Oh my goodness, you are going to love this Easy Homemade Chicken Enchilada Casserole! It’s one of those cozy dishes that always feels like a warm hug. I remember the first time I made it for a family gathering; everyone went back for seconds, and I think it might have been the happiest moment in the kitchen! It’s perfect for busy weeknights but fancy enough to impress your friends, too.
The layers of shredded chicken, melty cheese, and zesty enchilada sauce blend together in such a delicious way. Trust me, the aroma fills the whole house while it’s baking, and you’ll find it hard to wait! Plus, it’s super easy to make—just throw everything together in one dish, and let the oven do the work. It’s a family favorite around here, and my cat is always lurking nearby, hoping for a little taste! If you like this, you might also enjoy my Taco Pasta Bake; it’s another crowd-pleaser!
Why You’ll Love This Easy Homemade Chicken Enchilada Casserole
- Delicious layers of flavor with seasoned chicken and vibrant veggies
- Quick to prepare using rotisserie chicken for added convenience
- Hearty and satisfying, perfect for a family meal
- Cheesy goodness with two cups of melted cheese on top
- Customizable with optional corn and your choice of enchilada sauce
- Great for meal prep; leftovers reheat wonderfully
- Beautifully garnished with fresh cilantro or green onions for a pop of color
This casserole is an all-in-one dish that delivers big flavor and hearty ingredients, making it a favorite for family gatherings or busy weeknights!
How to Make Easy Homemade Chicken Enchilada Casserole
This Easy Homemade Chicken Enchilada Casserole is the perfect dish for a cozy weeknight dinner or a fun weekend gathering. It’s hearty, flavorful, and can be made in a flash! Plus, who doesn’t love a one-pan meal that’s as comforting as it is delicious?
What You’ll Need:
- Cooked chicken – 2 cups, shredded. I recommend using a rotisserie chicken for its convenience and rich flavor!
- Enchilada sauce – 1 can (10 oz) of either red or green. Choose your favorite to tailor the flavor to your taste!
- Black beans – 1 can (15 oz), drained and rinsed. They add great texture and protein.
- Sweet corn – 1 can, drained (optional). This sweet addition gives a nice contrast to the other flavors!
- Shredded cheese – 2 cups (cheddar or Mexican blend). I love a good Mexican blend for that extra kick!
- Corn tortillas – 8 tortillas. These help hold everything together and give that authentic enchilada feel.
- Onion – 1/2 cup, finely chopped. It adds great flavor!
- Bell pepper – 1/2 cup, diced. I like to use a mix of colors for a pop of color!
- Cumin – 1 tsp, for that delicious warmth and earthiness.
- Chili powder – 1 tsp, to spice things up a bit!
- Garlic powder – 1/2 tsp, because garlic makes everything better.
- Salt and pepper – to taste, of course!
- Fresh cilantro or green onions – for garnish (optional). They add a lovely freshness to finish it off!
The Directions:
- Preheat your oven to 350°F (175°C). Get that warmth going!
- In a large mixing bowl, combine the shredded chicken, black beans, corn (if you’re using it), half of the cheese, onion, bell pepper, cumin, chili powder, garlic powder, salt, and pepper. Mix everything well until it’s nicely combined.
- Spread a bit of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking. This step is key for a clean, easy serving later!
- Layer 4 corn tortillas on top of the sauce. Feel free to tear some to fit the shape of the dish—no need to be perfect!
- Spoon half of the chicken mixture over the tortillas and drizzle with a little more enchilada sauce.
- Add another layer of 4 corn tortillas, followed by the remaining chicken mixture. Drizzle more enchilada sauce on top.
- Top it all off with the last layer of tortillas. Pour the remaining enchilada sauce over everything, then sprinkle the rest of the cheese on top.
- Cover the dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. This helps everything meld together beautifully.
- After 25-30 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and has turned golden.
- Let it cool for a few minutes before slicing. Garnish with fresh cilantro or green onions for a nice touch, if you like.
Enjoy your delicious Easy Homemade Chicken Enchilada Casserole—it’s sure to win over everyone at the table!
Can I Use Different Types of Beans?
Absolutely! You can substitute black beans with pinto beans, kidney beans, or even refried beans if you prefer. Just make sure to drain and rinse any canned beans you use to reduce sodium content and improve the flavor of the casserole.
Can I Use Tortillas Other Than Corn?
Yes, you can use flour tortillas if you prefer! They won’t have the same flavor as corn tortillas, but they’ll still work well in this casserole. Just be sure to adjust the baking time slightly as flour tortillas can cook differently.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze portions for later. To reheat, thaw in the fridge overnight and then warm in the oven at 350°F for about 20 minutes, covered with foil to prevent drying out.
Can I Make This Casserole Vegetarian?
Definitely! Simply omit the shredded chicken and add more veggies or additional beans to the mixture. You can also add some sautéed mushrooms or zucchini for extra flavor and texture!
