Chicken Enchilada Casserole Cheese

I threw this together on a rainy Tuesday when the fridge was half-empty and dinner felt impossible. What started as a desperate pantry dive turned into the kind of meal my family now requests by name. The smell alone—cumin, melted cheese, that tangy red sauce—makes the kitchen feel like home.

The first time I made this for my neighbors, I worried it was too simple, too thrown-together. But they scraped the dish clean and asked for the recipe before they left. Sometimes the easiest things are exactly what people crave.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is your best friend here, already juicy and seasoned, no extra work required.
• Black beans: They add heartiness and a little earthy sweetness that balances the spice.
• Frozen corn: Thaw it first or it will water down your layers, a mistake I only made once.
• Red onion: Sautéing it softens the bite and brings out a subtle caramelized sweetness.
• Cumin and chili powder: These two spices are the backbone, warm and smoky without overwhelming.
• Red enchilada sauce: Store-bought works perfectly, but homemade takes it to another level if you have the time.
• Corn tortillas: They hold up better than flour in the layers and soak up the sauce just right.
• Mexican cheese blend: It melts into gooey, golden perfection and holds everything together.

Instructions

Prep the dish and oven:

Preheat to 375°F and grease your baking dish lightly so nothing sticks. This step is easy to forget but makes cleanup so much easier.

Sauté the onion:

Heat olive oil in a skillet and cook the onion until it softens and turns translucent, about 2 to 3 minutes. The kitchen will start to smell amazing right here.

Build the filling:

Stir in chicken, beans, corn, and all the spices, letting everything warm through and mingle. Taste it now and adjust the salt or spice if needed.

Start the layers:

Spread half a cup of enchilada sauce on the bottom of the dish, then lay down four tortillas, tearing them to fit. This base keeps the bottom from drying out.

Layer the magic:

Add half the chicken mixture, drizzle with sauce, and sprinkle a cup of cheese. Repeat with the remaining tortillas, filling, sauce, and cheese, building it like a savory lasagna.

Finish and cover:

Pour the last bit of sauce over the top and cover loosely with foil to trap the steam. This keeps everything moist while it bakes.

Bake until bubbly:

Bake covered for 20 minutes, then uncover and bake another 10 to 15 until the cheese is golden and bubbling at the edges. The smell will have everyone hovering near the oven.

Rest before serving:

Let it cool for 10 minutes so the layers set and you can slice clean squares. Garnish with cilantro, sour cream, avocado, and lime wedges.

Save to Pinterest

One winter evening, I served this with a bowl of tortilla chips and watched my kids argue over the corner pieces with the crispy cheese. That is when I knew it had earned a permanent spot in the rotation.

Make It Your Own

Swap the chicken for shredded turkey or even leftover roast, it works beautifully. Add diced jalapeños or use hot enchilada sauce if you want more heat. For a lighter version, use low-fat cheese and Greek yogurt instead of sour cream.

Serving Suggestions

This pairs perfectly with a crisp green salad, Mexican rice, or even just a handful of tortilla chips on the side. A cold beer or a tangy margarita makes it feel like a casual fiesta, even on a weeknight.

Storage and Reheating

Leftovers keep in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave or the whole dish covered in the oven at 350°F until warmed through. You can also freeze it before baking, just thaw overnight and bake as directed.

• Wrap tightly in foil before freezing to prevent freezer burn.
• Let frozen casserole come to room temperature for 30 minutes before baking for even heating.
• Add a fresh sprinkle of cheese on top before reheating for that just-baked look.

Save to Pinterest

This is the kind of recipe that makes you look like you spent hours in the kitchen when you really just layered a few good things and let the oven do the work. I hope it becomes a favorite in your house too.

Your Recipe Questions

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas can be substituted if preferred, but note they will add gluten to the dish.

→ How can I make the dish spicier?

Use hot enchilada sauce or add diced jalapeños to the filling for extra heat.

→ Is it possible to make this ahead of time?

Yes, you can assemble it in advance, refrigerate, and bake just before serving for convenience.

→ What cheese works best for melting?

A Mexican cheese blend or cheddar and Monterey Jack provide great melt and flavor balance.

→ Can leftover roast chicken be used?

Absolutely, shredded leftover chicken works well as a time-saving option without compromising taste.

→ What garnishes complement this dish?

Fresh cilantro, sour cream, avocado slices, and lime wedges add freshness and creaminess.