If you’re looking for a comforting and satisfying meal, this chicken enchilada casserole is a perfect choice. Layered with tender chicken, zesty enchilada sauce, and melted cheese, it’s a dish that brings the whole family together. Not only is it delicious, but it’s also easy to prepare, making it ideal for busy weeknights or special occasions. Follow this recipe to create a flavorful casserole that will impress everyone at your table.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 small corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 6g fiber. This is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- In a greased 9×13 inch baking dish, layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture over the tortilla strips.
- Sprinkle one cup of cheese on top of the chicken mixture.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
- Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute cooked turkey for chicken or use gluten-free tortillas for a gluten-free option. Additionally, swap black beans for pinto beans, or add diced bell peppers for extra vegetables.
Serving and Pairings
This chicken enchilada casserole pairs wonderfully with a fresh green salad, guacamole, and sour cream. Serve with tortilla chips and salsa for a complete meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. This casserole can also be frozen for up to 3 months; just thaw before reheating.
Cooking Mistakes
- Using too much sauce can make the casserole soggy.
- Not preheating the oven may result in uneven cooking.
- Overbaking can dry out the chicken.
- Forgetting to grease the baking dish can cause sticking.
- Skipping the resting time can lead to messy servings.
Helpful Tips
- Use leftover rotisserie chicken for quicker prep.
- Experiment with different types of cheese for varied flavor.
- Let the casserole sit for 10 minutes before cutting for cleaner slices.
- Top with fresh avocado or jalapeños for added flavor.
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 cooking time if baking straight from the fridge.
What can I use instead of chicken?
You can use shredded beef, turkey, or even a meat substitute for a vegetarian option, like mushrooms or lentils.
How spicy is this dish?
The spiciness depends on the enchilada sauce used. You can choose mild, medium, or hot varieties based on your preference.
Can I freeze the casserole?
Absolutely! This casserole can be frozen before or after baking. Just ensure it’s in an airtight container or well-wrapped.
What toppings can I add?
Popular toppings include sour cream, fresh cilantro, avocado, or sliced jalapeños, which enhance the flavors and presentation.
How do I know when the casserole is done?
The casserole is done when the cheese is bubbly and lightly golden, and the filling is heated through.
Can I use flour tortillas instead?
Yes, you can use flour tortillas if you prefer, but corn tortillas are traditional for enchiladas.
Conclusion
This chicken enchilada casserole is a delightful blend of flavors and textures that is sure to become a family favorite. Easy to make and versatile, it’s perfect for any occasion. Enjoy this comforting dish that brings a taste of Mexico right to your table.
Chicken Enchilada Casserole
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10 oz enchilada sauce
- 1 can 15 oz black beans, rinsed and drained
- 1 cup corn kernels
- 2 cups shredded cheese cheddar or Mexican blend
- 8 small corn tortillas cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper.
- In a greased 9x13 inch baking dish, layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture over the tortilla strips.
- Sprinkle one cup of cheese on top of the chicken mixture.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
- Garnish with fresh cilantro before serving.
