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Ground Chicken Enchilada Casserole - Cozy, Crowd-Pleasing Comfort Food

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground chicken (1 to 1.25 pounds)
  • Yellow onion (1 medium, diced)
  • Garlic (3 cloves, minced)
  • Red enchilada sauce (2 to 2.5 cups; canned or homemade)
  • Corn tortillas (10–12 small, or use flour if preferred)
  • Black beans (1 can, drained and rinsed)
  • Corn kernels (1 cup; frozen, canned, or fresh)
  • Shredded cheese (2–2.5 cups; Mexican blend, Monterey Jack, or cheddar)
  • Tomato paste (1 tablespoon, optional for richness)
  • Chicken broth or water (1/3 cup)
  • Olive oil (1–2 tablespoons)
  • Chili powder (1–2 teaspoons)
  • Cumin (1 teaspoon)
  • Smoked paprika (1/2 teaspoon)
  • Dried oregano (1/2 teaspoon)
  • Kosher salt and black pepper
  • Fresh cilantro (for garnish)
  • Optional toppings: sour cream or Greek yogurt, avocado, lime wedges, sliced jalapeños, hot sauce

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Cook the aromatics: Heat olive oil in a large skillet over medium. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and cook 30 seconds, just until fragrant.
  3. Brown the chicken: Add ground chicken. Season with salt, pepper, chili powder, cumin, smoked paprika, and oregano. Cook, breaking up the meat, until no pink remains, about 5–7 minutes.
  4. Build the saucey filling: Stir in tomato paste (if using), then add enchilada sauce and broth. Bring to a gentle simmer and cook 2–3 minutes to marry the flavors. Taste and adjust seasoning.
  5. Add beans and corn: Fold in black beans and corn. Turn off the heat. You want a slightly saucy mixture—it shouldn’t be dry.
  6. Prep the tortillas: If using corn tortillas, stack and cut into halves or quarters for easier layering. This helps them sit evenly in the dish.
  7. Layer the casserole: Spoon a thin layer of sauce from the skillet into the baking dish. Add a layer of tortillas to cover. Top with a third of the chicken mixture and a third of the cheese. Repeat for two more layers, finishing with cheese on top. Aim for 3 layers total.
  8. Bake: Cover with foil and bake 15 minutes. Uncover and bake another 10–12 minutes, until the cheese is melted and bubbling and the edges are lightly crisp.
  9. Rest and garnish: Let the casserole rest 10 minutes to set. Garnish with chopped cilantro. Add your favorite toppings—sour cream, avocado, jalapeños, or a squeeze of lime.
  10. Serve: Slice into squares and serve warm. It pairs well with a simple green salad or cilantro-lime rice.