5.0 from 27 votes
Easy Chicken Enchilada Casserole
You have to try this Easy chicken enchilada casserole - you can have this easy chicken enchilada recipe made in minutes. Making enchiladas is easy now!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6
Calories: 452 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 cups shredded cooked chicken
- 1 small onion (finely diced)
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt and pepper (to taste)
- 1 can diced green chilies drained (optional)
- 1 can Red Enchilada Sauce (19 ounces)
- 12 corn tortillas
- 15 ounces black beans (rinsed and drained)
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey jack cheese (divided)
- Chopped fresh cilantro and sliced green onions for garnish
- Sour cream and sliced jalapeños (optional, for serving)
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
- In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Then add the minced garlic and continue to sauté for another minute until the onion is translucent and the garlic is fragrant.
- Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.
- Warm the tortillas slightly in a skillet or microwave to make them pliable. Spread a thin layer (about 1/3 cup) of enchilada sauce on the bottom of the baking dish.
- Place 4 tortillas over the sauce, overlapping as necessary. Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese. Drizzle with some of the enchilada sauce (about 1/3 cup).
- Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about 1/3 cup).
- Top with the remaining 4 tortillas, the rest of the enchilada sauce, and the remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool slightly before garnishing with fresh cilantro or green onions. Serve with sour cream and sliced jalapeños on the side, if desired.
Cup of Yum
Notes
- Tortilla Prep: Warming the tortillas before assembling the casserole prevents them from breaking and helps them absorb the sauce better, leading to a more cohesive texture.
- Layering: Don’t worry if the tortillas overlap or tear a bit; it won’t affect the final dish. The layering is similar to making lasagna, and it's okay if it's not perfect.
- Casserole Consistency: If you prefer a moister casserole, use more enchilada sauce. For a drier casserole, reduce the sauce slightly.
Nutrition Information
Calories
452kcal
(23%)
Carbohydrates
45g
(15%)
Protein
31g
(62%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
71mg
(24%)
Sodium
308mg
(13%)
Potassium
644mg
(18%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
493IU
(10%)
Vitamin C
8mg
(9%)
Calcium
370mg
(37%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 452
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 308mg | 13% |
| Potassium | 644mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 370mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.