Lazy Chicken Enchilada Casserole
Lazy Chicken Enchilada Casserole is the perfect easy peasy weeknight dinner recipe!
It’s especially easy if you make Shredded Chicken for Meal Prep to keep on hand, which I highly recommend.
Or if you have leftover Grilled Southwest Chicken and Corn like I did 🙂
Doing it the “lazy” way means everything gets thrown in one casserole dish with no rolling the filling up in tortillas.
How to make Lazy Chicken Enchilada Casserole
First grease a 9×13 casserole dish.
Then add 2 cups of cooked chicken (diced or shredded) and 1 1/2 cups grilled corn that has been cut from the cob (or use canned or frozen).
Next a can of drained and rinsed black beans, 8 corn tortillas that have been cut into small pieces, 1 1/2 cups of shredded cheese, kosher salt, pepper, and some diced green chiles.
I added a whole 4 ounce can of the green chiles, but you can use just some of the can if preferred.
Mix everything together in the casserole dish with either a spoon or your hands.
In a bowl add 3/4 cup sour cream and two 10 ounce cans of green enchilada sauce.
Mix together and pour over the casserole.
Then use a spoon to mix it all together, again right in the casserole dish for easy cleanup.
And bake in a 375 degree oven for 30 minutes.
Finally, add 1 1/2 cups more shredded cheese, and some sliced jalapenos, but those are optional.
Place back into the oven for 12 to 15 more minutes.
Lazy Chicken Enchilada Casserole sure doesn’t look “simple”… but it really took minimal effort 🙂
We had ours topped with more sour cream, hot sauce, and some tortilla chips for some crunch.
And the leftovers are even better the next day!
If you like Lazy Chicken Enchilada Casserole, you might also like these recipes…
Huevos Rancheros Enchiladas
Easy Shrimp Po Boys
Street Corn Chicken Chili
Stupid Simple Dinner Recipes
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Lazy Chicken Enchilada Casserole
Lazy Chicken Enchilada Casserole is such an easy dinner recipe, just a few simple ingredients and dinner is ready in no time!
Ingredients
- 2 cups cooked, shredded or diced chicken
- 8 corn tortillas cut into 1 to 2 inch pieces
- 1 1/2 cups corn kernels (canned, frozen, or grilled corn cut off the cob)
- 1 15 ounce can black beans drained and rinsed
- 1 4 ounce can green chiles
- kosher salt, pepper
- 3 cups shredded cheese of choice (I used Mexican blend)
- 2 10 ounce cans green chile enchilada sauce
- 3/4 cup sour cream
- Optional toppings: more sour cream, hot sauce, sliced jalapeno, tortilla or corn chips
Instructions
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Put the chicken, tortilla pieces, corn, black beans, some or all of the green chiles (depending on spice preference), kosher salt, pepper, and half of the cheese in a greased 9×13 casserole dish. Toss together until combined, I had the best luck just using my hands.
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Put the enchilada sauce and sour cream in a bowl. Stir until combined and pour evenly over the casserole, use a small spoon to mix the sauce in until combined. Bake in a 375 degree oven for 30 minutes.
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Add the remaining cheese over top and bake another 12 to 15 minutes. Serve with toppings like more sour cream, hot sauce, jalapenos, and/or tortilla or corn chips.
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