If you’re looking for a hearty and comforting dish, this Chicken Enchilada Casserole is the answer! Bursting with flavor from seasoned chicken, zesty enchilada sauce, and melted cheese, this casserole is an all-in-one meal that will please everyone at the table. Perfect for busy weeknights, it’s easy to prepare and even easier to enjoy. Let’s dive into this delightful recipe!
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 small onion, chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 20g protein, 15g fat, and 30g carbohydrates.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, onion, cumin, garlic powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Layer 4 corn tortillas over the sauce, overlapping them slightly.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle with 1 cup of shredded cheese.
- Repeat the layering with another layer of tortillas, chicken mixture, and cheese.
- Top with the remaining tortillas and pour the rest of the enchilada sauce over the top.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden.
Alternative Ingredients
You can substitute cooked turkey for chicken, or use a mix of different beans like pinto or kidney beans. For a vegetarian version, replace chicken with sautéed vegetables or tofu.
Serving and Pairings
This dish pairs wonderfully with a side of Mexican rice, fresh guacamole, or a simple green salad. Serve with sour cream and salsa for added flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave or oven until warmed through. This casserole can also be frozen; just ensure it is well-wrapped to prevent freezer burn.
Cooking Mistakes
- Overcooking the casserole can make it dry; keep an eye on it while baking.
- Using too many tortillas can make the dish overly thick.
- Not seasoning the chicken mixture can result in bland flavors.
- Forgetting to cover the casserole can lead to burnt cheese.
- Using low-quality tortillas can affect the texture.
Helpful Tips
- Use rotisserie chicken for a quick and easy option.
- Experiment with different types of cheese for unique flavors.
- Let the casserole sit for 5 minutes before serving to set.
- Top with fresh cilantro and lime for a burst of freshness.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I serve with chicken enchilada casserole?
This casserole pairs well with a side of Spanish rice, refried beans, or a fresh green salad. For drinks, serve with iced tea or margaritas.
How do I know when the casserole is done?
The casserole is done when the cheese is melted and bubbly, and the edges are slightly browned. You can also check that it’s heated through by inserting a knife into the center.
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas, but keep in mind that they may get softer than corn tortillas during baking.
Is this casserole spicy?
The spice level depends on the enchilada sauce used. You can choose mild, medium, or hot sauce based on your preference.
Conclusion
This Chicken Enchilada Casserole is a delightful blend of flavors and textures, making it a perfect dish for any occasion. Easy to prepare and loaded with delicious ingredients, it will surely become a favorite in your household. Enjoy every cheesy bite and savor the satisfaction of a homemade meal!
Chicken Enchilada Casserole
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10 oz red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese cheddar or Mexican blend
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn frozen or canned
- 1 small onion chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, onion, cumin, garlic powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Layer 4 corn tortillas over the sauce, overlapping them slightly.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle with 1 cup of shredded cheese.
- Repeat the layering with another layer of tortillas, chicken mixture, and cheese.
- Top with the remaining tortillas and pour the rest of the enchilada sauce over the top.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and golden.
