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Chicken Enchilada Casserole

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5 from 5 reviews

This easy chicken enchilada casserole is filled with all your favorite flavors of enchiladas but layered like a lasagna with corn tortillas, plenty of cheese, and red enchilada sauce. It’s a delicious way to use familiar ingredients in a new way that your family will love!

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican/American

Ingredients

Units Scale
  • 3 cups shredded, chopped rotisserie chicken
  • 2 cups enchilada sauce, divided
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (7 oz.) can fire roasted diced green chilies
  • 12 corn tortillas
  • 12 oz. shredded Colby Jack cheese, divided into thirds
  • Kosher salt
  • fresh cracked pepper

Garnish:

  • fresh chopped cilantro
  • sliced green onion
  • sour cream
  • sliced jalapeno
  • diced avocado

Instructions

  1. Heat oven to 350 degrees.
  2. In a large bowl combine 3 cups shredded rotisserie chicken, 1 cup of the enchilada sauce, 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 15-ounce can black beans, 7 ounce can diced green chilies, and a few large pinches of salt and pepper.
  3. Slice corn tortillas in half so you’ll have 24 halves total.
  4. Pour 1/2 cup of enchilada sauce into the bottom of a lightly greased 9×13 baking dish. Place 8 halves of tortilla in a single layer on top of the sauce.
  5. Add 1/2 of the chicken mixture in an even layer on top of the corn tortillas. Sprinkle with 1/3 of the shredded cheese.
  6. Add 8 more tortilla halves in a single layer.
  7. Top that with the remaining chicken mixture. Sprinkle with another 1/3 of the shredded cheese.
  8. Add remaining tortillas in a single layer. Pour another 1/2 cup of enchilada sauce over the tortillas. Sprinkle with remaining cheese.
  9. Cover tightly with tin foil and bake for 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove foil and bake for another 10 minutes.
  10. Let sit for 5-10 minutes, then slice, garnish and serve!
  11. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Grab a 28-ounce can of enchilada sauce. Use 2 cups for the casserole and then serve the remaining cup or so alongside the casserole for those who like it more saucy.
  • Switch up the protein! If you have ground beef, ground turkey, or ground chicken on hand – use that instead. 

Nutrition

  • Serving Size: 1/12 of casserole
  • Calories: 283
  • Sugar: 3.1 g
  • Sodium: 709.7 mg
  • Fat: 12.4 g
  • Saturated Fat: 5.8 g
  • Carbohydrates: 23.6 g
  • Fiber: 5.2 g
  • Protein: 20.4 g
  • Cholesterol: 56.3 mg

Find it online: https://midwestfoodieblog.com/chicken-enchilada-casserole/