Mexican Chicken Enchilada Casserole Recipe

Mexican Chicken Enchilada Casserole Recipe

How To Make Mexican Chicken Enchilada Casserole Recipe

A delicious, cheesy, and easy-to-make casserole that is packed with authentic Mexican flavors.

Preparation: 20 minutes
Cooking: 45 minutes
Total: 1 hour 5 minutes



  • 2 cups of shredded rotisserie chicken
  • 1 can of black beans, drained and rinsed
  • 1 can of corn, drained
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 8 corn tortillas
  • 2 cups of enchilada sauce
  • 2 cups of shredded Mexican blend cheese
  • Salt and pepper, to taste


  1. Preheat oven to 375°F.

  2. Combine the shredded chicken, black beans, corn, red bell pepper, onion, garlic, and salt and pepper in a large bowl.

  3. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.

  4. Place 4 of the corn tortillas on top of the sauce, slightly overlapping.

  5. Spoon half of the chicken mixture on top of the tortillas.

  6. Pour half of the remaining enchilada sauce over the chicken.

  7. Sprinkle half of the cheese on top of the sauce.

  8. Repeat the layers: tortillas, chicken mixture, enchilada sauce, and cheese.

  9. Cover the casserole with foil and bake for 35 minutes.

  10. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.

  11. Let the casserole cool for a few minutes before serving.


  • Calories : 546kcal
  • Total Fat : 24g
  • Saturated Fat : 13g
  • Cholesterol : 123mg
  • Sodium : 2069mg
  • Total Carbohydrates : 43g
  • Dietary Fiber : 11g
  • Sugar : 9g
  • Protein : 39g
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