Description

This cheesy chicken enchilada casserole is layered with flavor! An easy, family-friendly meal that’s ready in 40 minutes. Always a hit!

Ingredients

For the Chicken Filling:

3 cups Cooked Chicken, shredded: A store-bought rotisserie chicken is the ultimate time-saver. Alternatively, you can poach or bake 2 large chicken breasts seasoned with salt, pepper, and cumin.
1 (10 oz) can Red Enchilada Sauce: Choose a good-quality sauce, as it is the backbone of the dish’s flavor. For a green version, use salsa verde.
1 (4 oz) can Diced Green Chiles, undrained: These provide a mild, tangy heat and authentic flavor.
1 cup Sour Cream or Mexican Crema: This adds a crucial creaminess that tempers the acidity of the sauce and creates a richer, more cohesive filling.
1 (15 oz) can Black Beans, rinsed and drained: For fiber and protein.
1 cup Frozen Corn, thawed: Adds a sweet, juicy pop of color and texture.
1 tsp Ground Cumin
1 tsp Chili Powder
½ tsp Garlic Powder

For the Layering and Topping:

10-12 (6-inch) Corn Tortillas OR 6-8 (8-inch) Flour Tortillas: Corn tortillas offer a more traditional, authentic flavor and texture, while flour tortillas become softer and more pasta-like. Pro-Tip: For corn tortillas, quickly pan-fry them in a tiny amount of oil for 10-15 seconds per side to prevent them from becoming tough in the casserole.
3 cups Shredded Cheese: A blend is ideal for flavor and meltability.
- 2 cups Monterey Jack Cheese, for its superb melting quality and mild flavor.
- 1 cup Sharp Cheddar Cheese, for a tangy, robust kick.
1 (10 oz) can Red Enchilada Sauce, for layering and topping.
Non-stick Cooking Spray

For Garnish and Serving:

½ cup Fresh Cilantro, chopped
1 Avocado, diced
½ cup Red Onion, finely diced
½ cup Roma Tomatoes, diced
Sour Cream or Mexican Crema
Sliced Jalapeños (fresh or pickled)

Instructions

Step 1: Prepare the Flavorful Filling
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the shredded chicken, 1 can of enchilada sauce, the diced green chiles (with their liquid), sour cream, rinsed black beans, thawed corn, cumin, and chili powder. Mix gently until everything is evenly coated and combined. This creamy, saucy mixture is the heart of your casserole.

Step 2: Prepare the Tortillas
If using corn tortillas, this is a critical step for the best texture. Heat a small skillet over medium-high heat with a teaspoon of oil. Briefly fry each tortilla for about 10-15 seconds per side, just until soft and pliable. This prevents them from cracking and becoming tough during baking. If using flour tortillas, you can use them directly, or tear them into large, rustic pieces for easier layering.

Step 3: Assemble the First Layer
Lightly grease a 9×13 inch baking dish with non-stick spray. Spread about ½ cup of the second can of enchilada sauce evenly over the bottom of the dish. Arrange a single layer of tortillas over the sauce, tearing them as needed to cover the bottom completely. This initial layer of sauce prevents the bottom from drying out.

Step 4: The Hearty Chicken Layer
Spoon half of the creamy chicken filling mixture over the tortilla layer. Spread it into an even, uniform layer, ensuring it reaches the edges of the dish.

Step 5: The Cheesy Glue
Sprinkle one-third of your shredded cheese blend (about 1 cup) evenly over the chicken layer. The cheese acts as a binding agent, melting into the layers below and above.

Step 6: Repeat the Layers
Repeat the process: another layer of tortillas, the remaining half of the chicken mixture, and another third of the cheese (another 1 cup).

Step 7: The Final Top Layer
Place one final layer of tortillas on top. Pour the remaining enchilada sauce from the second can over the top, spreading it to cover all the tortillas. This will ensure the top layer stays moist and flavorful. Finish by sprinkling the remaining 1 cup of cheese evenly over the entire surface.

Step 8: Bake to Bubbly, Golden Perfection
Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to develop golden-brown spots around the edges.

Step 9: Rest, Garnish, and Serve
Remove the casserole from the oven and let it rest for 10-15 minutes. This resting period is essential—it allows the layers to set, making it much easier to cut clean portions without everything spilling out. Garnish generously with fresh cilantro, diced red onion, tomatoes, avocado, and a dollop of sour cream. Slice into squares and serve immediately

Notes

9×13 inch Baking Dish
Large Mixing Bowl
Skillet (for softening corn tortillas)
Measuring Cups and Spoons
Spatula
Can Opener

Prep Time: 20 minutes

Nutrition

Calories: 520 kcal
Sugar: 8 g
Sodium: 1100 mg
Fat: 25 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 32 g