Indulge in the rich flavors of our chicken enchilada casserole, a dish that combines all the classic elements of enchiladas in a hearty, easy-to-prepare form. Perfect for busy weeknights or family gatherings, this casserole is sure to please everyone at the table. With layers of chicken, tortillas, and cheese, it’s a delicious twist on a traditional favorite that will have your taste buds dancing with joy!
Ingredients
– 2 cups cooked, shredded chicken
– 1 can (10 oz) enchilada sauce
– 1 cup black beans, drained and rinsed
– 1 cup corn
– 8 small corn tortillas
– 2 cups shredded cheese (cheddar or Mexican blend)
– 1/2 cup diced onions
– 1/2 teaspoon cumin
– 1/2 teaspoon garlic powder
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 5g fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine shredded chicken, black beans, corn, half of the enchilada sauce, cumin, and garlic powder.
3. Cut tortillas into quarters.
4. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
5. Layer half of the tortilla quarters over the sauce.
6. Add half of the chicken mixture on top of the tortillas.
7. Sprinkle one cup of shredded cheese over the chicken.
8. Repeat layering with remaining tortillas, chicken mixture, and top with the remaining enchilada sauce.
9. Finish with the last cup of cheese on top.
10. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Alternative Ingredients
You can substitute cooked chicken with shredded rotisserie chicken for convenience. For a vegetarian option, use black beans and extra vegetables like bell peppers instead of chicken.
Serving and Pairings
This dish pairs wonderfully with a fresh garden salad, guacamole, and sour cream on the side. You can also serve it with tortilla chips for added crunch.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. This casserole can be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
– Avoid overcooking the chicken; it should be moist and tender.
– Don’t skip the layering; it enhances flavor and texture.
– Ensure tortillas are fresh for the best results.
– Be careful not to burn the cheese; cover with foil if browning too quickly.
– Use enough sauce to prevent dryness.
Helpful Tips
– Add extra spices for a kick, like chili powder or jalapeños.
– Let the casserole rest for a few minutes before serving for better slicing.
– Garnish with fresh cilantro and lime for added freshness.
– Use a mix of cheeses for a more complex flavor.
FAQs
Can I make chicken enchilada casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and refrigerate before baking.
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas will work well; they may result in a slightly different texture but are delicious nonetheless.
What can I serve with this casserole?
It’s great with a side of Mexican rice, beans, or a simple avocado salad to balance the richness.
Is this recipe spicy?
The spice level can be adjusted by using mild or hot enchilada sauce and adding jalapeños if desired.
Can I freeze leftovers?
Yes, you can freeze the casserole. Just make sure to wrap it well to prevent freezer burn, and reheat thoroughly before serving.
Conclusion
The chicken enchilada casserole is a delightful and easy-to-make dish that brings the flavors of traditional enchiladas to your table without the hassle. Perfect for weeknight dinners or gatherings, it’s sure to become a family favorite. Enjoy the blend of flavors and the satisfying texture, all in one comforting dish!
Chicken Enchilada Casserole
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10 oz enchilada sauce
- 1 cup black beans drained and rinsed
- 1 cup corn
- 8 small corn tortillas
- 2 cups shredded cheese cheddar or Mexican blend
- 1/2 cup diced onions
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, black beans, corn, half of the enchilada sauce, cumin, and garlic powder.
- Cut tortillas into quarters.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Layer half of the tortilla quarters over the sauce.
- Add half of the chicken mixture on top of the tortillas.
- Sprinkle one cup of shredded cheese over the chicken.
- Repeat layering with remaining tortillas, chicken mixture, and top with the remaining enchilada sauce.
- Finish with the last cup of cheese on top.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
