When you’re craving the bold flavors of traditional enchiladas but want something easier to prepare, this Chicken Enchilada Casserole delivers all the satisfaction with half the work. This hearty dish layers tender chicken, corn tortillas, melted cheese, and zesty enchilada sauce into one irresistible baked meal that’s perfect for busy weeknights or feeding a crowd. Unlike rolling individual enchiladas, this casserole-style approach saves time while still giving you those authentic Mexican flavors your family loves.
Serving: 8-10 people
Cooking Time: 45 minutes (plus 15 minutes prep time)
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Casserole:
- 12 corn tortillas
- 2 cups red enchilada sauce (divided)
- 3 cups shredded Mexican cheese blend (divided)
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
Prepare the Chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove from heat and let cool for 5 minutes, then shred into bite-sized pieces using two forks.
Prepare the Vegetables
In the same skillet, cook diced onion and bell pepper over medium heat for 4-5 minutes until softened. Add green chiles and cook for another minute. Remove from heat and set aside.
Assemble the Casserole
Preheat your oven to 375°F and grease a 9×13 inch baking dish. Spread 1/2 cup of enchilada sauce across the bottom of the dish. Layer 6 tortillas over the sauce, overlapping slightly to cover the bottom. Spread half of the shredded chicken over the tortillas, followed by half of the vegetable mixture, half of the black beans, and half of the corn. Sprinkle with 1 cup of cheese and drizzle with 3/4 cup of enchilada sauce.
Add Second Layer
Place the remaining 6 tortillas over the first layer. Top with remaining chicken, vegetables, beans, and corn. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining 2 cups of cheese.
Bake the Casserole
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown on top. Let the casserole rest for 10 minutes before serving to allow the layers to set.
Nutritional Information
Per serving (based on 8 servings):
- Calories: 420
- Protein: 32g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 8g
- Sodium: 890mg
- Calcium: 25% daily value
Helpful Tips
Make It Ahead: This casserole can be assembled up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.
Customize Your Heat Level: For a milder version, use green enchilada sauce instead of red, or add diced jalapeños for extra spice. You can also mix mild and hot sauces to find your perfect heat level.
Prevent Soggy Tortillas: Lightly warm tortillas in the microwave for 30 seconds before layering. This makes them more pliable and less likely to break, while also helping them absorb flavors better.
Cheese Selection: Mexican cheese blend works best, but you can substitute with a combination of sharp cheddar and Monterey Jack. Avoid pre-shredded cheese if possible, as freshly grated melts more smoothly.
Storage and Reheating: Leftovers keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or warm the entire casserole covered in a 350°F oven for 20 minutes.
Serving Suggestions: Top with dollops of sour cream, fresh cilantro, sliced avocado, or a squeeze of lime juice. Serve alongside Spanish rice, refried beans, or a simple green salad for a complete meal.
Protein Alternatives: Substitute the chicken with cooked ground beef, turkey, or even leftover rotisserie chicken. For a vegetarian version, add extra beans and sautéed vegetables like zucchini or mushrooms.
