Chicken Enchilada Casserole

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 mins

Cook Time40 mins

Resting Time10 mins

Total Time1 hr

Course: Dinner

Cuisine: Mexican

Keyword: chicken casserole, chicken dinner ideas, chicken enchilada casserole, easy dinner idea, mexican chicken casserole

Servings: servings

Calories: 462kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Stove
Oven

Ingredients

For the Casserole:

2 tablespoons olive oil
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 15.5-oz can black beans, rinsed and drained
1 15.25-oz can sweet corn, rinsed and drained
3 cups shredded chicken
1 4-oz can green chilis
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons taco seasoning
2 cups enchilada sauce
6 flour tortillas
1 cup white cheddar, shredded
1 cup cheddar, shredded

For Serving:

Chopped fresh cilantro
Sliced avocado
Sour cream

Instructions

Preheat oven to 350˚F.
Add oil to a large skillet and set 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 1 more minute.
Add the beans, corn, chicken, and chilis. Season with salt, pepper, and taco seasoning and continue to cook for 5 minutes, or until warmed through.
Reserve 1/2 cup of the enchilada sauce and add the remaining enchilada sauce to the skillet and combine.
Spread the reserved enchilada sauce on the bottom of a 9 x 13 baking 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.
Repeat the tortilla, chicken, and cheese layers two more times to make 3 layers in total, ending with cheese.
Bake for 30 minutes, or until casserole is bubbly and cheese is melted.
Serve with sour cream, cilantro, and avocado.

Nutrition