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To make a tasty Chicken Enchilada Casserole, you need some basic ingredients. Here’s what you will need: - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups shredded Mexican cheese blend - 8 small corn tortillas, cut into quarters - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup sour cream (for serving) - Fresh cilantro, chopped (for garnish) These ingredients create a mix of flavors and textures. The shredded chicken brings protein, while the black beans add fiber. The corn adds sweetness, and the spices give depth. You can also adjust the heat by changing the chili powder. If you want to know more about this recipe, check the Full Recipe. - Preheat the oven to 350°F (175°C). - Sauté onion until translucent and add minced garlic. - Combine chicken, enchilada sauce, black beans, corn, and spices in the skillet. First, I set my oven to 350°F. This ensures an even heat for baking. Next, I heat a splash of oil in a large skillet. I add the chopped onion. I cook it until it turns soft and clear, about 3 to 4 minutes. Then, I add the minced garlic. I stir it for one more minute. The aroma fills the kitchen, and it smells amazing. Now, I grab my cooked chicken. You can use leftover chicken or rotisserie chicken for this dish. I add it to the skillet along with the enchilada sauce, rinsed black beans, corn, and spices. I mix everything well. I cook it for about 5 to 7 minutes until it's warm. This step brings all the flavors together. - Arrange half of the tortilla quarters in a greased baking dish. - Add half of the chicken mixture and sprinkle with cheese. - Repeat layering with remaining ingredients. For the layering, I take a greased 9x13 inch baking dish. I place half of the tortilla quarters on the bottom. Then, I spoon half of the chicken mixture over the tortillas. I make sure to spread it evenly. After that, I sprinkle one cup of shredded cheese on top. The cheese melts beautifully while baking. Next, I repeat the steps with the remaining tortilla quarters and chicken mixture. Finally, I top it all with the last of the cheese. This layered structure gives the casserole its tasty texture. - Cover with foil and bake for 20 minutes before removing the foil. - Bake for an additional 10-15 minutes until the cheese is bubbly. - Allow cooling and serve with sour cream and cilantro. Now, I cover the casserole with foil. I bake it for 20 minutes to let the flavors meld. After that, I remove the foil. I bake it for another 10 to 15 minutes. I watch for the cheese to turn bubbly and golden. Once done, I let it cool for about 5 minutes. This helps the layers set and makes servings easier. I love serving it with a dollop of sour cream and a sprinkle of fresh cilantro. It's a colorful and tasty finish! For the full recipe, check the section above. - Use leftover rotisserie chicken for quicker prep. - Adjust spice levels by adding more or less chili powder. These tips help save time and fit your taste. Leftover chicken makes this dish quick and easy. You get great flavor without all the work. If you love heat, add extra chili powder. If you prefer mild, cut back on the spice. Everyone can enjoy this meal. - Pair with a side salad or tortilla chips. - Offer various toppings like avocado or jalapeños. Serving this dish is fun. A fresh salad adds crunch and color. Tortilla chips give a nice texture too. You can let everyone choose their own toppings. Fresh avocado or spicy jalapeños work well. This makes each plate special and personal. - Store leftovers in an airtight container in the fridge. - Reheat in oven or microwave before serving. Leftovers are great for busy nights. Keep them in an airtight container in the fridge. They stay fresh for a few days. Reheat in the oven to keep the cheese melty. The microwave works for quick meals too. Enjoy your savory chicken enchilada casserole again! {{image_2}} You can mix things up with your Chicken Enchilada Casserole. Swap chicken for ground turkey or beef for a different flavor. This change keeps the meal hearty and delicious. You can also utilize green enchilada sauce instead of red. This swap will give the dish a fresh taste. If you want a meat-free dish, replace chicken with black beans or grilled vegetables. These options add protein and texture. You can also enhance your casserole with extra cheese and seasonal veggies. This will make the dish satisfying and colorful. To take your casserole to the next level, add diced bell peppers for crunch. They bring a nice bite and sweetness. You can also incorporate different types of cheese for depth of flavor. Mixing cheddar, Monterey Jack, or even pepper jack can make each bite exciting. For the full recipe, check out the Cheesy Chicken Enchilada Casserole! - Refrigerate leftovers for up to 4 days. - Freeze assembled casserole before baking for up to 3 months. Storing your Chicken Enchilada Casserole is easy and smart. After you enjoy a meal, let the casserole cool. Then, transfer it to an airtight container. This keeps your food fresh and tasty. If you plan to save it for later, freezing is a great option. Just wrap it well before storing. - Thaw overnight in the fridge before baking. - Bake from frozen, adding extra cooking time. When you’re ready to eat your frozen casserole, move it to the fridge. Let it thaw overnight. This way, it cooks evenly. If you forget to thaw it, no problem! You can bake it straight from the freezer. Just remember to add some extra time to the cooking. - Reheat in the microwave for individual portions. - Use the oven for large servings to maintain texture. Reheating is simple, too. For quick meals, pop a portion in the microwave. Heat it for a minute or two until warm. If you have a large serving, use your oven. This keeps the cheese bubbly and the texture just right. Enjoy those tasty layers again! Yes, you can prepare and assemble it the night before. Just bake it when you're ready to eat. This makes dinner easy and stress-free. Serve your casserole with rice, beans, or simple green salads. These sides balance the flavors and add freshness to your meal. Look for bubbly cheese and golden brown edges. These signs show that your casserole is cooked perfectly and ready to enjoy. The spice level can change based on the chili powder you use. For a milder taste, use less chili powder or choose a mild sauce. This way, everyone can enjoy it! This casserole is a tasty mix of chicken, beans, and cheese. Each step is simple and fun. You can swap ingredients or add flair to suit your taste. Whether you're busy or just planning meals, this dish is quick and easy. With great tips on storage, you'll have delicious leftovers too. Enjoy this meal with friends or family any night of the week. It's sure to please everyone and keep them coming back for more!

Chicken Enchilada Casserole

Indulge in the ultimate comfort food with this Cheesy Chicken Enchilada Casserole! Packed with shredded chicken, black beans, and melted cheese, this dish is as delicious as it is easy to make. In just 50 minutes, you can create a hearty meal that’s perfect for family dinners.
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Ingredients
  

2 cups cooked chicken, shredded

1 can (10 oz) red enchilada sauce

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

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

1 small onion, finely chopped

2 cloves garlic, minced

2 cups shredded Mexican cheese blend

8 small corn tortillas, cut into quarters

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.

      Stir in the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until heated through.

        In a greased 9x13 inch baking dish, layer the bottom with half of the tortilla quarters, creating an even base.

          Spoon half of the chicken mixture over the tortillas, then sprinkle with one cup of the shredded cheese.

            Repeat the layering with the remaining tortilla quarters, chicken mixture, and top with the remaining cheese.

              Cover the casserole with foil and bake in the preheated oven for 20 minutes.

                Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

                  Allow the casserole to cool for 5 minutes before serving.

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

                      - Presentation Tips: Serve hot with a dollop of sour cream on each portion and a sprinkle of fresh cilantro for an added pop of color. Enjoy!