Chicken Enchilada Casserole

Enchilada casserole in a pan, with a corner piece missing to reveal the food's texture.

5 from 1 vote

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

Prep Time10

Cook Time40

Resting Time10

Total Time1

Course: Dinner

Cuisine: Mexican

Keyword: chicken enchilada casserole

Servings: servings

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Casserole:

2 tablespoons olive oil
1 small yellow onion diced
1 bell pepper diced
3 cloves garlic minced
15.5 ounces canned black beans rinsed and drained
15.25 ounces canned sweet corn rinsed and drained
3 cups precooked shredded chicken
4 ounces can of green chiles
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 tablespoons taco seasoning
2 cups enchilada sauce
6 flour tortillas
1 cup shredded white cheddar cheese
1 cup shredded cheddar cheese

For Serving:

chopped fresh cilantro
sliced avocado
sour cream

Instructions

Prep. Preheat the oven to 350˚F, and pull out a 9x13 casserole dish.
Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add diced onions and peppers to the heated oil and cook until soft, about 5 minutes. Add the garlic and cook for 20 seconds.
Add the remaining filling ingredients. Stir in the beans, corn, shredded chicken, and chilis. Season with salt, pepper, and taco seasoning, then cook for 4-5 minutes, or until warmed through.
Stir in the enchilada sauce. Reserve 1/2 cup of the enchilada sauce, add the remaining enchilada sauce to the skillet, and combine.
Layer. Spread the reserved enchilada sauce on the bottom of your casserole dish. Place two tortillas on top of the sauce so that they cover the bottom of the baking dish. Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1/3 of the shredded white cheddar and cheddar cheese over the chicken mixture. Repeat the tortilla, chicken, and cheese layers two more times for 3 layers total, ending with cheese.
Bake. Transfer the casserole dish to the oven and bake for 30 minutes, or until the casserole is bubbly and the cheese is melted.
Rest the casserole, then serve. Pull the chicken enchilada casserole from the oven and let it rest for 5 to 10 minutes. Top with sour cream, chopped cilantro, and avocado slices, and serve.

Nutrition