Description
Chicken Enchilada Casserole is a delightful dish that combines the rich flavors of Mexican cuisine with the comfort of a hearty casserole. This recipe features tender chicken, zesty enchilada sauce, and gooey cheese, all layered together for a satisfying meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 10 corn tortillas (6-inch size)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 medium onion, diced
- 1 cup bell peppers, diced (any color)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers. Sauté for about 5-7 minutes, or until the onions are translucent and the peppers are tender. Season with salt and pepper to taste.
- In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking.
- Layer 3 corn tortillas on top of the sauce, slightly overlapping them. Spread half of the shredded chicken over the tortillas. Add half of the sautéed onion and bell pepper mixture. Pour 1 cup of enchilada sauce over the layer. Sprinkle 1 cup of shredded cheese on top.
- Add another layer of 3 corn tortillas, followed by the remaining shredded chicken, the rest of the sautéed vegetables, another cup of enchilada sauce, and another cup of cheese.
- For the final layer, place the last 4 corn tortillas on top. Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
- Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro before serving. Cut into squares and serve warm.
Notes
- For a vegetarian option, replace chicken with sautéed vegetables or beans.
- Use gluten-free tortillas if needed.
- Swap out cheese for a dairy-free alternative to make it vegan.
- Add spices like paprika or cayenne for extra heat.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Casserole, Mexican casserole, easy dinner, comfort food