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- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) red enchilada sauce - 1 cup corn kernels (fresh, frozen, or canned) - 2 cups shredded cheddar cheese - 1 cup sour cream - Fresh cilantro for garnish (optional) - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon garlic powder - Salt and pepper to taste When I make this Easy Chicken Enchilada Casserole, I love gathering all my ingredients. The chicken makes this dish hearty. I often use cooked chicken from my meals earlier in the week. It saves time and adds great flavor. The black beans bring fiber and protein. I always rinse them well to avoid extra salt in the dish. The red enchilada sauce adds spice and depth. I enjoy choosing a sauce that fits my taste. Corn gives a nice pop of sweetness. It balances out the spices. I often use frozen corn because it's easy and quick. The cheddar cheese is essential for a creamy, melty top. I usually buy a block and shred it myself for the best taste. For a richer flavor, I sometimes add sour cream. It makes the casserole creamier. Fresh cilantro on top adds a beautiful touch and brightens the dish. The spices are simple but powerful. Cumin and paprika provide warmth. Garlic powder adds savory notes. I always taste my mix and adjust salt and pepper to make it perfect. All these ingredients come together in a delightful way. They create layers of flavor that everyone loves. If you want to try this tasty dish, check out the Full Recipe. - Preheat oven to 350°F (175°C). - In a large bowl, mix the shredded chicken, black beans, corn, and half of the enchilada sauce. Stir it well. - Pour a little enchilada sauce in the bottom of a 9x13-inch dish. - Cut the tortillas in half. Lay four halves on top of the sauce. - Spread half of the chicken mixture over the tortillas. - Add half of the sour cream on top of the chicken. - Sprinkle one cup of cheese over the sour cream. - Repeat with another layer of four tortilla halves, the rest of the chicken, sour cream, and cheese. - Drizzle the remaining enchilada sauce over the top. Make sure it covers everything. - Cover the dish with foil and bake for 25 minutes. - Remove the foil and bake until the cheese is bubbly and golden. This simple method creates layers of flavor in your easy chicken enchilada casserole. For the full recipe, check the ingredients and instructions above. - Use rotisserie chicken for convenience. It saves time and adds great flavor. - Swap black beans for pinto or kidney beans. This change gives a different texture. - Allow the casserole to cool before slicing. This makes serving easier and cleaner. - Experiment with different cheeses for unique flavors. Try Monterey Jack or pepper jack. - Add fresh cilantro or sliced jalapeños for spice. This brightens up the dish nicely. - Serve with avocado or guacamole on the side. It adds creaminess and richness to each bite. For a detailed guide on making this dish, check out the Full Recipe. {{image_2}} You can easily make a vegetarian version of this dish. Simply swap the cooked chicken for extra beans or lentils. Black beans work great, or you can use pinto beans for a different flavor. Lentils add a nice texture and are full of protein. This way, you keep the dish hearty and satisfying without meat. For those who enjoy a kick, add some heat! You can mix diced green chilies into the chicken mixture. If you want even more spice, a few drops of hot sauce will do the trick. Just be careful not to overdo it. You can always add more spice later, but it’s hard to take it out once it’s in! If you're watching carbs, this low-carb version is perfect. Instead of tortillas, use thin slices of zucchini. Layer the zucchini in the casserole just like you would with tortillas. This keeps the dish light while still being delicious. Plus, you get the added benefit of more veggies in your meal. For the full recipe, check out the detailed steps provided earlier. Store leftovers in an airtight container for up to 3-4 days. This keeps the flavors fresh. When ready to eat, check for any signs of spoilage. Freeze individual portions for up to 2 months. Make sure to wrap them tightly to prevent freezer burn. Label your containers with dates to track freshness. Reheat in the oven for the best texture. This method warms the casserole evenly and keeps it crispy. If you’re in a hurry, use the microwave for quick servings. Just be careful not to overheat, as that can make it dry. For more ideas, check out the Full Recipe for easy chicken enchilada casserole! Prepare the casserole in advance and refrigerate until ready to bake. This is a great way to save time on busy days. You can make it the night before and pop it in the oven when you need it. Yes, any cheese can work; mozzarella or pepper jack are great alternatives. Both options will melt nicely and add a different flavor to the dish. Feel free to mix and match your favorite cheeses for an amazing taste. Serve with rice, refried beans, or a simple salad for a complete meal. These sides complement the richness of the casserole and add more color to your plate. You could also try tortilla chips for some extra crunch. Absolutely, it's ideal for meal prep as it stores and reheats well. You can portion out servings for the week and enjoy a tasty meal any day. This makes it easy to have a healthy option ready when you need it. For the full recipe, check out the details above. This recipe for chicken enchilada casserole combines simple ingredients and step-by-step instructions, making cooking easy and fun. You can customize it with variations like vegetarian or spicy options. Don’t forget to store leftovers properly to enjoy later. Cooking doesn't have to be hard when you have a solid recipe to follow. Enjoy making this tasty dish, and share it with friends and family!

Easy Chicken Enchilada Casserole

Indulge in this delicious Cheesy Chicken Enchilada Casserole that combines tender chicken, black beans, and gooey cheese with a zesty enchilada sauce. Perfect for family dinners, this easy recipe takes just 15 minutes to prep and is sure to be a crowd-pleaser. Layered with flour tortillas and topped with fresh cilantro, it's a comforting dish you'll love! Click to explore the full recipe and bring this tasty meal to your table!
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Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) black beans, drained and rinsed

1 can (10 oz) red enchilada sauce

1 cup corn kernels (fresh, frozen, or canned)

2 cups shredded cheddar cheese

1 cup sour cream

8 small flour tortillas

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

Fresh cilantro for garnish (optional)

Salt and pepper to taste

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine the shredded chicken, black beans, corn, and 1/2 cup of enchilada sauce. Mix well. Season the mixture with cumin, paprika, garlic powder, salt, and pepper.

      Spread a small amount of the remaining enchilada sauce on the bottom of a 9x13-inch casserole dish to prevent sticking.

        Cut the flour tortillas in half. Lay 4 halves of the tortillas on top of the sauce in the casserole dish, covering the bottom.

          Layer half of the chicken mixture over the tortillas and then spread half of the sour cream over the chicken mixture.

            Sprinkle 1 cup of shredded cheddar cheese over the sour cream.

              Repeat the layering process with another layer of 4 tortilla halves, the remaining chicken mixture, the remaining sour cream, and top with the remaining cheese.

                Pour the leftover enchilada sauce over the top of the casserole, ensuring it is evenly distributed.

                  Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                      Once done, allow it to cool for a few minutes before slicing. Garnish with fresh cilantro, if desired.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6