Description
This Chicken Enchilada Casserole features layers of tender shredded chicken, black beans, corn, and spices, all nestled between soft corn tortillas and topped with melted cheese. It’s a simple, hearty dish perfect for family dinners or potlucks, offering a delightful blend of flavors that everyone will love.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil
- Optional toppings: sour cream, avocado, jalapeños
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the shredded chicken, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and black pepper. Mix everything well and let it cook for about 5 minutes, allowing the flavors to meld together.
- Once heated through, remove from heat and set aside.
- Preheat your oven to 350°F (175°C).
- Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds to make them pliable.
- In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
- Place one tortilla in the dish, covering the sauce. Spoon a generous amount of the chicken filling over the tortilla, followed by a sprinkle of cheese.
- Repeat the layering process: add another tortilla, more filling, and cheese. Continue until all tortillas and filling are used, aiming for about 3-4 layers.
- For the final layer, place a tortilla on top, pour the remaining enchilada sauce over it, and sprinkle the remaining cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove from the oven and let it sit for about 10 minutes to set.
- Cut the casserole into squares using a sharp knife. Serve warm, garnished with fresh cilantro and optional toppings like sour cream, avocado, or jalapeños.
Notes
- Feel free to customize the filling by adding other vegetables or spices according to your taste.
- This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 35 minutes