Chicken Enchilada Casserole

This Chicken Enchilada Casserole has flavorful layers of shredded/seasoned chicken, black beans, green chiles, enchilada sauce, corn or flour tortillas, and hot, melty cheese!

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: American, Mexican

Servings: people

Calories: 421kcal

Author: Stephanie

Ingredients

Seasonings

½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder

Casserole

1-2 tablespoons avocado oil can sub olive oil
½ yellow onion diced
20 oz. red enchilada sauce I highly recommend my homemade version
3 cups shredded chicken see notes
Salt/pepper to taste
3 cloves garlic minced
1 (15 oz.) can black beans drained and rinsed
1 (4 oz.) can diced green chiles undrained
2 tablespoons lime juice
1 teaspoon hot sauce
1 teaspoon honey
2 tablespoons finely chopped cilantro plus more to garnish
8 (6-inch) flour or corn tortillas
3 ½ cups shredded Mexican cheese divided. See notes.

For Serving

Sour cream
Tortilla Chips
Garnishes: Cilantro, diced tomatoes, avocados, jalapenos, red onions

US Customary - Metric

Instructions

Preheat oven to 350° F.
Combine the seasonings and set aside. Measure out remaining ingredients before beginning. Note: Season the chicken with salt/pepper to taste if not already seasoned. Rotisserie chicken likely won’t require additional seasoning.
Heat olive oil in a large skillet over medium heat. Add the onions and soften for 5 minutes. Add the garlic and cook for 1 more minute.
Reduce heat to medium-low. Add the cooked chicken and combined seasonings (from step 2) and toss to coat. Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro and heat through for 1 to 2 minutes. Remove and set aside.
Spread 1/4 cup of enchilada sauce on the bottom of a 9 x 13-inch casserole dish, the layer will be thin.
Cut each tortilla in half. Arrange 6 slices so that the flat edges line up along the sides of the casserole dish, touching the dish walls. Place 2 in the middle. (See process shots in blog post for a visual.)
Top with half of the chicken filling and drizzle 1 cup of enchilada sauce on top. Top with 1 ½ cups of cheese.
Repeat with the remaining tortillas, remaining chicken mixture, 1 cup of sauce, and remaining cheese.
Cover and bake for 15 minutes. Remove cover and bake for 15 more minutes.
Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream and tortilla chips to scoop up excess filling!

Notes

Pro Tips:

To make shredded chicken: Bring 2 chicken breasts to a very gentle bubble. (A full boil will make it tough.) Bubble gently for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then use 2 forks to shred.
Enchilada Sauce: I always make my easy Homemade Enchilada Sauce for this recipe.
Cheese: I like to shred my own cheese from a block for this dish, it melts much creamier and smoother than packaged shredded cheese. I use Pepper Jack and Cheddar. Monterey Jack is a great addition too!
Toppings/Add-ons include Corn, Avocado, Guacamole, Salsa, Refried Beans, Green Onions, Jalapenos, Diced Tomatoes, Bell Peppers, Rice, Limes, and more! (Sour cream is a must!)
Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce. It adds a little something extra!
More Enchilada Recipes: Be sure to try my classic Chicken Enchiladas, Beef Enchiladas, White Chicken Enchiladas, and Chicken Enchilada Soup recipes next!
Want more dinner ideas?! Try my Chicken Taquitos and find my whole Mexican-inspired collection here!

Make Ahead Method:

Prepare filling as outlined. Let cool and store in an airtight container overnight. Shred the cheese and refrigerate in an airtight container. Dice up toppings/garnishes (like red onions, tomatoes, jalapenos), and refrigerate. Don't dice up avocados until serving.
When ready to serve, heat the filling in the microwave for 3-4 minutes, stirring halfway through.
Assemble and bake as outlined. Garnish and serve!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition