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A bubbling dish of chicken enchilada casserole topped with melted cheese and fresh cilantro.
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Chicken Enchilada Casserole

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 450kcal

Ingredients

  • 2 cups cooked chicken, shredded
  • 10 corn tortillas , cut into 1-inch strips
  • 15 ounces red enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • 15 ounces black beans, drained and rinsed
  • 1 cup frozen yellow corn
  • 1 small yellow onion, diced
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro, chopped

Instructions

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • Heat olive oil in a skillet over medium heat and sauté diced onion until translucent, approximately 5 minutes.
  • In a large mixing bowl, combine shredded chicken, black beans, corn, and 1/2 cup of enchilada sauce.
  • Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
  • Layer half of the tortilla strips across the bottom of the dish.
  • Spread the chicken and vegetable mixture evenly over the tortillas and top with 1 cup of shredded cheese.
  • Layer the remaining tortilla strips on top, followed by the remaining enchilada sauce and the remaining 1 cup of shredded cheese.
  • Bake for 25 to 30 minutes until the cheese is melted and bubbling.
  • Allow to rest for 5 minutes before garnishing with cilantro and serving.