Chicken Enchilada Casserole
Layer after layer of enchiladas smothered in sauce and cheese — the kind of dinner that brings people together.
Main Dish · Prep 20 min · Cook 35 min · Serves 6 · Easy · By Tina · Published
Ingredients
- 3 cups cooked chicken, shredded
- 2 cans (10 oz each) enchilada sauce
- 12 small corn tortillas
- 3 cups shredded Mexican cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 cup cilantro, chopped, for garnish
- 3 stalks green onions, sliced, for garnish
When Enchiladas Meet Casserole Night
I created this recipe for those weeknights when I want enchilada flavour but don't have the patience to roll two dozen tortillas. Same incredible taste, half the work. My family actually requests the casserole version more than the traditional one now, which tells you everything.
Building the Layers
Start by cooking and shredding your chicken. I usually poach chicken breasts in seasoned broth for about 20 minutes, then shred with two forks. Mix the shredded chicken with black beans, sweetcorn, diced green chillies, and a generous amount of enchilada sauce.
The Assembly
Preheat your oven to 190°C/375°F. Spread a thin layer of enchilada sauce on the bottom of a 23x33cm baking dish. Layer corn tortillas, then the chicken mixture, then shredded cheese. Repeat twice more, finishing with a final layer of tortillas, sauce, and a mountain of cheese on top.
The Bake
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbling around the edges. Let it rest for 10 minutes before cutting -- I know it's hard, but this step keeps your slices from falling apart.
Serving It Up
Top with sour cream, sliced avocado, chopped fresh coriander, and pickled jalapeños. A squeeze of fresh lime ties everything together.
Tina's Tips
- Poach chicken in seasoned broth instead of water for more flavour in every bite
- Let the casserole rest 10 minutes before slicing -- patience pays off with clean, sturdy pieces
- Use corn tortillas, not flour -- they hold up better in the oven and taste more authentic
- Double the enchilada sauce if you like it saucy; there's no such thing as too much
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