You’ll love the easy, cheesy, saucy goodness of this sizzling Chicken Enchilada Casserole! All the flavor of made-from-scratch enchiladas, but so much easier!

Cheesy Chicken Enchilada Casserole

Shredded chicken, black beans, corn, bell peppers and onions mingle deliciously in every bite of this tasty casserole swimming in enchilada sauce and topped with melting cheese. And it’s all so easy!

What I Love About this Recipe

Making every ingredient from scratch is great and all, but what I love about this recipe is that you can pull it together super easily, using precooked, leftover chicken, canned beans and corn, prepared enchilada sauce, and tortillas.

That makes it a truly easy weeknight recipe, you know? It fits my theme. 😉

Casserole Ingredients

• Olive Oil: For sautéing. I recommend a light olive oil for this.
• Onion and Bell Pepper: One of each, diced.
• Fresh Garlic: You’ll need 3 cloves of garlic, minced.
• Black Beans: That’s a standard 15.5 oz. can of black beans, rinsed and drained.
• Canned Corn: And one standard 15.25 oz. can of sweet corn kernels, drained.
• Shredded Chicken: You’ll need 3 cups of shredded chicken. A rotisserie chicken is good for this, or you can definitely make your own!
• Chopped Green Chili: I use two fresh green chilis, but you can substitute canned chilis if you’d like. Use these to taste, as they can add some heat!
• Taco Seasoning: Use two tablespoons of your favorite taco blend, plus salt and black pepper.
• Prepared Enchilada Sauce: This recipe uses two cups total, or about 16 oz., of prepared enchilada sauce.
• Flour Tortillas: You’ll need 6 medium to large flour tortillas.
• Regular and White Cheddar: One cup of each, shredded. You can also use two cups of just one type of cheddar.
• Garnishes: Chopped fresh cilantro, sliced avocado, sour cream, etc.

How to Make Chicken Enchilada Casserole

1. Sauté the aromatics. Heat a large skillet over medium heat and add the oil, onions, and peppers. Cook until soft, about 5 minutes. Mix in the garlic and cook for 1 more minute.
2. Add the rest of the ingredients for the filling. Stir in the beans, corn, chicken, and chiles. Cook for 5 minutes, or until warmed through.
3. Add the red enchilada sauce. Reserve 1/2 cup of the enchilada sauce, then add the remaining sauce to the skillet and combine.
4. Assemble the casserole. Spread the reserved enchilada sauce on the bottom of a 9×13 baking dish. Place two tortillas on top to cover the bottom of the baking dish. Spread 1/3 of the chicken mixture over them. Sprinkle 1/3 of the shredded cheese. Repeat the layers two more times to make 3 layers total, ending with cheese.
5. Bake the Casserole and Serve. Bake for 30 minutes, or until the casserole is bubbly and the cheese is melted. Top with sour cream, cilantro, and avocado, and enjoy!

What To Serve with Enchilada Casserole?

• Margaritas: I mean, why not, right? If you want to kick up the meal, it’s hard to top a delicious Frozen Pineapple Margarita!
• Salsa: A little fresh salsa cuts the richness of the Enchilada Casserole’s sauce and cheese. Try my Avocado Salsa for a delicious and healthy homemade version!
• A Yummy Dessert: Making a simple dessert is always a nice way to wrap up a meal. These No-Bake Oatmeal Cookies are a super-scrumptious option your family will love!

How to Store and Reheat Leftovers

• To refrigerate, wrap or cover the leftovers tightly and store in the refrigerator for up to 3 days.
• To reheat, place in the oven at 350°F and bake until heated through, about 15 to 20 minutes.
• If you’d like to freeze your enchilada casserole, assemble it up to the point before baking. Then cool the casserole, cover tightly with foil and plastic wrap, and freeze for up to 3 months. To cook, thaw it in the refrigerator overnight, then bake as directed, adding 5-15 minutes as needed to heat through completely.