Chicken Enchilada Casserole
Yield: 12 servings
Calories: 312kcal
If you're looking for a flavorful and easy dinner, try my chicken enchilada casserole. Layers of tender chicken, seasoned black beans, rich tomato sauce, and melted cheese create a deliciously comforting meal, perfect for feeding a crowd or meal prepping.
Ingredients
- 4 cups (545 g) shredded cooked chicken
- 1 cup (175 g) canned corn
- 1 cup (175 g) canned black beans
- ¼ cup (60 g) canned diced fire roasted green chilies, optional
- ¼ teaspoon black pepper
- 3 cups (720 ml) enchilada sauce, divided
- 17 corn tortillas, 5 to 6" size, halved
- 1 ½ cups (170 g) grated Monterey jack cheese
- 1 ½ cups (170 g) grated mild cheddar cheese
- 1 tablespoon (3 g) sliced green onions
Instructions
- Preheat the Oven - Adjust the oven rack to the center position. Heat to 400ºF (204ºC).
- Make the Filling - In a large bowl, combine the shredded chicken, black beans, corn, green chilies, black pepper, and 1 ¼ cup of enchilada sauce.
- Prepare the Tortillas - Cut all the tortillas in half.
- Assemble the Casserole - Lightly coat a 13x9 baking dish with cooking spray or oil. Evenly spread ½ cup of the enchilada sauce. Layer 11 of the tortilla halves on top, or enough to overlap and cover the bottom. Spread half of the chicken mixture on top, followed by ½ cup Monterey Jack and ½ cup cheddar.Add another layer of tortillas, ½ cup of enchilada sauce, the remaining chicken mixture, and ½ cup of each cheese. Add 11 tortilla halves on top. Evenly coat with ¾ cup of enchilada sauce, followed by ½ cup of each cheese.
- Bake - Cover the baking dish with foil, ensuring it does not touch the cheese. Bake for 20 minutes. Uncover and bake for about 10 minutes until the cheese is melted and bubbling.
- To Serve - Cool the casserole for 10 minutes before serving to set the layers. Top with green onions and serve while still hot.
Notes
- Making Shredded Chicken: Cook 2 pounds of chicken on the stovetop, then shred it into smaller pieces.
- Topping Suggestions: Add more enchilada sauce, sour cream, pico de Gallo, avocado, cilantro, red onions, or pickled onions.
- Make-Ahead: Assemble the casserole, cover it, and refrigerate for up to 2 days. Freeze for up to 1 month. Thaw before using.
- Storing: Cover and keep in the refrigerator for up to 5 days.
- Reheat: Cover with foil and warm in a 325ºF (163ºC) oven until hot. Alternatively, microwave portions on high setting in 15 to 30-second increments until hot.
Nutrition
Calories: 312kcal | Carbohydrates: 25g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 749mg | Potassium: 262mg | Fiber: 4g | Sugar: 4g | Vitamin A: 613IU | Vitamin C: 3mg | Calcium: 248mg | Iron: 2mg
Recipe Link
Recipe Video