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Chicken Enchilada Casserole Recipe

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This chicken enchilada casserole recipe blends tender shredded chicken, black beans, corn, and a homemade enchilada sauce. Layered with tortillas and topped with a generous amount of cheese, it's the perfect family meal. Great for meal prep and packed with bold Mexican flavors.

Ingredients

Scale
  • For the Casserole:
    • 3 cups cooked shredded chicken
    • 1/2 teaspoon salt
    • 4.5 ounces diced green chiles
    • 15 ounces black beans (drained, rinsed)
    • 1 cup frozen corn kernels (thawed)
    • 12 corn tortillas (6 inches)
    • 3 cups shredded Mexican cheese blend
  • For the Enchilada Sauce:
    • 1 tablespoon olive oil
    • 1 small yellow onion (diced)
    • 1/2 teaspoon kosher salt
    • 1 1/2 teaspoons cumin
    • 2 teaspoons chili powder
    • 1 tablespoon all-purpose flour
    • 15 ounces tomato sauce
    • 1 cup chicken stock
    • 2 cloves garlic (minced)

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat olive oil in a skillet, sauté the onion with salt until softened. Add garlic, cumin, and chili powder. Stir in flour, then slowly add tomato sauce and chicken stock. Let simmer for 10 minutes to thicken.
  • In a large bowl, mix shredded chicken with green chiles, black beans, corn, and salt.
  • Spread a thin layer of enchilada sauce in a greased casserole dish. Layer tortillas, chicken mixture, cheese, and sauce. Repeat layers, finishing with cheese.
  • Bake uncovered for 25-30 minutes, until bubbly and golden.

Notes

  • Make homemade enchilada sauce ahead of time for easier assembly.
  • Add jalapeños for extra spice if desired.

Nutrition

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