Chicken Enchilada Casserole is a comforting dish that brings the flavors of Mexico right into your kitchen. This layered delight is not only simple to prepare but also perfect for those busy weeknights when you want something hearty and satisfying. Imagine a warm casserole filled with shredded chicken, black beans, and gooey cheese, all enveloped in a rich enchilada sauce. Each bite is a fiesta of flavor, making it a family favorite that everyone will love.

What You’ll Love About This Recipe

First and foremost, the ease of preparation is a standout feature. With just a handful of ingredients and a few simple steps, you can have a delicious meal on the table in no time. The layers of flavor meld together beautifully, creating a dish that is both filling and satisfying. Moreover, this Chicken Enchilada Casserole is incredibly versatile; you can easily customize it with your favorite ingredients or whatever you have on hand. And of course, who can resist a cheesy, melty topping? It’s a guaranteed crowd-pleaser!

Ingredient Notes

Olive oil: Used for sautéing the onion and garlic, adding depth to the flavor.
Onion: A medium onion, diced, gives a nice aromatic base for the dish.
Garlic: Two cloves, minced, for that essential punch of flavor.
Cooked shredded chicken: About three cups; you can use rotisserie chicken for convenience.
Ground cumin: One teaspoon adds a warm, earthy flavor.
Chili powder: One teaspoon for a touch of heat and color.
Salt and pepper: To taste, enhancing the overall flavor.
Black beans: A 15-ounce can, drained and rinsed, for added protein and fiber.
Red enchilada sauce: Two cups, divided; this is the star of the show!
Corn tortillas: Twelve small tortillas cut into quarters; they form the layers of the casserole.
Mexican cheese blend: Three cups shredded; the more cheese, the better!

Cook’s Kit

Large frying pan: For sautéing the onions and garlic.
Mixing bowl: To combine the chicken, beans, and spices.
Casserole dish: For baking the enchilada casserole.
Sharp knife: For cutting the tortillas and chopping the onion.
Measuring cups and spoons: To ensure accurate ingredient measurements.

Build Chicken Enchilada Casserole Step by Step

Step 1: Sauté the Aromatics

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Mix the Chicken and Spices

In a mixing bowl, combine the cooked shredded chicken, ground cumin, chili powder, and season with salt and pepper to taste. Add the drained black beans and half of the red enchilada sauce to the mixture. Stir until everything is well combined.

Step 3: Layer the Casserole

Preheat your oven to 350°F (175°C). In a greased casserole dish, start layering by placing a layer of the tortilla quarters at the bottom. Spread half of the chicken mixture over the tortillas, followed by a sprinkle of shredded cheese and a drizzle of more enchilada sauce.

Step 4: Repeat the Layers

Repeat the layering process: tortillas, the remaining chicken mixture, more cheese, and more sauce. Finish with a final layer of tortillas, topped with the remaining enchilada sauce and the last of the cheese.

Step 5: Bake

Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 6: Serve and Enjoy

Allow the casserole to cool for a few minutes before slicing. Serve warm, garnished with your favorite toppings such as cilantro, avocado, or sour cream.

Better Choices & Swaps

Use whole wheat tortillas for a healthier option.
Swap out black beans for pinto beans if you prefer.
For a vegetarian version, replace the chicken with zucchini or extra beans.
Try using a different cheese blend like Monterey Jack for a milder flavor.

Mistakes Even Pros Make

It’s easy to overlook a few details when making Chicken Enchilada Casserole. Here are some common pitfalls:

Not preheating the oven: This can affect the cooking time and texture of the casserole.
Overcooking the chicken: If using raw chicken, ensure it’s cooked just until tender to avoid a dry casserole.
Using too much sauce: While flavor is essential, too much enchilada sauce can make the casserole soggy.
Not letting it cool before serving: This can lead to a messy serving; allow it to set for optimal slicing.

Best Ways to Store

Storing leftovers is easy! You can keep any uneaten Chicken Enchilada Casserole in an airtight container in the refrigerator for up to 3-4 days. If you want to store it for longer, consider freezing it. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat in the oven until warmed through.

Common Questions

Can I use raw chicken in this recipe?

Yes, you can use raw chicken. Just make sure to cook it thoroughly before mixing it with the other ingredients and layering in the casserole.

What can I use instead of enchilada sauce?

If you don’t have enchilada sauce, you can use a combination of tomato sauce with spices like cumin and chili powder to mimic the flavor.

Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator. Just add a few extra minutes to the baking time if baking straight from the fridge.

What should I serve with Chicken Enchilada Casserole?

This dish pairs well with a simple side salad, Mexican rice, or even some homemade guacamole for a complete meal.

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Ready to Cook?

Now that you have all the details, it’s time to roll up your sleeves and get cooking! This Chicken Enchilada Casserole is sure to be a hit at your dinner table. With a few simple ingredients and steps, you can create a dish that’s not only delicious but also brings everyone together in a celebration of flavor. Enjoy every cheesy, savory bite!

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Chicken Enchilada Casserole

This Chicken Enchilada Casserole is a flavor-packed delight! Layers of chicken, beans, and cheese come together in a cozy, cheesy dish.

Prep Time15

Cook Time40

Total Time55

Servings: 6 servings

Ingredients

Ingredient Notes

2 tablespoons Olive oil for sautéing
1 medium Onion diced
2 cloves Garlic minced
3 cups Cooked shredded chicken can use rotisserie chicken
1 teaspoon Ground cumin
1 teaspoon Chili powder
to taste Salt and pepper
15 ounces Black beans drained and rinsed
2 cups Red enchilada sauce divided
12 small Corn tortillas cut into quarters
3 cups Mexican cheese blend shredded

Instructions

Build Chicken Enchilada Casserole Step by Step

Step 1: Sauté the Aromatics - In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Mix the Chicken and Spices - In a mixing bowl, combine the cooked shredded chicken, ground cumin, chili powder, and season with salt and pepper to taste. Add the drained black beans and half of the red enchilada sauce to the mixture. Stir until everything is well combined.
Step 3: Layer the Casserole - Preheat your oven to 350°F (175°C). In a greased casserole dish, start layering by placing a layer of the tortilla quarters at the bottom. Spread half of the chicken mixture over the tortillas, followed by a sprinkle of shredded cheese and a drizzle of more enchilada sauce.
Step 4: Repeat the Layers - Repeat the layering process: tortillas, the remaining chicken mixture, more cheese, and more sauce. Finish with a final layer of tortillas, topped with the remaining enchilada sauce and the last of the cheese.
Step 5: Bake - Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Step 6: Serve and Enjoy - Allow the casserole to cool for a few minutes before slicing. Serve warm, garnished with your favorite toppings such as cilantro, avocado, or sour cream.