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chicken enchilada casserole

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This flavor-packed Chicken Enchilada Casserole Recipe comes together quickly with layers of store-bought rotisserie chicken, tortillas, onions, garlic, and black beans, all smothered in enchilada sauce and topped with melted cheddar and Monterey Jack cheese.

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yield 8 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For chicken enchilada casserole

  • 13 sm
    flour or corn tortillas
  • 2 Tbsp
    olive oil
  • 1
    onion finely chopped
  • 3 clove
    garlic minced
  • 2 c
    enchilada sauce
  • 1
    (15 ounce) can black beans drained and rinsed
  • 2 ½ c
    shredded cooked chicken breast or chicken thighs
  • 1 ¼ c
    shredded cheddar cheese
  • 1 ¼ c
    shredded monterey jack cheese
  • chopped cilantro
  • mango salsa ( optional)
  • chopped avocado (optional)

How To Make chicken enchilada casserole

  • 1
    Lightly brown the tortillas in a large dry skillet over medium heat. It only takes about 30 seconds per side. Cut the tortillas in half and set aside for a few minutes.
  • 2
    Preheat oven to 350 degrees.
  • 3
    Using the same skillet heat the olive oil over medium heat. Add the onion and cook until soft. Once soft reduce the heat to medium low and add the garlic. Cook for 1 minute while stirring constantly. Add 1 1/2 cups enchilada sauce to the skillet. Add the black beans and shredded chicken. Mix to combine and heat 2 minutes to meld the flavors.
  • 4
    Spoon 2 tablespoons enchilada sauce into a 9×13 inch casserole dish. Layer with 1/4 of the cut tortillas. Top with 1/3 of the chicken mixture and 1/4 of the shredded cheese mixed. Repeat 2 more times with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses. End with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
  • 5
    Cover and bake for 30 minutes. Uncover and bake another 10-15 minutes or until the cheese is lightly browned. Let the casserole rest for 5-10 minutes. Top with chopped cilantro, salsa, and chopped avocado. Slice and serve.
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