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Amazing Chicken Enchilada Casserole

A comforting and easy chicken enchilada casserole made with tender shredded chicken, enchilada sauce, corn tortillas, black beans, and melted cheese. Perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cups Cooked shredded chicken Rotisserie chicken works well
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic cloves minced
  • 1 can Black beans drained and rinsed
  • 1 can Diced green chiles
Casserole Layers
  • 10 tortillas Corn tortillas cut into pieces
  • 2 cups Red enchilada sauce
  • 1 cup Cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded

Equipment

  • Baking dish
  • Skillet
  • Oven

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Heat olive oil in a skillet over medium heat. Cook the onion until soft, then add garlic and cook until fragrant.
  3. Add shredded chicken, black beans, green chiles, and 1 cup of enchilada sauce. Stir to combine.
  4. Spread a thin layer of enchilada sauce in the baking dish. Layer tortillas, chicken mixture, and cheese. Repeat layers.
  5. Top with remaining sauce and cheese. Cover with foil and bake for 20 minutes.
  6. Remove foil and bake uncovered for 10 more minutes until bubbly and lightly golden. Rest before serving.

Notes

Let the casserole rest for 5–10 minutes before serving. Garnish with fresh cilantro or green onions if desired.