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A bubbling dish of cheesy chicken enchilada casserole topped with cilantro and sour cream

Cheesy Chicken Enchilada Casserole

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken breast, shredded
  • 28 ounces red enchilada sauce
  • 12 corn tortillas , cut into 1-inch strips
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 4 ounces diced green chiles
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup frozen corn kernels
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded chicken, diced green chiles, black beans, and corn.
  3. Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.
  4. Arrange half of the tortilla strips over the sauce to create an even layer.
  5. Top the tortillas with half of the chicken mixture, 1/2 cup of enchilada sauce, and 1 cup of the blended cheeses.
  6. Repeat with a second layer using the remaining tortilla strips, the rest of the chicken mixture, and 1/2 cup of enchilada sauce.
  7. Pour the remaining enchilada sauce over the top and sprinkle with the remaining 2 cups of cheese.
  8. Bake for 25 to 30 minutes until the cheese is melted, golden brown, and the sauce is bubbling.
  9. Let the casserole rest for 10 minutes before serving. Garnish with sour cream and chopped cilantro.