Print

Chicken Enchilada Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This cheesy chicken enchilada casserole is layered with saucy tortillas, seasoned chicken, and melted cheese—an easy crowd-pleaser for any night of the week.

Ingredients

For the Enchilada Sauce:

1 tbsp olive oil

1 small yellow onion, finely diced

2 tsp ground cumin

2 tsp chili powder

2 cloves garlic, minced

1 tbsp cornstarch

1 tbsp cold water

1 cup chicken broth

15 oz tomato sauce

½ tsp salt

For the Casserole:

3 cups shredded cooked chicken

1 (4 oz) can chopped green chiles

1 (15 oz) can black beans, drained and rinsed

1 cup sweet corn (fresh, canned, or frozen)

Salt and black pepper to taste

12 corn tortillas

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Optional Garnish:

Sour cream

Fresh chopped cilantro

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C) and grease a 9×13-inch casserole dish.

Make Enchilada Sauce:
Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 4–6 minutes until translucent.
Stir in cumin, chili powder, and garlic. Cook for 30 seconds until fragrant.
In a small bowl, whisk together cornstarch and cold water.
Pour chicken broth into skillet, stir in tomato sauce and salt, then whisk in the cornstarch mixture.
Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat.

Prepare Filling:
In a large bowl, combine shredded chicken, green chiles, black beans, sweet corn, salt, black pepper, and ½ cup of enchilada sauce.

Assemble Casserole:
Spread ½ cup of enchilada sauce on the bottom of the casserole dish.
Dip 6 corn tortillas in remaining enchilada sauce and line the bottom of the dish.
Layer with half of the chicken mixture, then top with 1 cup shredded cheddar.
Dip the remaining 6 tortillas in sauce, layer them over the cheese.
Spread the rest of the chicken mixture on top, pour any leftover sauce over the casserole, and top with remaining 1 cup cheddar and 1 cup Monterey Jack cheese.

Bake:
Bake in the center of the oven for 25 minutes, until cheese is melted and bubbly.

Serve:
Let rest for 5 minutes. Garnish with sour cream and chopped cilantro, if desired. Slice and serve warm.

Notes

Rotisserie chicken works great for this recipe.

Add jalapeños or hot sauce for a spicy kick.

Can be prepped ahead and baked later — just refrigerate and increase bake time by 5–10 minutes.

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