Description
This Easy Chicken Enchilada Casserole layers spiced chicken, beans, tortillas, and melty cheese with red enchilada sauce—no rolling required! A hearty, family-approved dinner perfect for busy weeknights.
Ingredients
Scale
4 cups shredded cooked chicken
1/4 cup taco seasoning
1/2 cup chicken stock
1 (15 oz) can black beans, drained
3 1/2 cups red enchilada sauce
24 (6-inch) corn tortillas
16 oz Monterey Jack cheese, shredded
Optional toppings: sour cream, red onion, cilantro, jalapeños
Instructions
- Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick spray or a thin layer of vegetable oil.
- Season the chicken: In a bowl, toss shredded chicken with taco seasoning and chicken stock until evenly coated. Stir in the drained black beans.
- Get the sauce and tortillas ready: Add 2 1/2 cups of enchilada sauce to a wide, shallow dish for dipping the tortillas.
- Assemble the first layer: Line the bottom of the dish with coated tortillas, slightly overlapping. Add 3/4 cup cheese on top.
- Add chicken mixture: Spread half of the chicken and bean mix evenly over the cheese. Sprinkle another 3/4 cup of cheese over the top.
- Repeat layering: Dip and layer 8 more tortillas, add remaining chicken mix, and top with another 3/4 cup of cheese.
- Final layer: Dip and layer the last 8 tortillas. Pour the remaining enchilada sauce on top and sprinkle with the rest of the cheese.
- Bake covered for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and slightly browned.
- Cool and serve: Let cool for 10–15 minutes. Slice and serve with your choice of toppings.
Notes
Use rotisserie chicken to save time.
Customize toppings to your taste.
Can be made ahead and stored up to 3 days or frozen for 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 slice
- Calories: 623
- Carbohydrates: 52g
- Protein: 40g