This Loaded Ground Chicken Enchilada Casserole is a simple, 45-minute family dinner. Layers of corn tortillas, lean ground chicken, black beans, and melty cheese make this an easy, hearty weeknight favorite.
Why This Ground Chicken Enchilada Casserole is a Family Favorite
If there is one thing that brings everyone to the table without a single complaint, it’s a bubbly, cheesy casserole. This Loaded Ground Chicken Enchilada Casserole has officially entered our weekly rotation because it hits that perfect sweet spot: it’s incredibly hearty and filling without being overly heavy. Unlike some traditional Mexican dishes that can pack too much heat for the little ones, this version is mild and kid-friendly, focusing on savory spices and melty cheese instead of fire. I personally love to top my portion with a big spoonful of mild salsa verde for a little extra tang, but it’s absolutely delicious exactly as it is right out of the oven.
One of the best parts about this recipe is how much “hidden” goodness is packed into every layer with the beans and veggies. If you find your family craving these same zesty flavors but you’re in the mood for a different texture, you have to try my Crockpot Enchilada Casserole. It offers those similar classic flavors but features a soft, slightly sweet cornbread topping that is just pure comfort food magic. Whether you’re baking this chicken version or letting the slow cooker do the work, you really can’t go wrong with a “no-roll” enchilada night.
Ingredients You’ll Need
- Ground Chicken: A lean, protein-packed alternative to beef that soaks up the enchilada sauce beautifully.
- Bell Pepper: I usually reach for a green bell pepper for that classic savory flavor, but feel free to use red, orange, or yellow if you prefer a bit of sweetness.
- Black Beans: Here is my big secret: never rinse the beans! I drain the excess liquid from the can, but I don’t rinse them under the tap. Keeping that little bit of starchy liquid adds so much flavor and helps keep the filling perfectly moist.
- Corn Tortillas: These provide the structure for our layers. Using corn tortillas also keeps this recipe naturally gluten-free!
- Enchilada Sauce: A large can of red sauce ties everything together. Look for a “mild” version if you want to keep it strictly kid-friendly.
- The Blend: A mix of Mexican blend or mild cheddar cheese ensures every bite is perfectly gooey.
How to Make It
In a large skillet, brown the chicken and onion. Toss in the bell peppers for a few minutes until they soften up.
Stir in your black beans, corn, and spices. Let everything cook together for a couple of minutes so the flavors get to know each other.
Start with a little sauce on the bottom of your 9×13 dish. Then add tortillas so they cover the bottom.
Layer half of the chicken and veggie mix over the tortillas, drizzle with some of the sauce, and top with a layer of shredded cheese.
Add another layer of tortillas, followed by the rest of the chicken mixture, more sauce, and a sprinkle of cheese.
Top with a final layer of tortillas, pour over the rest of the sauce, and finish with a final sprinkle of cheese.
Pop it in the oven for about 20–25 minutes. You’re looking for bubbly cheese and edges that have just a hint of a golden crunch. Allow to sit for a few minutes to set and then slice into pieces.
Serve and enjoy this delicious casserole! It’s one of my favs!
Storing and Reheating
Freezer Tip: This is a great freezer meal! You can assemble the whole thing, wrap it tightly in foil, and freeze it before baking. Just add about 15–20 minutes to the bake time when you’re ready to eat.
To Store: If you have leftovers (lucky you!), they stay fresh in an airtight container in the refrigerator for up to 4 days.
To Reheat: You can microwave individual portions for 1–2 minutes, or if you want to keep the tortillas from getting too soft, pop a slice back into the oven or a toaster oven at 350 degrees F until warmed through.
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Loaded Ground Chicken Enchilada Casserole
PrintIngredients
- 1 pound ground chicken
- 1 small yellow onion diced
- 1 bell pepper I use green but you can use any color, diced
- 1 (15 ounce can) black beans drained but I never rinse them
- 1 cup corn fresh, frozen, or canned
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 (15-19 ounce can) red enchilada sauce
- 12 to 15 corn tortillas
- 2 cups mexican blend or mild cheddar cheese shredded (divided)
Instructions
- Preheat your oven to 375 degrees F and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large skillet over medium-high heat, brown the ground chicken and diced onion until the chicken is no longer pink.
- Add the diced bell pepper to the skillet and sauté for 3 to 4 minutes until slightly softened.
- Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for 2 minutes to let the flavors combine, then remove from heat.
- Spread a small amount of enchilada sauce (about 1/4 cup) over the bottom of the 9×13-inch baking dish to prevent sticking. Place a layer of corn tortillas over the sauce, cutting them in half if necessary to cover the bottom of the dish completely.
- Spread half of the ground chicken and veggie mixture over the tortillas, then drizzle with 1/3 of the remaining enchilada sauce and sprinkle with 1 cup of shredded cheese.
- Add a second layer of corn tortillas, followed by the remaining chicken mixture, another 1/3 of the sauce, and 1/2 cup of cheese.
- Place a final layer of corn tortillas on top. Pour the remaining enchilada sauce over the tortillas and sprinkle the last 1/2 cup of cheese over the top.
- Bake for 20 to 25 minutes or until the cheese is melted and bubbly and the edges are slightly crisp. Allow to sit for a few minutes before serving. Enjoy!
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