Enjoy a flavorful and easy-to-make Chicken Enchilada Casserole that’s perfect for a family dinner or gathering. Packed with tender chicken, creamy cheese, and zesty enchilada sauce, this casserole is sure to become a favorite!
📋 Ingredients:
- 🐔 3 cups cooked chicken, shredded
- 🌮 2 cups enchilada sauce
- 🌽 1 can corn, drained
- 🫘 1 can black beans, drained and rinsed
- 🧀 2 cups shredded cheddar cheese
- 🧀 2 cups shredded Monterey Jack cheese
- 🫑 1 cup diced bell peppers
- 🧅 1 small onion, finely chopped
- 🌿 1 tablespoon chopped fresh cilantro (optional)
- 🌯 12 small corn tortillas
📝 Directions:
Preheat Oven:
- 🔥 Preheat your oven to 375°F (190°C).
Prepare the Filling:
- 🥣 In a large bowl, combine the shredded chicken, enchilada sauce, corn, black beans, diced bell peppers, and chopped onion. Mix well.
Layer the Casserole:
- 🍲 Grease a 9×13-inch baking dish. Spread a thin layer of the chicken mixture on the bottom of the dish. Place a layer of tortillas over the chicken mixture, tearing them as needed to cover completely. Sprinkle a layer of cheddar and Monterey Jack cheese over the tortillas. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Bake:
- 🧀 Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serve:
- 🌿 Allow the casserole to cool for a few minutes before serving. Garnish with chopped fresh cilantro, if desired. Serve warm and enjoy!
Preparation time: 20 minutes
Cooking Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 8 servings
Calories: 400 kcal per serving
💡 Notes:
- For added flavor, you can mix in some diced green chilies or jalapeños with the chicken mixture.
- This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Serve with a side of sour cream, guacamole, or salsa for extra deliciousness.