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:
- Prep the Ingredients: Preheat your oven to 375°F (190°C). Have your shredded chicken, tortillas, sauce, cheese, and beans ready.
- 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.
- 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.
- 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.
Ingredients
Scale
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.
