Description
A simple and flavorful Chicken Enchilada Casserole recipe, perfect for weeknight dinners or gatherings. This crowd-pleasing dish combines tender chicken, savory enchilada sauce, and melted cheese in a comforting one-dish meal.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 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 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken, shredded
- 1 (10 ounce) can enchilada sauce
- 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
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and chopped green bell pepper. Cook for another 3-5 minutes, until peppers are slightly tender.
- Add undrained Rotel, black beans, corn, chili powder, cumin, cayenne pepper (if using), salt, and pepper. Stir well to combine.
- Bring to a simmer, reduce heat to low, and simmer for 10-15 minutes, stirring occasionally.
- Stir in shredded chicken; heat through for another 5 minutes. Taste and adjust seasonings.
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Warm corn tortillas (microwave, skillet, or oven).
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Layer tortillas, filling each with about 1/3 cup of chicken filling, rolling tightly and placing seam-down in the dish.
- Pour about 1/2 cup of enchilada sauce over the first layer of tortillas.
- Repeat layers until all tortillas and filling are used.
- Sprinkle with cheddar and Monterey Jack cheese.
- Bake for 25-30 minutes, or until cheese is melted, bubbly, and golden brown.
- Let rest for 10-15 minutes before serving.
- Garnish with sour cream and cilantro, if desired.
Notes
- For a spicier casserole, add more cayenne pepper or use spicier enchilada sauce.
- Add other vegetables like diced onions, zucchini, or mushrooms.
- Flour tortillas can be substituted for corn tortillas.
- For a vegetarian option, omit chicken and add 1 (15 ounce) can of drained and rinsed black beans or chickpeas.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35-45 minutes
- Category: Dinner
- Method: Layering and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550 (estimated)
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
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