- Cooked chicken breast, shredded 3 cups
- Red enchilada sauce, divided 2 1/2 cups
- Corn tortillas 12
- Monterrey Jack cheese 3 cups
- Whole Kernel Corn, drained 1 can
- Pinto beans 1 can
- Black beans 1 can
- Pickled jalapeño peppers, diced 4 oz
- Red bell pepper 1
- white onion, diced 1
- Extra virgin olive oil 2 tbsp
- To garnish
- chopped spring onions
- chopped cilantro
- Red onion
- Sour cream
- Sliced avocado
- Freshly squeezed lime juice
This chicken enchilada casserole is super easy variation on the classic Mexican enchilada recipe, where you'll layer your tortillas instead of rolling them around the filling. It's a family-friendly dish that doubles as a wickedly good main for parties and potlucks. It's easy to make ahead, so you can whip up this mouthwatering casserole and enjoy it later in the week.
How long do you bake chicken enchilada casserole?
This recipe is excellent if you're looking for tasty dinner recipes your whole family will adore. Baking your chicken enchilada casserole for about 30 minutes – 20 minutes covered with the final 10 uncovered, will give you perfect results.
What should you serve with chicken enchilada casserole?
When it comes to sides for this seriously satisfying casserole, it's best to keep things on the lighter side. Stick with the Mexican theme and serve up a side of salsa or guacamole. A Caesar salad or Mexican coleslaw is fantastic as well.
Essentials tips for the perfect chicken enchilada casserole
- While buying enchilada sauce from a store is more convenient, this casserole will taste even better if you make the sauce at home.
- Try using a combination of different cheese for a more indulgent dinner. Don't be tempted to pick up pre-shredded cheese. Grating the cheese yourself means it will melt smoother and more evenly.
- This recipe is a brilliant way to use leftover chicken. Pick up a rotisserie chicken and shred (or dice) it up at home to make things easier on yourself.
- Corn tortillas are hands down the best option for this recipe. Not only do they taste better, but unlike flour tortillas, corn tortillas won't become soggy. PS – if you're worried about your gluten intake, corn tortillas are completely gluten-free!
Chicken enchilada casserole variations to try
One of the joys of this recipe is that there are so many variations. Swap out chicken for prawns, beef, or pork. Tofu (and other meat substitutes) work great if you're looking for a meat-free option. You can also double up on vegetables. For anyone looking to cut back on calories (or isn't keen on dairy), skip the cheese – you'll find so many spectacular flavors in this dish, it'll still be as delicious without the cheese.
How to make Chicken Enchilada Casserole
Preheat your oven to 375°F. Grease a 9×13-in casserole dish with a little olive oil or cooking spray.
In a large pan, heat the olive oil. Sauté the onions and peppers for about 6 to 7 minutes, or until soft.
Add in the jalapenos, beans, chicken, corn, and 2 cups of the enchilada sauce, stir, then turn off the heat.
Spread the remaining sauce in the casserole dish.
Layer 8 tortillas halves to cover the dish and ladle 1/3 of the chicken mix over the tortillas.
Then top with 1/3 of the cheese. Place another layer of tortillas, chicken, and cheese, then repeat a final time. Pour the remaining enchilada sauce over the final layer, then wrap with foil.
Bake the casserole for 20 minutes then remove the aluminum foil. Leave uncovered and bake for another 10 to melt the cheese.
Once the cheese has melted, take the casserole dish out of the oven, add your preferred garnishes, and enjoy!