Recipes

Delicious Chicken Enchilada Casserole Advertisements

Ingredients

For the Casserole:

3 cups cooked chicken shredded (rotisserie chicken works well for convenience)

1 can 19 ounces enchilada sauce (red or green, based on preference)

12 corn tortillas cut into bite-sized pieces

1 can 15 ounces black beans, rinsed and drained

1 can 4 ounces diced green chiles

1 cup frozen corn kernels thawed

3 cups shredded cheese Mexican blend or a mix of cheddar and Monterey Jack

1 onion diced

2 cloves garlic minced

1 teaspoon ground cumin

Salt and pepper to taste

For Serving (optional):

Sour cream

Chopped fresh cilantro

Diced avocado

Sliced jalapeños

Lime wedges

How To Make Delicious Chicken Enchilada Casserole

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little bit of oil.

Prepare the Chicken Mixture: In a large bowl, mix the shredded chicken with half of the enchilada sauce, diced green chiles, cumin, salt, and pepper. Set aside.

Layer the Casserole:

First Layer: Spread a small amount of enchilada sauce on the bottom of the prepared baking dish. Arrange a layer of cut tortillas over the sauce, covering the bottom of the dish.

Second Layer: Spread half of the chicken mixture over the tortillas. Top with half of the black beans, corn, and diced onion. Sprinkle a third of the cheese over the top.

Fourth Layer: Finish with a final layer of cut tortillas. Pour the remaining enchilada sauce evenly over the top, ensuring all the tortillas are covered. Sprinkle the remaining cheese over the sauce.

Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

Cool and Serve: Let the casserole cool for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve.

Garnish and Enjoy: Serve with optional garnishes like sour cream, chopped fresh cilantro, diced avocado, sliced jalapeños, and lime wedges on the side

 

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