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Chicken Enchilada Casserole

Chicken Enchilada Casserole

Chicken Enchilada Casserole is your go-to weeknight dinner solution, offering all the beloved flavors of traditional enchiladas in a delightfully easy, layered casserole format that’s perfect for busy families. This recipe simplifies the process without sacrificing taste, making it an incredibly useful and satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium medium yellow onion, finely chopped
  • 2 cloves cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon salt, plus more to taste
  • 0.25 teaspoon black pepper, plus more to taste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can enchilada sauce (red or green, your preference)
  • 8 to 10 corn tortillas, torn or cut into 1-inch pieces
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • Optional toppings: sour cream, chopped cilantro, diced avocado, jalapeños, lime wedges

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil, 1 medium medium yellow onion, finely chopped, 2 cloves cloves garlic, minced
  3. Add the shredded cooked chicken to the skillet with the onions and garlic. Stir in the chili powder, cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 2-3 minutes, stirring to ensure the chicken is evenly coated with the spices.
    1.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.25 teaspoon salt, plus more to taste, 0.25 teaspoon black pepper, plus more to taste
  4. Add the rinsed and drained black beans and the drained corn to the skillet with the chicken mixture. Stir everything together until well combined.
    1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained
  5. Pour in the can of enchilada sauce. Stir gently to combine all the ingredients, ensuring the chicken, beans, and corn are coated in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
    1 (10-ounce) can enchilada sauce (red or green, your preference)
  6. Spread about half of the tortilla pieces evenly over the bottom of the prepared baking dish. Spoon half of the chicken and vegetable mixture over the tortillas. Sprinkle about half of the shredded Monterey Jack and Cheddar cheeses over this layer.
    8 to 10 corn tortillas, torn or cut into 1-inch pieces, 1 cup shredded Monterey Jack cheese, 1 cup shredded Cheddar cheese
  7. Repeat the layering process: add the remaining tortilla pieces over the cheese, followed by the rest of the chicken and vegetable mixture. Top generously with the remaining shredded cheeses.
    8 to 10 corn tortillas, torn or cut into 1-inch pieces, 1.5 pounds boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 1 cup shredded Monterey Jack cheese, 1 cup shredded Cheddar cheese
  8. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
  9. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are starting to brown.
  10. Let the casserole stand for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve. Garnish with your favorite toppings like sour cream, chopped cilantro, diced avocado, and jalapeños.
    Optional toppings: sour cream, chopped cilantro, diced avocado, jalapeños, lime wedges

Notes

This casserole is ideal for busy families and can be prepared ahead of time. Reheat leftovers in the oven or microwave.