Cheesy Chicken Enchilada Casserole Recipe
A warm and hearty meal can turn an ordinary evening into something special. This cheesy chicken enchilada casserole is exactly that kind of meal. It brings comfort to the table without asking for too much time in the kitchen. Layers of juicy shredded chicken, soft tortillas, rich sauce, beans, corn, and plenty of melted cheese make every bite something to look forward to. It feels homemade in the best way and is easy enough for any night of the week.
You do not need to be an expert in cooking to make this dish work. It is simple to prepare and always brings smiles when it is served. The ingredients are easy to find and most of them are probably already in your kitchen. Once everything goes into the baking dish, the oven takes care of the rest. The result is a cozy meal that fills the house with a wonderful smell and fills everyone’s plate with something truly satisfying. Leftovers are just as good the next day and might even be better.
Chicken Enchilada Casserole
6
servings20
minutes30
minutes3,600
kcalCheesy chicken enchilada casserole is one of those meals that brings everyone to the table with a smile. Layers of soft corn tortillas, juicy shredded chicken, black beans, sweet corn, and rich enchilada sauce come together in the coziest way. Melted cheese covers the top, turning golden and bubbly in the oven while all the ingredients bake into a hearty, satisfying dish. No complicated steps or time-consuming prep needed. Everything is mixed, layered, and baked in one dish. Perfect for a busy weeknight or a casual family dinner when you want something filling without spending hours in the kitchen. Each bite is warm, comforting, and packed with the kind of homemade goodness that makes this chicken enchilada casserole a regular part of the dinner rotation.
Ingredients
3 cups cooked and shredded chicken breast
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
10 to 12 corn tortillas, cut into halves or quarters
1 can red enchilada sauce, about 15 ounces
1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (optional, for garnish)
Sour cream or sliced avocado for serving (optional)
Directions
- Start by preheating the oven to 375 degrees Fahrenheit. While the oven heats, lightly grease a large baking dish and set it aside. A medium to large rectangular dish works well for this casserole.
- Warm a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté it until it softens and turns slightly golden. Stir in the minced garlic and cook it for about a minute. Add the black beans, corn, cumin, chili powder, salt, and pepper. Cook everything together for a couple of minutes just to let the flavors blend. Remove the skillet from the heat and set it aside.
- Take the cooked and shredded chicken and add about half of the enchilada sauce to it. Stir until the chicken is coated well. Now it’s time to start layering the casserole.
- Begin with a thin layer of enchilada sauce on the bottom of the baking dish. Lay down a layer of tortillas, covering as much of the bottom as you can. Spread a layer of the chicken mixture over the tortillas, then spoon some of the bean and corn mixture on top. Sprinkle a good handful of cheddar and Monterey Jack cheese over everything.
- Repeat the layers. Tortillas, then chicken, then beans and corn, then cheese. Keep layering until you’ve used everything. Try to end with a final layer of tortillas topped with the rest of the enchilada sauce and a generous layer of cheese.
- Cover the dish with foil and place it in the oven. Bake for about 20 minutes covered. Then remove the foil and let it bake for another 10 to 15 minutes until the cheese on top is bubbly and lightly golden.
- Once it’s done baking, take the casserole out of the oven and let it sit for 10 minutes. That resting time helps it hold together better when you slice into it.
- Top with chopped cilantro for a fresh finish. Serve each piece with a spoonful of sour cream or a few slices of avocado if you like. It pairs well with a light side salad or even some warm rice on the side.
Recipe Video
Notes
- For best results, use cooked chicken that is well-seasoned. Rotisserie chicken works great and saves time on busy nights.
Conclusion
Cheesy chicken enchilada casserole combines all the right elements for a delicious and satisfying meal. Tender chicken, melted cheese, and layers of tortillas, beans, and corn create a dish that’s both comforting and filling. The preparation is simple, and the result is always a crowd-pleaser. Whether you need a quick weeknight dinner or a dish that will impress guests, this casserole fits the bill.
Effortless yet flavorful, this recipe becomes a go-to when you want a hearty, homemade meal with minimal fuss. It’s perfect for leftovers, and the ingredients can easily be adapted to what you have on hand. Once you make it, this chicken enchilada casserole will likely find its way into your regular dinner rotation. It’s the kind of dish that satisfies both your hunger and your craving for a warm, comforting meal.
