Chicken Enchilada Casserole Recipe

Here’s a Chicken Enchilada Casserole that’s cheesy, comforting, and easy to make 🌮🧀

Chicken Enchilada Casserole

Ingredients (serves 6)

• 2–3 cups cooked chicken, shredded or diced
  (rotisserie works great)

• 2 cups enchilada sauce (red or green)

• 1½ cups shredded Mexican-blend cheese (or cheddar + Monterey Jack)

• 1 cup sour cream or plain Greek yogurt

• 1 can (15 oz) black beans, drained & rinsed

• 1 cup corn kernels (optional)

• 1 small onion, diced

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp garlic powder

• Salt & pepper, to taste

• 2 cups tortilla chips, lightly crushed
  or 6 corn tortillas, torn into pieces

• Fresh cilantro or green onions for garnish

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large bowl, mix chicken, sour cream, cumin, chili powder, garlic powder, salt, and pepper.

3. Stir in beans, corn, onion, and ½ cup enchilada sauce.

4. Spread half the tortilla chips/tortillas in the baking dish.

5. Layer half the chicken mixture, then ½ cup cheese.

6. Repeat layers.

7. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.

8. Cover with foil and bake 25 minutes.

9. Uncover and bake 10–15 minutes until bubbly and lightly browned.

10. Rest 5 minutes before serving.

Topping Ideas

• Diced avocado or guacamole 🥑

• Sliced jalapeños

• Extra sour cream

• Fresh pico de gallo

Variations

• Low-carb: Skip tortillas, add sautéed zucchini or cauliflower rice

• Spicy: Add chipotle peppers or hot enchilada sauce

• Creamy green enchilada: Use green sauce + extra sour cream