Chicken Enchilada Casserole

Chicken Enchilada Casserole is a comforting and flavorful dish that brings together layers of tender chicken, black beans, cheese, and enchilada sauce, all baked to perfection. This easy-to-make casserole is a crowd-pleaser that’s perfect for family dinners, potlucks, or any occasion when you’re craving hearty Tex-Mex flavors. With its simple preparation and delicious results, Chicken Enchilada Casserole is sure to become a favorite in your recipe rotation.

Why Make Chicken Enchilada Casserole

Chicken Enchilada Casserole is a convenient and versatile dish that’s perfect for busy weeknights or casual gatherings with friends and family. It’s made with simple ingredients that are easy to find, and you can customize it with your favorite toppings and fillings to suit your taste preferences. Whether you’re a fan of classic Tex-Mex flavors or looking for a satisfying meal that’s both comforting and delicious, Chicken Enchilada Casserole is sure to hit the spot.

How to Make Chicken Enchilada Casserole

1. Prepare Tortillas: Lightly brown the tortillas in a large dry skillet over medium heat, about 30 seconds per side. Cut the tortillas in half and set aside.
2. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
3. Cook 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, add minced garlic, and cook for 1 minute, stirring constantly.
4. Combine Chicken Mixture: Add 1 1/2 cups of enchilada sauce to the skillet. Stir in black beans and shredded chicken. Mix well to combine and heat for 2 minutes to meld the flavors.
5. 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 mixed shredded cheese. Repeat this layering process two more times with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses. Finish with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
6. Bake: Cover the casserole dish and bake for 30 minutes. Then, uncover and bake for an additional 10-15 minutes or until the cheese is lightly browned.
7. Serve: Let the casserole rest for 5-10 minutes before serving. Top with chopped cilantro, salsa, and chopped avocado, if desired. Slice and serve.

Serving Suggestions

Serve Chicken Enchilada Casserole with your favorite toppings such as chopped cilantro, mango salsa, chopped avocado, sour cream, or sliced jalapenos. You can also serve it with a side of rice, beans, or a crisp green salad for a complete meal.

Storage Info

Any leftover Chicken Enchilada Casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until heated through before serving.

Some Techniques or Tips

• To save time, you can use rotisserie chicken or leftover cooked chicken for this recipe.
• Customize the casserole with your favorite fillings such as diced bell peppers, corn, or diced green chilies for added flavor and texture.
• If you prefer a spicier dish, you can add a pinch of cayenne pepper or chopped jalapenos to the chicken mixture.

Variation

Experiment with different types of cheese such as pepper jack, queso fresco, or crumbled cotija cheese for a unique flavor profile. You can also add layers of sliced bell peppers, onions, or mushrooms for additional vegetables.

FAQs about Chicken Enchilada Casserole

1. Can I use corn tortillas instead of flour tortillas? Yes, you can use either flour or corn tortillas for this recipe. Corn tortillas will give the casserole a more traditional flavor, while flour tortillas will result in a softer texture.
2. Can I make Chicken Enchilada Casserole ahead of time? Yes, you can assemble the casserole ahead of time and refrigerate it until ready to bake. Simply cover it tightly with foil or plastic wrap and store it in the refrigerator for up to 24 hours. Bake as directed, adding a few extra minutes to the baking time if needed.
3. Can I freeze Chicken Enchilada Casserole? Yes, Chicken Enchilada Casserole can be frozen before or after baking. To freeze before baking, assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. To freeze leftovers, portion them into individual servings, wrap tightly in foil or plastic wrap, and store in a freezer bag or container. Thaw overnight in the refrigerator before reheating in the oven or microwave.

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