Chicken Enchilada Casserole

A quick and easy chicken enchilada casserole recipe made with layers of melted cheese, chicken, corn tortillas, black beans, corn, and enchilada sauce! Dinner on the table in under 30 minutes.

• rotisserie chicken • white onion • black beans • corn • rotel tomatoes


Grease a 9×13 baking dish. Reserve 1 cup of the enchilada sauce. Add the cans of black beans and 1 can of corn to a colander and rinse. Transfer to a large mixing bowl.

Add the green chiles, chopped onion, Rotel, cumin, salt, pepper, and remaining enchilada sauce to the bowl and stir to combine.

Using your hands, remove the chicken meat from the rotisserie chicken, shredding it into small chunks. Add to the filling ingredients mixing bowl and stir to combine.

Using a knife, cut the 12 corn tortillas into small squares. Begin assembling the casserole. Pour 1/2 cup of the reserved enchilada sauce into the baking dish.

Spread the sauce to cover the entire bottom of the dish. Next, add a layer of the corn tortilla pieces, then a layer of the filling mixture, followed by a layer of shredded cheese.

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