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Best Easy Chicken Enchilada Casserole Recipe

Name: Best Easy Chicken Enchilada Casserole Recipe
Total time: 55 min
Yield: 240 g
Ingredients: cooked shredded chicken breast 3 cups; corn tortillas 12 pieces; shredded Mexican cheese blend 2 cups; black beans 1 cup; red enchilada sauce 2 cups; olive oil 1 tbsp; ground cumin 1 tsp; chili powder 1 tsp; garlic powder 0.5 tsp; salt 0.5 tsp

Layered chicken enchilada casserole stacks tortillas with seasoned chicken, enchilada sauce, and melted cheese. This high protein, family-friendly chicken dish is a simplified, crowd-pleasing twist on traditional enchiladas.

Cook 55 min Difficulty NORMAL 340 kcal

#high protein #family friendly #best chicken casserole #easy dinner

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Ingredients

Main ingredients

cooked shredded chicken breast 3 cups
corn tortillas 12 pieces
shredded Mexican cheese blend 2 cups
black beans 1 cup

Seasonings/Sauce

red enchilada sauce 2 cups
olive oil 1 tbsp
ground cumin 1 tsp
chili powder 1 tsp
garlic powder 0.5 tsp
salt 0.5 tsp

Nutrition summary

Carbohydrates 26 g 31%

Protein 25 g 29%

Fat 15 g 40%

Serving size 240g

Cooking steps

1

Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
2

In a mixing bowl, toss the shredded chicken with ground cumin, chili powder, garlic powder, salt, and 1/2 cup enchilada sauce until evenly coated.
3

Spread 1/2 cup enchilada sauce in the bottom of the baking dish. Arrange 4 tortillas in an overlapping layer to cover the base.
4

Spoon half of the seasoned chicken over the tortillas, sprinkle with half the black beans, and top with 2/3 cup shredded cheese.
5

Add another layer of 4 tortillas, then repeat with the remaining chicken, black beans, and 2/3 cup cheese.
6

Place the last 4 tortillas on top, pour remaining enchilada sauce evenly over the surface, and finish with the remaining cheese.
7

Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted and bubbling with lightly browned edges.
8

Let the casserole rest for at least 10 minutes before slicing to set the layers and make serving easier.

Personalized Q&A

Q. What's the key ingredient in this Chicken Enchilada Casserole recipe?

The shredded chicken breast is the key ingredient, providing lean protein and the hearty foundation for the casserole's flavor and texture. The combination with corn tortillas and enchilada sauce creates the signature layered effect and classic enchilada taste.

Q. How do I ensure the casserole doesn't end up soggy when layering?

To prevent sogginess, use cooked shredded chicken and lightly oil the baking dish to help tortillas crisp at the edges. Pour sauce evenly but avoid over-saturating layers, and let the baked casserole rest at least 10 minutes before slicing so it sets up properly.

Q. What is the most important heat control or timing point in this recipe?

Baking covered for 25 minutes allows the layers to heat through evenly without drying out, while removing the foil for the final 10–15 minutes gives the cheese time to brown and bubble. Resting afterward is crucial for neat slices and ideal texture.

Q. How many calories and protein are in each serving?

Each 240g serving provides 340 kcal and 25g of protein, making this a satisfying, high-protein dish ideal for family dinners or meal prep.

Best Easy Chicken Enchilada Casserole Recipe

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