Dump and Bake
Enchilada Casserole
dumpmeals.com/recipes/enchilada-casserole/
Layers of corn tortillas, shredded chicken, black beans, enchilada sauce and cheese, baked until bubbly.
- Serves
- 8
- Prep
- 20 minutes
- Bake
- 350°F, 30 to 40 minutes
- Pan
- 9-by-13-inch baking dish
This casserole stacks enchilada ingredients in layers instead of rolling them. Corn tortillas, cooked shredded chicken, canned black beans, corn, green chiles and cheese go in the dish, with enchilada sauce poured between the layers. It bakes until the sauce bubbles and the cheese on top is browned.
Use leftover or rotisserie chicken that has already been cooked. Everything is then simply heated through to a safe temperature, 165°F, as for any casserole. Serve with sour cream, chopped cilantro, and a green salad. The leftovers reheat well in the microwave, to 165°F.
Mild enchilada sauce makes a family-friendly dish, and hot sauce makes a spicy one. Corn tortillas hold their shape better than flour tortillas when baked in layers. Serve in squares, like lasagna.
Ingredients
Into the dish
- 3 cups cooked chicken, shredded, from leftover or rotisserie chicken
- 2 (10-ounce) cans enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
- 1 (4-ounce) can diced green chiles
- 12 corn tortillas
- 3 cups shredded cheese
- nonstick cooking spray
To serve
- sour cream
Directions
- Heat the oven to 350°F. Spray a 9-by-13-inch baking dish.
- Stir the chicken, beans, corn and green chiles together.
- Spread 1/2 cup enchilada sauce on the bottom of the dish. Add a layer of 4 tortillas, overlapping.
- Top with half the chicken mixture, 1 cup cheese and 1/2 cup sauce. Repeat the layers. Finish with the last 4 tortillas, the remaining sauce and 1 cup cheese.
- Cover with foil. Bake 20 to 25 minutes.
- Uncover and bake 10 to 15 minutes more, until bubbly.
- Check the center with a thermometer. It must read at least 165°F. Rest 5 minutes.
It's done when the sauce is bubbling at the edges, the cheese is melted, and the center of the casserole reads at least 165°F. Check with a food thermometer.
Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).
Tips
- Cut the tortillas in half to make it easier to fit them into layers.
- Let it rest before cutting. It holds together better.
Food-safety sources
- Safe Cooking Temperatures, University of Nebraska-Lincoln Extension (UNL Food). Checked November 1, 2026.