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Cheesy Chicken Enchilada Casserole

This Cheesy Chicken Enchilada Casserole is a crowd-pleaser! Layers of tender chicken, black beans, and gooey cheese make for the perfect weeknight dinner.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Cheesy, Comfort Food, Easy
Servings: 6 servings

Ingredients

  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works perfectly.
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) enchilada sauce The base of flavor for this dish.
  • 1 cup salsa For an extra kick of flavor.
  • 2 cups shredded cheddar cheese Melts beautifully for that cheesy goodness.
  • 1 cup shredded mozzarella cheese Adds creaminess and stretch.
  • 10 pieces corn tortillas cut into strips
  • 1 teaspoon ground cumin Adds warmth and depth.
  • 1 teaspoon garlic powder Enhances flavor.
  • 1 teaspoon onion powder Complements the other spices.
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
  • Step 2: In a large mixing bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
  • Step 3: In your greased 9x13 inch baking dish, layer half of the corn tortilla strips on the bottom. Spoon half of the chicken mixture over the tortillas, followed by a layer of cheddar and mozzarella cheese. Repeat with the remaining tortilla strips, chicken mixture, and top with the rest of the cheese.
  • Step 4: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Step 5: Let the casserole cool for a few minutes. Garnish with fresh cilantro if desired, then serve warm.

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Cooking spoon
  • Oven

Notes

  • For a vegetarian version, substitute chicken with sautéed vegetables like zucchini and bell peppers.
  • To add a spicy kick, include diced jalapeños or use spicy enchilada sauce.
  • This casserole can be made ahead of time and stored in the refrigerator until ready to bake.