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Mexican Chicken Enchilada Casserole - A Cozy, Crowd-Pleasing Favorite

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, shredded chicken (rotisserie works great)
  • 2 cups red enchilada sauce (mild, medium, or hot)
  • 10–12 small corn tortillas (6-inch), cut in halves or quarters
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 small yellow onion, finely chopped
  • 1–2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional if your sauce is already spicy)
  • 2 1/2 cups shredded cheese (Mexican blend, cheddar, Monterey Jack, or pepper jack)
  • 1/4 cup chopped fresh cilantro (plus extra for topping)
  • Salt and black pepper, to taste
  • Optional toppings: sour cream or Greek yogurt, diced avocado, sliced green onions, pickled jalapeños, salsa, lime wedges

Method
 

  1. Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté the aromatics. Warm olive oil in a skillet over medium heat. Add the chopped onion with a pinch of salt and cook 3–4 minutes, until softened and lightly golden. Stir in cumin and chili powder; cook 30 seconds until fragrant.
  3. Mix the filling. In a large bowl, combine shredded chicken, sautéed onions, black beans, corn, 1/2 cup enchilada sauce, 1/2 cup cheese, and half the cilantro. Taste and season with salt and pepper.
  4. Prep the tortillas. If your corn tortillas are stiff, warm them briefly in a dry skillet or microwave wrapped in a damp paper towel for 20–30 seconds. This helps them stay tender and prevents cracking.
  5. Start layering. Spread 1/3 cup enchilada sauce over the bottom of the baking dish. Arrange a layer of tortillas to cover the base (overlap as needed). Spoon half the chicken mixture over the tortillas and spread evenly. Sprinkle with 3/4 cup cheese.
  6. Repeat. Add another layer of tortillas, then the remaining chicken mixture, and another 3/4 cup cheese.
  7. Top it off. Finish with a final layer of tortillas, the remaining enchilada sauce spread evenly over the top, and the remaining cheese.
  8. Bake. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted, bubbly, and lightly browned at the edges.
  9. Rest and garnish. Let the casserole rest for 10 minutes to set. Sprinkle with the remaining cilantro and add your favorite toppings.
  10. Serve. Cut into squares and serve warm with lime wedges on the side.