Go Back
–+ servings
Merry

Cheesy Chicken Enchilada Casserole

Transform your weeknight dinners with this Easy Chicken Enchilada Casserole! Loaded with tender shredded chicken, zesty enchilada sauce, black beans, and melted cheese, this layered casserole delivers all the flavor of traditional enchiladas without the hassle of rolling. Perfect for family dinners or casual gatherings, it’s a guaranteed hit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 1 can diced green chilies drained (optional)
  • 1 can red enchilada sauce 19 ounces
  • 12 corn tortillas
  • 15 ounces black beans rinsed and drained
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • Chopped fresh cilantro and sliced green onions for garnish
  • Sour cream and sliced jalapeños for serving optional

Method
 

Preheat the Oven:
  1. Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil.
Prepare the Chicken Mixture:
  1. Heat a skillet over medium heat. Add the diced onion and sauté for 2 minutes until softened.
  2. Stir in the minced garlic and cook for another minute, until fragrant.
  3. Mix in the ground cumin, chili powder, salt, and pepper.
  4. Add the shredded chicken and diced green chilies (if using). Mix well and remove from heat.
Warm the Tortillas:
  1. Warm the corn tortillas in a skillet or microwave until pliable. This prevents them from cracking during assembly.
Assemble the Casserole:
  1. Spread ⅓ cup of enchilada sauce on the bottom of the prepared baking dish.
  2. Lay 4 tortillas over the sauce, overlapping slightly to cover the base.
  3. Layer half of the chicken mixture, half of the black beans, and one-third of the shredded cheeses over the tortillas. Drizzle with another ⅓ cup of enchilada sauce.
  4. Repeat the layering with another 4 tortillas, the remaining chicken mixture, black beans, another third of the cheeses, and ⅓ cup of enchilada sauce.
  5. Finish with the final 4 tortillas, the remaining enchilada sauce, and the last of the cheeses.
Bake the Casserole:
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
  1. Let the casserole cool slightly before garnishing with fresh cilantro and green onions. Serve with sour cream and sliced jalapeños on the side, if desired.

Notes

  • Make Ahead: Assemble the casserole a day in advance, cover, and refrigerate. Bake as directed when ready to serve.
  • Substitute Flour Tortillas: While corn tortillas are traditional, flour tortillas can be used for a softer texture.
  • Spice Level: Adjust the heat by using mild, medium, or hot enchilada sauce and adding jalapeños or extra chili powder.
  • Vegetarian Option: Swap the chicken for more black beans, pinto beans, or sautéed vegetables.
  • Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!