Delicious Chicken Enchilada Casserole
Chicken Enchilada Casserole 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. Third Layer: Add another layer of cut tortillas, followed by the remaining chicken mixture, black beans, corn, and onion. Sprinkle another 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.
Chicken Enchilada Casserole
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.
- Third Layer: Add another layer of cut tortillas, followed by the remaining chicken mixture, black beans, corn, and onion. Sprinkle another 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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