Chicken Enchilada Casserole
This Chicken Enchilada Casserole recipe is an easy way to satisfy your enchilada cravings. Layers of tender chicken, black beans, melted cheese, and zesty enchilada sauce come together in a comforting dish that's perfect for family dinners or gatherings with friends.
Servings: 8
Calories: 439kcal
Ingredients
- 28 ounce can mild red enchilada sauce or 2 ½ cups homemade Red Enchilada Sauce, divided
- 8 soft taco size flour tortillas (8-inch) divided
- 15 ounce can black beans rinsed and drained, divided
- 5 green onions thinly sliced, divided
- 4 cups fully cooked chicken breast shredded, divided (I use store-bought rotisserie chicken)
- 3 ½ cups shredded cheese a combination of sharp cheddar and Monterey Jack
- ¼ cup cilantro chopped
Optional Toppings
- sour cream, sliced avocado, salsa, or pico de gallo
Instructions
- Preheat oven to 375 degrees F.
- Pour ¾ cup enchilada sauce in a 13- x 9-inch baking dish and spread it around to coat the bottom of the dish.
Layer 1
- Place two tortillas over the sauce, overlapping slightly in the center of the pan to make them fit. Drizzle the tortillas with ¼ cup enchilada sauce. You don't need to fully coat them, just a drizzle. Add one-third of the chicken, one-third of the black beans, one-quarter of the green onions, and sprinkle ¾ cup shredded cheese evenly over the top.
Layer 2
- Repeat with 2 tortillas, ¼ cup enchilada sauce, one-third of the chicken, one-third of the beans, one-quarter of the green onions, and ¾ cup cheese.
Layer 3
- Repeat one more time, 2 tortillas, ¼ cup enchilada sauce, remaining chicken, remaining beans, one-quarter of the green onions, and ¾ cup cheese.
Final Layer
- Place the remaining 2 tortillas over the top, compacting the layers down lightly with your hands. Pour only as much of the remaining sauce over the top to fully coat the tortillas, about 1 cup (you may not need all the sauce from a 28 ounce can).
Bake
- Cover the dish with foil and transfer to the preheated oven. After 35 minutes, remove the foil and sprinkle the top of the casserole evenly with the remaining 1 ¼ cups cheese. Bake, uncovered, for an additional 10 to 15 minutes, or until the cheese has melted and the sauce is bubbling around the edges.
Garnish and Serve
- Remove from the oven and garnish with remaining green onions. Allow to sit for about 10 minutes then garnish with cilantro, slice, and serve.
- Garnish individual servings with optional items.
Nutrition
Calories: 439kcal | Carbohydrates: 32g | Protein: 40g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 1523mg | Potassium: 441mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1024IU | Vitamin C: 5mg | Calcium: 326mg | Iron: 4mg