Description
Chicken Enchilada Casserole is a flavorful and satisfying layered dish packed with shredded chicken, black beans, corn, and a blend of spices, all wrapped in corn tortillas and baked with melted cheddar and Monterey Jack cheese. Perfect for feeding a crowd, this hearty casserole offers a comforting Mexican-inspired meal that’s easy to prepare and sure to please family and friends.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
Canned Goods and Beans
- 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 (10 ounce) can enchilada sauce
Spices
- 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
Protein
- 3 cups cooked chicken, shredded (about 1.5 lbs boneless, skinless chicken breasts)
Other Ingredients
- 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
- Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Bell Pepper: Stir in minced garlic and chopped green bell pepper. Cook for another 3-5 minutes, until peppers are slightly tender.
- Add Beans and Spices: Add undrained diced tomatoes with green chilies (Rotel), black beans, corn, chili powder, cumin, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
- Simmer Filling: Bring the mixture to a simmer, reduce heat to low, and let it simmer for 10-15 minutes, stirring occasionally to meld the flavors.
- Incorporate Chicken: Stir in the shredded cooked chicken and heat through for another 5 minutes. Taste and adjust seasoning as needed.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish to prevent sticking.
- Warm Tortillas: Warm the corn tortillas using a microwave, skillet, or oven to make them pliable for rolling.
- Layer Enchilada Sauce: Spread a thin layer of enchilada sauce on the bottom of the baking dish to prevent sticking and add flavor.
- Assemble First Tortilla Layer: Spread about 1/3 cup of the chicken filling on each tortilla, roll tightly, and place seam-side down in the baking dish.
- Add Sauce Over Layer: Pour about 1/2 cup of enchilada sauce over the first layer of wrapped tortillas to keep them moist and flavorful.
- Repeat Layers: Continue layering tortillas filled with chicken mixture and enchilada sauce until all tortillas and filling are used.
- Add Cheese Topping: Sprinkle the casserole evenly with shredded cheddar and Monterey Jack cheese.
- Bake: 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 allow the casserole to rest for 10-15 minutes before serving to let flavors settle and make slicing easier.
- Garnish and Serve: Optionally top with sour cream and chopped fresh cilantro before serving for added creaminess and freshness.
Notes
- Warming the tortillas before assembling prevents them from tearing when rolled and layered.
- Adjust the cayenne pepper amount to control the heat level of the casserole.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a creamier casserole, consider adding a layer of sour cream or cream cheese inside the rolls.
- You can substitute cooked rotisserie chicken to save time on prep.
