This Chicken Enchilada Casserole is the perfect savory and comforting dish. It’s stacked with plenty of tortillas, shredded chicken, black beans, peppers, enchilada sauce, and topped with melted bubbly cheese. Easy to throw together and ready in under an hour!
When I think of casseroles, I think of quick and easy dinners you can throw together when you’re in a dinner rut. That’s exactly what this chicken enchilada casserole is!
Made with tortillas, shredded chicken, black beans, corn, green chiles, enchilada sauce, and topped with lots of cheese, this casserole is sure to please everyone. It’s perfect for a weeknight or potluck dinner!
HOW TO MAKE CHICKEN ENCHILADA CASSEROLE
First, make the filling by cooking the peppers, onions, garlic, black beans, corn, shredded chicken, and green chilis together in a large skillet.
Then, assemble the casserole by layering the baking dish with corn tortillas, the shredded chicken filling, shredded cheese, and enchilada sauce.
Bake until golden brown and bubbly!
Tips for making Chicken Enchilada Casserole
- If you want to save some time on this recipe, you can use shredded rotisserie chicken or any leftover chicken you have in the fridge. If you don’t have those available, you can make your own with this shredded chicken recipe.
- For the enchilada sauce, I like using this easy enchilada sauce, or this authentic enchilada sauce. If not, your favorite store bought sauce is good too.
- Placing enchilada sauce on the bottom of the baking dish before assembling everything helps coat the first layer of tortillas and prevents the casserole from sticking.
- I recommend using corn tortillas instead of flour. Flour tortillas can get soggy and not hold as well.
- Let the casserole sit for about 5-10 minutes after it’s done baking to help it set. This helps the casserole keep its shape when you’re cutting and serving.
TOPPINGS AND VARIATIONS
- Instead of diced avocado, you can also top with guacamole.
- Use green enchilada sauce or salsa verde instead of the traditional red enchilada sauce.
- Sprinkle with cotija cheese or crumbled feta upon serving for an extra cheesy dish.
STORING AND REHEATING INSTRUCTIONS
- To store, let the casserole cool and then place into an airtight container and refrigerate for up to a week.
- To freeze, let the casserole cool and freeze for 2-3 months.
- To reheat, place the casserole in the oven at 350℉ for 30-45 minutes until the cheese is melted and sauce is bubbling.