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Chicken Enchilada Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 650
A flavorful and easy-to-make casserole layered with shredded chicken, cheese, and enchilada sauce, perfect for a comforting meal.

Ingredients

Main ingredients

  • 3 cups cooked shredded chicken (rotisserie or boiled)
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 8-10 small flour or corn tortillas
  • 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
  • 1/2 cup diced black olives
  • 1/2 cup diced tomatoes or pico de gallo
  • 1/4 cup chopped fresh cilantro (plus more for garnish)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • to taste Salt and pepper

Instructions 

  • Preheat oven to 375°F (190°C). Mix chicken, beans, corn, olives, spices, salt, and pepper.
  • Spread enchilada sauce in a casserole dish, layer tortillas, then add chicken mixture, cheese, tomatoes, cilantro, and more sauce. Repeat layers.
  • Top with cheese and tomatoes, cover with foil, and bake for 20 minutes. Remove foil and bake 10-15 minutes until bubbly and golden.
  • Let cool 5 minutes, garnish with cilantro or tomatoes, and serve warm.

Notes

You can customize the spice level by adjusting the chili powder and adding hot sauce if desired.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken