Trader Joes Casserole Recipe

This bubbly cheesy Trader Joes Casserole Recipe is made with corn tortillas, pulled chicken, and enchilada sauce and ready in 40 minutes. The edges of the tortillas crisp up against the baking dish while the cheese melts into a thick golden crust. I always keep these specific ingredients on hand for lazy weeknights.

What Makes This Version Different

I used to spend hours rolling individual enchiladas until they inevitably fell apart in the pan. Layering the ingredients instead saves massive amounts of prep time without losing any flavor.

My first attempt ended up slightly watery because I failed to drain the black beans properly. Now I always rinse and dry them thoroughly before adding them to the baking dish.

Trader Joes Casserole Recipe Ingredients

• 1 (15 oz) jar Trader Joe’s Traditional Enchilada Sauce
• 12 Trader Joe’s Corn Tortillas (halved)
• 2 cups Trader Joe’s Just Chicken (shredded)
• 1 (15 oz) can Trader Joe’s Black Beans (rinsed and drained)
• 1 cup Trader Joe’s Frozen Roasted Corn (thawed)
• 2 cups Trader Joe’s Mexican Style Shredded Cheese

How To Make Trader Joes Casserole Recipe

1. 1. Preheat the oven: Heat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. 2. Build the base: Spread a quarter cup of enchilada sauce on the bottom, then layer six halved corn tortillas to cover the glass.
3. 3. Add the filling: Scatter half of the shredded chicken, black beans, and roasted corn evenly over the tortilla layer.
4. 4. Sauce and cheese: Pour a third of the remaining enchilada sauce over the filling and sprinkle with half a cup of shredded cheese.
5. 5. Repeat the layers: Add another layer of tortillas, the remaining chicken, beans, and corn, then top with more sauce and cheese.
6. 6. Bake the casserole: Finish with a final layer of tortillas, the last of the sauce, and the remaining cheese, then bake uncovered for 30 minutes until bubbling.

Recipe Tips

• Dry the beans: Excess moisture from canned beans will make the casserole soggy, so rinse and drain them very well.
• Overlap the tortillas: Ensure the tortilla halves slightly overlap so they create a solid structural base for the filling.
• Broil for a crust: Leave the dish under the broiler for the final two minutes to get brown, crispy spots on the cheese.

What To Serve With Casserole

A crisp green salad with a sharp lime vinaigrette cuts through the heavy cheese perfectly. I also recommend a side of tortilla chips for scooping up any extra sauce left on the plate.

How To Store

Keep leftovers in an airtight container in the fridge for up to four days. You can also freeze portions in freezer-safe bags for up to three months. Reheat slices in the oven at 350°F to keep the texture intact.

FAQs

Can I use flour tortillas instead of corn?

Flour tortillas tend to get gummy when baked in sauce. Corn tortillas hold their structure much better for this type of layered dish.

Do I have to use Trader Joe’s brand ingredients?

You can substitute any brand of enchilada sauce, cheese, and chicken. The measurements and baking times remain exactly the same.

Can I make this ahead of time?

Yes, assemble the entire dish, cover it tightly, and keep it in the fridge overnight. Add ten extra minutes to the baking time if baking straight from cold.

Nutrition

• Calories: 380 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 65 mg
• Sodium: 750 mg
• Total Carbohydrate: 34 g
• Protein: 24 g

Try More Recipes:

• Trader Joe’s Lobster Bisque Pasta Recipe
• Trader Joe’s Sweet Potato Gnocchi Recipe
• Trader Joes Squiggly Noodle Recipe

Trader Joes Casserole Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Bubbly and cheesy, the ultimate Trader Joes Casserole Recipe layers tender corn tortillas, shredded chicken, black beans, and rich enchilada sauce. Ready in exactly 40 minutes, this fast meal is a reliable solution for busy weeknights.

Ingredients

• 1 (15 oz) jar Trader Joe’s Traditional Enchilada Sauce

• 12 Trader Joe’s Corn Tortillas (halved)

• 2 cups Trader Joe’s Just Chicken (shredded)

• 1 (15 oz) can Trader Joe’s Black Beans (rinsed and drained)

• 1 cup Trader Joe’s Frozen Roasted Corn (thawed)

• 2 cups Trader Joe’s Mexican Style Shredded Cheese

Directions

• 1. Preheat the oven: Heat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
• 2. Build the base: Spread a quarter cup of enchilada sauce on the bottom, then layer six halved corn tortillas to cover the glass.
• 3. Add the filling: Scatter half of the shredded chicken, black beans, and roasted corn evenly over the tortilla layer.
• 4. Sauce and cheese: Pour a third of the remaining enchilada sauce over the filling and sprinkle with half a cup of shredded cheese.
• 5. Repeat the layers: Add another layer of tortillas, the remaining chicken, beans, and corn, then top with more sauce and cheese.
• 6. Bake the casserole: Finish with a final layer of tortillas, the last of the sauce, and the remaining cheese, then bake uncovered for 30 minutes until bubbling.