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CHICKEN ENCHILADA CASSEROLE

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Chicken Enchilada Casserole Recipe

Introduction

Chicken Enchilada Casserole is a Tex-Mex favorite, featuring layers of tortillas, savory chicken, black beans, and gooey cheese, all smothered in enchilada sauce. This easy-to-make casserole is perfect for feeding a crowd or meal prepping for the week ahead. Customize it with your favorite toppings like salsa, sour cream, avocado, or cilantro to suit your taste buds.

Ingredients

  • 12-14 small flour or corn tortillas
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups enchilada sauce
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 ½ cups shredded cooked chicken breast or thighs
  • 1 ¼ cups shredded cheddar cheese
  • 1 ¼ cups shredded Monterey Jack cheese
  • Chopped cilantro, for garnish
  • Mango salsa, chopped avocado (optional toppings)

Directions

  1. Prepare Tortillas: Lightly brown the tortillas in a large dry skillet over medium heat, about 30 seconds per side. Cut tortillas in half and set aside.
  2. Preheat Oven: Preheat oven to 350°F (175°C).
  3. Sauté Onion and Garlic: In the same skillet, heat olive oil over medium heat. Add chopped onion and cook until soft. Reduce heat to medium-low, then add minced garlic and cook for 1 minute. Stir in 1 ½ cups enchilada sauce, black beans, and shredded chicken. Mix well and heat for 2 minutes.
  4. Assemble Casserole:
  • Spoon 2 tablespoons of enchilada sauce into a 9×13 inch casserole dish.
  • Layer with 1/4 of the cut tortillas.
  • Top with 1/3 of the chicken mixture and 1/4 of the shredded cheese.
  • Repeat layering 2 more times with tortillas, chicken mixture, and cheese.
  • Finish with a final layer of tortillas, remaining enchilada sauce, and the rest of the shredded cheese.
  1. Bake: Cover the casserole dish with foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes, until the cheese is lightly browned.
  2. Serve: Let the casserole rest for 5-10 minutes before serving. Top with chopped cilantro, mango salsa, and chopped avocado if desired.
See also  Hazelnut cream stuffed churros

Notes & Tips

  • Tortillas: Both corn and flour tortillas work well. Corn tortillas are traditional, but flour tortillas are preferred by some for their texture.
  • Cheese: For best flavor and texture, shred cheese from a block rather than using pre-shredded.
  • Customization: Add extra ingredients like bell peppers, green chiles, or different types of cheese for variation.
  • Toppings: Customize with your favorite toppings such as chopped avocado, salsa, sour cream, or fresh tomatoes.
  • Make-Ahead & Storage: Prepare and bake promptly for best results. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Experiment with this versatile recipe by swapping chicken for ground beef to create a Beef Enchilada Casserole, or try making homemade enchilada sauce for a truly authentic flavor experience. Enjoy this comforting and flavorful dish with family and friends!

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