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Chicken Enchilada Casserole

This chicken enchilada casserole recipe is cheesy, hearty, and packed with bold Mexican-inspired flavors. It layers tender chicken, tortillas, enchilada sauce, beans, and plenty of melted cheese for an easy dinner that's perfect for busy weeknights or feeding a crowd.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and shredded
  • 8 small corn tortillas cut into quarters
  • 2 cups red enchilada sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 4-ounce can diced green chiles
  • 2 cups shredded Mexican cheese blend divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped fresh cilantro

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, black beans, corn, green chiles, cumin, chili powder, garlic powder, salt, and black pepper.
  3. Spread a thin layer of enchilada sauce over the bottom of the baking dish.
  4. Arrange one-third of the tortilla pieces in an even layer.
  5. Spread half of the chicken mixture over the tortillas, drizzle with one-third of the enchilada sauce, and sprinkle with ¾ cup of the shredded cheese.
  6. Repeat the layers with another third of the tortillas, the remaining chicken mixture, another third of the enchilada sauce, and ¾ cup of the cheese.
  7. Top with the remaining tortilla pieces, pour over the remaining enchilada sauce, and finish with the remaining cheese.
  8. Cover with foil and bake for 20 minutes.
  9. Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly.
  10. Let the casserole rest for 10 minutes before garnishing with fresh cilantro and serving.

Notes

  • Lightly toast the tortilla pieces in the oven for 5 minutes before assembling if you prefer a firmer texture. This helps prevent them from becoming too soft during baking.
  • Use freshly shredded cheese instead of pre-shredded cheese for a smoother, meltier topping.
  • Allow the casserole to rest for 10 minutes after baking. This helps the layers set, making it much easier to slice and serve.
  • Rotisserie chicken works perfectly in this recipe and cuts the prep time significantly.
  • You can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 10 to 15 minutes to the baking time if it's coming straight from the refrigerator.