Description
This Chicken Enchilada Casserole is a flavorful, crowd-pleasing meal perfect for family dinners. Combining tender shredded chicken, a savory mix of vegetables and spices, black beans, and corn, all layered with corn tortillas and topped with melted cheddar and Monterey Jack cheese. Baked to golden perfection and optionally garnished with sour cream and fresh cilantro, this dish offers a comforting Mexican-inspired feast that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
Base Mixture
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken, shredded (about 1.5 lbs boneless, skinless chicken breasts)
Assembly and Toppings
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (optional, for topping)
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Peppers: Stir in minced garlic and chopped green bell pepper. Cook for another 3-5 minutes until the peppers are slightly tender.
- Add Base Ingredients: Add undrained diced tomatoes with green chilies (Rotel), rinsed black beans, drained corn, chili powder, cumin, cayenne pepper (if using), salt, and black pepper. Stir well to combine all.
- Simmer Mixture: Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally to allow flavors to blend and mixture to thicken slightly.
- Add Chicken: Stir in the shredded cooked chicken and heat through for another 5 minutes. Taste and adjust seasoning if needed.
- Preheat Oven: Set the oven temperature to 375°F (190°C) to prepare for baking the casserole.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with oil or non-stick spray.
- Warm Tortillas: Warm the corn tortillas using a microwave, skillet, or oven to make them pliable for layering and rolling.
- Layer Enchilada Sauce: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking and add flavor.
- Assemble First Layer: Place a tortilla in the dish, fill with about 1/3 cup of the chicken mixture, roll tightly and place seam-side down in the dish.
- Add Sauce Over Layer: Pour approximately 1/2 cup of enchilada sauce evenly over the first layer of rolled tortillas.
- Repeat Layers: Continue layering tortillas, filling, and sauce until all ingredients are used, ensuring even distribution.
- Sprinkle Cheese: Generously sprinkle the shredded cheddar and Monterey Jack cheese over the top layer of the assembled casserole.
- Bake Casserole: Bake in the preheated oven for 25-30 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Rest: Remove from oven and let the casserole rest for 10-15 minutes to firm up for easier serving.
- Garnish and Serve: Optionally top with sour cream and chopped fresh cilantro before serving for added creaminess and fresh flavor.
Notes
- Warming the corn tortillas before assembling helps prevent cracking and makes rolling easier.
- For a spicier casserole, increase the cayenne pepper or add chopped jalapeños to the filling.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make this recipe gluten free, ensure that the enchilada sauce and tortillas are certified gluten free.
- You can substitute cooked rotisserie chicken to save time during preparation.
