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5-Ingredient Chicken Enchilada Casserole

A quick and creamy casserole bursting with flavor, made with just five ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken You can use rotisserie chicken for convenience.
  • 1 can (15 oz) enchilada sauce
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 6 pieces corn tortillas, cut into strips
  • 1 can (15 oz) black beans, rinsed and drained

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, and rinsed black beans. Stir until well coated.
  3. In a greased 9x13 inch baking dish, layer half of the tortilla strips on the bottom.
  4. Spread half of the chicken mixture over the tortilla strips, followed by half of the shredded cheese.
  5. Repeat the layers with the remaining tortilla strips, chicken mixture, and finish off with the rest of the cheese.
  6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
  7. Allow the casserole to cool for a few minutes before serving.

Notes

For extra flavor, serve with a dollop of sour cream or a splash of hot sauce. Consider adding bell peppers or corn for variation. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.