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All of the goodness of an enchilada stacked into a casserole. This is loaded with cheese, olives, black beans, corn, chicken and is quick and easy!
Ok. Now this is a casserole that you just can’t pass up. Especially because it is way to easy and the perfect family meal. This casserole is stacked with all of the things that you love about an enchilada. It is loaded with so many delicious ingredients inside. It became an instant favorite.
Just look at all of that enchilada goodness. 🙂
It has been so busy these days at our house. I thought that after the holidays things might slow down, but I am realizing that life in general is busy. It is never going to slow down. So I love a quick and easy casserole. This casserole came together in less than 10 minutes and was absolutely incredible!
Just when you think it can’t get any better, you load up the top with all of your favorite toppings. Avocados, sour cream, tomatoes, the possibilities are endless!
Quick, easy, and a meal that the family will love. This is my kind of casserole!
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Loaded Stacked Chicken Enchilada Casserole
Ingredients
- 2 cups cooked and shredded chicken, rotisserie works great
- 2 (10-ounce) cans enchilada sauce
- 12 corn tortillas, torn in half
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (6.5-ounce) can sliced olives, drained
- 3 cups shredded Colby Jack cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch inch baking dish with nonstick cooking spray.
- Add ½ cup of the enchilada sauce evenly to the bottom of the baking dish and layer 4 of the corn tortillas on top of the sauce.
- Add half of the black beans, half of the corn, and half of the olives evenly over the tortillas.
- Top with half of the chicken and 1 cup of the Colby Jack cheese. Repeat the layers starting with the enchilada sauce.
- Add the remaining tortillas on top of the cheese, followed by another ½ cup of enchilada sauce and the last cup of Colby Jack cheese.
- Cover the baking dish tightly with aluminum foil and bake for 20-25 minutes or until heated through. Remove the foil and bake for an additional 5 minutes or so to brown the cheese.
- Let the casserole sit for about 5 minutes before serving the the toppings of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe calls for 2- 10 oz cans of enchilada sauce and yet in the instructions we are using only 1/2 cup in the bottom and 1/2 cup on the top. Assuming we should add another 1/2 cup in the middle layer when do we use the other 8 oz?
This was a good outline for a dinner, but it desperately needed jazzing up. Added red and green peppers, jalapenos, pimentos, and chopped red onions. Also replaced the black beans with kidney beans because black beans taste like dirt. Cooked it all for 45 minutes and topped the finished product with chopped avocado, sour cream and chopped cilantro. Now that was a meal.
I loved the casserole. I did need to cook it for 45 min. instead of 20. I added chopped green pepper and red onion to it. Topped with sour cream and avocado. So tasty and very easy.