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.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup cooked black beans
- 1 cup cooked yellow corn
- 3 cups cooked shredded chicken
- 1 (4-ounce) can diced green chilis
- 2 1/4 cups red enchilada sauce, divided
- 15 corn tortillas
- 3 1/2 cups shredded cheese, divided
- optional toppings: sour cream, chopped cilantro, diced avocado
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium heat. Add onion and pepper. Cook for 5 minutes, until softened.
- Add garlic and cook for 30 seconds, until fragrant.
- Add black beans, corn, shredded chicken, and green chilis. Cook for 5 minutes until warmed through. Remove from heat.
- Spread 1/2 cup enchilada sauce into the bottom of a 9×13 baking dish.
- Layer 5 tortillas into the dish so that it completely covers the bottom. Spread 1/3 of the chicken filling over tortillas, then top with 1/2 cup enchilada sauce and 1 cup of shredded cheese.
- Repeat 2 more times. On the last and final layer, top with all the remaining enchilada sauce and shredded cheese.
- Bake for 30 minutes, or until the cheese has melted and the sauce is bubbling.
- Garnish with sour cream, cilantro, and avocado.
- For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
- For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you’re short on time, you can use your favorite store-bought sauce (you will need about 2 10-ounce cans).