Print

Chicken Enchilada Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This Chicken Enchilada Casserole is a comforting and flavorful Mexican-inspired dish featuring layers of shredded chicken, beans, corn, creamy enchilada sauce, and melted pepper jack cheese. Perfect for an easy weeknight dinner, this casserole combines simple ingredients into a hearty, cheesy meal that serves eight.

Ingredients

Main Ingredients

  • 3 cups shredded cooked chicken (rotisserie chicken works great)
  • 1 (15-ounce) can black beans or small white beans, drained and rinsed
  • 1 (11-ounce) can corn with peppers (Mexicorn), drained
  • 1 (15-ounce) can green enchilada sauce
  • 1 cup sour cream
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 12 (6-inch) corn tortillas, cut in half
  • 2 cups shredded pepper jack cheese

Optional Garnishes

  • Chopped cilantro
  • Diced avocado

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking and set it aside.
  2. Mix Chicken, Beans, and Corn: In a large bowl, thoroughly stir together the shredded cooked chicken, drained beans, and drained corn with peppers. This mixture will provide a hearty base for your casserole.
  3. Prepare Enchilada Sauce Mixture: In a separate bowl, whisk together the green enchilada sauce, sour cream, kosher salt, and ground black pepper until smooth and well combined. This creamy sauce will add flavor and moisture to the layers.
  4. Layer Ingredients: Arrange 6 halves of the corn tortillas in the bottom of the prepared baking dish. It’s okay if they don’t cover the entire surface; some open spaces are fine. Spoon about one quarter of the enchilada sauce mixture over the tortillas, spreading evenly (about 2/3 cup). Next, spread one third of the chicken mixture over the sauce layer, then sprinkle with 1/2 cup of shredded pepper jack cheese.
  5. Repeat Layers: Repeat the layering process two more times: tortillas, sauce mixture, chicken mixture, and cheese. Finally, arrange the remaining 6 tortilla halves on top, spread with the remainder of the enchilada sauce mixture, and sprinkle with the remaining shredded cheese.
  6. Bake: Place the assembled casserole uncovered in the preheated oven and bake for 25 to 30 minutes. Bake until the casserole is heated through, bubbly around the edges, and the cheese is fully melted and slightly golden.
  7. Rest: After baking, allow the casserole to stand for at least 5 minutes before serving. This helps the layers set and makes it easier to cut and serve.
  8. Serve and Garnish: Serve warm, garnished with chopped cilantro and/or diced avocado if desired for added freshness and flavor.

Notes

  • You can substitute rotisserie chicken with any cooked shredded chicken you have.
  • If you prefer a milder dish, use mild green enchilada sauce instead of spicy.
  • For a dairy-free version, substitute sour cream and cheese with plant-based alternatives.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • If you want extra crispy edges, broil the casserole for 2-3 minutes after baking, watching closely to avoid burning.

Find it online: https://marthatasty.com/chicken-enchilada-casserole-recipe/