Looking for a hearty and delicious dish to impress your family? This chicken enchilada casserole recipe combines tender shredded chicken, zesty enchilada sauce, and gooey cheese, all layered in a comforting casserole dish. Perfect for any weeknight meal, this recipe is easy to prepare and sure to become a family favorite. Let’s dive into the ingredients and get cooking!
Ingredients
– 2 cups cooked shredded chicken
– 1 can (10 oz) enchilada sauce
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels
– 1 cup sour cream
– 2 cups shredded cheese (cheddar and Monterey Jack mix)
– 8 small flour tortillas
– 1 tsp cumin
– 1 tsp garlic powder
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1/6 of the casserole): Calories: 400, Protein: 30g, Carbohydrates: 40g, Fat: 15g. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine shredded chicken, black beans, corn, sour cream, cumin, and garlic powder.
3. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
4. Place 4 tortillas on top of the sauce.
5. Spoon half the chicken mixture over the tortillas.
6. Sprinkle with 1 cup of shredded cheese.
7. Add another layer of tortillas and the remaining chicken mixture.
8. Top with remaining tortillas and pour enchilada sauce over the top.
9. Sprinkle the remaining cheese on top.
10. Bake in the preheated oven for 25-30 minutes until bubbly and golden.
Alternative Ingredients
You can easily substitute cooked shredded turkey for chicken, or use a mix of beans for added variety. For a vegetarian version, replace the chicken with sautéed vegetables like bell peppers and zucchini.
Serving and Pairings
This chicken enchilada casserole pairs beautifully with a side of Mexican rice, refried beans, or a fresh garden salad. Top with avocado slices or guacamole for an extra layer of flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or bake in the oven at 350°F (175°C) until heated through. This casserole can be frozen for up to 3 months; just make sure to wrap it tightly.
Cooking Mistakes
- Using too much sauce can make the dish soggy.
- Not pre-cooking the chicken can result in uneven cooking.
- Skipping the layering process can lead to uneven flavor distribution.
- Overbaking can dry out the dish.
- Using low-quality cheese might affect the flavor.
Helpful Tips
- Make sure to shred the chicken finely for better texture.
- Let the casserole sit for a few minutes before serving to set.
- Experiment with different types of cheese for varied flavors.
- Use homemade enchilada sauce for a fresher taste.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole ahead of time, cover it, and refrigerate it until you’re ready to bake.
What can I serve with chicken enchilada casserole?
This dish goes well with Mexican rice, chips and salsa, or a fresh salad for a complete meal.
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will work well and add a different texture to the dish.
Is this dish spicy?
The spice level depends on the enchilada sauce used. Choose mild sauce for a milder flavor or spicy for more heat.
How long can leftovers be stored?
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Conclusion
This chicken enchilada casserole recipe is a perfect blend of flavors and textures, making it an ideal choice for family dinners. Easy to prepare and delicious, it’s sure to please everyone at the table. Enjoy this comforting dish today!
Chicken Enchilada Casserole Recipe
Ingredients
- 2 cups cooked shredded chicken
- 1 can 10 oz enchilada sauce
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup sour cream
- 2 cups shredded cheese cheddar and Monterey Jack mix
- 8 small flour tortillas
- 1 tsp cumin
- 1 tsp garlic powder
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, black beans, corn, sour cream, cumin, and garlic powder.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Place 4 tortillas on top of the sauce.
- Spoon half the chicken mixture over the tortillas.
- Sprinkle with 1 cup of shredded cheese.
- Add another layer of tortillas and the remaining chicken mixture.
- Top with remaining tortillas and pour enchilada sauce over the top.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden.
Nutrition
