Description
This Chicken Enchilada Casserole is a delicious and easy-to-make Mexican-inspired dish featuring layers of shredded chicken, black beans, corn, and tortillas, all baked with a rich enchilada sauce and melty cheese. Perfect for weeknight dinners, it combines comforting flavors and wholesome ingredients into a satisfying casserole that’s great for the whole family.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 small onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 cup shredded Mexican blend cheese
- 1 cup red enchilada sauce
Assembly
- 8 small corn tortillas, cut into quarters
- ½ cup red enchilada sauce (for bottom layer)
- Remaining ½ cup red enchilada sauce (for topping)
- 1 cup shredded Mexican blend cheese (for topping)
Garnishes (optional)
- 2 tablespoons chopped fresh cilantro
- Sour cream
- Avocado slices
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole evenly.
- Prepare Chicken Mixture: In a large bowl, combine the shredded chicken, rinsed black beans, thawed corn, chopped onion, 1 cup shredded cheese, ground cumin, chili powder, and 1 cup of red enchilada sauce. Stir thoroughly until all ingredients are well mixed.
- Layer Sauce and Tortillas: Lightly grease a 9×13-inch baking dish. Spread ½ cup of enchilada sauce evenly on the bottom of the dish to prevent sticking and add moisture. Place half of the quartered corn tortillas over the sauce to create the first tortilla layer.
- Add Chicken Mixture Layer: Spoon half of the chicken mixture evenly over the tortilla pieces, spreading it out gently to cover all areas.
- Repeat Layers: Add the remaining tortilla quarters over the chicken mixture, then top with the rest of the chicken mixture to create a second layer.
- Top with Sauce and Cheese: Pour the remaining ½ cup enchilada sauce evenly over the top layer of chicken. Then sprinkle the remaining 1 cup of shredded Mexican blend cheese across the top to create a cheesy crust.
- Bake Covered: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is bubbly and slightly golden brown, indicating the casserole is cooked through.
- Rest and Garnish: Allow the casserole to rest for 5 to 10 minutes after removing it from the oven. This helps set the layers for easier serving. Garnish with chopped fresh cilantro, sour cream, and avocado slices if desired before serving.
Notes
- You can substitute green enchilada sauce for a tangier flavor.
- This recipe is a great way to use rotisserie chicken or leftover cooked chicken.
- For a spicier version, add diced green chiles or jalapeños.
- Use certified gluten-free corn tortillas to keep the dish gluten-free.
- Sour cream and avocado garnish add creaminess and freshness.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
