How to Make a Delicious Chicken Enchilada Casserole

Embrace the comfort and warmth of Mexican cuisine with this Chicken Enchilada Casserole, a layered delight that combines all the flavors of traditional enchiladas in a convenient, bake-and-serve format. Perfect for family dinners, potlucks, or any occasion that calls for a hearty and satisfying meal, this casserole features layers of tender shredded chicken, corn tortillas, cheese, and a rich enchilada sauce. Easy to assemble and bursting with flavor, this dish is a crowd-pleaser that’s sure to become a staple in your recipe collection.

Why You’ll Love Chicken Enchilada Casserole:

• Full of Flavor: Packed with the authentic tastes of enchiladas without the hassle of rolling.
• Comforting and Satisfying: A warm, cheesy dish that’s perfect for cozy nights in.
• Customizable: Easily adaptable with your choice of fillings and toppings to please everyone at the table.
• Make-Ahead Convenience: Prepare in advance and bake when ready to serve, making mealtime a breeze.

Ingredients Notes For Chicken Enchilada Casserole:

• Chicken: Use shredded cooked chicken breast for ease and convenience. Rotisserie chicken works great.
• Tortillas: Corn tortillas are traditional, providing structure and authentic flavor.
• Enchilada Sauce: Choose your favorite red or green enchilada sauce, depending on your preference.
• Cheese: A mix of shredded cheddar and Monterey Jack cheese melts beautifully and adds gooeyness.
• Black Beans: Rinse and drain black beans for added protein and texture.
• Toppings: Customize with diced avocados, sour cream, chopped cilantro, and sliced jalapeños for extra freshness and kick.

Recipe Steps:

1. Prep the Ingredients: Preheat your oven to 375°F (190°C). Have your shredded chicken, tortillas, sauce, cheese, and beans ready.
2. Layer the Casserole: In a greased baking dish, start with a layer of enchilada sauce to prevent sticking. Add a layer of tortillas, followed by chicken, black beans, cheese, and more sauce. Repeat the layers, ending with cheese on top.
3. Bake: Cover with foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
4. Garnish and Serve: Let the casserole cool slightly before garnishing with your chosen toppings. Serve warm.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze the assembled but unbaked casserole for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

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Servings: 0

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 9x13-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.