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Cheesy Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole Recipe

Olivia Brooks
This Cheesy Chicken Enchilada Casserole uses tender chicken, chili powder, enchilada sauce, and plenty of melted cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 people
Calories 415 kcal

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons.
  • Cheese grater (if using block cheese)
  • Aluminum foil

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie works beautifully
  • 10 small flour or corn tortillas
  • 2 cups red enchilada sauce
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1 cup canned black beans drained (optional)
  • 1/2 cup corn kernels optional
  • 2 tablespoons olive oil

Optional toppings:

  • Fresh cilantro
  • Sliced jalapeños
  • Sour cream
  • Diced avocado

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 180°C (350°F). Lightly grease your baking dish.

Step 2: Prepare the Filling

  • Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 3–4 minutes.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and black pepper. Mix well so the chicken is evenly coated with spices.
  • If using black beans and corn, fold them in now. Pour in 1/2 cup of enchilada sauce and stir to combine. Remove from heat.

Step 3: Layer the Casserole

  • Spread a thin layer of enchilada sauce on the bottom of the baking dish.
  • Place a layer of tortillas, slightly overlapping if needed.
  • Add half of the chicken mixture. Spoon some enchilada sauce over it. Sprinkle a generous layer of cheddar and mozzarella cheese.
  • Repeat layers: tortillas, remaining chicken, more sauce, and more cheese.
  • Finish with a final layer of tortillas, the remaining enchilada sauce, and a thick layer of cheese on top.

Step 4: Bake

  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.

Step 5: Rest and Serve

  • Let the casserole rest for 10 minutes before slicing. This helps it set and makes serving easier.
  • Garnish with fresh cilantro, jalapeños, or a dollop of sour cream.
Keyword Cheesy Chicken Enchilada Casserole