Easy Chicken Enchilada Casserole – Family Favorite
This easy chicken enchilada casserole is a comforting, family-friendly dinner made with shredded chicken, corn tortillas, red enchilada sauce, and plenty of melty cheese. All the classic enchilada flavors without the hassle of rolling.
Equipment
- 9×13-inch baking dish
- mixing bowl
- measuring cups
- aluminum foil
Ingredients
- 4 cups cooked shredded chicken
- 1/4 cup taco seasoning
- 1/2 cup chicken stock
- 1 cup black beans (optional)
- 24 small corn tortillas
- 3 1/2 cups red enchilada sauce
- 16 oz shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Mix shredded chicken with taco seasoning and chicken stock. Stir in black beans if using.
- Dip tortillas briefly into enchilada sauce. Place a tortilla in the baking dish, add chicken mixture and cheese. Add another tortilla and continue layering.
- Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and lightly golden.
- Let cool for 5–10 minutes before slicing. Garnish as desired and serve.
Notes
This casserole is perfect for meal prep and freezer meals. You can assemble it a day ahead, refrigerate, and bake when ready. Customize with veggies, swap cheeses, or use leftover turkey instead of chicken.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 32gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 780mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 6mgCalcium: 260mgIron: 2.1mg
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