Easy Chicken Enchilada Casserole Recipe
This Easy Chicken Enchilada Casserole is a simple and delicious way to enjoy all the flavors of classic enchiladas without the hassle of rolling tortillas. It’s layered with tender chicken, gooey cheese, and zesty enchilada sauce, making it a family favorite. With just a few ingredients and minimal prep, it’s perfect for weeknight dinners or a cozy weekend meal.
Equipment
- Large baking dish (9x13 recommended)
- Mixing bowl
- Measuring cups and spoons
- Spoon or spatula for mixing
- Aluminum foil
Ingredients
- 3 cups cooked, shredded chicken
- 10 small corn or flour tortillas (cut into quarters)
- 2 cups red enchilada sauce (store-bought or homemade)
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or both)
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- Optional toppings: chopped green onions, chopped cilantro, sour cream, guacamole
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, 1 cup enchilada sauce, black beans (if using), and corn (if using). Mix well.
- Spread 1/4 cup of enchilada sauce at the bottom of the greased baking dish. Layer 1/3 of the tortilla pieces on top, followed by 1/3 of the chicken mixture, and 1/3 of the shredded cheese. Repeat these layers twice, ending with a final layer of cheese on top.
- Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for 5 minutes before serving. Garnish with fresh cilantro, green onions, and a dollop of sour cream or guacamole, if desired.