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Quick-and-Easy Enchilada Casserole

A delicious and easy-to-make casserole featuring layers of shredded chicken, black beans, corn, and cheese, all drenched in enchilada sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 8 corn tortillas cut into quarters
  • 1 teaspoon cumin
  • to taste none Salt and pepper
Optional Toppings
  • to taste none sour cream
  • to taste none chopped cilantro
  • to taste none sliced jalapeños

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to prepare for baking.
  2. In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, salt, and pepper. Give everything a good stir until well mixed.
  3. In a greased baking dish, layer one-third of the cut tortilla pieces at the bottom.
  4. Spread one-half of the chicken mixture evenly over the tortillas, followed by one-third of the cheese.
  5. Repeat the layering process with the remaining ingredients: another layer of tortillas, the rest of the chicken mixture, and finish with the last third of cheese on top.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
  2. Allow the casserole to cool slightly before serving. Feel free to add any optional toppings you like!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap individual portions tightly and place in a freezer bag for up to 3 months. Reheat at 350°F (175°C) until warmed through or in the microwave.