Chicken Enchilada Casserole Cheddar Cheese

Last fall, I was craving something warm and cheesy but didn't want to fuss with rolling individual enchiladas. I layered everything into a casserole dish instead, and the whole thing came together in less than an hour. My neighbor knocked on the door halfway through baking, drawn by the smell of bubbling cheese and spices. We ended up eating it straight from the oven, laughing about how messy and perfect it was.

I made this for a potluck once and forgot to label it. Three people asked for the recipe before I even sat down. One friend admitted she hates cooking chicken, so I told her to grab a rotisserie bird and shred it in two minutes. She texted me a photo of her version that weekend, topped with so much cheese I could barely see the tortillas.

Ingredients

• Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a little extra flavor from the seasoning.
• Red enchilada sauce: Use a brand you trust or make your own if you have dried chiles lying around, the sauce is what holds everything together.
• Finely chopped onion: I like to cook mine until they are just turning golden, it brings out a slight sweetness that balances the heat.
• Black beans, rinsed and drained: Rinsing them keeps the casserole from getting too soupy and removes that tinny taste.
• Frozen corn kernels, thawed: I use frozen because it is always in my freezer, but fresh corn off the cob in summer is even better.
• Sharp cheddar cheese, shredded: Sharp cheddar melts beautifully and gives you that tangy bite, I buy the block and shred it myself for the best melt.
• Sour cream: Optional but essential in my house, a cool dollop cuts through all that richness.
• Corn or flour tortillas: Corn tortillas give it that authentic feel, but flour works if that is what you have or if gluten is not a concern.
• Ground cumin: Toasting it for a minute in the pan with the onions makes the whole kitchen smell incredible.
• Chili powder: I adjust this depending on who I am feeding, a little less for my kids and a little more when it is just adults.
• Garlic powder: Fresh garlic burns too easily in the skillet, so I stick with the powder here.
• Salt: Do not skip this, it wakes up every other flavor in the dish.
• Fresh cilantro, chopped: I know some people taste soap, but for the rest of us it adds a bright, fresh finish.
• Jalapeño, sliced: I seed mine to keep the heat mild, but leave the ribs in if you want a kick.

Instructions

Preheat and prep your dish:

Set your oven to 375 degrees and grease a 9x13 inch baking dish with a little butter or cooking spray. This keeps the bottom layer from sticking and makes cleanup easier.

Bloom your spices with the onion:

Heat a skillet over medium and cook the chopped onion until it softens and starts to smell sweet, about three minutes. Stir in the cumin, chili powder, garlic powder, and salt, letting everything toast together for one more minute before turning off the heat.

Mix your filling:

In a large bowl, toss together the shredded chicken, black beans, corn, sautéed onion mixture, and half a cup of enchilada sauce. Make sure everything is coated evenly so every bite has a little bit of everything.

Build the first layer:

Spread half a cup of enchilada sauce across the bottom of your greased dish, then lay down five tortillas, tearing them as needed to cover the whole surface. This sauce layer stops the tortillas from drying out.

Add the first round of filling and cheese:

Spoon half of your chicken mixture over the tortillas and spread it out gently. Sprinkle a third of the shredded cheddar on top, then drizzle with another half cup of sauce.

Repeat the layers:

Lay down the remaining tortillas, then the rest of the chicken mixture, another third of the cheese, and another half cup of sauce. You are building a delicious, saucy tower.

Top it off:

Finish with the last of the cheese and any remaining enchilada sauce, making sure the top is well covered. This final cheese layer will turn golden and bubbly in the oven.

Bake covered, then uncovered:

Cover the dish tightly with foil and bake for 20 minutes. Pull off the foil and bake another 10 to 15 minutes until the cheese is bubbling and starting to brown at the edges.

Rest before serving:

Let the casserole sit for 10 minutes after you pull it from the oven. This helps everything set so it does not fall apart when you scoop it out.

Garnish and serve:

Scatter fresh cilantro and jalapeño slices over the top if you like. Serve with a big spoonful of sour cream on the side.

Save

One winter evening, I made this after a long day and forgot to set a timer. I walked back into the kitchen to find the cheese perfectly browned and crispy at the corners, which turned out to be everyone's favorite part. Now I let it go a few extra minutes on purpose just to get those crunchy bits.

How to Store and Reheat Leftovers

This casserole keeps beautifully in the fridge for up to four days in an airtight container. I reheat individual portions in the microwave with a damp paper towel on top to keep them from drying out, or I warm the whole dish covered with foil in a 350 degree oven for about 20 minutes. The tortillas soak up even more sauce as it sits, so leftovers sometimes taste better than the first serving.

Ways to Make It Your Own

I have made this with shredded turkey after Thanksgiving, swapped black beans for pintos, and even added a layer of sautéed bell peppers when I had them on hand. One friend uses all pepper jack cheese and throws in diced green chiles for extra heat. Another stirs in a handful of chopped spinach to sneak in more greens for her kids, and they never notice.

What to Serve Alongside

I usually make a quick batch of cilantro lime rice or set out tortilla chips with guacamole and salsa. A simple iceberg wedge salad with lime dressing balances the richness, and if I am feeling fancy, I will roast some street corn and slice it off the cob. Sometimes I just open a bag of chips and call it a night.

• Serve it with a cold Mexican lager or a pitcher of margaritas for a casual dinner party.
• Offer pickled jalapeños and hot sauce on the side so everyone can adjust the heat to their liking.
• Pair it with black beans cooked with a bay leaf and a squeeze of lime for a simple, hearty side.

Save

This casserole has become my go to whenever I need to feed people without spending all day in the kitchen. It is forgiving, flexible, and always disappears faster than I expect.

Recipe FAQs

→ Can I use flour tortillas instead of corn?

Yes, flour tortillas work well and provide a softer texture, though corn tortillas are traditional.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.

→ Can I make this ahead of time?

Yes, you can assemble the casserole, cover it tightly, and refrigerate it overnight before baking.

→ What can I serve with this?

This pairs perfectly with Mexican rice, a crisp green salad, or tortilla chips and guacamole.

→ Is this dish spicy?

It has a mild flavor profile, but you can increase the heat by adding jalapeños or spicy sauce.