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Shredded Chicken Enchilada Casserole

A cheesy, saucy, and easy-to-make layered casserole featuring shredded chicken, black beans, corn, and corn tortillas drenched in red enchilada sauce. Perfect for weeknight dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Casserole Filling
  • 3 cups cooked chicken breast shredded
  • 1 can black beans 15oz, rinsed and drained
  • 1 cup sweet corn canned or frozen
  • 0.5 cup red onion finely diced
  • 1 tsp cumin
  • 1 tsp chili powder
Assembly
  • 12-15 corn tortillas halved
  • 19 oz red enchilada sauce approx 2.5 cups
  • 3 cups shredded cheese Cheddar and Monterey Jack blend
Toppings
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro chopped
  • 1 roma tomato diced

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Cheese Grater
  • Frying Pan (optional)

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix the shredded chicken, black beans, corn, diced onion, cumin, chili powder, and 1/2 cup of enchilada sauce.
  3. Pour about 1/2 cup of enchilada sauce onto the bottom of the baking dish to coat it.
  4. Arrange a layer of corn tortillas over the sauce, overlapping slightly to cover the bottom.
  5. Spread half of the chicken mixture over the tortillas, drizzle with sauce, and sprinkle with 1 cup of cheese.
  6. Repeat with another layer of tortillas, the rest of the chicken mixture, more sauce, and 1 cup of cheese.
  7. Top with a final layer of tortillas, the remaining sauce (ensure tortillas are fully coated), and the remaining cheese.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and cheese is melted.
  9. Let rest for 10 minutes. Top with sour cream, cilantro, and tomatoes before serving.

Notes

For extra crispy edges, broil for 1-2 minutes at the end of baking. Store leftovers in the fridge for up to 3 days.