Loaded Stacked Chicken Enchilada Casserole

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!



Loaded Stacked Chicken Enchilada Casserole

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 8 Servings

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! 

Course Dinner, Main Course
Cuisine Mexican
Keyword casserole recipe, chicken enchilada csserole


  • 2 cans enchilada sauce 10 oz
  • 12 corn tortillas torn in half
  • 1 can black beans, drained and rinsed 15 oz., drained and rinsed
  • 1 can corn 15 oz., drained
  • 1 can olives 6.5 oz., sliced
  • 2 cups chicken cooked and chopped, rotisserie works great
  • 3 cups colby jack cheese shredded
  • Optional toppings: sour cream, avocados, chopped cilantro, diced tomatoes


  1. Preheat oven to 350 degrees. Spray a 9x13 inch casserole dish with cooking spray.
  2. Put 1/2 cup of enchilada sauce along the bottom of the dish. Layer 4 corn tortillas along the bottom. Followed by 1/2 of the can of black beans, corn and olives. Top with half of the chicken and one cup of the shredded cheese. Repeat the layer.
  3. Top the casserole with a layer of corn tortillas, followed by 1/2 cup of enchilada sauce and top with the cheese. Cover with aluminum foil and back for 18-20 minutes or until heated throughout. Top with your favorite toppings and enjoy!
Nutrition Facts
Loaded Stacked Chicken Enchilada Casserole
Amount Per Serving
Calories 470 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g60%
Cholesterol 57mg19%
Sodium 1088mg45%
Potassium 404mg12%
Carbohydrates 39g13%
Fiber 8g32%
Sugar 3g3%
Protein 22g44%
Vitamin A 837IU17%
Vitamin C 3mg4%
Calcium 407mg41%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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.

  2. 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.

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