Description

Chicken Enchilada Casserole is everything you love about cheesy enchiladas, layered into one easy, hearty bake. Tender shredded chicken, black beans, sweet corn, and bold spices are tucked between strips of corn tortillas and smothered in enchilada sauce, salsa, and melted cheese. It’s cozy, crowd-pleasing comfort food that’s perfect for busy weeknights or casual gatherings.

Ingredients

Scale

2 cups cooked chicken, shredded
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) enchilada sauce (red or green)
1 cup salsa (mild, medium, or hot)
1 teaspoon ground cumin
1 teaspoon chili powder
8 corn tortillas, cut into strips
2 cups shredded cheese (cheddar or Mexican blend)
1/4 cup fresh cilantro, chopped (for garnish)
Salt and pepper, to taste

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, salt, and pepper. Stir until everything is evenly coated and well combined.
Arrange half of the tortilla strips in an even layer over the bottom of the prepared baking dish.
Spread half of the chicken mixture evenly over the tortilla strips, then sprinkle with half of the shredded cheese.
Repeat the layers with the remaining tortilla strips, the rest of the chicken mixture, and finish with the remaining cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10–15 minutes, or until the casserole is hot, bubbly, and the cheese is melted and golden brown.
Remove from the oven and let the casserole cool for 5–10 minutes to set slightly. Garnish with chopped fresh cilantro before serving warm.

Notes

Use rotisserie chicken or leftover cooked chicken to make prep even faster.
Adjust the heat level by choosing mild, medium, or hot salsa and enchilada sauce to suit your taste.
If your salsa or enchilada sauce is quite salty, go light on the added salt and adjust after baking if needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking, Casserole
Cuisine: Mexican-inspired

Nutrition

Serving Size: About 1/6 of the casserole
Calories: 350 kcal
Sugar: 6 g
Sodium: 850 mg (estimate, varies with brand of sauce and salsa)
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 7 g
Protein: 22 g
Cholesterol: 60 mg

Keywords: chicken enchilada casserole, layered enchiladas, easy Mexican casserole, weeknight chicken bake, cheesy chicken enchiladas