Chicken Enchilada Casserole Recipe
If you’re hunting for the perfect family dinner that’s equal parts easy, satisfying, and absolutely bursting with savory flavor, this Chicken Enchilada Casserole is about to be your new weeknight hero. Imagine tender shredded chicken, smoky spices, and melty cheese layered between soft corn tortillas, all smothered in rich enchilada sauce—then finished with a flourish of creamy avocado and fresh cilantro. This dish combines all the best elements of classic enchiladas in an unbelievably convenient, one-pan bake, ideal for busy nights or feeding a hungry crowd. Trust me, this is a casserole you’ll crave again and again!
Ingredients You’ll Need
These simple, familiar ingredients are the secret to maximum flavor and that unmistakable Chicken Enchilada Casserole comfort. Each brings something unique, so don’t skip anything if you want the full delicious effect!
- Shredded chicken (3 cups): Start with cooked chicken—rotisserie saves tons of time and adds rich flavor.
- Red enchilada sauce (2 cups): This is the vibrant, saucy backbone; homemade or a good store-bought version both work wonders.
- Black beans (1 can, drained and rinsed): These add hearty texture and make the casserole extra filling.
- Corn kernels (1 cup): Sweet pops of corn balance out the spices and bring bursts of color.
- Shredded cheddar cheese (1 cup): Provides that essential gooey, melty topping—don’t skimp!
- Shredded Monterey Jack cheese (1 cup): Blends beautifully with the cheddar and adds creamy richness.
- Chopped onion (1/2 cup): A subtle aromatic boost for the savory filling.
- Corn tortillas (8, cut into halves or quarters): The classic choice for layering flavor and structure; flour tortillas can get too doughy here.
- Chili powder (1 teaspoon): Brings that signature enchilada warmth.
- Cumin (1/2 teaspoon): Adds earthy depth and a smoky touch.
- Garlic powder (1/2 teaspoon): Infuses the filling with irresistible flavor in seconds.
- Chopped cilantro: A fresh, herbal garnish that brightens up every bite.
- Sour cream: Adds cooling creaminess when serving, tying everything together.
- Sliced avocado: A luscious final flourish for color, texture, and taste.
How to Make Chicken Enchilada Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a light coat of oil or nonstick spray—this makes clean-up a breeze and prevents any tragic sticking! Prepping ahead leaves you plenty of time to get creative with sides or garnishes later.
Step 2: Make the Filling
In a large bowl, combine the shredded chicken, black beans, sweet corn, chopped onion, chili powder, cumin, and garlic powder. Use two forks or clean hands to mix well—the goal is to distribute the spices evenly so every single bite of your Chicken Enchilada Casserole is full of flavor.
Step 3: Begin Layering
Spread a thin, even layer of enchilada sauce on the bottom of your baking dish. Then, lay out 3–4 corn tortilla halves or quarters, overlapping slightly to form the first layer—it’s totally fine if there’s a little space between pieces, as the tortillas will soften up during baking.
Step 4: Build the Casserole
Spoon half of the chicken filling over your tortillas and top with a generous sprinkle of both cheeses. Finish the layer with a drizzle of enchilada sauce for moisture and flavor. Repeat the process once more: tortillas, filling, cheese, and sauce. The double layer ensures every serving has just the right balance of textures and ingredients.
Step 5: Final Layer and Bake
Lay the remaining tortillas on top, pour over the last of your enchilada sauce, and shower the casserole with the rest of the cheeses. Cover the dish tightly with foil to keep it steamy and moist while baking, then bake in your preheated oven for 25 minutes. Uncover and continue baking for another 10 minutes until the cheese becomes gloriously melty and golden on top.
Step 6: Rest and Serve
This is the hardest part—but let your Chicken Enchilada Casserole rest for five to ten minutes when it comes out of the oven. It allows everything to set up beautifully and makes slicing and serving so much easier. This quick rest truly makes a difference in both taste and texture!
How to Serve Chicken Enchilada Casserole
Garnishes
When it comes to putting the finishing touch on your Chicken Enchilada Casserole, don’t hold back! A hearty sprinkle of chopped cilantro brings a pop of color and freshness. Add cool, tangy sour cream swirls and a few slices of ripe avocado for luscious contrast—these toppings make every forkful restaurant-worthy.
Side Dishes
Pair your casserole with classic sides like Spanish rice, refried beans, or a crisp green salad. Fresh lime wedges are always a hit for a tangy kick, and tortilla chips on the side mean you won’t leave a drop of that cheesy, saucy goodness behind.
Creative Ways to Present
Try serving individual portions in small ramekins for an upscale twist, or set up a DIY toppings bar so everyone can customize their own plate—kids especially love this. For parties or potlucks, pre-slice the casserole and arrange on a big platter with colorful garnishes for a wow-worthy display.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchilada Casserole keeps beautifully in the fridge. Simply cover the dish tightly with foil or transfer slices to an airtight container; it stays fresh for up to four days, making it a fantastic choice for meal prep and lunches.
Freezing
You can freeze the assembled, unbaked casserole or individual baked portions. Wrap well in plastic wrap and foil or use airtight freezer containers. For best results, thaw overnight in the fridge before baking or reheating, and aim to enjoy within two months for top-notch taste.
Reheating
For single servings, microwave on medium until heated through, adding a splash of water if needed to keep things moist. Larger portions reheat well in the oven at 350°F (175°C), covered with foil to prevent drying out. Add fresh garnishes after reheating for the best texture and flavor.
FAQs
Can I use rotisserie chicken in Chicken Enchilada Casserole?
Absolutely! Rotisserie chicken is a huge time-saver and brings extra juicy flavor. Just shred it up and use as directed in the recipe.
Are there ways to make Chicken Enchilada Casserole spicier?
If you like a kick, mix in diced green chilies or jalapeños with the filling, or add a pinch of cayenne to the spice mix. Hot sauce drizzled over the top is always welcome, too.
How do I prevent soggy tortillas?
Stick with corn tortillas for the best texture—they hold up well during baking. Also, don’t go overboard with the sauce between layers; just enough to keep things moist is perfect.
Can I make Chicken Enchilada Casserole gluten-free?
Yes! Just double-check that your corn tortillas and enchilada sauce are certified gluten-free, and you’re good to go.
What’s the best way to reheat leftovers without drying out the casserole?
Reheat covered in the oven with a splash of broth or water, or microwave gently with a damp paper towel over the top. Add fresh cilantro and avocado after warming for best taste and texture.
Final Thoughts
This Chicken Enchilada Casserole has all the comfort and excitement of your favorite Mexican-inspired dinner, but without any fuss. Whether you’re feeding the family, meal-prepping for the week, or wanting something special for a gathering, give this dish a try—you’ll be amazed how easily it becomes a new classic in your kitchen!
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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 comforting and flavorful dish that combines tender shredded chicken, black beans, corn, and a blend of cheeses, all layered with enchilada sauce and corn tortillas. Baked to bubbly perfection, it’s a crowd-pleaser for any occasion.
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 8 corn tortillas, cut into halves or quarters
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
For Serving:
- Chopped cilantro
- Sour cream
- Sliced avocado
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the shredded chicken, black beans, corn, onion, chili powder, cumin, and garlic powder.
- Assemble the casserole: Spread a thin layer of enchilada sauce on the bottom of the dish. Layer tortillas, chicken mixture, cheese, and sauce, repeating the layers. Top with remaining tortillas, sauce, and cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
- Rest and Garnish: Let the casserole rest for 5–10 minutes before slicing. Garnish with cilantro, sour cream, and avocado.
Notes
- Use rotisserie chicken for a shortcut.
- Make it spicy by adding diced green chilies or jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
