Chicken Enchilada Casserole

This easy Chicken Enchilada Casserole is a family favorite. Get all the great enchilada taste without any of the work for a great dinner idea. We love making Mexican dishes on a weekly basis. My whole family loves them as they are great for a weeknight dinner or to feed a crowd. This easy enchilada casserole is always on the menu for an easy main dish recipe. This chicken enchilada recipe is easy to make and it makes a delicious weeknight meal. It is a great way to use leftover chicken to create a filling meal idea. You can easily assemble the casserole ahead of time and then place in the fridge until ready to bake. It is that easy and anyone can help.

Ingredients:
2 cups shredded, cooked chicken
1 small onion (finely diced)
3 cloves garlic (minced)
1 teaspoon ground cumin
½ teaspoon chili powder
salt and pepper (to taste)
1 can diced green chilies drained (optional)
1 can red enchilada sauce (19 ounces)
12 corn tortillas
15 ounces black beans (rinsed and drained)
1 cup shredded cheddar cheese (divided)
1 cup shredded Monterey Jack cheese (divided)
Chopped fresh cilantro and sliced green onions (for garnish)
Sour cream and sliced jalapeños (optional, for serving)

Instructions:
Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Then add the minced garlic and continue to sauté for another minute until the onion is translucent and the garlic is fragrant.
Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.
Warm the tortillas slightly in a skillet or microwave to make them pliable. Spread a thin layer (about ⅓ cup) of enchilada sauce on the bottom of the baking dish.
Place 4 tortillas over the sauce, overlapping as necessary. Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese. Drizzle with some of the enchilada sauce (about ⅓ cup).
Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about ⅓ cup).
Top with the remaining 4 tortillas, the rest of the enchilada sauce, and the remaining cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool slightly before garnishing with fresh cilantro or green onions. Serve with sour cream and sliced jalapeños on the side, if desired.

Recipe Notes
– Tortilla Prep: Warming the tortillas before assembling the casserole prevents them from breaking and helps them absorb the sauce better, leading to a more cohesive texture.
– Layering: Don’t worry if the tortillas overlap or tear a bit; it won’t affect the final dish. The layering is similar to making lasagna, and it’s okay if it’s not perfect.
– Casserole Consistency: If you prefer a moister casserole, use more enchilada sauce. For a drier casserole, reduce the sauce slightly.

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