Chicken Enchilada Casserole with Red Chile Sauce
This effortless layered casserole features tender shredded chicken, authentic red chile sauce, and melted cheese, delivering all the bold flavors of traditional enchiladas without the tedious rolling.
Ingredients
Ingredients
- 3 cups cooked chicken shredded, rotisserie works well
- 2 cups red enchilada sauce mild or medium heat
- 12 small corn tortillas cut into halves or quarters
- 3 cups Monterey Jack cheese freshly shredded
- 1 can black beans 15oz, drained and rinsed
- 1 can fire-roasted diced green chiles 4oz, undrained
- 0.5 cup red onion finely diced
- 0.25 cup fresh cilantro chopped for garnish
- 0.5 cup sour cream for serving
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Make-Ahead: Assemble the casserole a day in advance and keep refrigerated; add 10 minutes to the covered baking time. Substitution: You can use flour tortillas, but corn provides a more authentic texture and flavor. Serving Suggestion: Serve alongside Mexican rice or a crisp green salad with lime vinaigrette.