Chicken Enchilada Casserole with Red Sauce

Chicken Enchilada Casserole with Red Sauce

Corn tortillas, shredded chicken, black beans, and corn are layered with red enchilada sauce and cheese in a 9-by-13-inch dish—no rolling required. The casserole bakes covered so the center can heat through, then uncovered just long enough to melt and lightly color the cheese. It stays saucy and scoopable, with avocado chunks and green onions added after baking for a fresh finish.

Ingredients

• 3 cups cooked shredded chicken (about 340g); rotisserie chicken works well
• 2 cups red enchilada sauce (about 455g)
• 12 small (6-inch) corn tortillas (about 300g), cut into halves or quarters as needed
• 2 cups shredded Monterey Jack or Mexican-blend cheese (about 225g), divided
• 1 can (15 ounces) black beans, drained and rinsed (about 255g drained)
• 1 cup corn kernels (about 165g), drained if canned or thawed and patted dry if frozen
• 1/2 medium yellow onion, finely diced (about 1/2 cup or 75g)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt, or to taste
• 1 medium avocado, cut into chunks (about 150g)
• 3 green onions, thinly sliced
• 2 tablespoons roughly chopped fresh cilantro

How to Make Chicken Enchilada Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9-by-13-inch baking dish. Drain the beans and corn well so they do not add excess liquid to the casserole.
2. Season the filling: Combine the cooked chicken, beans, corn, onion, chili powder, and cumin in a bowl. Taste the enchilada sauce, then add up to 1/2 teaspoon salt to the filling as needed. Sauce brands vary in saltiness.
3. Build the layers: Spread a thin layer of sauce in the dish. Add overlapping tortilla pieces, then some chicken filling, sauce, and cheese. Repeat to make two or three layers, reserving enough sauce and cheese for the top. Finish with tortillas and the remaining sauce; scatter a few spoonfuls of filling over them so some chicken, beans, and corn remain visible, then add the remaining cheese.
4. Bake covered: Cover loosely with foil, keeping it off the cheese if possible. Bake for about 25 minutes. Check that the casserole is hot at the edges and the sauce is beginning to bubble.
5. Finish uncovered: Remove the foil and bake for 5 to 10 minutes more, until the cheese is fully melted, the sauce bubbles around the edges, and the top has a few lightly golden spots. If the cheese browns before the center is hot, cover the dish again and continue baking.
6. Rest and serve: Let the casserole rest for about 5 minutes. Scatter the avocado, green onions, and cilantro over the top just before scooping into portions.

How to Keep the Layers Saucy, Not Watery

Use the measured 2 cups of sauce rather than pouring in extra. A thin layer beneath the first tortillas keeps them moist; dividing the rest among the layers coats the filling without flooding the pan. Sauce thickness varies by brand, so thoroughly draining the beans and corn also matters.

Corn tortillas are the planned choice. Thin flour tortillas can be substituted, but they absorb sauce differently and may become softer.

Serving Ideas

Serve scooped portions with lime wedges or sour cream at the table, if desired. Rice or refried beans work well alongside the casserole.

Make-Ahead, Storage, and Reheating

To make ahead, assemble the casserole without the fresh toppings, cover, and refrigerate for up to one day. A cold casserole may need more baking time. Keep it covered until the center is hot and the sauce bubbles, then uncover to finish the cheese.

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat individual portions in the microwave, or cover the baking dish and warm it in a 350°F oven until heated through. Keep avocado off portions you plan to store and add it after reheating.

For longer storage, tightly wrap the assembled, unbaked casserole and freeze for up to 3 months. Bake from frozen, covered, until hot and bubbling, then uncover to melt and lightly color the cheese. The tortillas may be softer after freezing; add avocado and green onions only after baking.

Nutrition

Approximate nutrition per serving, based on 8 servings (about 250g each): 380 calories, 27g protein, 15g fat, and 36g carbohydrates. Per 100g: about 150 calories, 11g protein, 6g fat, and 14g carbohydrates. Values vary with the sauce, tortillas, and cheese used.