Ingredients
Full recipe with amounts can be found in the recipe card below.
Cooked rice. Rotisserie chicken. Use leftover chicken or shredded chicken breasts as a substitute. Enchilada sauce. I make a big batch of enchilada sauce and keep it in the fridge but feel free to use jarred sauce or tomato passata as a substitute. Corn. Fresh or frozen. Peppers. I used red and orange bell peppers. Onion. Garlic. Black beans. Taco/Enchilada seasoning. Oregano. Chilli flakes. Salt and pepper. Cheese. I used cheddar but any firm cheese of your choice can be used. (Gruyere, Monterey Jack, etc) Sour cream, to serve. Coriander/Cilantro, to serve. Avocado, to serve. Limes, to serve.
How to make enchilada casserole
Can I make this in advance?
The casserole can be assembled up to 24 hours in advance and kept covered in the fridge before baking or covered well and frozen for up to 3 months. Bake from frozen.
Easy casserole recipes
