Chicken Enchilada Casserole
Published Date: 4/19/2026
Ingredients
- 3 cups shredded cooked chicken
- 2 cans (15 oz each) red enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (11 oz) corn kernels, drained
- 1 cup sour cream
- 12 corn tortillas, halved
- 3 cups shredded Monterey Jack cheese
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375 degrees F and grease a 9x13-inch baking dish.
- In a large bowl, mix together 3 cups shredded cooked chicken, 1 can (15 oz) rinsed and drained black beans, 1 can (11 oz) drained corn kernels, 1 cup sour cream, and 1/2 cup red enchilada sauce.
- Spread 1/2 cup red enchilada sauce on the bottom of the baking dish.
- Layer 4 halved corn tortillas over the sauce to cover the bottom of the dish.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle 1 cup shredded Monterey Jack cheese and 1/4 cup diced red onion over the chicken mixture.
- Repeat the layers: 4 halved corn tortillas, remaining chicken mixture, 1 cup shredded Monterey Jack cheese, and 1/4 cup diced red onion.
- Top with a final layer of 4 halved corn tortillas, pour the remaining 2 cups red enchilada sauce over the top, and sprinkle with the remaining 1 cup shredded Monterey Jack cheese.
- Bake uncovered for 30 minutes until the casserole is bubbly and the cheese is melted and lightly browned.
- Let the casserole rest for 10 minutes before slicing, then garnish with 1/4 cup chopped fresh cilantro to serve.