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Chicken Enchilada Casserole Recipe

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4.1 from 5 reviews

This Chicken Enchilada Casserole is a flavorful, layered dish combining tender shredded chicken, black beans, fire-roasted corn, and zesty green chiles, all baked between corn tortillas in a rich enchilada sauce and topped with melted Monterey Jack and Colby Jack cheeses. Perfect for a comforting dinner, it’s easy to assemble and bakes to bubbly perfection, making it a crowd-pleaser for family meals or gatherings.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Herbs

  • 4 green onions, sliced thin
  • 4 ounce can diced green chiles
  • 1 cup frozen fire roasted corn
  • 2 tablespoons chopped cilantro
  • 1 lime, juiced (about 2 tablespoons)

Protein & Legumes

  • 3 cups cooked shredded chicken
  • 15 ounce can black beans, drained and rinsed

Spices & Oils

  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder

Other

  • 6 corn tortillas, cut in half
  • 2 cups red enchilada sauce
  • 2 cups shredded Monterey Jack and Colby Jack cheese (or cheddar)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350° F. Lightly coat a 2-quart baking dish with cooking spray to prevent sticking and prepare for layering.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add sliced green onions and cook for 1-2 minutes until fragrant and slightly softened.
  3. Add veggies and spices: Stir in the diced green chiles, frozen fire-roasted corn, drained black beans, chopped cilantro, chili powder, cumin, and garlic powder. Cook together for 2-3 minutes to blend flavors, then squeeze in fresh lime juice and stir in the shredded chicken evenly.
  4. Begin layering: Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish. Arrange 4 halves of the corn tortillas over the sauce, covering the base of the dish.
  5. Add filling and cheese: Spoon one-third of the chicken mixture over the tortilla layer, then sprinkle with one-third of the shredded cheese. Drizzle 1/2 cup of enchilada sauce over this layer.
  6. Repeat layers: Add a second layer of tortilla halves, then another one-third of the chicken filling and one-third of the cheese. Top with another 1/2 cup of enchilada sauce. Repeat once more, finishing with the remaining cheese on top.
  7. Bake the casserole: Cover the casserole dish with a foil sheet sprayed lightly with cooking spray to prevent sticking. Bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is melted, bubbly, and slightly golden.
  8. Garnish and serve: Remove from oven and garnish with extra green onions, sliced avocado, fresh cilantro, or your preferred toppings before serving hot.

Notes

  • You can substitute shredded chicken with cooked shredded turkey or a plant-based chicken alternative for variation.
  • For extra heat, add chopped jalapeños or use a spicier enchilada sauce.
  • Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
  • To make this dish gluten-free, ensure your corn tortillas and enchilada sauce are certified gluten-free.
  • If using a different cheese, choose one that melts well for best results.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/chicken-enchilada-casserole-recipe/