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Chicken Enchilada Casserole Recipe

Laura Ambrouse
Chicken enchilada casserole with corn tortillas, black beans, and melted cheddar
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A layered corn-tortilla casserole with cooked chicken, black beans, red enchilada sauce, and cheddar.
Estimated Recipe CostAbout US$11.00 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 15 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Main Course
Cuisine: Tex-Mex-inspired
Calories: 435.5
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Layers and filling
  • 3 cups cooked shredded skinless chicken breast plain, 450 g
  • 1.5 cups cooked black beans unsalted and drained, 258 g
  • 2.5 cups red enchilada sauce divided, 600 mL
  • 12 6-inch corn tortillas 28 g each, 336 g total
  • 1.5 cups shredded cheddar cheese divided, 168 g
Optional serving additions
  • cilantro, sour cream, avocado, or crisp cabbage optional; excluded from nutrition

Equipment

  • 1 9-by-13-inch baking dish
  • 1 Mixing bowl
  • 1 Measuring cups
  • 1 Kitchen scale
  • 1 Aluminum foil
  • 1 Instant-read food thermometer

Instructions
 

Prepare
  1. Heat the oven to 375°F (190°C). Spread 1/2 cup enchilada sauce over the bottom of a 9-by-13-inch baking dish.
  2. Mix the cooked chicken and drained beans with 1 cup enchilada sauce. Divide this filling into two equal portions. Divide the cheese into three 56 g portions.
Layer and bake
  1. Arrange 4 tortillas over the sauce, cutting and overlapping them to cover the dish. Spread with half the chicken-bean filling and one portion of cheese. Repeat with 4 tortillas, the remaining filling, and another portion of cheese.
  2. Top with the last 4 tortillas. Spread the remaining 1 cup sauce over them, including the edges, and scatter over the last cheese portion. Cover with foil, tenting it so it does not press into the cheese.
  3. Bake covered for 30 minutes. Uncover and bake about 10–15 minutes longer, until the center reaches 165°F (74°C) on an instant-read thermometer. If necessary, re-cover to prevent excessive browning and continue baking. Timing varies with ingredient temperature and dish material.
  4. Rest for 10 minutes, divide into 6 portions, and serve with optional toppings.

Nutrition

Serving: 1 portion (1/6 batch)Calories: 435.5kcalCarbohydrates: 40.2gProtein: 35.1gFat: 13.9gSaturated Fat: 5.8gCholesterol: 93.8mgSodium: 729.3mgFiber: 7.7gSugar: 3.8gCalcium: 222.8mgIron: 2.4mg

Video

Video: Foods101withDeronda demonstrates a layered chicken enchilada casserole with corn tortillas. Her version includes corn, green chiles, sour cream and Colby Jack, then a broiler finish; this recipe uses black beans and cheddar and finishes baking. Follow the ingredients, quantities and oven instructions above.

Notes

  • Cooking time uses the upper end of the estimated baking range. Pre-cooking chicken and beans is not included.
  • For nutrition, use plain cooked chicken and unsalted cooked black beans. Rotisserie chicken and canned beans can raise sodium.
  • Refrigerate promptly in shallow containers and use within 3–4 days, accounting for prior chicken storage time. Reheat to 165°F (74°C).
  • Contains milk. Check sauce and tortilla labels for wheat and other allergens; no gluten-free claim is made.
  • Nutrition is estimated per one-sixth casserole from USDA SR28 and product labels. Optional toppings excluded; brands vary.

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