See How to Try Chicken Enchilada Casserole

Chicken enchilada casserole is a layered dish combining tortillas, chicken, beans, veggies, enchilada sauce and cheese. Bake for a flavorful and hearty meal.

Prep Time 20 mins

Cook Time 30 mins

Rest Time 10 mins

Total Time 1 hr

Cooking Method: baking, chilling, mixing

Cuisine: Mexican, Spanish

Courses: dinner, lunch

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 6

Calories: 350

Dietary: high-protein, low-carb, Mediterranean diet

Description

Chicken enchilada casserole is a layered dish combining tortillas, chicken, beans, veggies, enchilada sauce and cheese. Bake for a flavorful and hearty meal.

Ingredients

2 cups cooked chicken (shredded)
1 can (425g) black beans (drained and rinsed)
1 can (425g) diced tomatoes (drained)
1 can (115g) green chilies (diced)
1 cup corn kernels
1/2 cup diced onion
1/4 cup fresh cilantro (chopped)
1 tsp chili powder
1 tsp ground cumin
salt and peper (to taste)
10 corn tortillas
1 cup enchilada sauce
1 cup Mexican blend cheese (shredded)
(optional) sliced jalapeños for garnish
(optional) sour cream for serving

Instructions

1
PREPARE THE FILLING
In a large mixing bowl, combine the shredded cooked chicken, black beans, diced tomatoes, green chilies, corn kernels, diced onion and chopped fresh cilantro. Sprinkle in the chili powder, ground cumin, salt and pepper. Mix everything thoroughly until evenly combined, ensuring the spices coat all the ingredients.
Tip: For an extra burst of flavor, let the mixture sit for 10 minutes to allow the spices to meld with the filling
2
PREPARE THE TORTILLAS
Lightly grease a skillet and heat it over medium heat. Place each tortilla in the skillet one at a time, warming them for 10-15 seconds until they become soft and pliable. Stack the warmed tortillas on a plate and cover them with a clean kitchen towel to keep them warm and moist.
Tip: Warming the tortillas prevents them from cracking when layering the casserole.
3
ASSEMBLE THE CASSEROLE
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with cooking spray or a light layer of oil. Spread a thin layer of enchilada sauce on the bottom of the dish to prevent sticking. Lay 3-4 tortillas flat across the bottom, slightly overlapping if necessary. Spoon a third of the prepared filling over the tortillas, spreading it evenly. Drizzle enchilada sauce over the filling and sprinkle with shredded cheese. Repeat this process for two more layers, finishing with a generous layer of enchilada sauce and cheese on top.
Tip: Press each layer gently with a spatula to compact the casserole and ensure even baking.
4
BAKE THE CASSEROLE
Place the assembled casserole in the preheated oven. Bake for 25-30 minutes or until the cheese is fully melted, bubbly and slightly golden around the edges. Check for doneness by inserting a knife into the center; it should come out hot and clean. Remove the casserole from the oven and let it rest for 5-10 minutes to set before slicing.
Tip: Allowing the casserole to rest makes it easier to slice and serve without falling apart.
5
GARNISH AND SERVE
Slice the casserole into squares and serve on individual plates. Garnish with sliced jalapeños, a dollop of sour cream and additional fresh cilantro if desired. Pair with lime wedges for a bright, zesty finish.
Tip: Serve immediately for the best texture and flavor. Leftovers can be reheated in the oven or microwave for up to 3 days.

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