Chicken Enchilada Casserole

Contributor: Lauren Keating

Chicken Enchilada Casserole is the best way to enjoy your favorite enchiladas without having to do all the work of filling and rolling them.

  • Author: Lauren Keating
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 1 (28 oz.) can enchilada sauce, divided
  • 1 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts, diced
  • 1 green bell pepper, diced
  • 1 (4 oz) can diced green chile peppers
  • 1 (15.5 oz)  can black beans, drained
  • 1 cup frozen corn
  • 8 soft corn tortillas
  • 2 cups shredded Mexican blend cheese
  • Fresh cilantro


  • Heat your oven to 375°F.
  • Pour ¼ cup enchilada sauce into a 9 x 11″ casserole dish and spread until the bottom of the dish is evenly coated.
  • Heat the oil in a skillet set over medium-high heat.
  • Add the chicken and cook until browned, 4-5 minutes.
  • Add the bell pepper and chiles and cook 5-6 minutes, until softened.
  • Stir in the beans, corn, and remaining enchilada sauce. Simmer 5 minutes, until slightly thickened.
  • Cut the tortillas in half. Arrange 8 tortilla pieces in a single layer covering the bottom of the casserole dish.
  • Cover with half of the chicken mixture and 1 cup cheese.
  • Repeat with another layer of tortillas, chicken, and cheese.
  • Cover the pan with foil and bake for 20 minutes.
  • Uncover and bake an additional 10 minutes, until cheese is bubbling.
  • Remove from the oven and garnish with cilantro.