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Chicken Enchilada Casserole

A quick and comforting Chicken Enchilada Casserole that saves you time in the kitchen while delivering delicious flavors. Perfect for busy families!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 cups shredded chicken (cooked) Rotisserie chicken works well for convenience.
  • 8 oz corn tortillas Cut as necessary to cover the dish.
  • 2 cups shredded cheese Use desired cheese like Monterey Jack or cheddar.
  • 1 can enchilada sauce Store-bought or homemade.
  • 1 can black beans Rinsed and drained.
  • 1 cup corn Optional, can be added for flavor.
Homemade Enchilada Sauce
  • 1 small can tomato paste For homemade sauce.
  • 2 cloves garlic Minced.
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp flour For thickening the sauce.
  • 1 cup water To mix with the sauce.
  • 1 tbsp oil For cooking the sauce.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Spoon a bit of enchilada sauce into the bottom of a casserole dish.
  3. Layer corn tortillas, cutting them if necessary to cover the bottom.
  4. Add a layer of shredded chicken, black beans, corn, and a sprinkle of cheese.
  5. Drizzle additional enchilada sauce over the layer.
  6. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Baking
  1. Place the casserole dish in the preheated oven and bake for about 25 minutes, until bubbly.
  2. Let the casserole rest for a few minutes before slicing to avoid burns.

Notes

Customize the casserole with your favorite ingredients. It can be made ahead of time and stored in the fridge for up to two days or frozen before baking.