Go Back
Tex-Mex Chicken Enchilada Casserole
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • 8x8 Baking Dish
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 small onion, diced
  • 2 cups red enchilada sauce
  • 8 corn tortillas, cut into quarters
  • 2 cups shredded Mexican cheese blend
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Chopped cilantro for garnish

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease an 8x8 baking dish.
  • Heat a skillet over medium heat and cook the diced onion for 3 minutes until it softens.
  • In a mixing bowl, combine the shredded chicken, black beans, corn, cooked onion, chili powder, and cumin.
  • Spread 1/2 cup of enchilada sauce across the bottom of the baking dish.
  • Arrange half of the tortilla quarters in a single layer over the sauce.
  • Spoon half of the chicken mixture over the tortillas and sprinkle with 3/4 cup of cheese.
  • Repeat the layers with the remaining sauce, tortillas, chicken mixture, and another 3/4 cup of cheese.
  • Pour the remaining enchilada sauce over the top and finish with the last 1/2 cup of cheese.
  • Bake for 25 minutes until the cheese is melted and the edges bubble.
  • Remove from the oven and let it rest for 5 minutes before garnishing with cilantro.

Notes

Make the casserole the night before and cover it tightly for transport. Reheat individual portions in the microwave for even warming without drying out the tortillas. If you want less spice, use mild enchilada sauce and reduce the chili powder by half.
Course: Main Course
Cuisine: Mexican
Equipment: 8x8 Baking Dish, Large Skillet, Mixing Bowl