Easy Enchilada Casserole

READY IN: 35mins
Recipe by Fauve

This recipe is from an old Southern Living magazine, ca. 2002. I've used this numerous times with much success.

Top Review by bmduvall

This is a staple for our family. My kids LOVE it. Typically I divide this into 2 casserole dishes and freeeze one before cooking. Rotisserie chicken works well for this and I use green enchilada sauce and mild rotel tomatoes with green chiles. We serve this with avocado and extra black beans and often scoop it up with tortilla chips.

Ingredients Nutrition

  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • 1 (19 ounce) can enchilada sauce
  • 1 (16 ounce) can black beans, rinsed & drained
  • 1 (14 1/2 ounce) can diced tomatoes with jalapenos
  • 1 (11 ounce) can Mexican-style corn, drained
  • 1 teaspoon fajita seasoning mix or 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 (10 ounce) package 6-inch corn tortillas
  • 3 cups chopped cooked chicken (** see note)
  • 12 ounces shredded four-cheese Mexican blend cheese


  1. Saute onion in hot oil in a large skillet over medium-high heat until tender.
  2. Stir in next 6 ingredients.
  3. Reduce heat to low, and cook, stirring often, 5 minutes or until thoroughly heated.
  4. Spoon one-third of sauce mixture in bottom of a lightly greased 13x9-inch baking dish.
  5. Layer with one-third of tortillas, half of chicken, and 1 cup cheese.
  6. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken, and 1 cup cheese.
  7. Top with remaining tortillas, sauce mixture and 1 cup cheese.
  8. Bake at 350 degrees for 15 to 20 minutes or until golden and bubbly.
  9. **NOTE:2 pounds cooked lean ground beef, may be substituted.

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