Easy Chicken Enchilada Casserole

This cheesy chicken enchilada casserole with black beans and corn is a great throw together dinner recipe that will be ready in 30 minutes.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Cooked rice. 
• Rotisserie chicken. Use leftover chicken or shredded chicken breasts as a substitute.
• Enchilada sauce. I make a big batch of enchilada sauce and keep it in the fridge but feel free to use jarred sauce or tomato passata as a substitute.
• Corn. Fresh or frozen.
• Peppers. I used red and orange bell peppers.
• Onion.
• Garlic.
• Black beans. 
• Taco/Enchilada seasoning.
• Oregano.
• Chilli flakes. 
• Salt and pepper.
• Cheese. I used cheddar but any firm cheese of your choice can be used. (Gruyere, Monterey Jack, etc)
• Sour cream, to serve.
• Coriander/Cilantro, to serve.
• Avocado, to serve.
• Limes, to serve.

How to make enchilada casserole

1. Cook the peppers and onions: Fry the onion, garlic and peppers together in a splash of olive oil. Season with the taco/enchilada seasoning, oregano, chilli flakes, salt and pepper.
2. Assemble the enchilada casserole: Combine the cooked rice with shredded chicken, cheese, corn, black beans and peppers mixture. Season with salt, pepper and more taco/enchilada seasoning and mix well.
3. Bake: Top with more cheese then bake for 15-20 minutes until the cheese is golden and the casserole is hot throughout.
4. Serve: Remove from the oven then top with sour cream, avocado, coriander/cilantro and chillies. Serve with lime wedges.

Can I make this in advance?

The casserole can be assembled up to 24 hours in advance and kept covered in the fridge before baking or covered well and frozen for up to 3 months. Bake from frozen.

Easy casserole recipes

1. Cheesy Broccoli Chicken and Rice Casserole
2. Bolognese pasta bake
3. Cheesy bacon potato breakfast casserole