Description
This easy Chicken Enchilada Casserole is a warm, comforting, and flavorful dish combining tender shredded chicken, melted cheeses, and rich enchilada sauce layered between soft tortillas. Perfect for busy weeknights or gatherings, it offers minimal prep, big flavor, and versatility with options for dietary preferences.
Ingredients
Scale
Main Ingredients
- 3 cups cooked shredded chicken (rotisserie or leftover, skin and bones removed)
- 8 flour or corn tortillas (soft)
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese blend (cheddar and Monterey Jack)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup black beans (optional, drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Chicken: Shred the cooked chicken into bite-sized pieces. Remove skin and bones if using rotisserie chicken. Lightly season the chicken with salt, cumin, and chili powder to infuse flavor.
- Sauté the Aromatics: Heat a tablespoon of oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Mix the Filling: In a large bowl, combine the shredded chicken, sautéed onion and garlic, black beans (if using), half of the shredded cheese, and a few spoonfuls of enchilada sauce. Mix well to distribute ingredients evenly.
- Assemble the Casserole: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Layer tortillas over the sauce, then spread an even layer of the chicken filling on top. Repeat layering tortillas and filling until all ingredients are used, finishing with a top layer of tortillas covered with remaining enchilada sauce and a generous topping of shredded cheese.
- Bake Until Bubbly: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, golden, and bubbly. Remove from the oven and let it rest for 5-10 minutes before slicing to allow it to set for easier serving.
Notes
- Use warm tortillas to prevent cracking and help absorb sauce better.
- Don’t overload the filling; keep layers even and not too thick for proper cooking.
- Let the casserole rest after baking to set and make slicing easier.
- Choose a high-quality enchilada sauce for best flavor.
- Add fresh toppings like cilantro, avocado, or sour cream to balance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (about 1/6 of casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: chicken enchilada casserole, easy chicken casserole, Mexican casserole, enchilada recipe, shredded chicken casserole, gluten free enchilada
