Chicken Enchilada Casserole

This easy Chicken Enchilada Casserole has layers of corn tortillas, shredded chicken, black beans, corn, roasted peppers, enchilada sauce, and melted cheese. It has all the flavors of traditional enchiladas without the work of rolling each one.

Key Ingredients

Here are the key ingredients to make this casserole. Full measurements are listed further down in the recipe card.

• Cooked chicken: Rotisserie chicken makes this especially quick, but any leftover cooked and shredded chicken works.
• Corn tortillas: These create the layers and give the casserole its classic enchilada flavor. Cut them in half to cover the baking dish more evenly.
• Red enchilada sauce: Use a sauce with a flavor and heat level your family enjoys.
• Black beans: They add texture, fiber, and plant-based protein.
• Corn: Fresh, frozen, or well-drained canned corn will work.
• Roasted red peppers: These add a slightly sweet and smoky flavor. Drain them thoroughly to keep the casserole from getting watery.
• Cheddar cheese: Freshly grated cheese melts more smoothly, but you can also use a Mexican cheese blend, Monterey Jack, or Pepper Jack.

How to Make Chicken Enchilada Casserole

Prepare the dish: Preheat the oven to 350°F and coat a 9-by-13-inch baking dish with cooking spray.

Make the chicken mixture: Combine the shredded chicken with 1 cup of cheese and the enchilada sauce in a large bowl.

Create the first layer: Arrange one-third of the tortillas over the bottom of the dish. Add one-third of the chicken mixture, followed by one-third of the black beans, corn, and roasted red peppers.

Repeat the layers: Repeat the layers twice more, using all the tortillas, chicken mixture, beans, corn, and peppers.

Add the cheese: Sprinkle the remaining cup of cheese evenly over the top.

Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 5 to 10 minutes, until the cheese melts and the casserole bubbles around the edges.

Rest and serve: Allow it to rest for 5 to 10 minutes before slicing. Add your favorite toppings and serve.

Assemble the casserole: Layer a few tortillas into the prepared baking dish. Spread a third of the meat mixture, then sprinkle with beans, corn, and red peppers. Repeat until you use all the ingredients, then sprinkle with the remaining cup of cheese.

Recipes Tips

• Drain the beans, corn, and roasted peppers very well. Excess liquid can make the casserole watery.
• Cut the tortillas in half so you can arrange them around the edges of the baking dish without leaving large gaps.
• Grate the cheese from a block when possible. It melts more smoothly than packaged shredded cheese.
• Choose a mild enchilada sauce for children or a medium or hot sauce for more heat.
• Let the casserole rest before cutting it. This helps the layers hold together when served.
• If using frozen corn, thaw it and pat away any excess moisture first.
• Avoid using cold chicken straight from the refrigerator if you want the casserole to heat faster and more evenly.

Common Questions

Easy Variations

• Change the protein: Replace the chicken with cooked ground turkey, lean ground beef, or shredded turkey.
• Add more vegetables: Try sautéed onions, spinach, zucchini, poblano peppers, or diced green chiles.
• Use green enchilada sauce for a brighter, slightly tangier flavor.
• Make it spicier by adding Pepper Jack cheese, jalapeños, or a pinch of cayenne pepper.
• Make it dairy-free: Use your favorite dairy-free shredded cheese.
• Make it gluten-free: Use certified gluten-free corn tortillas and check the enchilada sauce label.

Make ahead, Storage, and Freezing

You May Also like

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• Taco Stuffed Chicken Breast
• Vegetarian Burrito Bowl
• Cilantro Lime Pasta Salad
• Easy Steak Fajitas
• Chicken Enchilada Pasta
• Mexican Sweet Corn Soup
• Mexican Street Corn Salad

Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.