These cheesy chicken enchilada casseroles are easy, comforting dinner ideas for busy nights or casual family meals. Each one pairs tender chicken and melty cheese with the bold flavor of red enchilada sauce. Browse the recipes to find a version that fits your schedule, your favorite toppings, and what you have on hand.
Helpful Tips Before You Start
A few simple prep choices can help your cheesy chicken enchilada casserole bake evenly and stay flavorful.
Choose Your Chicken
Shredded rotisserie chicken is a convenient option, while leftover cooked chicken works just as well. Cut or shred it into bite-size pieces so it spreads evenly through the casserole.
Check the Sauce
Red enchilada sauces vary in heat and saltiness, so taste yours before adding extra seasoning. If it’s very thick, a small splash of broth can help it coat the other ingredients.
Keep Tortillas From Getting Soggy
Use the tortilla type and layering method specified in your recipe. If you’re using corn tortillas, briefly warming them can make them easier to layer without tearing.
Save Some Cheese for the Top
Set aside a portion of the cheese to sprinkle over the casserole before baking. For a golden top, uncover the dish near the end if the recipe calls for covered baking.
Let It Rest Before Serving
Rest the casserole for about 5 to 10 minutes after baking. This gives the layers time to set, making it easier to serve neat portions.
Classic Red Enchilada Chicken and Corn Tortilla Casserole
This casserole layers tender chicken, corn tortillas, and red enchilada sauce with plenty of melted cheese. The tortillas soften as they bake, soaking up the savory sauce while still giving each serving a hearty, layered texture.
It is a practical weeknight dinner when you want familiar enchilada flavors without rolling individual tortillas. A little corn and green onion add sweetness and freshness to the cheesy, gently spiced filling.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas, cut into quarters
- 1 can (10 ounces) red enchilada sauce
- 1 cup frozen corn, thawed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a bowl, combine the shredded chicken, thawed corn, cumin, and garlic powder.
- Spread a thin layer of red enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces on top, overlapping them slightly.
- Spoon half of the chicken and corn mixture over the tortillas. Drizzle with about one-third of the remaining sauce, then sprinkle with half of each cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, sauce, and cheeses. Finish with the cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling at the edges.
- Let the casserole rest for 5 minutes so the layers settle. Sprinkle with sliced green onions before serving.
Extra Tips
For a casserole with more distinct layers, keep the tortilla pieces slightly overlapped rather than packing them tightly. If the top browns before the center is hot, loosely cover the dish with foil for the remaining bake time. Refrigerate leftovers and reheat covered in the oven until warmed through. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Foil
Chicken Enchilada Casserole with Black Beans and Brown Rice
This casserole combines tender chicken, hearty brown rice, and black beans with red enchilada sauce and plenty of melted cheese. Layering everything in one baking dish makes it a practical weeknight meal with the familiar flavor of chicken enchiladas.
The rice and beans make each serving filling, while the sauce keeps the casserole moist and savory. It works well for a family dinner or for making ahead, and a little fresh cilantro adds a bright finish.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 teaspoon ground cumin
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the brown rice according to the package directions. Set it aside once tender.
- Heat the oven to 375°F. Lightly oil a 2-quart baking dish with a little of the measured olive oil.
- Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the cooked chicken, black beans, red enchilada sauce, ground cumin, and cooked brown rice. Mix until the rice and chicken are evenly coated.
- Spoon half of the mixture into the baking dish and spread it into an even layer. Sprinkle with 1 cup of the cheese. Add the remaining mixture, then top with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For a firmer casserole, let the cooked rice cool slightly before mixing it with the sauce and other filling ingredients. You can assemble the dish a few hours ahead, cover it, and refrigerate it until ready to bake. Add a few extra minutes to the covered baking time if it goes into the oven cold. Course: Main Course Cuisine: Mexican Equipment: Saucepan, Large Skillet, 2-quart Baking Dish, Foil
Green Chile and Poblano Chicken Enchilada Casserole with Red Sauce
This casserole pairs tender chicken with roasted poblano, mild green chiles, and layers of corn tortillas, all covered in red enchilada sauce and melted cheese. The poblano adds a gentle, earthy warmth that balances the tangy chiles.
It is a handy dinner for a busy evening or a relaxed weekend meal. The tortilla layers turn soft and hearty as they bake, while the top gets golden and bubbly.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 large poblano pepper, seeded and diced
- 1 small yellow onion, diced
- 2 cups cooked shredded chicken
- 1 can (4 ounces) diced green chiles, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas, cut into quarters
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced poblano and onion, then cook for 5 to 7 minutes, stirring occasionally, until softened.
- Stir in the shredded chicken, drained green chiles, cumin, garlic powder, salt, and black pepper. Cook for 2 minutes, stirring to combine, then remove the skillet from the heat.
- Spread a thin layer of red enchilada sauce across the bottom of the baking dish. Arrange half of the tortilla pieces over the sauce, then spoon half of the chicken mixture on top. Add half of the remaining sauce and half of the shredded cheese.
- Repeat with the remaining tortillas, chicken mixture, sauce, and cheese. Spread the sauce evenly so the tortilla edges are covered.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For a milder casserole, choose a small poblano and make sure it is fully seeded. If assembling ahead, cover and refrigerate the unbaked casserole, then bake it until hot in the center and bubbling around the edges. Letting it rest before serving helps the layers hold together. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Smoky Chipotle Chicken Enchilada Casserole with Sweet Potatoes
This casserole brings together tender chicken, soft sweet potatoes, red enchilada sauce, and smoky chipotle for a hearty, cheesy dinner. Layered with corn tortillas, it has the cozy texture of enchiladas without the extra rolling.
It works well for a weeknight meal or a relaxed weekend dinner. The sweet potatoes balance the smoky heat, while a fresh cilantro and lime finish brightens each serving.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 cups shredded cooked chicken
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 2 cups red enchilada sauce
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 400°F. Toss the sweet potato cubes with the olive oil and salt, then spread them on a baking sheet. Roast for 20 to 25 minutes, until tender and lightly browned.
- Reduce the oven temperature to 375°F. In a bowl, mix the shredded chicken with the chopped chipotle pepper, adobo sauce, and cumin.
- Spread a thin layer of red enchilada sauce across the bottom of a baking dish. Add a layer of corn tortillas, tearing them as needed to cover the base.
- Spoon on half of the chicken mixture and half of the roasted sweet potatoes. Drizzle with some enchilada sauce and sprinkle with one-third of the cheese.
- Add another layer of tortillas, then top with the remaining chicken and sweet potatoes. Add more enchilada sauce and another third of the cheese. Finish with a final layer of tortillas, the remaining sauce, and the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then scatter the cilantro over the top and serve with lime wedges.
Extra Tips
For milder heat, use half the chipotle pepper and adobo sauce, then taste the chicken mixture before layering. Cut the sweet potato cubes to a similar size so they roast evenly, and let the casserole rest briefly before serving so the layers hold together. Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Baking Dish, Mixing Bowl, Foil
Chicken Enchilada Casserole with Roasted Vegetables and Quinoa
Roasted zucchini, bell pepper, and red onion bring a sweet, savory flavor to this cheesy chicken enchilada casserole. Quinoa makes it hearty, while red enchilada sauce ties the layers together.
This oven-baked meal works well for a weeknight dinner or a make-ahead family meal. The quinoa adds a tender, slightly nutty texture, and the vegetables give each serving plenty of color and flavor.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 medium zucchini, cut into ½-inch pieces
- 1 red bell pepper, cut into ½-inch pieces
- ½ medium red onion, cut into wedges
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 425°F. Rinse the quinoa in a fine-mesh strainer. Add it and the water to a saucepan, bring to a boil, then cover and simmer for about 15 minutes, until the water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
- While the quinoa cooks, place the zucchini, bell pepper, and red onion on a baking sheet. Toss with the olive oil, salt, and black pepper, then spread the vegetables in an even layer. Roast for 18 to 22 minutes, turning them once, until tender and lightly browned.
- Reduce the oven temperature to 375°F. In a large bowl, combine the cooked quinoa, roasted vegetables, shredded chicken, black beans, and red enchilada sauce. Stir until everything is evenly coated.
- Transfer the mixture to a lightly greased 9-by-13-inch baking dish. Sprinkle the Monterey Jack and cheddar evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted and bubbling. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
For the best texture, let the quinoa finish steaming before mixing it into the casserole so it stays fluffy rather than watery. If preparing ahead, roast the vegetables and cook the quinoa in advance, then combine them with the remaining ingredients just before baking. Course: Main Course Cuisine: Mexican Equipment: Saucepan, Fine-Mesh Strainer, Baking Sheet, Large Bowl, 9-by-13-inch Baking Dish
Creamy Sour Cream Chicken Enchilada Casserole with Red Sauce
This casserole layers tender chicken and corn tortillas with a creamy sour cream filling, red enchilada sauce, and plenty of melted cheese. It has the cozy flavor of chicken enchiladas with less rolling and fuss.
It works well for a family dinner or a make-ahead meal. The sour cream softens the red sauce’s savory heat, while the tortillas turn tender and the cheesy top gets lightly golden in the oven.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup red enchilada sauce, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 8 small corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a mixing bowl, stir together the sour cream, 1/2 cup of the red enchilada sauce, cumin, and garlic powder until smooth. Fold in the shredded chicken and 1 cup of the Monterey Jack cheese.
- Spread a thin layer of the remaining enchilada sauce over the bottom of the baking dish. Cut the tortillas in half, then arrange half of them in an even layer over the sauce.
- Spread half of the chicken mixture over the tortillas. Add another layer with the remaining tortilla halves, then spread the rest of the chicken mixture on top.
- Pour the remaining enchilada sauce over the casserole and sprinkle with the remaining 1 cup of cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
For neater slices, let the casserole rest for a few minutes before serving. If you assemble it ahead, cover and refrigerate it, then bake until heated through and bubbling, allowing a little extra time if it goes into the oven cold. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Foil
Chicken Enchilada Casserole with Pinto Beans and Cornbread Topping
This casserole pairs tender chicken, pinto beans, and corn with red enchilada sauce under a golden cornbread topping. Shredded cheese melts through the filling for a hearty, comforting meal.
It works well for a relaxed family dinner when you want the flavors of chicken enchiladas in an easy-to-serve bake. The bottom stays saucy, while the cornbread topping adds a soft, lightly crisp contrast.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup canned pinto beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 1 cup red enchilada sauce
- 1 cup shredded cheddar cheese, divided
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a mixing bowl, combine the shredded chicken, pinto beans, corn, red enchilada sauce, and ½ cup of the cheddar cheese. Spread the mixture evenly in the baking dish.
- In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, and melted butter. Add the wet mixture to the dry ingredients and stir just until combined.
- Spoon the cornbread batter over the chicken mixture and spread it into an even layer. Sprinkle the remaining ½ cup cheddar over the top.
- Bake until the topping is golden and cooked through and the filling is bubbling around the edges, about 30 to 35 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a softer, saucier filling, keep the casserole loosely covered with foil for the first 20 minutes, then uncover it so the cornbread topping can brown. Let leftovers cool, refrigerate them in a covered container, and reheat portions until hot. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowls, Whisk
Layered Chicken Enchilada Casserole with Zucchini and Black Beans
This layered casserole brings together tender chicken, zucchini, black beans, and red enchilada sauce with plenty of melted cheese. Tortillas separate the layers, so each slice is hearty and easy to serve.
It works well for a weeknight dinner or a casual meal with family. The zucchini adds a tender, mild sweetness, while the beans and sauce make every bite savory and satisfying.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini, diced
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup red enchilada sauce
- 6 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a skillet over medium heat. Add the diced zucchini and cook for 4 to 5 minutes, stirring occasionally, until just tender.
- Stir the shredded chicken, black beans, ground cumin, and salt into the skillet. Add ¼ cup of the red enchilada sauce and stir until everything is evenly coated and warmed through.
- Spread ¼ cup of the remaining enchilada sauce over the bottom of the baking dish. Arrange 2 tortillas over the sauce, tearing them as needed to cover the base. Spoon half of the chicken and zucchini mixture over the tortillas, then sprinkle with ½ cup of Monterey Jack cheese.
- Repeat with 2 more tortillas, half of the remaining sauce, the rest of the chicken mixture, and another ½ cup of cheese. Finish with the final 2 tortillas, the remaining sauce, and the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with chopped cilantro before serving.
Extra Tips
Dice the zucchini small so it softens quickly and layers evenly with the chicken and beans. Letting the casserole rest before slicing helps the layers hold together, and any leftovers can be reheated covered in the oven until warmed through. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Foil
Buffalo Chicken Enchilada Casserole with Red Sauce and Blue Cheese
This casserole brings together tender chicken, red enchilada sauce, and a gentle kick of Buffalo-style heat. Blue cheese adds a tangy finish that balances the rich, melted cheddar and Monterey Jack.
It’s a cozy choice for a weeknight dinner or casual game-day meal. Layers of corn tortillas keep it hearty, while the creamy chicken filling stays soft beneath a golden, bubbly top.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1/3 cup Buffalo wing sauce
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 small red onion, finely diced
- 1 can (10 ounces) red enchilada sauce
- 8 small corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/3 cup crumbled blue cheese
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish with the olive oil.
- In a mixing bowl, combine the shredded chicken, Buffalo wing sauce, sour cream, garlic powder, and salt. Stir until the chicken is evenly coated.
- Spread a thin layer of red enchilada sauce over the bottom of the baking dish. Arrange four corn tortillas over the sauce, overlapping them slightly if needed.
- Spoon half of the chicken mixture over the tortillas. Scatter half of the diced red onion over the chicken, then add half of the cheddar and Monterey Jack.
- Pour about half of the remaining enchilada sauce over the cheese. Add the remaining four tortillas, followed by the rest of the chicken mixture, red onion, and cheeses. Finish with the remaining enchilada sauce.
- Bake for 25 to 30 minutes, until the sauce bubbles around the edges and the cheese is melted. Sprinkle the blue cheese over the top during the last 5 minutes of baking.
- Let the casserole rest for 5 minutes, then scatter the sliced green onions over it before serving.
Extra Tips
For a milder casserole, use less Buffalo wing sauce and keep the blue cheese as written for its tangy balance. Letting the casserole rest before slicing helps the tortilla layers hold together, and the green onions add a fresh contrast to the rich, cheesy filling. Course: Main Course Cuisine: American-Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Measuring Cups, Oven
Chicken Enchilada Casserole with Butternut Squash and Kale
This casserole brings together tender butternut squash, hearty kale, shredded chicken, and red enchilada sauce under a layer of melted cheese. Corn tortillas hold the filling together, so each serving has a soft, satisfying texture.
It works well for a cozy weeknight dinner or a make-ahead meal for a busy day. The squash adds gentle sweetness that balances the savory sauce, while a little chili powder gives the filling a warm kick.
Serves 4 people.
Ingredients
- 2 cups peeled butternut squash, cut into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chopped kale, tough stems removed
- 2 cups cooked shredded chicken
- 1 teaspoon chili powder
- 1½ cups red enchilada sauce, divided
- 8 small corn tortillas
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oven to 400°F. Toss the butternut squash with the olive oil, salt, and black pepper on a baking sheet. Spread it in a single layer and roast for 20 to 25 minutes, until tender and lightly browned.
- Reduce the oven temperature to 375°F. In a large skillet over medium heat, add the kale with 2 tablespoons of water. Stir for 2 to 3 minutes, until the leaves have wilted. Add the shredded chicken, chili powder, ½ cup of the red enchilada sauce, and the roasted squash. Stir gently until combined.
- Spread ½ cup of the remaining enchilada sauce across the bottom of a 9-inch square baking dish. Arrange 4 tortillas over the sauce, tearing them as needed to cover the base. Spoon half of the chicken, kale, and squash mixture over the tortillas, then sprinkle with half of the cheese.
- Add the remaining 4 tortillas, followed by the rest of the filling. Pour the remaining ½ cup enchilada sauce over the top and finish with the remaining cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 12 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes, then sprinkle with cilantro and serve.
Extra Tips
Cut the squash into evenly sized cubes so it roasts at the same rate. If assembling the casserole ahead, roast the squash and prepare the filling first, then layer and bake it when ready. Let leftovers cool before refrigerating, and reheat covered so the tortillas stay soft. Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, 9-inch Square Baking Dish, Foil
Crispy-Topped Chicken Enchilada Casserole with Refried Beans and Tortilla Strips
Refried beans and red enchilada sauce make this casserole hearty and saucy, while shredded chicken and melted cheese bring the familiar flavors of chicken enchiladas to an easy layered bake. It is a practical choice for a weeknight dinner when you want a filling meal without rolling individual enchiladas.
Baked tortilla strips add a crisp finish to the cheesy top. Add them near the end of baking so they toast without getting buried under the sauce.
Serves 4 people.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 ounces) refried beans
- 1 can (10 ounces) red enchilada sauce
- 8 corn tortillas
- 2 cups shredded Monterey Jack and cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ¼ teaspoon salt
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Cut 4 corn tortillas into bite-size pieces. In a bowl, stir together the shredded chicken, refried beans, red enchilada sauce, chili powder, and salt. Fold in the tortilla pieces and 1 cup of the shredded cheese.
- Spread the mixture evenly in the baking dish. Cover with foil and bake for 20 minutes, until hot and bubbling around the edges.
- While the casserole bakes, cut the remaining 4 tortillas into thin strips. Toss them with the olive oil and spread them in a single layer on a baking sheet.
- Remove the foil and sprinkle the remaining 1 cup of cheese over the casserole. Bake the tortilla strips on a separate oven rack for 8 to 10 minutes, checking often, until crisp and lightly golden.
- Scatter the crisp tortilla strips over the casserole. Return the dish to the oven uncovered for 3 to 5 minutes, until the cheese has melted and the casserole is bubbling. Let it rest for 5 minutes before serving.
Extra Tips
For the crispiest topping, keep the tortilla strips in a single layer and add them only at the end. If you are preparing the casserole ahead, assemble the chicken and bean mixture in the baking dish, cover, and refrigerate it. Bake until hot throughout, then add the cheese and freshly baked tortilla strips. Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Baking Sheet, Aluminum Foil
