Chicken Enchilada Casserole
This Chicken Enchilada Casserole is everything you love about traditional enchiladas—juicy chicken, gooey cheese, zesty sauce—without the hassle of rolling tortillas. Instead, it’s baked in layers like a Mexican-inspired lasagna, making it quicker, easier, and perfect for feeding a crowd.
Ingredients
- Main Casserole:
- 3 cups cooked chicken shredded (rotisserie chicken works perfectly)
- 10 –12 corn tortillas or flour tortillas if preferred
- 2 cups enchilada sauce red or green, homemade or store-bought
- 2 cups shredded Mexican cheese blend or cheddar + Monterey Jack
- 1 can 15 oz black beans, rinsed and drained (optional, for extra protein)
- 1 cup corn kernels fresh, frozen, or canned
- 1 small onion diced
- 2 tbsp olive oil
- Salt & pepper to taste
- Optional Toppings:
- Fresh cilantro chopped
- Sliced jalapeños
- Sour cream
- Diced avocado or guacamole
Instructions
- Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook aromatics: Heat olive oil in a skillet over medium heat. Sauté onion until soft and fragrant, about 3–4 minutes. Remove from heat.
- Prepare filling: In a large bowl, combine shredded chicken, beans, corn, sautéed onion, and 1 cup of enchilada sauce. Stir until well coated.
- Layer casserole:
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Place tortillas to cover the base (tearing if needed to fit).
- Spread half the chicken mixture over tortillas.
- Sprinkle with ½ of the cheese.
- Repeat layers (tortillas, filling, cheese), finishing with tortillas on top.
- Top with sauce & cheese: Pour remaining enchilada sauce evenly over the top layer. Sprinkle with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is melted, bubbly, and golden.
- Rest & garnish: Let sit for 5 minutes before cutting into squares. Top with cilantro, jalapeños, sour cream, or avocado if desired.
Tried this recipe?Let us know how it was!