Cheesy Chicken Enchilada Casserole
This Cheesy Chicken Enchilada Casserole is a comforting, crowd-pleasing dish layered with tender chicken, beans, corn, enchilada sauce, and melty cheese.
Servings: 6 servings
Ingredients
- 1 pound ground chicken
- 1 cup onion diced
- 2 cloves garlic minced
- 10 oz diced tomatoes with green chilies canned
- 15 oz black beans canned, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 2 cups enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
Step 1: Cook the Chicken Mixture
- Heat a large skillet over medium heat. Add the ground chicken, diced onion, and minced garlic. Cook, stirring frequently, until the chicken is browned and the onions are softened, about 6-8 minutes. Season with cumin, chili powder, salt, and pepper. Stir in the diced tomatoes with green chilies, black beans, and corn. Let the mixture simmer for 3-4 minutes to meld the flavors. Remove from heat.
Step 2: Prepare the Casserole Dish
- Preheat your oven to 375°F (190°C). Lightly grease your 9x13-inch casserole dish. Pour a thin layer of enchilada sauce on the bottom to prevent sticking and add flavor to the base.
Step 3: Layer the Ingredients
- Place two flour tortillas flat on the bottom of the casserole dish, slightly overlapping. Spread about one-third of the chicken mixture evenly over the tortillas. Drizzle with enchilada sauce and sprinkle a generous handful of cheddar and Monterey Jack cheese. Repeat this layering process two more times—tortillas, chicken mixture, sauce, and cheese—ending with a final layer of tortillas topped with the remaining cheese and enchilada sauce.
Step 4: Bake to Perfection
- Cover the casserole loosely with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is bubbly and golden brown on top.
Step 5: Garnish and Serve
- Let the casserole cool for 5-10 minutes before slicing. Garnish with freshly chopped cilantro for a pop of color and flavor. Serve with your favorite sides or a fresh salad.
Equipment
- Large skillet
- Mixing spoon or spatula
- 9x13-inch casserole dish
- Measuring cups and spoons
- Cheese grater
- Aluminum foil
Notes
- Use shredded rotisserie chicken as a quick substitute for ground chicken to save time.
- Ensure beans and corn are well drained to avoid a watery casserole.
- Rest the casserole before slicing to help it hold together better.
- Customize with different beans, cheeses, or tortillas to suit dietary needs.
- Leftovers taste even better the next day and can be frozen unbaked for up to 3 months.
