Chicken Enchilada Casserole Recipe
If you’ve been dreaming of melting cheese, tender chicken, and all the flavors of your favorite enchiladas rolled into one super comforting dish, this Chicken Enchilada Casserole deserves a permanent spot on your dinner table. It layers classic Mexican-inspired ingredients—savory shredded chicken, hearty beans, sweet corn, and spiced sauce—between soft, golden tortillas, then crowns everything with a mountain of bubbly, melty cheese. Not only does it come together in under an hour, but it’s also the kind of heartwarming meal your whole family will request again and again!
Ingredients You’ll Need
The beauty of this Chicken Enchilada Casserole is just how effortlessly the ingredients work together to create major flavor and a rainbow of textures. Each item is pantry-friendly, easy to find, and absolutely essential for the dish to shine—don’t skip a thing!
- Cooked shredded chicken: Rotisserie chicken is a brilliant shortcut, but any cooked chicken will deliver that hearty, protein-packed base.
- Red enchilada sauce: The classic flavor-maker—choose mild or spicy based on your crowd and always taste before using!
- Black beans: Add a creamy texture and earthy depth, plus they make the casserole stretch to feed a few more hungry mouths.
- Corn kernels: Bursts of sweetness that pair so well with all those savory notes and bring a little color to every layer.
- Cheddar cheese: This cheese gets perfectly melty and adds that robust, sharp bite that’s irresistible.
- Monterey Jack cheese: Brings a silky melt and super mild flavor—when combined with cheddar, there’s cheesy magic.
- Chopped onion: Just enough bite and a fragrant base to set off the whole casserole.
- Corn tortillas: The heart of the casserole—corn tortillas are sturdy, gluten-free, and soak up all the sauce.
- Chili powder: A dash of this brings subtle heat and warmth without overwhelming the other flavors.
- Cumin: Adds a nutty, earthy note that makes the casserole taste like it cooked for hours.
- Garlic powder: For that extra savory pop—opt for powder to evenly spread the flavor throughout.
- Chopped cilantro: The perfect fresh and zippy finish to each hot slice.
- Sour cream: Rich, tangy, and cooling—ideal for dolloping on top before serving.
- Sliced avocado: Adds creamy contrast and freshness to balance out the bubbling, cheesy richness.
How to Make Chicken Enchilada Casserole
Step 1: Prep Your Oven and Baking Dish
Begin by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a light coat of nonstick spray or a quick rub with a bit of oil. This helps the casserole release effortlessly (and saves you clean-up time later).
Step 2: Mix the Chicken Filling
In a large bowl, combine your shredded chicken, black beans, corn, chopped onion, chili powder, cumin, and garlic powder. Stir until the spices are evenly distributed and the mixture looks hearty and well-blended. If you like a little spice, now’s a perfect time to stir in some diced green chiles or jalapeños.
Step 3: Layer the Chicken Enchilada Casserole
Spread a thin layer of enchilada sauce on the bottom of your prepared baking dish (this prevents sticking and flavors the bottom tortillas). Arrange 3 or 4 tortilla halves over the sauce, so the whole surface is mostly covered. Top with half of the chicken mixture, then sprinkle on a good handful of both cheeses and drizzle with a bit more enchilada sauce. Repeat those layers once more—tortillas, chicken mix, cheese, sauce. Finish by topping with the remaining tortillas, then the last of your sauce and a thick blanket of cheese to crown it all.
Step 4: Bake to Bubbly Perfection
Cover the baking dish snugly with foil and pop it in the oven for 25 minutes. This step lets everything heat through, meld, and get extra gooey without drying out. After 25 minutes, remove the foil and bake for another 10 minutes, just until the cheese on top is bubbling and golden—pure casserole heaven!
Step 5: Rest and Garnish
Take the casserole out of the oven and let it rest for 5–10 minutes (if you can wait!). This helps it set up for neater slices. Just before serving, scatter on chopped cilantro, add dollops of sour cream, and fan out a few creamy avocado slices for color and freshness. Your Chicken Enchilada Casserole is ready to wow!
How to Serve Chicken Enchilada Casserole
Garnishes
Finish each slice of Chicken Enchilada Casserole with plenty of chopped cilantro, a generous spoonful of cool sour cream, and slices of ripe avocado. If you’re feeling festive, a few radish slices or crumbled queso fresco elevate the look even more. These toppings add a burst of freshness and creaminess that pairs beautifully with the rich, cheesy layers.
Side Dishes
This casserole is wonderfully filling, but it loves good company! Serve alongside cilantro-lime rice, a crunchy green salad, or some sautéed zucchini for a refreshing contrast. Tortilla chips and salsa, or even a side of guacamole, will have everyone going back for seconds and thirds.
Creative Ways to Present
Feel like breaking the mold? Spoon individual servings into shallow bowls and top each with a custom mix of garnishes, or serve the casserole buffet-style at parties with all the toppings in little bowls. You can even portion out squares and wrap them in foil for lunchboxes or picnics—Chicken Enchilada Casserole travels well and reheats like a dream!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Casserole keeps beautifully in the refrigerator. Simply cover the baking dish tightly with foil or plastic wrap, or transfer slices to airtight containers. It’ll stay fresh for up to four days and tastes just as satisfying the next day for a speedy lunch or dinner.
Freezing
Want to prep ahead? Assemble the casserole up to the point of baking, cover tightly with two layers of foil, and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding an extra 10–15 minutes if needed to heat through. You can also freeze baked leftovers and reheat individual portions for easy weeknight meals.
Reheating
To reheat, place slices on a microwave-safe plate and heat in 45-second increments until piping hot. For best results (and that amazing cheesy top), pop the casserole back in the oven at 350°F for 15 to 20 minutes, covered loosely with foil, until warmed through. Add fresh garnishes after reheating for the brightest flavors.
FAQs
Can I use flour tortillas instead of corn?
You can use flour tortillas if that’s what you have, but corn tortillas give Chicken Enchilada Casserole the classic texture and authentic flavor. Flour tortillas may get a little softer and chewier after baking, but they’ll still taste delicious!
What’s the best way to shred chicken quickly?
Rotisserie chicken makes shredding incredibly easy—just pull the meat off the bone and use two forks to shred. If you’re cooking your own chicken breasts, let them cool slightly, then shred with forks or even a stand mixer with the paddle attachment for extra speed.
Is Chicken Enchilada Casserole gluten-free?
Absolutely, as long as you use certified gluten-free corn tortillas and double-check that your enchilada sauce doesn’t contain any hidden gluten. Always read labels if you’re cooking for someone with an allergy!
How can I make it spicier?
For extra heat, stir in chopped jalapeños or diced green chiles to the filling, or sprinkle sliced fresh chiles on top before serving. You can also use a spicy enchilada sauce or add a pinch of cayenne to the filling for an extra kick.
Can I assemble Chicken Enchilada Casserole ahead of time?
Definitely! Prepare all the layers, cover tightly, and refrigerate overnight before baking. When you’re ready, bake as directed—just add a few minutes to the baking time if it’s going straight from the fridge to the oven.
Final Thoughts
There’s truly nothing cozier or more inviting than gathering everyone around a table filled with bubbling, cheesy Chicken Enchilada Casserole. It’s weeknight friendly, celebratory enough for guests, and endlessly adaptable to your taste. Give it a try—you’ll see just how quickly it becomes a household favorite!
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Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Enchilada Casserole is a comforting and flavorful dish that is easy to make for a weeknight dinner or a gathering with friends. Layers of tender shredded chicken, black beans, corn, and cheese are stacked between corn tortillas and enchilada sauce, then baked to bubbly perfection. Garnish with cilantro, sour cream, and avocado for a delicious meal.
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 8 corn tortillas, cut into halves or quarters
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
For Serving:
- Chopped cilantro
- Sour cream
- Sliced avocado
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, corn, onion, chili powder, cumin, and garlic powder.
- Layer the Casserole: Spread a thin layer of enchilada sauce on the bottom of the dish. Layer tortillas, chicken mixture, cheese, and sauce. Repeat the layers and top with remaining tortillas, sauce, and cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Rest and Serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with cilantro, sour cream, and avocado.
Notes
- Use rotisserie chicken for a shortcut.
- Make it spicy by adding diced green chilies or jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
