Ultimate Chicken Enchilada Casserole Recipe: Easy, Flavorful, and Family-Approved!
Looking for a quick and delicious dinner that’s packed with flavor? This Chicken Enchilada Casserole is your answer! Inspired by traditional Mexican flavors, this recipe combines shredded chicken, corn tortillas, and a creamy sauce for a dish that’s both comforting and satisfying. After experimenting with reader suggestions, I’ve perfected this casserole to ensure it’s not too soggy and full of bold flavors. Whether you’re feeding a crowd or meal-prepping for the week, this casserole is a crowd-pleaser that’s sure to become a staple in your kitchen.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup medium salsa verde, divided
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 4 corn tortillas (8-inch)
- 1 package (8 ounces) shredded Mexican blend cheese, divided
- 1 container (8 ounces) light sour cream, divided
- 1 cup corn
- 3/4 cup black beans, drained and rinsed
- 1 package taco seasoning
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine shredded chicken, pinto beans, 2/3 cup salsa verde, cumin, garlic powder, oregano, corn, and black beans. Mix well.
- Spray a 9-inch pie plate with cooking spray. Place one corn tortilla at the bottom.
- Layer with 1/3 of the chicken mixture, 1/3 of the sour cream, and 1/2 cup of the cheese. Repeat layers twice.
- Top with the remaining tortilla, 1/3 cup salsa verde, and 1/2 cup cheese.
- Bake for 15 minutes or until heated through and bubbly. Let stand for 5 minutes before serving.
This Chicken Enchilada Casserole is perfect for busy weeknights, potlucks, or meal prep. Serve with a side of guacamole, cilantro lime rice, or a fresh green salad for a complete meal. Enjoy!
