Chicken Enchilada Casserole

This hearty and flavorful Chicken Enchilada Casserole is a crowd-pleasing dinner packed with seasoned chicken, beans, corn, melted cheese, and layers of corn tortillas—all baked together in a rich enchilada sauce. It’s everything you love about enchiladas in an easy, layered casserole form.

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Ingredients

• 1 tablespoon olive oil
• 1 medium white onion, diced
• 1 large red bell pepper, cored and diced
• 1 (4 oz) can diced green chiles
• 2 (15 oz) cans beans, rinsed and drained (e.g., 1 can pinto, 1 can black beans)
• 1 (8 oz) can whole kernel corn, drained
• 3 cups (about 1.5 lbs) cooked chicken, shredded or diced
• 3 cups red enchilada sauce (store-bought or homemade), divided
• 12 corn tortillas, halved
• 3 cups shredded Monterey Jack or Mexican blend cheese
• Optional toppings: chopped cilantro, diced red onion, sliced green onions, diced avocado

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Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil and set aside.

2. Sauté Vegetables and Mix Filling

In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and bell pepper, and cook for 6–7 minutes, until softened. Stir in the green chiles, beans, corn, chicken, and 2 cups of the enchilada sauce. Mix well to combine, then remove from heat.

3. Layer the Casserole

Spread ½ cup of the remaining enchilada sauce evenly in the bottom of the baking dish.
Add a layer of corn tortilla halves to cover the base.
Top with ⅓ of the chicken mixture, then sprinkle with ⅓ of the cheese.
Repeat the layers two more times: tortillas, chicken mixture, cheese. For the final layer, pour the remaining ½ cup enchilada sauce over the top before adding the last of the cheese.

4. Bake

Cover the casserole tightly with aluminum foil and bake for 20 minutes.
Remove the foil and bake uncovered for another 10 minutes, or until the cheese is fully melted and bubbly.

5. Garnish and Serve

Remove from oven and let cool slightly. Add your favorite toppings such as fresh cilantro, diced onion, or avocado before serving warm.

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Why You’ll Love This Recipe

• Comfort food made easy: All the flavors of enchiladas in a no-roll, fuss-free casserole.
• Customizable: Easy to adapt to what you have on hand.
• Feeds a crowd: Serves a big family or makes great leftovers.
• Make-ahead friendly: Perfect for meal prep, potlucks, or freezer meals.

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Tips

• Shred cheese yourself for better melting and flavor—pre-shredded varieties often contain anti-caking agents.
• Use rotisserie chicken to save time.
• For neater slices, let the casserole rest for 5–10 minutes after baking.
• Make your own homemade enchilada sauce for extra depth of flavor.

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Variations and Substitutions

• Vegetarian: Skip the chicken and double the beans or add sautéed mushrooms, zucchini, or spinach.
• Spicy: Use hot enchilada sauce or add jalapeños to the filling.
• Tortillas: Swap corn tortillas with flour tortillas if preferred.
• Cheese options: Use pepper jack, cheddar, or a blend of your favorites.

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FAQs

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Can I freeze it?
Definitely! Assemble and freeze before baking, or bake and freeze leftovers. Thaw in the fridge overnight and reheat covered in the oven.

Can I use green enchilada sauce instead?
Yes! Feel free to swap red sauce for green if you prefer the flavor.

What’s the best way to shred chicken?
Use two forks, a hand mixer, or even your fingers while the chicken is still warm for easy shredding.

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Serving and Suggestions

Pair this casserole with:

• A crisp green salad or cabbage slaw
• Mexican rice or cilantro-lime rice
• A side of guacamole or sour cream
• Tortilla chips and salsa

Leftovers keep well and taste even better the next day—perfect for lunch or a second dinner.