Chicken Enchilada Casserole for Easy Crowd Meals
A Tex-Mex style chicken enchilada casserole with layered corn tortillas, shredded chicken, beans, corn, enchilada sauce, and plenty of melted cheese—assembled in a baking dish for easy, crowd-friendly baking.
Equipment
- 9×13-inch baking dish
- Large skillet
- Aluminum foil
- Microwave (to warm tortillas)
- Knife and cutting board
- Spoon or spatula
Ingredients
For the casserole
- 600 g cooked shredded chicken about 4 cups; rotisserie or poached; packed but not tightly
- 480 ml red enchilada sauce divided
- 200 g canned black beans drained and rinsed
- 160 g corn kernels frozen or canned; drained if canned
- 120 g onion finely diced (about 1 medium)
- 1 small bell pepper finely diced (any color)
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder mild chili powder blend, not cayenne
- 1/2 tsp smoked paprika optional
- 1 tsp fine sea salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 240 g shredded cheese divided (Mexican blend, cheddar, Monterey Jack, or a mix)
- 10–12 small corn tortillas about 15 cm / 6 inches
- 30 ml neutral oil for sautéing (such as canola or vegetable)
For topping and serving
- 60 ml extra enchilada sauce for topping
- 60 g additional shredded cheese for topping
- fresh cilantro leaves roughly chopped
- 2–3 green onions thinly sliced
- lime wedges for serving
- sour cream or plain Greek yogurt optional, for serving
Instructions
- Preheat the oven and prep the dish. Preheat oven to 180°C / 350°F with a rack in the middle. Lightly grease a 9×13-inch (23×33 cm) baking dish with oil or nonstick spray (or grease two smaller dishes if freezing half).
- Sauté the aromatics. Heat the neutral oil in a large skillet over medium. Add diced onion and bell pepper with a small pinch of salt and cook 5–7 minutes, stirring occasionally, until softened and translucent at the edges.
- Add garlic and spices. Stir in minced garlic, cumin, chili powder, smoked paprika (if using), and black pepper. Cook 30 seconds to 1 minute until fragrant; if spices stick, lower heat and add a splash more oil.
- Combine the filling. Add shredded chicken, black beans, and corn. Pour in about 120 ml / 1/2 cup enchilada sauce and add 1/2 teaspoon of the salt. Stir to coat and warm through; taste and adjust salt as needed.
- Warm the tortillas. Warm tortillas until pliable (microwave wrapped in a damp paper towel for 30–45 seconds, or heat briefly in a dry skillet). Optionally cut tortillas in half for easier coverage.
- Start layering with sauce. Spoon about 80 ml / 1/3 cup enchilada sauce into the bottom of the baking dish and tilt to lightly coat.
- Add the first tortilla layer. Arrange a single layer of tortillas over the sauce, overlapping to fully cover the bottom; patch gaps with cut pieces.
- Add filling and cheese. Spread half the chicken-bean mixture evenly over tortillas. Sprinkle about 80 g / 3/4 cup shredded cheese over the filling.
- Repeat the layers. Spoon another 80 ml / 1/3 cup enchilada sauce over the cheese. Add another layer of tortillas, the remaining filling, and another 80 g / 3/4 cup cheese. (If the dish is very full, set it on a foil-lined baking sheet to catch drips.)
- Top with sauce and final cheese. Pour remaining enchilada sauce over the top, spreading gently so tortilla edges are moistened. Scatter the last handful of cheese evenly over the surface.
- Cover and bake. Cover tightly with foil (tent if needed). Bake 20–25 minutes, until sauce bubbles at the edges.
- Uncover to brown. Remove foil and bake 10–15 minutes more, until cheese is fully melted with golden spots and the casserole bubbles in the center.
- Check doneness and rest. Ensure the center is hot (about 74°C / 165°F). Rest 10–15 minutes before cutting to help the layers set.
- Garnish and serve. Top with chopped cilantro and sliced green onions. Serve in squares with lime wedges and sour cream or yogurt, if desired.
Nutrition
Calories: 520kcalCarbohydrates: 32gProtein: 38gFat: 28gSaturated Fat: 12gCholesterol: 115mgSodium: 980mgPotassium: 720mgFiber: 6gSugar: 6gVitamin A: 900IUVitamin C: 28mgCalcium: 320mgIron: 3.6mg
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