Name: Easy Layered Chicken Enchilada Casserole Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6-8 flour tortillas (or corn tortillas); 3 cups shredded cooked chicken (approximately 1.5 lb raw chicken makes 3 cups shredded cooked chicken); 2 cups cheddar, Mexican blend, or queso quesadilla cheese, shredded; 1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked black beans from dried); 1 cup frozen corn, thawed; 1 bell pepper, diced (and sauteed for a softer texture); 1 small onion, diced (and sauteed for a softer texture); 4 cups enchilada sauce (try my homemade enchilada sauce)

Description

Looking for a family-friendly dinner that’s both satisfying and delicious? This Layered Chicken Enchilada Casserole is the answer! Packed with protein, veggies, and cheese, it’s a simple yet flavorful meal that’s perfect for any occasion.

Ingredients

Scale

6–8 flour tortillas (or corn tortillas)
3 cups shredded cooked chicken (approximately 1.5 lb raw chicken makes 3 cups shredded cooked chicken)
2 cups cheddar, Mexican blend, or queso quesadilla cheese, shredded
1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked black beans from dried)
1 cup frozen corn, thawed
1 bell pepper, diced (and sauteed for a softer texture)
1 small onion, diced (and sauteed for a softer texture)
4 cups enchilada sauce (try my homemade enchilada sauce)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Baking Dish: Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
Saute Veggies (Optional): If you don’t prefer a slight crunch to your veggies, I recommend sautéing the onion and bell peppers until soft and translucent before adding to the casserole. My family doesn’t mind the crunch so I skip that step.
Layer the Ingredients:
1. Start by spreading a thin layer of enchilada sauce on the bottom of the dish.
2. Place a layer of tortillas on top of the sauce. I use two soft taco size flour tortillas in each layer.
3. Add a layer of 1/2 of the shredded chicken on top of the tortillas, followed by a layer of half the black beans, corn, bell pepper, and onion.
4. Pour a bit of enchilada sauce over this layer, then top with 1/3 of the shredded cheese.
5. Repeat another layer of tortillas, the chicken, and the black beans, corn, bell peppers, and onions. End with a layer of tortillas, sauce, and cheese on top.
Bake the Casserole: Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly. Note: Be careful not to allow the foil to rest directly on the cheese, otherwise it will stick. If desired, broil on high for 2-3 minutes for golden brown cheese.
Serve: Let the casserole rest for about 5 minutes before slicing and serving. Garnish with cilantro or sour cream, if desired.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main
Method: Oven
Cuisine: Mexican