Trader Joes Chicken Enchilada Casserole Recipe

This saucy, cheesy Trader Joes Chicken Enchilada Casserole is made with Trader Joe’s Enchilada Sauce, tender shredded chicken, and sturdy corn tortillas, ready in just 40 minutes. The cheese bubbles up golden brown while the layers of tortilla soften perfectly into the savory spiced sauce without falling apart. I love how this simple grocery hack tastes like a restaurant meal with practically zero prep work.

Restaurant-Quality At Home

I used to believe that good enchiladas required hours of simmering sauce and frying tortillas individually, but this Trader Joe’s hack changed my mind completely. The secret weapon is their roasted corn and the specific Enchilada Sauce, which has a depth of flavor that usually takes all day to develop.

My biggest mistake early on was using standard corn tortillas that turned into mush after baking. Switching to Trader Joe’s Corn & Wheat Tortillas was the lesson that saved this dish; they have the authentic flavor of corn but the structural integrity of flour, keeping the casserole distinct and scoopable.

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Trader Joes Chicken Enchilada Casserole Ingredients

• 1 bottle (12 oz) Trader Joe’s Enchilada Sauce (Red or Green)
• 1 lb Trader Joe’s “Just Chicken” (cooked white meat), shredded
• 1 bag (16 oz) Trader Joe’s Mexican Style Roasted Corn (frozen)
• 1 can (15 oz) Trader Joe’s Cuban Style Black Beans, drained
• 10-12 Trader Joe’s Corn & Wheat Tortillas
• 2 cups Trader Joe’s Mexican Blend Cheese (or Lite Mexican Blend)
• 1/4 cup fresh cilantro, chopped (optional garnish)
• Cooking spray or olive oil

How To Make Trader Joes Chicken Enchilada Casserole

1. Prep the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray.
2. Mix the Filling: In a large bowl, combine the shredded chicken, drained black beans, and the frozen roasted corn (no need to thaw completely). Add about 1/2 cup of the enchilada sauce to the mixture and toss to coat.
3. Layer the Base: Pour a thin layer of enchilada sauce (about 1/4 cup) onto the bottom of the baking dish. Arrange 4 tortillas over the sauce, cutting them in half if necessary to cover the bottom surface evenly.
4. Build the Layers: Spread half of the chicken and corn mixture over the tortillas. Sprinkle with 1/3 of the cheese. Top with another layer of 4 tortillas and drizzle with more enchilada sauce.
5. Finish Assembly: Add the remaining chicken mixture, another 1/3 of the cheese, and the final layer of tortillas. Pour the rest of the enchilada sauce over the top, spreading it to the edges, and cover with the remaining cheese.
6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and slightly browned on top.
7. Rest and Serve: Let the casserole rest for 10 minutes before slicing. This helps the layers set so you get clean squares instead of a messy scoop.

Recipe Tips

• Sauce Coverage: Make sure you spread the enchilada sauce all the way to the edges of the top tortillas. Any dry exposed edges will become tough and crunchy in the oven.
• Tortilla Choice: If you can’t find the Corn & Wheat blend, stick to regular corn tortillas but briefly flash-fry them in a pan with a little oil before layering. This creates a barrier that prevents them from dissolving into the sauce.
• Spice Level: The Trader Joe’s Enchilada Sauce is fairly mild. If you want a kick, mix a diced jalapeño or a teaspoon of chili flakes into the chicken filling.
• Shredding Chicken: For the best texture, shred the chicken while it’s warm if possible, or use a stand mixer with a paddle attachment to shred it in seconds.

What To Serve With Enchilada Casserole

This casserole is rich and filling, so I like to serve it with a crisp, acidic side like a green salad with a lime vinaigrette. Trader Joe’s Spanish Rice is also a natural pairing if you want a heartier meal, or simply some guacamole and tortilla chips for scooping up any extra sauce.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld better the next day. You can also freeze individual portions for up to 2 months; just thaw overnight in the fridge before reheating in the microwave or oven.

FAQs

Can I make this ahead of time?
Yes, you can assemble the entire casserole up to 24 hours in advance and keep it covered in the fridge. You may need to add 5-10 minutes to the covered baking time since it will be cold starting out.

Is the Trader Joe’s sauce gluten-free?
The ingredients on the bottle generally do not list wheat, but always check the label as formulations change. If you need strictly gluten-free, ensure you use 100% corn tortillas instead of the wheat blend.

Can I use raw chicken?
No, this recipe relies on cooked chicken because the baking time isn’t long enough to safely cook raw poultry inside the layers. Poach or bake your chicken breasts first, or grab a rotisserie chicken for speed.

Do I have to thaw the frozen corn?
Not necessarily. Since the corn is small and the casserole bakes for 30+ minutes, it will heat through perfectly even if added frozen, though thawing it first helps prevent excess water.

Why is my casserole runny?
This usually happens if the veggies (like corn or spinach) release too much water or if the chicken wasn’t drained well. Using roasted corn and letting the casserole rest for 10 minutes after baking solves this.

Nutrition

• Calories: 385 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 680mg
• Total Carbohydrate: 32g
• Protein: 26g