Chicken Enchilada Casserole 🌮🍗🧀
All the flavors of enchiladas baked together in an easy layered casserole.
🧾 Ingredients (6 servings)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 10–12 corn tortillas, cut in halves or strips
- 2 cups enchilada sauce (red or green)
- 2 cups shredded Mexican blend cheese or cheddar
- 1 small onion, diced
- 1 can (15 oz) black beans, drained (optional)
- 1 cup corn kernels (optional)
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp cumin
👩🍳 Instructions
- Preheat oven
Preheat to 375°F (190°C) and grease a 9×13 baking dish. - Make the chicken mixture
In a bowl mix:- shredded chicken
- onion
- beans
- corn
- garlic powder
- chili powder
- cumin
- ½ cup enchilada sauce
- Layer the casserole
- Spread a thin layer of enchilada sauce on the bottom
- Add tortilla pieces
- Add chicken mixture
- Sprinkle cheese
- Repeat layers
Continue layering tortillas, sauce, chicken mixture, and cheese. - Top layer
Finish with remaining sauce and a generous layer of cheese. - Bake
Bake 25–30 minutes until hot and bubbly. - Rest & serve
Let sit 5–10 minutes before cutting.
🌟 Optional Toppings
- Sour cream
- Chopped cilantro
- Diced avocado
- Green onions
- Sliced jalapeños
🍽️ Tip:
You can make it ahead and refrigerate before baking. It also freezes well for quick meals later.
If you’d like, I can also share:
- Crockpot Chicken Enchilada Casserole
- 4-Ingredient Lazy Enchilada Bake
- Mexican Chicken & Rice Casserole 🌮🍚
