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Enjoy Mexican night without the hassle of rolling individual tortillas with this Mexican Chicken Enchilada Casserole. Layered with corn tortillas, spiced shredded chicken, black beans, and zesty enchilada sauce, it delivers smoky chili flavor in every bite. Topped with melted cheddar and Monterey Jack, this crowd-pleasing bake is pure comfort food.
Prep Time
20 min
Per serving
450kcal
Calories
30g
Protein
Cook Time
30 min
Servings
8 people
Difficulty
easy
42g
Carbs
18g
Fat
6g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
Preheat your oven to 190°C and lightly grease a 9x13-inch baking dish.
Sauté diced onion and minced garlic in olive oil over medium heat for 4 minutes until soft.
Stir in shredded cooked chicken, black beans, cumin, chili powder, and half a cup of enchilada sauce, warming for 5 minutes.
Spread a thin layer of enchilada sauce across the bottom of the prepared baking dish.
Arrange a layer of corn tortilla quarters across the bottom.
Spoon half of the chicken and bean mixture over tortillas and sprinkle with cheese.
Repeat with another layer of tortillas, remaining chicken, and cheese.
Top with remaining tortilla quarters, pour remaining enchilada sauce over top, and cover with remaining cheese.
Bake uncovered for 25 minutes until bubbling and golden.
Rest for 10 minutes before slicing and garnishing with fresh cilantro.
Layer Like Lasagna: Assembling as a layered casserole saves time compared to rolling individual enchiladas. Use Corn Tortillas: Corn tortillas provide authentic flavor and hold up well to rich sauce. Let Rest Before Slicing: Resting for 10 minutes helps layers set so they hold their shape.
Corn tortillas are traditional and hold texture better, but flour tortillas can be used if preferred.
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