This Chicken Enchilada Casserole is a quick and easy way to enjoy the flavors of traditional enchiladas without the fuss of rolling each tortilla. With layers of tender chicken, savory enchilada sauce, black beans, corn, and melted cheese, it’s a comforting and satisfying meal perfect for busy weeknights. Top it off with fresh garnishes like sour cream, cilantro, and avocado for a complete Mexican-inspired dish.
Ingredients
For the Casserole:
- 3 cups cooked chicken, shredded (rotisserie chicken works well for convenience)
- 1 can (19 ounces) enchilada sauce (red or green, based on preference)
- 12 corn tortillas, cut into bite-sized pieces
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (4 ounces) diced green chiles
- 1 cup frozen corn kernels, thawed
- 3 cups shredded cheese (Mexican blend or a mix of cheddar and Monterey Jack)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
For Serving (optional):
- Sour cream
- Chopped fresh cilantro
- Diced avocado
- Sliced jalapeños
- Lime wedges
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.
- Prepare the Chicken Mixture:
- In a large bowl, mix the shredded chicken with half of the enchilada sauce, diced green chiles, cumin, salt, and pepper. Set aside.
- Layer the Casserole:
- First Layer:
- Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. Arrange a layer of cut tortillas over the sauce, covering the bottom of the dish.
- Second Layer:
- Spread half of the chicken mixture over the tortillas. Top with half of the black beans, corn, and diced onion. Sprinkle a third of the cheese over the top.
- Third Layer:
- Add another layer of cut tortillas, followed by the remaining chicken mixture, black beans, corn, and onion. Sprinkle another third of the cheese over the top.
- Fourth Layer:
- Finish with a final layer of cut tortillas. Pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are covered. Sprinkle the remaining cheese over the sauce.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Cool and Serve:
- Let the casserole cool for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve.
- Garnish and Enjoy:
- Serve with optional garnishes like sour cream, chopped fresh cilantro, diced avocado, sliced jalapeños, and lime wedges on the side.
Tips for the Perfect Chicken Enchilada Casserole:
- Chicken Preparation: Rotisserie chicken works great for this recipe, but any cooked, shredded chicken will do.
- Tortilla Tip: Cutting the tortillas into bite-sized pieces ensures they layer well and absorb the enchilada sauce.
- Flavor Boost: Add a pinch of chili powder or smoked paprika to the chicken mixture for an extra kick.
- Cheese Variety: Mix up the cheese with pepper jack for a spicier casserole.
- Serving Suggestion: Pair with a simple side salad or Mexican rice for a complete meal.
Enjoy this hearty and flavorful Chicken Enchilada Casserole with your favorite toppings for a meal that’s sure to please the whole family!
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