Description
This Chicken Enchilada Casserole is a hearty, flavorful dish perfect for a family dinner. Layers of shredded rotisserie chicken combined with black beans, fire-roasted green chilies, and a rich blend of spices are nestled between crisp corn tortillas, smothered in enchilada sauce, and topped with melted Colby Jack cheese. Baked to perfection, this casserole is garnished with fresh cilantro, green onions, jalapenos, sour cream, and avocado for an authentic Mexican-inspired meal that’s easy to prepare and sure to please a crowd.
Ingredients
Protein and Beans
- 3 cups shredded, chopped rotisserie chicken
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (7 ounce) can fire roasted diced green chilies
Spices and Sauces
- 2 cups enchilada sauce, divided
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Base and Toppings
- 12 corn tortillas (sliced in half to make 24 halves)
- 12 oz. shredded Colby Jack cheese, divided into thirds
- Fresh chopped cilantro, for garnish
- Sliced green onion, for garnish
- Sour cream, for serving
- Sliced jalapeno, for garnish
- Diced avocado, for garnish
Instructions
- Preheat the Oven: Heat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Chicken Mixture: In a large bowl, combine the shredded rotisserie chicken, 1 cup of enchilada sauce, cumin, chili powder, garlic powder, onion powder, black beans, diced green chilies, and season with salt and pepper. Mix until all ingredients are well incorporated.
- Slice Tortillas: Cut the corn tortillas in half to give you a total of 24 tortilla halves, which will be used to layer the casserole.
- Layer Bottom Sauce and Tortillas: Lightly grease a 9×13 baking dish and pour 1/2 cup of enchilada sauce evenly across the bottom. Arrange 8 tortilla halves in a single layer over the sauce.
- First Chicken Layer: Evenly spread half of the chicken mixture over the tortilla layer. Sprinkle one third of the shredded Colby Jack cheese on top.
- Second Tortilla Layer: Add 8 more tortilla halves on top of the cheese in a single layer.
- Second Chicken Layer: Spread the remaining chicken mixture evenly over the tortillas, then sprinkle with the next third of the shredded cheese.
- Final Tortilla and Sauce Layer: Place the remaining 8 tortilla halves in a single layer atop the chicken mixture. Pour 1/2 cup of enchilada sauce over the tortillas and sprinkle with the last third of the shredded cheese.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake for 30-35 minutes, or until the cheese is melted and the sauce is bubbly. Then, remove the foil and bake uncovered for an additional 10 minutes to brown the cheese.
- Rest and Serve: Allow the casserole to rest for 5-10 minutes before slicing. Garnish with fresh chopped cilantro, sliced green onions, jalapenos, sour cream, and diced avocado before serving.
- Enjoy and Review: If you enjoyed this recipe, please leave a 5-star rating and review to share your experience!
Notes
- Using rotisserie chicken saves time and adds flavor.
- Slicing tortillas in half helps to create even layers and ensures every bite has the perfect balance of ingredients.
- Adjust the amount of chili powder and jalapeno slices to control the spice level.
- Letting the casserole rest before serving helps it to set and makes slicing easier.
- Feel free to substitute Colby Jack cheese with Monterey Jack, cheddar, or a Mexican cheese blend.
- This casserole can be made ahead and refrigerated before baking; add extra baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
