Chicken Enchilada Casserole

5 from 2 votes

Chicken Enchilada Casserole

Chicken enchilada casserole is an easy, layered version of classic chicken enchiladas. Corn tortillas, shredded chicken, enchilada sauce, and cheese are baked together until hot and bubbly for a comforting Mexican-inspired dinner.

Prep Time15

Cook Time35

Total Time50

Course: Casseroles, Chicken + Poultry, Dinners

Cuisine: Mexican, Southwest

Keyword: chicken enchilada casserole, enchilada casserole

Servings: servings

Author: Danae Halliday

Ingredients

1 tablespoon olive oil
4 green onions sliced thin
4 ounce can diced green chiles
15 ounce can black beans drained and rinsed
1 cup frozen fire roasted corn
2 tablespoons chopped cilantro
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
3 cups cooked shredded chicken
1 lime juiced (2 tablespoons)
6 corn tortillas cut in half
2 cups red enchilada sauce
2 cups shredded monterey jack and colby jack cheese or cheddar

Instructions

Preheat oven to 350° F. and coat a 2 quart baking dish with cooking spray.
Heat the olive oil in a large skillet over medium heat. Add in the green onions and cook them for 1-2 minutes.
Stir in the green chiles, corn, black beans, cilantro, and spices. Cook for 2-3 minutes and then squeeze in the lime juice and stir in the shredded chicken.
Spread 1/2 cup of enchilada sauce over the bottom of the baking dish. Layer 4 halves of tortillas on top of the sauce so that the bottom of the pan is covered.
Layer 1/3 of the chicken filling on top of the tortillas and 1/3 of the cheese on top of the filling. Cover with 1/2 cup of enchilada sauce.
Place a second layer of tortillas on top and layer on 1/3 of the chicken filling, 1/3 of the cheese, and a 1/2 cup of enchilada sauce on top. Repeat the process one more time ending with the rest of the cheese on top.
Spray a piece of foil with cooking spray and cover the casserole dish. Bake for 25 minutes and then remove the foil and bake for another 5 minutes or until the cheese is melted and the casserole is hot and bubbly.
Garnish with green onions, avocado, cilantro, or topping of your choosing before serving.

Notes

Storage - Store the leftover enchilada casserole in an airtight container in the fridge for up 3 days.

Freezing - Prepare the casserole through all the steps before baking. Wrap it tightly with plastic wrap and then cover with foil. Freeze for up to 3 months. Remove the plastic wrap, but cover again with the foil. Bake the casserole from frozen at 350° F. for 50-60 minutes and then remove the foil and bake for another 15 minutes or until it's heated through and bubbly.

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