Chicken Enchilada Casserole Recipe
This Chicken Enchilada Casserole recipe is an easy, flavorful, and family-friendly dish packed with layers of shredded chicken, corn tortillas, enchilada sauce, and plenty of cheese. It’s the perfect solution for a quick weeknight dinner or a crowd-pleasing meal. With all the flavors of traditional enchiladas without the hassle of rolling, this casserole is sure to become a favorite in your meal rotation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Tex-Mex, Mexican
- Diet: Gluten Free
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 12 small corn tortillas, cut into quarters
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) green enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro (optional)
- 1/4 cup sliced black olives (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a greased 9x13 inch baking dish, layer half of the corn tortillas evenly.
- Spread half of the shredded chicken over the tortillas.
- Pour half of each enchilada sauce over the chicken, followed by a layer of black beans and onions.
- Sprinkle half of the cheddar and Monterey Jack cheese on top.
- Repeat the layers with the remaining tortillas, chicken, enchilada sauce, and cheese.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving. Garnish with cilantro and black olives if desired.
Notes
- Use rotisserie chicken for a quicker prep.
- You can adjust the heat by using mild, medium, or hot enchilada sauce.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving (1/6th of casserole)
- Calories: 450
- Sugar: 4g
- Sodium: 980mg
Find it online: https://avarecipes.com/chicken-enchilada-casserole-recipe/