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Dump-and-Bake Chicken Enchilada Casserole

A cozy kitchen scene featuring a delectable chicken enchilada casserole, bubbling and golden-brown, set in a rustic ceramic dish. In the foreground, lush cilantro and slices of lime accentuate the dish, while melted cheese stretches invitingly. The middle ground showcases the casserole on a wooden table surrounded by colorful ingredients: shredded chicken, corn, black beans, and enchilada sauce. In the background, soft-focus kitchen decor, such as warm-toned cabinets and plants, sets a welcoming atmosphere. Soft, natural lighting filters through a nearby window, highlighting the rich colors of the casserole and the fresh ingredients. A shallow depth of field creates a sense of intimacy, emphasizing the delicious meal ready to be served, evoking warmth and home-cooked comfort. No text or overlays present.

This Dump-and-Bake Chicken Enchilada Casserole is a bold, comforting dinner made for busy nights when you want big flavor with minimal effort. Tender chicken bakes right in a rich enchilada sauce alongside tortillas and melted cheese—no pre-cooking, no rolling, and no extra dishes. Perfect for easy weeknight dinners, family-friendly meals, and dump-and-bake casseroles, this one-pan recipe delivers classic enchilada flavor in the simplest way possible.

Equipment List

  • 9×13 baking dish
  • Mixing bowl
  • Spoon or spatula
  • spatula
  • Aluminum foil

Shopping List

  • Boneless, skinless chicken breasts or thighs
  • Red or green enchilada sauce
  • Corn or flour tortillas
  • Shredded Mexican-blend cheese or cheddar cheese
  • Black beans (optional)
  • Corn kernels (optional)
  • Olive oil
  • Cumin
  • Chili powder
  • Garlic powder
  • Salt
  • Black pepper
  • Fresh cilantro (optional, for garnish)
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 6
Estimated Cost: 15
Calories: 320 kcal
Best Season: Suitable throughout the year
Description

An easy, flavorful casserole bursting with tender chicken, gooey cheese, and zesty enchilada sauce, all without the fuss.

Ingredients
    Main Ingredients
  • 1 pound boneless, skinless chicken breasts (You can also use cooked shredded chicken for a quicker version.)
  • 10 ounces enchilada sauce (Use your favorite store-bought or homemade sauce.)
  • 1 cup sour cream (For added creaminess.)
  • 1 cup frozen corn (Adds sweetness and texture to the dish.)
  • 1 can black beans, drained and rinsed (Provides protein and fiber.)
  • 1 cup shredded cheese (Mexican blend) (For that gooey, cheesy topping.)
  • 10 corn tortillas corn tortillas (You can also use flour tortillas if preferred.)
  • 1 teaspoon chili powder (Adds a kick of spice to the dish.)
  • 1 teaspoon cumin (Brings warm, earthy flavors to the casserole.)
  • Salt and pepper to taste (Season according to your preference.)
Instructions
    Preparation
  1. 1
    Preheat the OvenPreheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
    Preheating ensures even cooking and a nicely browned top.
    2. Assembling the Casserole
  2. 2
    Layer IngredientsIn the prepared dish, layer shredded cooked chicken, enchilada sauce, corn tortillas, black beans, corn, and shredded cheese.
    Stack the ingredients like a delicious enchilada lasagna for ultimate flavor.
    3. Baking
  3. 3
    Bake the CasseroleCover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes until bubbly and cheese is melted.
    Baking covered initially ensures the ingredients cook through, while uncovering at the end gives a nice golden crust.
    4. Finishing Touches
  4. 4
    Garnish and ServeLet the casserole rest for a few minutes, garnish with chopped cilantro, sliced jalapeños, and a dollop of sour cream. Serve hot and enjoy!
    The garnishes add freshness, heat, and creaminess to elevate the dish.
Note
  • You can use rotisserie chicken for a quick and easy shortcut.
  • Feel free to customize with your favorite toppings like avocado, cilantro, or sour cream.
  • For a spicier kick, add diced jalapeños or a sprinkle of red pepper flakes.
  • Make it vegetarian by swapping chicken for black beans or tofu.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Chicken, Enchilada, Casserole, Tex-Mex, Easy
Read it online: https://bestrecipesblog.com/recipe/dump-and-bake-chicken-enchilada-casserole/