Get ready to transform your dinner routine with the ultimate comfort food that'll have your family begging for seconds! This Chicken Enchilada Casserole is not just a meal – it's a flavor-packed journey through Mexican-inspired cuisine that combines the perfect balance of tender chicken, zesty enchilada sauce, and melty cheese in one irresistible dish. Whether you're a busy parent looking for a quick weeknight meal or a foodie craving something deliciously satisfying, this casserole is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 6 corn tortillas
- 1 cup shredded cheese
- 1/2 cup black beans, rinsed
- 1/2 cup corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a medium mixing bowl, combine shredded chicken, black beans, corn, cumin, and chili powder. Mix thoroughly to ensure even distribution of spices.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent tortillas from sticking.
- Layer corn tortillas to cover the bottom of the dish, slightly overlapping them to create a complete base.
- Spread half of the chicken and bean mixture evenly over the tortilla layer.
- Pour approximately 1 cup of enchilada sauce over the chicken mixture, ensuring even coverage.
- Sprinkle half of the shredded cheese over the sauce.
- Repeat the layering process: add another layer of tortillas, remaining chicken mixture, sauce, and top with remaining cheese.
- Cover the baking dish with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 35-40 minutes, removing the foil during the last 10 minutes to allow cheese to melt and become golden.
- Remove from oven and let the casserole rest for 5-10 minutes before serving to allow it to set.
- Garnish with optional toppings like chopped cilantro, sour cream, or sliced jalapeños before serving.
Tips
- For maximum flavor, use rotisserie chicken or season and grill fresh chicken before shredding.
- Make sure to drain and rinse black beans thoroughly to prevent excess moisture in the casserole.
- For a crispier top, broil the casserole for 2-3 minutes after baking to create a golden, crispy cheese layer.
- Prep tip: You can assemble this casserole ahead of time and refrigerate for up to 24 hours before baking.
- For a spicier version, add diced green chilies or increase the chili powder to taste.
- To keep tortillas from getting soggy, lightly toast them in a dry skillet before layering.
- Customize your casserole by adding additional toppings like diced bell peppers or swapping corn tortillas for flour tortillas.
- Leftovers can be stored in the refrigerator for up to 3-4 days and reheat beautifully in the oven or microwave.
Nutrition Facts
Calories: 233kcal
Carbohydrates: 22g
Protein: 19g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 45mg
