Chicken Enchilada Casserole
This easy-to-make chicken enchilada casserole layers tender shredded chicken, black beans, peppers, and melty cheese with corn tortillas and enchilada sauce for a flavorful, family-friendly dinner. Topped with fresh avocado and cilantro, it’s a comforting, crowd-pleasing dish perfect for any night of the week!
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Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 cup onion - diced from ½ large onion
- 1 cup green bell pepper - diced, from 1 bell pepper
- 2 cloves garlic - minced
- 1 cup corn - frozen or canned (150g)
- 15 oz black beans - drained and rinsed
- 4 cups shredded - cooked chicken
- 28 oz gluten-free red enchilada sauce - homemade or canned, divided (be sure it is gluten-free if needed) - 3.5 cups total
- 3 cups shredded cheese - I used a combination of sharp cheddar cheese and monterey jack cheese 340g, 12 oz
- 18 corn tortillas
- 1 avocado - sliced, for topping
- ¼ cup cilantro - chopped, for topping
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Instructions
- Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish and set aside.
- Cook the Vegetables: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and green bell pepper. Cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
- Mix the Filling: Add the corn, black beans, shredded cooked chicken, and 2 ½ cups of the enchilada sauce to the skillet. Stir to combine and let it heat through for about 2-3 minutes. Remove from heat.
- Assemble the Casserole: Spread ½ cup of enchilada sauce evenly over the bottom of the prepared casserole dish.
- Layer 6 halved tortillas over the sauce, slightly overlapping to cover the bottom.
- Spoon ⅓ of the chicken mixture over the tortillas and sprinkle 1 cup of shredded cheese on top.
- Repeat the layers two more times: tortillas, chicken mixture, and cheese. Finish with a final layer of tortillas, the remaining ½ cup of enchilada sauce, and the last cup of shredded cheese.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and let it cool for 5 minutes. Top with sliced avocado and chopped cilantro before serving. Enjoy!
Notes
- Make it Ahead: Prep the chicken filling and layer the casserole in the dish up to a day in advance. Cover and refrigerate, then bake when ready to serve—just add 5-10 minutes to the baking time.
- Gluten-Free Option: This recipe is naturally gluten-free if you use gluten-free corn tortillas and gluten-free enchilada sauce. Note that most enchilada sauces contain wheat in them, so you’ll need to look for specific gluten-free brands. I like Hatch gluten-free enchilada sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 424kcal | Carbohydrates: 32g | Protein: 29g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 898mg | Potassium: 641mg | Fiber: 6g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 23mg | Calcium: 248mg | Iron: 2mg
