Easy Enchilada Casserole (Chicken, Beef or Pork)

Baked Enchilada Casserole in a white baking dish topped with guacamole and sour cream.

Easy Enchilada Casserole (Chicken, Beef or Pork)

This Easy Enchilada Casserole layers shredded chicken, corn tortillas, red enchilada sauce and plenty of cheese. It has all the flavor of traditional enchiladas with less prep and no rolling.

Course Dinner

Cuisine Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings enchiladas

Calories 197kcal

Author Darcey Olson

Cost $12

Ingredients

3 cups cooked shredded chicken *Note 1
1 15 oz can black beans, drained and rinsed *Note 2
2 tbsp fresh lime juice, approx. 1 lime
2 tsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
⅓ tsp ground coriander
salt, to taste
9 corn tortillas, halved and divided
2 cups red enchilada sauce, divided *Note 3
2 cups shredded cheese, divided *Note 4

OPTIONAL TOPPINGS

Instructions

Preheat the oven to 350°F. Grease an 8-inch square casserole dish and set aside.
Add the shredded chicken, black beans, lime juice, chili powder, cumin, garlic powder, onion powder and ground cilantro to a large bowl. Toss until evenly combined.
Spread ½ cup of enchilada sauce over the bottom of the prepared baking dish.
Arrange six tortilla halves over the sauce, overlapping them as needed to cover the bottom. Spoon 2 tablespoons of enchilada sauce directly over the tortillas and use the back of a spoon to spread out.
Top with one-third of the chicken and bean mixture, followed by one-third of the cheese. Spoon one-third of the remaining enchilada sauce over the filling.
Repeat the layers twice more, using six tortilla halves, 2 tablespoons of sauce, one-third of the filling and one-third of the cheese for each layer. Finish with the remaining enchilada sauce and cheese.
Spray one side of a sheet of aluminum foil with cooking spray. Place it sprayed-side down over the casserole dish.
Bake for 25 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and the casserole is heated through.
Let rest for 5–10 minutes before slicing. Add your choice of toppings before serving.

Notes

Note 1 – Rotisserie chicken is perfect for this recipe, or you can make shredded chicken from scratch at home. Here's my favorite way to cook chicken for enchiladas.

Note 2 – A can of refried beans would also work well in place of the black beans.

Note 3 - Any store-bought enchilada sauce will work, or you can make a batch of homemade red enchilada sauce.

Note 4 - Popular cheese options: cheddar, Monterey Jack, Pepper Jack, Colby, or low moisture mozzarella.

Nutrition