Chicken Enchilada Casserole

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This Chicken enchilada casserole is saucy and delicious! Enchilada-sauced corn tortillas are layered with a flavorful chicken-and-bean filling and topped with plenty of cheese. The casserole is baked to bubbly cheesy perfection and topped with your favorite enchilada toppings.

Course Dinner, Main Course

Cuisine Mexican

Keyword chicken enchilada casserole

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time 5 minutes

Total Time 1 hour 5 minutes

Servings -8 servings

Calories 625kcal

Cost $8.97

Ingredients

1 tablespoon olive oil
1 cup EACH: diced yellow onion, diced red bell pepper
2 teaspoons minced garlic
1 teaspoon EACH: ground chili powder, ground cumin
1 can (4 ounces) fire-roasted diced green chiles
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) chili beans (pinto beans in mild sauce) (or plain pinto beans that have been drained and rinsed) (See Note 1)
1 cup frozen corn
3 cups chopped rotisserie chicken
3 cups red mild enchilada sauce, separated (I use Old El Paso mild)
16 corn tortillas halved
2 cups freshly grated sharp Cheddar cheese
2 cups freshly grated Monterrey jack cheese
toppings: chopped fresh cilantro diced red onion, thinly-sliced green onion and/or diced avocado
Salt and pepper

Instructions

PREP: Preheat the oven to 375 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.
CHICKEN FILLING: Add 1 tablespoon oil to a large pan and heat to medium high. Once oil is shimmering, add in the 1 cup diced yellow onion and 1 cup diced red pepper. Stir for 5-6 minutes or until softened. Add in the garlic and stir for 30 seconds; reduce the heat if it starts to burn. Add in the 1 teaspoon of chili powder and 1 teaspoon ground cumin. Stir for another 30 seconds to a minute or until fragrant. Reduce the heat to low. Add in the can of diced green chilies (undrained), 1 can drained and rinsed black beans, 1 can undrained chili beans (or drained pinto beans), 1 cup frozen corn, 3 cups chopped rotisserie chicken, and 2 cups mild enchilada sauce. Season sauce to taste with salt and pepper. Stir gently until combined and warmed through and then remove from the heat.
ASSEMBLE: Pour 1/2 cup of the remaining enchilada sauce in the prepared 9x13-inch pan. Add 8 tortilla halves to cover the bottom of the pan. Spoon 1/3 of the chicken sauce on top. Add 1/2 cup sharp cheddar cheese and 1/2 cup Monterrey jack cheese. Add another 8 tortilla halves on top. Another 1/3 of the chicken mixture, 1/2 cup more cheddar cheese and 1/2 cup more Monterrey jack cheese. Add another layer of 8 tortilla halves, remaining 1/3 of chicken mixture, another 1/2 cup cheddar cheese, another 1/2 cup Monterrey jack cheese. Finish by adding one more layer of tortilla halves and the final remaining 1/2 cup cheddar cheese and 1/2 cup Monterrey jack cheese.
BAKE: Lightly spray a piece of foil with cooking spray and secure over dish. Bake for 20 minutes. Remove the foil and bake for 10 more minutes or until cheese is melty and gooey on top.
SERVE: While the casserole is finishing baking, prep the toppings. Thinly slice an avocado and some cherry tomatoes, dice some cilantro, slice some limes, or prep whatever toppings you prefer. Remove casserole from the oven and let stand for 5-10 minutes before cutting into it. Serve casserole with toppings of choice; we like a squirt or two of fresh lime, sprinkle of cilantro, fresh sliced avocado, a few cherry tomatoes, and some sour cream. Enjoy hot.

Notes

Note 1: I love using chili beans in this recipe because they're slow simmered in a sauce and add even more flavor to the filling. Chili beans are typically with other beans in the grocery store. I use Bush's pinto beans in a mild chili sauce (not sponsored), but feel free to substitute regular (drained and rinsed) pinto beans instead.

Nutrition