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One‑Pan Chicken Enchilada Casserole: Easy, Creamy, and Delicious

Recipe by Eileen

  • Total Time1 hour and 45 minutes
  • Yield8-10 1x

In my ongoing challenge to cook my way through the freezer, I came across a package of Bell & Evans chicken breast cubes—an ideal starting point for this comforting One-Pan Chicken Enchilada Casserole. A rich blend of enchilada sauce, sour cream, and warm spices creates a deeply savory, creamy sauce that ties the whole dish together. The hearty mix of black beans, tender chicken, and melty cheese makes every bite satisfying and full of bold, comforting flavor.

Ingredients

Scale

1 small yellow onion, diced small

1 red bell pepper, diced small

1 tbsp. vegetable oil

1 cup sour cream

3½ cups red chile enchilada sauce, divided

1 (4-oz) can chopped green chiles (optional)

1 tsp garlic powder

1 tsp  ground cumin

¼ tsp cayenne pepper

½ tsp kosher salt

¼ tsp freshly ground black pepper

1 can black beans, drained and rinsed

1 cup frozen corn kernels

4 cups (480 g) cooked chicken, shredded or chopped

8 white flour tortillas, cut like a pie into 6 triangles

4 cups (720 g) shredded pepper Jack or Monterey Jack cheese, divided

½ cup chopped cilantro (optional)

Instructions

  1. Preheat your oven to 350°F.

  2. Sauté onions and red bell pepper in vegetable oil over medium heat till onions have softened, about 5 minutes.

  3. In a large mixing bowl, whisk together the sour cream and 2 cups (480 ml) of the red chile enchilada sauce until smooth. Stir in the diced green chiles if using, garlic powder, cumin, cayenne, salt, and pepper. Add the black beans, corn, sautéed onions and bell pepper, and chicken, then mix until everything is evenly combined.

  4. Pour ¼ cup  of the red chile enchilada  sauce into the bottom of a 9 x 13-inch  baking dish and tilt the pan so the sauce coats the surface.

  5. Layer one‑third of the tortillas across the bottom of the dish. Spread half of the chicken mixture over the tortillas, then sprinkle with ⅓ of the cheese. Add another layer of tortillas, top with the remaining chicken mixture, and sprinkle with another ⅓ of the cheese. Finish with a final layer of tortillas.

  6. Pour the remaining 1¼ cups of  red chile enchilada sauce over the top, making sure each tortilla is coated. Finish with the remaining ⅓ of the cheese.

  7. Bake for 35-40 minutes, or until the cheese is fully melted and the edges are bubbling. Let the casserole rest for 5 to 10 minutes before serving. If you like, garnish with fresh cilantro, avocado wedges and salsa.

Notes

This casserole adapts beautifully for vegetarians and is every bit as hearty and flavorful without the chicken. The vegetarian version has become a favorite in my daughter’s household, and it’s a great option when you’re feeding a mixed crowd. It’s creamy, cheesy, and satisfying enough that even meat‑lovers won’t miss a thing.

How to make it vegetarian:

  • Replace the chicken with 2 cans of black beans, drained and rinsed.
  • Increase corn to 2 cups  (frozen or canned works well).
  • Add 2 cups fresh baby spinach
  • Keep everything else in the recipe exactly the same—layer, sauce, cheese, and bake.
  • Prep Time: 1 hour
  • Cook Time: 35-40 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://drfoodiemama.com/one-pan-chicken-enchilada-casserole/