Description
Chicken Enchilada Casserole is a flavorful, easy-to-make dish perfect for feeding a crowd. Layered with seasoned shredded chicken, black beans, corn, peppers, and melty cheese, all wrapped in corn tortillas and baked to golden perfection, this casserole offers a comforting Tex-Mex meal with a zesty kick.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
Canned Goods
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can enchilada sauce
Spices
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Proteins
- 3 cups cooked chicken, shredded (about 1.5 lbs boneless, skinless chicken breasts)
Dairy & Others
- 1 tablespoon olive oil
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (optional, for topping)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Peppers: Stir in the minced garlic and chopped green bell pepper. Cook for another 3-5 minutes, until the peppers are slightly tender.
- Add Remaining Filling Ingredients: Mix in the undrained diced tomatoes and green chilies (Rotel), black beans, corn, chili powder, cumin, cayenne pepper if using, salt, and black pepper. Stir well to combine.
- Simmer: Bring the mixture to a simmer, then reduce heat to low. Let it simmer uncovered for 10-15 minutes, stirring occasionally to meld the flavors.
- Add Chicken: Stir in the shredded cooked chicken and heat through for another 5 minutes. Taste and adjust seasonings if necessary.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish to prevent sticking.
- Warm the Tortillas: Warm the corn tortillas by microwaving, lightly frying in a skillet, or warming in the oven until pliable.
- Layer Sauces and Tortillas: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish to keep the tortillas from sticking and add flavor.
- Assemble Enchiladas: Place a tortilla on a flat surface, spoon about 1/3 cup of the chicken filling onto the center, roll tightly, and place seam-side down in the baking dish.
- Add Sauce on Layers: Pour approximately 1/2 cup of enchilada sauce over the first layer of rolled tortillas to keep them moist.
- Repeat Layers: Continue layering tortillas filled with chicken mixture and sauce until all are used up and the dish is filled.
- Add Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top layer of the casserole.
- Bake: Bake in the preheated oven for 25-30 minutes, until the cheese is completely melted, bubbly, and golden brown.
- Rest Before Serving: Remove casserole from oven and let it rest for 10-15 minutes to set and cool slightly.
- Garnish and Serve: Top with optional sour cream and fresh chopped cilantro for bright flavor before serving.
Notes
- Warming the tortillas before assembly prevents cracking when rolling.
- Adjust the amount of cayenne pepper to your preferred spice level or omit for milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a lower calorie option, use reduced-fat cheeses and skip the sour cream topping.
- Black beans can be substituted with pinto beans if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
