Chicken Enchilada with Cheese

I threw this together on a Wednesday night when the fridge was half-empty and everyone was starving. The rotisserie chicken I'd grabbed on autopilot became the hero, and that first bubbly, cheesy pan silenced the entire table. Now it's the recipe I turn to when I need something that feels like a hug without spending an hour in the kitchen.

The first time I made this for friends, I doubled the recipe in a panic and ended up with two pans. We devoured one hot from the oven, then fought over the last squares of the second. Someone scraped the dish so clean I barely had to wash it.

Ingredients

• Cooked, shredded chicken: Rotisserie chicken is my secret weapon here—it's already seasoned and saves you from poaching anything.
• Black beans: They add heartiness and a subtle earthiness that balances the richness of the cheese.
• Frozen corn: Thaw it first so it doesn't water down your layers, and it brings a gentle sweetness.
• Red onion: A quick sauté mellows the bite and adds a whisper of color.
• Cumin, chili powder, garlic powder: This trio builds warmth without overwhelming the dish.
• Red enchilada sauce: The glue that holds everything together, choose one with good depth if you can.
• Corn tortillas: They soften into tender, saucy layers—tear them to fit and don't stress about perfection.
• Mexican cheese blend: Melts into gooey, golden pools that make every forkful irresistible.
• Cilantro, sour cream, avocado, lime: Fresh toppings that wake up each bite and add brightness.

Instructions

Preheat and prep:

Set your oven to 375°F and grease a 9x13-inch dish. This gives you a head start while you build the filling.

Sauté the aromatics:

Heat olive oil in a large skillet and cook the onion until it softens and smells sweet, about 2 to 3 minutes.

Build the filling:

Toss in the chicken, beans, corn, and spices, stirring until everything is warm and fragrant. Pull it off the heat so it doesn't dry out.

Lay the foundation:

Spread half a cup of enchilada sauce across the bottom of your dish—it keeps the first layer from sticking and adds moisture.

First tortilla layer:

Arrange four tortillas over the sauce, tearing pieces to fill gaps. They don't need to be pretty, just covered.

First filling layer:

Spoon half the chicken mixture over the tortillas, drizzle with half a cup of sauce, and scatter a cup of cheese on top.

Repeat the layers:

Add the remaining tortillas, then the rest of the chicken, another half cup of sauce, and another cup of cheese. You're building flavor in every level.

Final sauce blanket:

Pour the last half cup of sauce evenly over everything and cover the dish loosely with foil to trap steam.

Bake covered:

Slide it into the oven for 20 minutes. The foil keeps moisture in while the flavors meld.

Finish uncovered:

Remove the foil and bake another 10 to 15 minutes until the cheese turns bubbly and golden at the edges. Let it rest for 10 minutes before slicing so the layers hold together.

Save Pin

One evening my neighbor knocked just as I pulled this from the oven, and I sent her home with half the pan. She texted me two hours later asking for the recipe, and now we trade batches every few weeks.

Making It Your Own

I've swapped in shredded turkey after Thanksgiving and used leftover roast chicken when I had it on hand. You can crank up the heat with diced jalapeños or hot sauce, or keep it mild for kids. Flour tortillas work too if corn isn't your thing, though they soften differently and add a bit more chew.

Serving Suggestions

This casserole stands alone beautifully, but a crisp green salad with lime vinaigrette or a simple side of Mexican rice rounds out the plate. I like to set out all the garnishes—cilantro, sour cream, avocado, lime—and let everyone build their own perfect bite.

Storage and Reheating

Leftovers keep in the fridge for up to four days, and honestly, they taste even better after the flavors have had time to settle. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven until heated through.

• Freeze unbaked for up to two months, then bake straight from frozen adding 15 extra minutes.
• Cover tightly with foil to prevent freezer burn.
• Label with the date so you remember when you stashed it away.

Save Pin

This casserole has become my go-to when I need comfort without fuss, and every time I make it, someone asks for seconds. I hope it becomes a favorite in your kitchen too.

Recipe Questions & Answers

→ Can I use different types of chicken?

Yes, rotisserie, poached, or leftover roasted chicken all work well for this casserole.

→ What can I substitute for corn tortillas?

Flour tortillas can be used as an alternative but will alter the texture slightly.

→ How spicy is the casserole?

It has a mild to medium spice level; add jalapeños or use hot enchilada sauce to increase heat.

→ Can I make this dish ahead of time?

Yes, assemble and refrigerate before baking; add a few extra minutes to the cooking time when baking cold.

→ What sides pair well with this dish?

Serve with a fresh green salad, Mexican rice, or sliced avocado and lime wedges for extra freshness.