Chicken Enchilada Casserole

5 from 7 votes

With layers of corn tortillas smothered in enchilada sauce, filled with tasty chicken and beans, and topped with a generous amount of cheese, this Chicken Enchilada Casserole is saucy and delicious!

Prep Time30

Cook Time30

Resting Time5

Total Time1 5

Course: Dinner

Cuisine: Mexican

Keyword: chicken enchilada casserole

Servings: servings

Author: Chelsea Lords

Cost: $17.97

Equipment

Ingredients

1 tablespoon olive oil
1 cup diced yellow onion
1 cup diced red bell pepper
2 teaspoons minced garlic
1 teaspoon ground chili powder
1 teaspoon ground cumin
1 (4-ounce) can green chiles undrained
1 (15-ounce) can black beans drained and rinsed
1 (15-ounce) can chili beans see note 1
1 cup frozen corn
3 cups chopped rotisserie chicken
3 cups mild red enchilada sauce divided
16 corn tortillas halved
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterrey Jack cheese
Salt and pepper
Toppings as desired see note 2

US - Metric

Instructions

Preheat the oven to 375℉. Spray a 9 x 13-inch pan with cooking spray and set aside.
Heat 1 tablespoon of oil in a large pan. Once oil is shimmering, add in the diced yellow onion and diced red pepper. Stir for 5–⁠6 minutes or until softened. Add in the garlic and stir for 30 seconds; reduce the heat if it starts to burn. Add chili powder and ground cumin. Stir for another 30 seconds or until fragrant. Reduce the heat to low. Add in the diced green chilies, black beans, chili beans, frozen corn, chopped rotisserie chicken, and 2 cups mild enchilada sauce. Season sauce to taste with salt and pepper. Stir gently until combined and warmed through and then remove from the heat.
Pour 1/2 cup of the remaining enchilada sauce in the prepared 9 x 13-inch pan. Add 8 tortilla halves to cover the bottom of the pan. Spoon 1/3 of the chicken sauce on top. Add 1/2 cup sharp Cheddar cheese and 1/2 cup Monterrey Jack cheese. Add another 8 tortilla halves on top. Another 1/3 of the chicken mixture, 1/2 cup more Cheddar cheese and 1/2 cup more Monterrey Jack cheese. Add another layer of 8 tortilla halves, the remaining 1/3 of chicken mixture, another 1/2 cup Cheddar cheese, and another 1/2 cup Monterrey jack cheese. Finish by adding one more layer of tortilla halves, the final remaining 1/2 cup enchilada sauce, and the final 1/2 cup Cheddar cheese and 1/2 cup Monterrey Jack cheese.
Lightly spray a piece of aluminum foil with cooking spray and secure over dish. Bake for 20 minutes. Remove the foil and bake for 10 more minutes or until cheese is melty and gooey on top.
Remove casserole from the oven and let stand for 5–⁠10 minutes before cutting into it. Serve casserole with toppings of choice; I like a splash of fresh lime juice, a sprinkle of cilantro, fresh sliced avocado, a few cherry tomatoes, and some sour cream. Enjoy hot.

Notes

Note 1: I love using chili beans in this recipe because they’re slow simmered in a sauce and add even more flavor to the filling, but feel free to substitute with regular drained and rinsed pinto beans instead. Ranch-style beans are also very similar to chili beans.

Note 2: I love to top this casserole with cilantro, diced red onion, thinly sliced green onion, and diced avocado.

Storage: Prepare according to the directions and either bake immediately or freeze unbaked in a freezer-to-oven container, covering tightly with plastic wrap and foil. To bake from frozen, remove the plastic and foil, then bake at 350°F for 1-1/2 hours or until the cheese is melted and the center is warm.

Nutrition