a total game-changer.
- Feel free to mix in extra veggies like bell peppers or zucchini for added nutrition.
- Tortillas soak up sauce quickly, so be generous to keep the casserole moist.
- Let it rest 10 minutes before slicing to keep it neat and cheesy.
- Leftovers reheat well in the oven or microwave — still melty and delicious.