If you’re looking for a comforting and hearty dish, this chicken enchilada casserole recipe is just what you need. Packed with flavors and easy to prepare, it’s perfect for busy weeknights or special occasions. The combination of succulent chicken, zesty enchilada sauce, and gooey cheese will tantalize your taste buds and leave everyone asking for seconds!
Ingredients
– 2 cups cooked, shredded chicken
– 1 can (10 oz) enchilada sauce
– 2 cups shredded cheese (cheddar or Mexican blend)
– 8 corn tortillas
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn (frozen or canned)
– 1 small onion, diced
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, while cooking time is around 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 20g protein, 18g 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 the shredded chicken, black beans, corn, onion, garlic powder, cumin, salt, and pepper.
3. Pour half of the enchilada sauce into the bottom of a 9×13 inch baking dish.
4. Layer 4 corn tortillas over the sauce, slightly overlapping them.
5. Spread half of the chicken mixture evenly over the tortillas.
6. Sprinkle 1 cup of shredded cheese on top of the chicken layer.
7. Repeat the layers with the remaining tortillas, chicken mixture, and finish with the rest of the enchilada sauce.
8. Top with the remaining cheese.
9. Cover the dish with aluminum foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Alternative Ingredients
You can easily adapt this recipe by using ground turkey or beef instead of chicken. Additionally, for a vegetarian option, substitute the chicken with sautéed vegetables or lentils, and use vegetable broth in the sauce.
Serving and Pairings
Serve this delicious casserole with a side of guacamole, sour cream, and fresh salsa. A crisp green salad or Mexican rice can also complement the dish nicely.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes. This casserole can also be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
- Overcooking the chicken can make it dry; use shredded rotisserie chicken for moisture.
- Not layering ingredients properly can lead to uneven cooking.
- Using too much or too little sauce can affect the overall flavor.
- Forgetting to cover the casserole while baking can result in burnt edges.
- Not letting it cool for a few minutes before serving can make it fall apart.
Helpful Tips
- Use homemade enchilada sauce for a fresher taste.
- Top with fresh cilantro and sliced jalapeños for extra flavor.
- Experiment with different cheese blends for unique flavors.
- Make it ahead of time and bake just before serving.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but corn tortillas provide a more traditional flavor and texture.
Is this casserole spicy?
The spice level depends on the enchilada sauce used. You can opt for mild sauce for a less spicy dish.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with beans or vegetables for a delicious vegetarian version.
How do I know when the casserole is done?
The casserole is done when the cheese is melted and bubbly, and the edges are golden brown.
Can I prepare this in advance?
Yes, you can assemble the casserole a day ahead and keep it in the refrigerator until ready to bake.
Conclusion
This chicken enchilada casserole recipe is a fantastic way to bring the flavors of Mexico to your kitchen. It’s simple to make, satisfying, and perfect for sharing with family and friends. Enjoy every cheesy, flavorful bite!
Chicken Enchilada Casserole
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10 oz enchilada sauce
- 2 cups shredded cheese cheddar or Mexican blend
- 8 corn tortillas
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn frozen or canned
- 1 small onion diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, onion, garlic powder, cumin, salt, and pepper.
- Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish.
- Layer 4 corn tortillas over the sauce, slightly overlapping them.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle 1 cup of shredded cheese on top of the chicken layer.
- Repeat the layers with the remaining tortillas, chicken mixture, and finish with the rest of the enchilada sauce.
- Top with the remaining cheese.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Nutrition
