Go Back
Close-up angled shot of Chicken Enchilada Casserole showing layers of shredded chicken, black beans, corn, and tortillas under a thick layer of melted cheese.

Chicken Enchilada Casserole: The Ultimate Cheesy Layered Tex-Mex Comfort Food

A visually stunning Chicken Enchilada Casserole featuring layers of corn tortillas, shredded chicken, black beans, and corn, all submerged in vibrant red sauce and topped with bubbly, golden-brown melted Monterey Jack and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups shredded chicken breast approx. 450g, moist and seasoned
  • 1 can black beans 15 oz (425g), rinsed and drained
  • 1 cup yellow corn 165g, canned or frozen
  • 28 oz red enchilada sauce 828ml, divided
  • 12-15 corn tortillas standard size, lightly warmed
  • 1.5 cups Monterey Jack cheese 170g, freshly shredded
  • 1.5 cups Sharp Cheddar cheese 170g, freshly shredded
  • 1/4 cup black olives 30g, sliced
  • 2 tbsp fresh cilantro 5g, finely chopped

Equipment

  • 1 9x13 inch white ceramic baking dish
  • 1 Large Mixing Bowl
  • 1 Cheese Grater Use for fresh blocks of cheese

Method
 

Preparation
  1. In a large mixing bowl, combine shredded chicken, black beans, corn, and 1/2 cup (120ml) of enchilada sauce. Stir until well combined.
  2. Briefly warm corn tortillas in a pan with a little oil or in the microwave to make them pliable and prevent cracking.
Assembly
  1. Spread 1/2 cup (120ml) of sauce in the bottom of a 9x13 inch white ceramic dish. Top with a layer of tortillas and half of the chicken mixture.
  2. Add another layer of tortillas, 1/2 cup (120ml) of sauce, and 1 cup (115g) of the cheese blend. Repeat layers until ingredients are used.
  3. Finish with a final layer of tortillas, remaining sauce (ensuring full coverage), and the rest of the Monterey Jack and Cheddar cheese.
Baking
  1. Bake at 375°F (190°C) for 25-30 minutes until cheese is molten with golden-brown toasted spots. Garnish with sliced black olives and fresh chopped cilantro before serving.

Notes

Always use freshly shredded cheese for the best melt and bubbly texture.
Ensure corn tortillas are fully submerged in sauce at the edges to prevent them from becoming hard.