Craving a comforting and flavorful meal? This chicken enchilada casserole is your answer! Layers of tender chicken, tortillas, and rich enchilada sauce create a dish that’s both satisfying and easy to prepare. Ideal for busy weeknights or festive occasions, this casserole will delight your taste buds and impress your guests. Let’s dive into the ingredients and get cooking!
Ingredients
– 3 cups shredded cooked chicken
– 10 corn tortillas
– 2 cups enchilada sauce
– 1 cup shredded cheddar cheese
– 1 cup black beans, drained and rinsed
– 1 cup corn, frozen or canned
– 1 medium onion, diced
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1/6 of the casserole) provides approximately 350 calories, 25g of protein, 15g of fat, 35g of carbohydrates, and 5g of fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a skillet, sauté the diced onion until translucent.
3. In a large bowl, combine the shredded chicken, black beans, corn, cumin, garlic powder, salt, and pepper.
4. Pour half of the enchilada sauce into the bottom of a baking dish.
5. Layer 3 tortillas over the sauce, overlapping as necessary.
6. Spread half of the chicken mixture over the tortillas.
7. Sprinkle 1/3 of the cheese on top of the chicken.
8. Repeat the layering process with another 3 tortillas, the remaining chicken mixture, and another 1/3 of the cheese.
9. Top with the final 3 tortillas, remaining enchilada sauce, and the last of the cheese.
10. Bake for 30 minutes or until the cheese is bubbly and golden.
Alternative Ingredients
Feel free to substitute cooked turkey for chicken or use gluten-free tortillas if needed. You can also add vegetables like bell peppers or spinach for extra nutrition.
Serving and Pairings
This casserole pairs wonderfully with a fresh green salad, guacamole, or sour cream on the side. You can also serve it with rice or tortilla chips for added crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F until warmed through. This casserole can also be frozen for up to 2 months.
Cooking Mistakes
– Avoid using stale tortillas; fresh ones work best.
– Don’t skimp on the sauce; it keeps the casserole moist.
– Ensure the chicken is well-seasoned for maximum flavor.
– Avoid overbaking to prevent a dry casserole.
– Layer evenly to ensure all portions are balanced.
Helpful Tips
– Use rotisserie chicken for a quick and easy option.
– For spicy flavor, add jalapeños to the filling.
– Let the casserole sit for a few minutes before serving.
– Garnish with fresh cilantro and lime for added zest.
FAQs
Can I prepare the casserole ahead of time?
Yes, you can assemble the casserole a day in advance and refrigerate it. Just bake it when you’re ready to serve.
What can I use instead of chicken?
You can use shredded beef, turkey, or even a mix of vegetables for a vegetarian option.
Is this casserole spicy?
The level of spice can be adjusted by using mild or hot enchilada sauce, or by adding spicy peppers.
Can this dish be frozen?
Absolutely! You can freeze the assembled casserole before baking. Just thaw and bake when ready to enjoy.
How do I make it healthier?
You can use whole wheat tortillas, low-fat cheese, and add more vegetables to increase the nutritional value.
Conclusion
This chicken enchilada casserole recipe is a crowd-pleaser that combines delicious flavors with easy preparation. Perfect for any occasion, it’s sure to become a family favorite. Enjoy each layer of this hearty dish, and don’t forget to share it with loved ones!
Chicken Enchilada Casserole
Ingredients
- 3 cups shredded cooked chicken
- 10 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 medium onion diced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté the diced onion until translucent.
- In a large bowl, combine the shredded chicken, black beans, corn, cumin, garlic powder, salt, and pepper.
- Pour half of the enchilada sauce into the bottom of a baking dish.
- Layer 3 tortillas over the sauce, overlapping as necessary.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle 1/3 of the cheese on top of the chicken.
- Repeat the layering process with another 3 tortillas, the remaining chicken mixture, and another 1/3 of the cheese.
- Top with the final 3 tortillas, remaining enchilada sauce, and the last of the cheese.
- Bake for 30 minutes or until the cheese is bubbly and golden.