Easy Chicken Enchilada Casserole
A flavorful and easy-to-make casserole combining shredded chicken, beans, cheese, and enchilada sauce, baked to cheesy perfection.
Ingredients
Protein
- 2 cups cooked shredded chicken
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 15 ounces black beans (rinsed and drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced green chilies
- 1 can red enchilada sauce (19 ounces)
- 12 corn tortillas corn tortillas
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey Jack cheese (divided)
Toppings
- Chopped Cilantro, Sliced Green Onions, Sour Cream or sliced Jalapeños
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Sauté diced onion for 2–3 minutes, add garlic and cook 1 minute. Stir in chicken, beans, spices, chilies, and enchilada sauce; cook 2–3 minutes.
- Layer 4 tortillas in dish, spread half of chicken mixture, sprinkle with ½ cup cheese of each type. Repeat with remaining tortillas and chicken mixture, top with remaining cheese.
- Cover with foil, bake 15 minutes. Remove foil, bake 5–10 minutes until bubbly and melted. Let cool slightly before serving. Garnish as desired.
Notes
For extra flavor, add chopped fresh cilantro or sliced jalapeños on top before serving.