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A baked chicken enchilada casserole with melted cheese and sliced olives.
Dr. J’s Kitchen

Chicken Enchilada Casserole

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Layer cooked chicken, rice, black beans, salsa, tortillas, enchilada sauce, and Mexican cheese for a hearty baked casserole.
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Servings: 8 servings
Course: Main Course
Cuisine: Mexican & Tex-Mex
Ingredients Method Video Notes

Ingredients
  

  • 2 cups boneless skinless chicken thighs cooked and shredded
  • 2 cups cooked rice
  • 4 scallions sliced, whites and greens
  • 1 15-ounce can black beans drained and rinsed
  • 2 2.5-ounce cans sliced black olives one for filling and one for topping
  • 2 cups salsa
  • 1 pound Mexican cheese blend shredded
  • 3 cups enchilada sauce
  • 3–4 tablespoons extra virgin olive oil
  • 18 corn tortillas

Method
 

  1. Heat the oven to 375°F.
  2. In a large bowl, combine the shredded chicken, rice, scallions, black beans, one can of olives, and salsa.
  3. Spoon the olive oil and ¼ cup enchilada sauce into a 9 × 13-inch casserole dish and spread over the bottom.
  4. Arrange 6 tortillas in the dish. Spread half the chicken mixture over them, then add one-third of the cheese and 6 more tortillas.
  5. Spread the remaining chicken mixture over the tortillas and top with another third of the cheese. Add the final 6 tortillas.
  6. Pour the remaining enchilada sauce over the top. Add the remaining cheese and the second can of olives.
  7. Cover with foil and bake for 30 minutes. Uncover and bake 10–15 minutes more, until browned and bubbly.
  8. Rest for 5–10 minutes before serving.

Video

Notes

Make-ahead components: The recipe uses cooked chicken, cooked rice, and enchilada sauce prepared ahead. See the linked prep-day video for those components.
Yield: Serving count was not specified in the video description; estimated at 8 servings for this 9 × 13-inch casserole.

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