This Chicken Enchilada Casserole is a comforting and hearty dish that brings all the delicious flavors of traditional enchiladas into an easy-to-make casserole. Layers of tender shredded chicken, creamy cheese, and flavorful enchilada sauce are stacked between soft corn tortillas, creating a satisfying meal that’s perfect for busy weeknights or a casual family dinner. This casserole is a crowd-pleaser, combining the savory, cheesy, and slightly spicy tastes of Mexican cuisine into every bite. It’s also versatile, allowing you to add your favorite toppings like sour cream, avocado, or fresh cilantro for extra flavor and freshness.
Ingredients:
- 3 cups cooked, shredded chicken
- 2 cups enchilada sauce (red or green)
- 12 corn tortillas, cut into halves
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Optional toppings: sour cream, avocado slices, chopped cilantro, sliced jalapeños, diced tomatoes
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- Prepare the filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes. Stir in the cumin and chili powder, and cook for another minute until fragrant. Add the shredded chicken, black beans, and corn to the skillet, and mix well. Season with salt and pepper to taste. Remove from heat.
- Assemble the casserole: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place a layer of corn tortillas over the sauce, covering the bottom of the dish. Spread half of the chicken mixture over the tortillas, then sprinkle with 1/3 of the shredded cheese. Repeat the layers: tortillas, chicken mixture, and cheese. Finish with a final layer of tortillas, the remaining enchilada sauce, and top with the remaining cheese.
- Bake: Cover the casserole with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the casserole rest for 5 minutes before slicing. Serve hot with your choice of toppings like sour cream, avocado slices, chopped cilantro, sliced jalapeños, or diced tomatoes.
Enjoy this comforting Chicken Enchilada Casserole with your favorite side dishes like Mexican rice or a simple salad!
