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Cheesy baked Chicken Enchilada Casserole topped with cilantro in a white casserole dish

Chicken Enchilada Casserole


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  • Author: Aneta
  • Total Time: 45 mins
  • Yield: 6-8 servings 1x

Description

This Chicken Enchilada Casserole is a hearty, cheesy, flavor-packed dish layered with shredded chicken, black beans, corn, and homemade enchilada sauce. A perfect weeknight dinner that’s easy to make and guaranteed to please the whole family!


Ingredients

Scale

For the Casserole:

  • 3 cups cooked shredded chicken

  • ½ teaspoon salt

  • 4.5 ounces diced green chiles

  • 15 ounces black beans, drained and rinsed

  • 1 cup frozen corn kernels, thawed

  • 12 corn tortillas (6-inch)

  • 3 cups shredded Mexican cheese blend

For the Homemade Enchilada Sauce:

  • 1 tablespoon olive oil

  • 1 small yellow onion, diced

  • ½ teaspoon kosher salt

  • 1½ teaspoons cumin

  • 2 teaspoons chili powder

  • 1 tablespoon all-purpose flour

  • 15 ounces tomato sauce

  • 1 cup chicken stock

  • 2 cloves garlic, minced


Instructions

  1. Preheat your oven to 350ºF.

  2. Make the enchilada sauce: In a skillet, heat olive oil over medium. Add diced onion and sauté until translucent (about 5 minutes). Stir in chili powder, cumin, salt, and garlic. Cook for 30 seconds. Add flour and mix well. Slowly whisk in chicken stock, then stir in tomato sauce. Simmer for 5 minutes, stirring occasionally. Optional: Blend for a smoother sauce.

  3. Prepare the filling: In a large bowl, mix shredded chicken, salt, green chiles, black beans, corn, and ½ cup enchilada sauce.

  4. Spread ½ cup sauce in the bottom of a 9×13 baking dish.

  5. Dip 6 tortillas in enchilada sauce and layer them in the dish.

  6. Add half of the chicken mixture and top with 1 cup of cheese.

  7. Dip remaining tortillas in sauce and layer over filling.

  8. Add the rest of the chicken mixture and pour any remaining sauce over the top. Sprinkle with remaining 2 cups of cheese.

  9. Bake uncovered for 25 minutes or until the cheese is bubbly and golden.

  10. Let cool for 5–10 minutes before serving. Enjoy!

Notes

Rotisserie chicken works great for quick prep.
Warm tortillas before dipping to prevent cracking.
Make it ahead and store unbaked in the fridge up to 24 hours.
For spicier flavor, use hot green chiles or add a dash of hot sauce to the filling.

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 5 g
  • Sodium: 740 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 6 g
  • Protein: 28 g
  • Cholesterol: 75 mg