Chicken Enchilada Casserole

This chicken enchilada casserole has all the flavor of rolled enchiladas with none of the fussy work. Layers of corn tortillas, shredded chicken, black beans, enchilada sauce, and melted cheese stack up in a baking dish and bake until bubbly. It is the easiest way to feed a crowd on a busy night.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• All the enchilada flavor with no rolling
• Layers of cheese, chicken, and sauce
• Feeds a crowd from one dish

Ingredients

• 3 cups cooked chicken, shredded
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (19 oz) red enchilada sauce
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup corn kernels
• 1/2 cup diced red onion
• 1 can (4 oz) diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• Sour cream, for serving
• 1 lime, cut into wedges

How to Make It

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, stir the shredded chicken, black beans, corn, red onion, green chiles, cumin, garlic powder, salt, and pepper.
3. Spread 1/2 cup of enchilada sauce over the bottom of the dish.

4. Layer 4 tortillas over the sauce, tearing them to fit. Top with one third of the chicken mixture, one third of the sauce, and one third of the cheeses.
5. Repeat the layers two more times, ending with sauce and cheese on top.
6. Cover the dish tightly with foil and bake for 20 minutes.
7. Uncover and bake for 10 minutes more, until the cheese is melted and bubbly and the edges are golden.
8. Let the casserole rest for 5 minutes, then sprinkle with cilantro and serve with sour cream and lime wedges.

Pro Tips

• Warm the tortillas for 30 seconds in the microwave before layering. Warm tortillas tear less and soak up the sauce better.
• Let the casserole rest for 5 minutes after baking so the layers set and slice cleanly.
• Use a mild sauce for kids, or a medium sauce for more heat.

Serving Suggestions

Serve with Mexican rice, a simple green salad, and guacamole. Leftovers reheat well for lunch the next day.

Frequently Asked Questions

Can I use flour tortillas?

Yes. Flour tortillas work well and get soft and tender in the sauce.

Can I make it ahead?

Yes. Assemble the casserole up to 1 day ahead, cover, and refrigerate. Add 10 minutes to the covered bake time.

Can I freeze enchilada casserole?

Yes. Freeze the baked casserole for up to 2 months. Thaw it overnight in the fridge, then reheat it covered at 350°F for 25 minutes.