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Close-up of melted cheddar and monterey jack cheese on top of a Chicken Enchilada Casserole with glossy red sauce.

Chicken Enchilada Casserole: The Ultimate Cheesy Weeknight Dinner

An easy, layered Chicken Enchilada Casserole featuring tender shredded chicken, glossy red sauce, and a bubbling blanket of melted cheddar and Monterey Jack cheese. Perfect for quick family dinners and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 4 cups Shredded chicken 600g, cooked
  • 12 pieces Corn tortillas softened
  • 28 oz Red enchilada sauce 795ml, glossy finish
  • 1 can Black beans 15 oz/425g, rinsed and drained
  • 1 cup Corn kernels 150g, canned or thawed
Cheese and Garnish
  • 2 cups Sharp cheddar cheese 225g, shredded
  • 2 cups Monterey Jack cheese 225g, shredded
  • 1/4 cup Fresh cilantro chopped heavily
  • 3 stalks Green onions sliced into rings

Equipment

  • 1 Rectangular white ceramic baking dish (9x13 inch)
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). In a large bowl, mix the shredded chicken with 1 cup (240ml) of the red enchilada sauce until well coated.
  2. In a separate bowl, toss the black beans and corn kernels together.
Assembly
  1. Spread a thin layer of sauce (about 1/2 cup) on the bottom of a 9x13 inch white ceramic baking dish. Place a layer of corn tortillas on top, overlapping slightly to cover the bottom.
  2. Add half of the shredded chicken, half of the bean/corn mixture, and a sprinkle of both cheeses.
  3. Add another layer of tortillas, the rest of the chicken, and the remaining bean/corn mixture.
  4. Place the final layer of tortillas on top. Pour the remaining enchilada sauce over the top, ensuring all edges are saturated. Smother with the remaining cheddar and Monterey Jack cheese.
Baking
  1. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is a bubbling blanket with golden-brown toasted spots.
  2. Remove from oven and let rest for 10 minutes. Garnish heavily with fresh chopped cilantro and sliced green onions before serving.

Notes

Use block-grated cheese for the best melt and glossy finish.
Quickly dipping tortillas in warm sauce before layering prevents them from becoming soggy.