Print

Enchilada Casserole (Chicken or Veggie!)

Enchilada Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

Our enchilada casserole recipe combines layers of tortillas, beans, cheese, and zesty sauce for an easy dinner idea! It’s faster than traditional enchiladas and makes a tasty easy meal with minimal effort—and you can make it with chicken or vegetarian.

Ingredients

Scale
  • 3 cups shredded chicken (slow cooker shredded chicken, Instant Pot shredded chicken or shredded chicken OR 15-ounce can black beans, 1 red bell pepper, and 5-ounce can mild diced green chilis; see Notes)*
  • 2 cups (8 oz) shredded Mexican blend cheese 
  • 12 corn tortillas, cut in half (or flour)
  • 15-ounce can refried pinto beans
  • 3/4 cup canned corn
  • 2 1/2 to 3 cups enchilada sauce (about 18 to 22 oz)
  • Finely minced red onion, green onion, and cilantro, for the garnish

Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, make the filling by mixing the shredded chicken, refried beans, corn, and 1/4 teaspoon kosher salt. See Notes for the vegetarian/vegan filling.
  3. Spoon some of the enchilada sauce to just cover the bottom of a 9 x 13” baking dish, then make the layers. Top with 4 tortillas to cover the entire dish (see photo), then spoon over 1/2 cup enchilada sauce. Add half of the filling on top of the sauce, then 1/2 cup cheese and about 1/2 cup enchilada sauce.
  4. Add another 4 tortillas, the remaining filling, 1/2 cup cheese, and 1/2 cup enchilada sauce. 
  5. On the top, add one more layer of 4 tortillas. Top with the remaining enchilada sauce (about 1 cup) and sprinkle with the remaining cheese (about 1 cup).
  6. Cover with foil and bake 25 minutes. Remove the foil and bake uncovered 5 minutes. If desired, broil for about 1 minute until browned. 
  7. Rest for 5 minutes before serving. Garnish with sliced red onion, green onion, and optional cilantro. Slice into 12 pieces and serve. Leftover enchilada casserole stays good for up to 3 days refrigerated. It also works frozen, though it becomes much softer after freezing. For make ahead ideas, this casserole can be made up to 24 hours in advance, then baked (in a metal or ceramic pan); allow about 40 minutes to bake after refrigerating.

Notes

  • *For the vegetarian version: For the filling, stir together 1 15-ounce can black beans, drained and rinsed, 1 15-ounce can refried pinto beans, 3/4 cup canned corn, 1 red bell pepper, finely diced (1 cup), and a 4 to 5-ounce can mild diced green chilis (optional). Stir in 3/4 teaspoon kosher salt and 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika. 
  • For the vegan version: Use the vegetarian swaps and dairy free cheese (we like Daiya brand).
  • *If using unseasoned chicken, stir in 1 teaspoon each garlic powder, onion powder, cumin, and smoked paprika. Taste and adjust flavor to taste, adding salt if necessary.

Find it online: https://www.acouplecooks.com/enchilada-casserole/