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Close-up of a cheesy, layered casserole being served, filled with ground beef, black beans, corn, and melted cheese, with a golden-brown crust on top.
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Loaded Ground Chicken Enchilada Casserole

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.
Course Main Course
Cuisine American, Mexican
Keyword easy ground chicken dinner idea, Gluten-Free Enchilada Bake, ground chicken enchilada casserole, Healthy Mexican Casserole, no-roll enchiladas
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Pamela Reed

Ingredients

  • 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 9x13-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 9x13-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!