Description
Comforting chicken enchilada casserole brings layers of Mexican-inspired flavors to dinner tables with cheesy, zesty goodness. Simple ingredients and easy preparation make this dish a crowd-pleasing classic you’ll crave again and again.
Ingredients
Scale
- 2 cups shredded chicken (rotisserie)
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese (or Mexican blend)
- 10 small corn/flour tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 medium onion, finely chopped
- 1 can (4 oz) diced green chilies
- 1/2 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper
- Fresh cilantro for garnish
Instructions
- Warm the oven to 375F (190C) to prepare for baking the casserole.
- Mix shredded chicken with enchilada sauce, creating a robust flavor base that incorporates black beans, green chilies, and aromatic spices like garlic powder, cumin, chili powder, salt, and pepper.
- Grease a casserole dish and create the first foundation layer using tortillas, ensuring complete bottom coverage.
- Distribute half of the seasoned chicken mixture evenly across the tortilla base, then generously scatter the first cheese layer.
- Construct a second tortilla layer on top of the initial chicken and cheese section.
- Pour the remaining chicken mixture over the new tortilla layer, ensuring complete and consistent coverage.
- Sprinkle the final cheese layer across the entire casserole surface, creating a rich and melty topping.
- Cover the dish with aluminum foil and bake for 20 minutes to allow flavors to meld and ingredients to heat thoroughly.
- Remove the foil and continue baking for an additional 10 minutes until the cheese transforms into a bubbly, golden-brown crust.
- Finish the dish by garnishing with fresh cilantro and serving alongside cool, creamy sour cream for a perfect complementary touch.
Notes
- Swap corn tortillas for gluten-free options to make the dish celiac-friendly and maintain authentic Mexican flavor.
- Enhance protein content by adding quinoa or extra beans for vegetarian guests or health-conscious eaters.
- Reduce sodium by using low-sodium enchilada sauce and controlling salt measurements carefully during preparation.
- Prep ingredients ahead of time to streamline cooking process and minimize last-minute kitchen stress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 415 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 75 mg