Rotisserie Chicken Dump Enchilada Casserole with Black Beans and Corn

Why You’ll Love This Recipe

• True dump-and-layer comfort food: no rolling enchiladas, no fussy steps.
• Big flavor, minimal effort: rotisserie chicken and canned sauce do the heavy lifting.
• Perfect for busy nights: ready in under an hour, and it reheats beautifully.
• Easy to customize: swap in different beans, cheeses, or sauces based on what you have.

Grocery List

• Produce: 1 small bunch cilantro
• Dairy: shredded Mexican-blend cheese (8 oz), sour cream
• Pantry: corn tortillas (6-inch), red enchilada sauce (19 oz can), black beans (15 oz can), corn (15.25 oz can), salsa, ground cumin, garlic powder, kosher salt, black pepper

Full Ingredients

For the casserole

• Rotisserie chicken: 3 cups shredded or torn (about 16–18 oz meat, from 1 small rotisserie chicken)
• Corn tortillas: 10 tortillas (6-inch), torn into 2-inch pieces
• Red enchilada sauce: 2 cups (from one 19 oz can)
• Shredded cheese: 2 cups shredded Mexican blend (8 oz), divided
• Black beans: 1 (15 oz) can, drained and rinsed
• Corn: 1 (15.25 oz) can, drained
• Ground cumin: 1 teaspoon
• Garlic powder: 1 teaspoon
• Kosher salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon

For serving (after baking)

• Sour cream: 3/4 cup
• Salsa: 3/4 cup
• Cilantro: 1/2 cup chopped (from about 1 small bunch)

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Preheat your oven to 375°F with a rack in the middle position. Lightly grease a 9 x 13-inch baking dish (a quick wipe of oil or nonstick spray works).

Step 2: Season the beans and corn

In a medium bowl, combine the drained black beans and drained corn. Stir in 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Add 1/2 cup of the enchilada sauce and mix well. This small step seasons the filling and helps everything stay saucy.

Step 3: Start with sauce so nothing sticks

Pour and spread 1/2 cup enchilada sauce across the bottom of the baking dish. This creates a flavorful base and keeps the tortillas from drying out.

Step 4: Build the first layer

Add half the torn tortillas (about 5 tortillas’ worth) in an even layer. Top with:

• Half the chicken (about 1 1/2 cups)
• Half the bean/corn mixture
• 3/4 cup enchilada sauce (drizzle it evenly)
• 1 cup shredded cheese

Don’t worry about perfect coverage; this is meant to be rustic and easy.

Step 5: Repeat and finish the top

Repeat the layering with the remaining ingredients:

• Remaining torn tortillas
• Remaining chicken
• Remaining bean/corn mixture
• Remaining 3/4 cup enchilada sauce
• Remaining 1 cup shredded cheese

The cheese should be the final layer so it melts into a bubbly, golden top.

Step 6: Bake until hot and bubbly

Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, or until the edges are bubbling and the cheese is fully melted.

If you’d like a slightly more browned top, you can bake uncovered for an additional 2–3 minutes (watch closely so it doesn’t over-brown).

Step 7: Rest, then add toppings

Let the casserole rest for 10 minutes before slicing. This helps it set up so you get neat-ish squares instead of a runny scoop.

Serve each portion with a generous spoonful of sour cream, salsa, and a sprinkle of fresh cilantro.

Pro Tips

• Use torn tortillas, not whole: Tearing helps the tortillas fit snugly and creates a more “casserole-like” texture.
• Keep it saucy: If your enchilada sauce is extra thick, stir in 2 tablespoons water to loosen it before layering.
• Choose your cheese melt: Mexican blend is convenient, but a mix of 1 cup shredded cheddar + 1 cup shredded Monterey Jack melts beautifully.
• Control salt: Rotisserie chicken can be salty. Taste your bean/corn mixture after seasoning and adjust salt if needed.
• Clean slices: For the cleanest cuts, rest the casserole the full 10 minutes before serving.

Variations

• Green enchilada version: Swap the red enchilada sauce for 2 cups green enchilada sauce and use Monterey Jack.
• Spicy and smoky: Add 1 teaspoon chipotle chili powder to the bean/corn mix, or stir 1–2 tablespoons chopped chipotles in adobo into the sauce.
• Veggie-forward: Replace chicken with 2 cups sautéed bell peppers and onions (about 10 minutes in a skillet) and add an extra 1/2 cup beans.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.

Reheat: Warm in the microwave in 60–90 second bursts, or reheat in a 350°F oven for 15–20 minutes until hot.

Make-ahead: Assemble the casserole (do not add toppings), cover tightly, and refrigerate up to 24 hours. Bake at 375°F for 25 minutes covered, then 10–15 minutes uncovered until bubbly.

Freeze: Wrap the unbaked casserole tightly (plastic wrap plus foil). Freeze up to 2 months. Thaw in the fridge for 24 hours, then bake as directed (it may need an extra 5–10 minutes covered).

Nutrition (per serving)

Approximate per serving (1/6 of casserole, without toppings): 520 calories, 36 g protein, 38 g carbs, 24 g fat, 7 g fiber, 980 mg sodium.