Chicken Enchilada Casserole

An amazingly delicious layered Chicken Enchilada Casserole with rotisserie chicken, flour or corn tortillas, enchilada sauce, black beans, and melty cheese. Customize it by topping it with your favorite salsa, sour cream, cilantro, chopped tomatoes, or chopped avocados.

Course main meal chicken

Cuisine Tex-Mex

Keyword chicken enchilada casserole recipe, chicken enchiladas casserole, easy chicken enchilada casserole, how to make chicken enchilada casserole

Prep Time 20

Cook Time 45

Servings servings

Calories 410kcal

Author Beth Pierce

Ingredients

12-14 small flour or corn tortillas
2 tablespoons olive oil
1 onion finely chopped
3 cloves garlic minced
2 cups enchilada sauce
1 15 ounce can black beans drained and rinsed
2 ½ cups shredded cooked chicken breast or chicken thighs
1 ¼ cups shredded cheddar cheese
1 ¼ cups shredded Monterey Jack cheese
Chopped cilantro
Mango salsa optional
Chopped avocado optional

Instructions

Lightly brown the tortillas in a large dry skillet over medium heat. It only takes about 30 seconds per side. Cut the tortillas in half and set aside for a few minutes.
Preheat oven to 350 degrees.
Using the same skillet heat the olive oil over medium heat. Add the onion and cook until soft. Once soft reduce the heat to medium low and add the garlic. Cook for 1 minute while stirring constantly. Add 1 1/2 cups enchilada sauce to the skillet. Add the black beans and shredded chicken. Mix to combine and heat 2 minutes to meld the flavors.
Spoon 2 tablespoons enchilada sauce into a 9x13 inch casserole dish. Layer with 1/4 of the cut tortillas. Top with 1/3 of the chicken mixture and 1/4 of the shredded cheese mixed. Repeat 2 more times with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses. End with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
Cover and bake for 30 minutes. Uncover and bake another 10-15 minutes or until the cheese is lightly browned. Let the casserole rest for 5-10 minutes. Top with chopped cilantro, salsa, and chopped avocado. Slice and serve.

Notes

Both corn and flour tortillas work in this recipe. Corn tortillas are traditional with enchiladas, but my family prefers flour.
For best results, lightly brown the tortillas in a dry skillet. It only takes a few minutes, and it makes a difference in the overall texture of the dish.
The number of tortillas you will need depends on the size of the tortillas and the exact dimensions of your casserole dish. I always purchase a few extras, just in case.
This casserole is at its best prepared and baked promptly, while the tortillas have not absorbed much of the sauce.
A natural flavor rotisserie chicken works great with this recipe, but any cooked shredded or diced chicken will work.
Substitute ground beef for the chicken breast and make it beef enchilada casserole.
For more flavor, fewer additives, and more bang for your buck, shred the cheese from the block.
Add fresh red bell pepper, black beans, green chiles, or colby jack or pepper jack cheese.
If topping with chopped avocado, toss with freshly squeezed lemon juice to keep it from browning too fast.
If you love to cook, make the enchilada sauce from scratch. The authentic flavors will take this recipe over the top. Homemade Enchilada Sauce takes less than ten minutes to make and tastes much better than the canned stuff.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave at reduced power.
To freeze, first fully cool. Then wrap with two layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight and bake as directed. The tortillas will be much softer, absorbing a lot of the moisture in the casserole.

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