Chicken Enchilada Casserole is an easy layered dinner made with shredded chicken, southwestern corn, cheese, enchilada sauce, tortillas and seasoning! A MEXICAN INSPIRED CASSEROLE Who doesn’t love an easy, cheesy, flavorful casserole for dinner? This Chicken Enchilada Casserole is super simple to whip up and is great for those crazy busy nights when you just want to get dinner on the table without a big fuss. I mean, enchiladas may be one of my favorite Mexican meals, but this casserole that gives off all the enchilada flavors without the hard work of assembling them. This is a fun one to have the kids help with too! FREQUENTLY ASKED QUESTIONS:  Why is my casserole runny? If you cut it right away, it may be a little on the loose side, that is why I suggest letting it sit for 5-10 minutes. What if I can’t find southwest corn? If you can’t find the southwestern style corn I suggest using fire-roasted or any canned corn, just make sure you drain it well. What other cheese can I use? Use cheddar, Monterey Jack, or Pepper Jack in place of Colby Jack. Do I have to use chicken? Nope! If you want to make a Beef Enchilada Casserole, you can. Swap out the chicken for cooked ground beef and proceed as normal. Can I use flour tortillas? Absolutely. Just be sure to use ones that are roughly the same size. Can I make this ahead of time? Yes, since the ingredients are already cooked, you can safely assemble the casserole earlier in the day, wrap your baking dish with plastic wrap and then aluminum foil before placing it in the fridge. Later that evening, when ready to cook, remove foil and plastic while the oven preheats and bake as directed. How to store and reheat leftovers? Keep in the fridge for up to 4 days, freeze for up to 3 months.To reheat, cover with foil in the oven until warm or pop a plate with some leftovers in the microwave. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) shredded cooked chicken– you can bake some chicken breasts and shred them or use rotisserie chicken. southwest corn- see my ingredient image below so you know what to look for in the grocery store. shredded colby jack cheese – If you want other cheese options, see the FAQ section. I freshly shredded it but you can use the pre-shredded stuff. enchilada sauce – You can use a homemade sauce or buy some from the store. Either green or red enchilada sauce will work. salt, ground cumin, garlic powder, onion powder, black pepper – if you don’t want to use the individual seasoning you could use taco or fajita seasoning. corn tortillas – flour tortillas can be substituted. If you like, you can cut up the tortillas if you prefer. HOW TO MAKE CHICKEN ENCHILADA CASSEROLE Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a large bowl, stir together the chicken, corn, green chiles, 2 cups of shredded cheese, ¾ cup of the enchilada sauce, salt, cumin, garlic powder, onion powder, and black pepper until well combined. Add ¾ cup of the enchilada sauce to the bottom of the baking dish, coating the bottom. Take 6 of the tortillas, and one at a time, dip them until fully coated in the enchilada sauce. Then, place them in the baking dish; they will overlap. Spread out ½ of the chicken mixture on top. Again, take 6 of the tortillas, dip them in enchilada sauce, and add on top. Spread out the remaining chicken mixture. Smooth out the remaining enchilada sauce over the chicken. Top with the remaining 2 cups of shredded cheese. Bake, uncovered, for 25-30 minutes until bubbly. Let stand for 5-10 minutes to set up before serving. 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Course Dinner, Main CourseCuisine American Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 8 servings Calories 524kcal Author Brandie @ The Country Cook Ingredients3 cups shredded cooked chicken (rotisserie chicken works great)15 ounce can southwestern corn, well-drained4 ounce can green chiles, drained4 cups shredded colby jack cheese (divided use)3 cups enchilada sauce (divided use)½ teaspoon salt¼ teaspoon ground cumin¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon black pepper12 corn tortillas (or flour tortillas) InstructionsPreheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.In a large bowl, stir together 3 cups shredded cooked chicken, 15 ounce can southwestern corn, well-drained, 4 ounce can green chiles, drained, 2 cups shredded colby jack cheese, ¾ cup of the enchilada sauce, 1/2 teaspoon salt, 1/4 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and 1/4 teaspoon black pepper until well combined. Add ¾ cup of the enchilada sauce to the bottom of the baking dish, coating the bottom. Take 6 of the tortillas, and one at a time, dip them until fully coated in the enchilada sauce. Then, place them in the baking dish; they will overlap. Spread out ½ of the chicken mixture on top. Again, take 6 of the tortillas, dip them in enchilada sauce, and add on top. Spread out the remaining chicken mixture. Smooth out the remaining enchilada sauce over the chicken. Top with the remaining 2 cups of shredded cheese. Bake, uncovered, for 25-30 minutes until bubbly. Let stand for 5-10 minutes to set up before serving. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. This can make 6-8 servings depending on your serving size. NutritionCalories: 524kcal | Carbohydrates: 39g | Protein: 35g | Fat: 27g | Sodium: 1438mg | Fiber: 6g | Sugar: 9g