Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole is the kind of dish that brings the whole family together—layers of tender chicken, hearty black beans, sweet corn, gooey cheese, and zesty enchilada sauce, all baked to bubbling perfection. This comforting casserole is perfect for busy weeknights or when you’re craving that cozy Mexican restaurant flavor without leaving home. It’s wonderfully customizable, easy to make ahead, and guaranteed to have everyone reaching for seconds. Get ready to fall in love with every cheesy, saucy, satisfying bite!
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients transform into a bold and memorable Chicken Enchilada Casserole. Each item plays its part—think juicy chicken, zingy green chiles, creamy black beans, and melty cheese—layering up for major flavor and unbeatable texture.
- Cooked shredded chicken: Use up leftover or rotisserie chicken for a shortcut, ensuring tender meat in every bite.
- Red enchilada sauce: The foundation of that signature flavor and sauciness; feel free to reach for your favorite brand or homemade version.
- Diced green chiles: A mild kick and wonderful tang, adding extra depth without too much heat.
- Black beans: Drained and rinsed, they add satisfying protein and heartiness to each layer.
- Frozen corn: A pop of sweetness and color, balancing out the spice and making the filling extra delicious.
- Shredded Mexican cheese blend: Melts beautifully and creates that irresistibly gooey, bubbly top.
- Corn tortillas: Halved or quartered, they hold all the goodness together and add an authentic taste.
- Ground cumin: Just a touch deepens the savory base of the casserole.
- Chili powder: Rounds out the smoky, earthy flavor with subtle warmth.
- Garlic powder: Adds a gentle garlicky note, perfect with the other spices.
- Salt and black pepper: For perfectly seasoned layers in every bite.
- Fresh cilantro: Brings a fresh, herby finish to brighten the whole dish.
- Sliced green onions and sour cream: The ultimate topping duo for serving—creamy, cool, and full of color.
How to Make Chicken Enchilada Casserole
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F so everything bakes evenly. Lightly grease a 9×13-inch baking dish with nonstick spray or a quick brush of oil to ensure nothing sticks and cleanup is a breeze.
Step 2: Mix Up the Filling
In a large mixing bowl, combine shredded chicken, diced green chiles, black beans, frozen corn, half of the enchilada sauce, ground cumin, chili powder, garlic powder, a pinch of salt, and several cracks of black pepper. Stir it all together until well mixed. This is where all the textures and flavors come together!
Step 3: Build Your Layers
Spoon a thin layer of enchilada sauce onto the bottom of the baking dish—this helps prevent sticking and adds that signature flavor. Arrange half of your tortilla pieces on top, covering as evenly as possible. Next, spoon over half of the chicken mixture and sprinkle with half of the shredded cheese. Repeat the layers with tortillas, the remaining chicken mixture, and the rest of the cheese.
Step 4: Top and Bake the Chicken Enchilada Casserole
Pour the remaining enchilada sauce evenly over the top so every corner is coated in flavor. Cover your dish tightly with foil and bake for 25 minutes to lock in moisture. Remove the foil and bake for an additional 10 minutes—this is when the cheese gets gloriously melted and bubbly.
Step 5: Rest, Garnish, and Serve
Let the casserole rest for 5 to 10 minutes after baking; this step makes it easier to slice and helps the layers hold together. Top with plenty of chopped cilantro, sliced green onions, and a generous dollop of sour cream before serving.
How to Serve Chicken Enchilada Casserole
Garnishes
Garnishing is your chance to make this dish sing with color and freshness. Chopped fresh cilantro and sliced green onions add brightness and crunch. Don’t forget that creamy swirl of sour cream—it’s the perfect contrast to the zesty casserole!
Side Dishes
Chicken Enchilada Casserole loves company! Try serving it with a side of Spanish rice, refried beans, or a crisp salad with lime vinaigrette. Tortilla chips and fresh guacamole never hurt either for dipping into any extra sauce.
Creative Ways to Present
For a playful twist, spoon the casserole into individual ramekins for a party-ready single-serve vibe. Or pile generous squares into warm tortillas and turn leftovers into hand-held enchilada stacks the next day—your tastebuds will thank you!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Casserole keeps beautifully in the fridge for up to 4 days. Store slices in an airtight container to maintain freshness and flavor throughout the week.
Freezing
This casserole is a freezer hero! Let it cool completely, then wrap tightly in foil or transfer to a freezer-safe container. It stays delicious for up to 2 months—perfect for make-ahead meals or surprise cravings.
Reheating
Reheat individual portions in the microwave until steamy, or warm the whole casserole in a 350°F oven, covered, for about 20 minutes. Add a little extra cheese before reheating if you want an extra-melty finish.
FAQs
Can I use rotisserie chicken for this Chicken Enchilada Casserole?
Absolutely! Rotisserie chicken is a tasty and convenient option that adds amazing flavor and saves you prep time, making this dish even faster to get on the table.
Are there gluten-free options for this recipe?
Yes, just make sure to pick certified gluten-free corn tortillas and double-check your enchilada sauce label to make this casserole entirely gluten-free and safe for all guests.
Can I make Chicken Enchilada Casserole ahead of time?
You certainly can! Assemble the casserole up to a day in advance and keep it in the fridge. Bake it just before serving to keep those wonderful layers nice and fresh.
How spicy is this casserole?
This recipe strikes a crowd-pleasing balance—mildly zesty from the green chiles and chili powder but not overly hot. Spice fans can add extra chili powder or hot sauce to taste!
Can I substitute with green enchilada sauce?
Yes, swapping in green enchilada sauce gives a tangier, slightly different flavor that’s absolutely delicious. It’s an easy way to change things up while using the same simple steps.
Final Thoughts
If you love cozy, family-style meals that deliver on flavor and ease, you simply have to try Chicken Enchilada Casserole. It’s a recipe that turns any night into a fiesta, and chances are, it’ll become a staple at your table. Gather your favorite people, dig in, and enjoy every last cheesy, saucy forkful!
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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 delicious and easy-to-make dish perfect for a family dinner. Layers of shredded chicken, black beans, corn, and cheese are stacked between corn tortillas and smothered in enchilada sauce. Baked to perfection, this casserole is a crowd-pleaser with a Mexican twist.
Ingredients
Shredded Chicken Mixture:
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
Additional Ingredients:
- 2 cups shredded Mexican cheese blend
- 8 small corn tortillas, cut into halves or quarters
- Sliced green onions and sour cream for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the chicken mixture: In a large bowl, combine shredded chicken, diced green chiles, black beans, corn, half of the enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper.
- Layer the casserole: Spread a thin layer of enchilada sauce in the baking dish. Arrange a layer of tortilla pieces, add half of the chicken mixture, and sprinkle with 1 cup of cheese. Repeat layers. Pour remaining sauce over the top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes until cheese is melted.
- Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with cilantro, green onions, and sour cream.
Notes
- For extra flavor, use rotisserie chicken.
- You can substitute red enchilada sauce with green enchilada sauce for a different twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg
