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Quick & Easy One Pot Chicken Enchilada Casserole

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This one-pot chicken enchilada casserole is a flavorful and convenient meal perfect for busy weeknights, featuring savory chicken, zesty red sauce, and melted cheese.

Ingredients

Scale
  • 2–3 cups of cooked, shredded chicken
  • 10–12 (6-inch) corn tortillas, cut into 1-inch strips or torn into bite-sized pieces
  • Two 10-ounce cans of red enchilada sauce
  • 2 cups of shredded Monterey Jack, a Mexican blend, or sharp cheddar
  • Half a medium onion, finely chopped
  • 2 cloves of minced garlic
  • One 15-ounce can of black beans, rinsed and drained
  • One 15-ounce can of corn, drained
  • Small can of diced green chilies or diced tomatoes (optional)
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of ground cumin
  • A pinch of salt
  • A pinch of black pepper
  • Fresh cilantro (optional garnish)
  • Sour cream (optional garnish)
  • Sliced avocado (optional garnish)
  • 1 tablespoon of olive oil

Instructions

  1. Heat 1 tablespoon of olive oil in your large, oven-safe pot over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add your shredded cooked chicken, rinsed black beans, drained corn, and both cans of red enchilada sauce to the pot. Stir in the chili powder, ground cumin, salt, and black pepper. Mix everything well and let it simmer gently for 5-7 minutes.
  3. Add your cut corn tortillas directly into the simmering mixture. Stir gently until all the tortilla pieces are coated and begin to soften, which usually takes just a couple of minutes.
  4. Remove the pot from the heat. Evenly sprinkle about 1.5 cups of your shredded cheese over the entire surface of the casserole.
  5. Preheat your oven to 375°F (190°C). Carefully transfer your oven-safe pot to the preheated oven. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly golden brown.
  6. Once out of the oven, let the casserole rest for 5-10 minutes. Garnish with fresh cilantro, a dollop of sour cream, or sliced avocado if desired.
  7. Scoop generous portions and enjoy your magnificent One Pot Chicken Enchilada Casserole!

Notes

Feel free to swap chicken for beef or beans for a vegetarian option. Leftovers can be stored in an airtight container for 3-4 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/one-pot-quick-easy-chicken-enchilada-casserole/

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