Description

This Chicken Enchilada Casserole is a delicious and hearty meal perfect for feeding a crowd. Layers of tender shredded chicken, black beans, corn, bell peppers, and flavorful spices are wrapped in corn tortillas, smothered with enchilada sauce, and topped with melted cheddar and Monterey Jack cheese. Baked until bubbly and golden, this casserole offers comforting Tex-Mex flavors that will satisfy any appetite. It’s easy to prepare and ideal for weeknight dinners or potlucks.

Ingredients

Scale

Vegetables and Spices

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/2 teaspoon salt
1/4 teaspoon black pepper

Chicken and Dairy

3 cups cooked chicken, shredded (about 1.5 lbs boneless, skinless chicken breasts)
1 (10 ounce) can enchilada sauce
12 corn tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream (optional, for topping)

Garnish

1/4 cup chopped fresh cilantro (optional, for garnish)

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Instructions

Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add Garlic and Bell Pepper: Stir in minced garlic and chopped green bell pepper. Cook for another 3-5 minutes until the pepper is slightly tender.
Combine Vegetables and Spices: Add the undrained diced tomatoes and green chilies, black beans, corn, chili powder, cumin, cayenne pepper if using, salt, and black pepper. Stir to combine all ingredients well.
Simmer the Filling: Bring the mixture to a simmer, reduce the heat to low, and cook for 10-15 minutes, stirring occasionally, to develop the flavors.
Add Chicken: Stir in the shredded cooked chicken and heat through for another 5 minutes. Taste and adjust seasonings as needed.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare Baking Dish: Lightly grease a 9×13 inch baking dish to prevent sticking.
Warm Tortillas: Warm the corn tortillas using a microwave, skillet, or oven to make them pliable for rolling.
Layer Sauce: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Assemble Enchiladas: Place a warmed tortilla on a flat surface, fill each with about 1/3 cup of the chicken filling, roll it tightly, and place seam-side down in the dish.
Add Sauce Over Layer: Pour about 1/2 cup of enchilada sauce evenly over the first layer of rolled tortillas.
Repeat Layers: Continue layering tortillas with filling and sauce until all tortillas and filling are used.
Add Cheese: Sprinkle the top of the casserole evenly with cheddar and Monterey Jack cheese.
Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is melted, bubbly, and golden brown.
Rest Before Serving: Remove from the oven and let the casserole rest for 10-15 minutes to set.
Garnish and Serve: Serve topped with optional sour cream and chopped fresh cilantro for extra flavor and freshness.

Notes

You can substitute cooked rotisserie chicken to save time.
For a spicier casserole, add extra cayenne pepper or use a hot enchilada sauce.
To make this dish gluten free, ensure the corn tortillas are certified gluten free.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Reheat covered with foil at 350°F until warmed through to keep it moist.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican