Layered Chicken Enchilada Casserole
Get ready to elevate your Tex-Mex night with this irresistible Layered Chicken Enchilada Casserole—a hearty, flavor-packed dish that combines the classic taste of enchiladas with the convenience of a simple casserole! Loaded with tender shredded chicken, smoky spices, black beans, sweet corn, and layers of melted Mexican blend cheese, this recipe offers a perfect balance of creamy, zesty, and savory flavors. Key ingredients like red enchilada sauce and corn tortillas create bold, authentic tastes, while a dash of cumin and chili powder adds an extra kick. With just 20 minutes of prep and 30 minutes in the oven, this easy casserole is perfect for busy weeknights or a crowd-pleasing family dinner. Serve it straight from the dish, garnished with fresh cilantro, and enjoy a bubbling, cheesy masterpiece that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 3 cups Cooked, shredded chicken
- 2 cups Red enchilada sauce
- 12 pieces Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 cup Black beans (rinsed and drained)
- 1 cup Frozen corn (thawed)
- 1 can Chopped green chilies
- 0.5 cup Sour cream
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with cooking spray.
In a large mixing bowl, combine the shredded chicken, black beans, corn, green chilies, sour cream, cumin, chili powder, salt, and pepper. Mix until fully incorporated.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the greased casserole dish.
Place 4 corn tortillas in a single layer over the sauce, overlapping slightly if needed.
Spread one-third of the chicken mixture over the tortillas, then sprinkle one-third of the shredded cheese on top.
Repeat the layering process: pour 1/2 cup of enchilada sauce over the chicken layer, add another 4 tortillas, then another one-third of the chicken mixture and cheese.
For the final layer, add the remaining 4 tortillas, top with the last third of the chicken mixture, and drizzle the remaining enchilada sauce evenly on top.
Sprinkle the remaining cheese over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool for 5–10 minutes before slicing. Garnish with fresh cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 364 mg | 28% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
