This Enchilada Casserole is a fun and easy twist on traditional enchiladas! Packed with layers of tortilla, seasoned meat, cheese, and zesty sauce, it’s super comforting.
Honestly, who doesn’t love a dish that’s ready to bake in one pan? I can’t resist grabbing a second helping—it just feels like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Cooked Chicken Breast: Shredded chicken adds protein and flavor. You can use rotisserie chicken for convenience or any leftover chicken you have. If you’re vegetarian, try black beans or lentils as a great substitute!
Black Beans: These are packed with fiber and protein. Kidney beans or pinto beans can also be used. If you want a lighter option, swap with sautéed mushrooms.
Corn Kernels: Fresh corn works best, but frozen corn is a smart, easy choice. If corn isn’t your favorite, you could use diced bell peppers for some crunch.
Cheese: Cheddar and Monterey Jack are classic picks for their melting quality. Feel free to use pepper jack for a bit of heat! For a dairy-free option, try vegan cheese shreds.
Tortillas: Corn tortillas give authentic flavor and texture. Flour tortillas can be softer, but they both work! If you’re gluten-free, look for gluten-free tortillas.
How Can I Layer the Casserole Like a Pro?
Layering is key to achieving that tasty mix in each bite! Here’s a simple way to ensure every layer is balanced:
- Start by adding a thin layer of enchilada sauce at the bottom to prevent sticking.
- Use about a third of the tortillas and cover the bottom evenly without gaps.
- Spread a third of the chicken and bean mixture over the tortillas, making sure to reach the edges.
- Drizzle with sauce and sprinkle cheese generously, repeating the layers two more times.
- Top it all with more cheese and fresh tomatoes for a beautiful finish!
This layering technique will help all ingredients integrate beautifully during baking. Enjoy your delicious casserole!
How to Make Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 lb (450g) cooked chicken breast, shredded
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional)
- 1 cup sour cream
- 1 cup enchilada sauce (red or green, your choice)
- 1/4 cup chopped green chilies (optional)
- 6-8 small corn or flour tortillas, cut into quarters or strips
- 1/4 cup chopped fresh cilantro (for garnish)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil or cooking oil
How Much Time Will You Need?
This enchilada casserole will take you approximately 15 minutes to prepare, and then you’ll need about 35 to 40 minutes for baking. In total, you’re looking at around an hour for this tasty and satisfying dish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C). This preheating step is essential to ensure your casserole cooks evenly.
2. Prepare the Chicken:
In a large skillet, heat the olive oil over medium heat. Add in the shredded chicken, cumin, chili powder, salt, and pepper. Stir everything together and cook for a few minutes until the chicken is warmed through. The spices will infuse the chicken with delicious flavor!
3. Mix the Filling:
In a separate large mixing bowl, combine the seasoned chicken mixture with black beans, corn, half of your cherry tomatoes, green chilies (if using), half of the shredded cheese, and sour cream. Mix everything well until it’s evenly distributed. This is where the magic starts!
4. Layer the Casserole:
Now, spread a small amount of the enchilada sauce on the bottom of your 9×9 inch baking dish to prevent sticking. Next, layer 1/3 of the cut tortillas evenly over the bottom. Then, spoon 1/3 of the chicken mixture over the tortillas, followed by drizzling 1/3 of the enchilada sauce over it. Repeat these layers two more times, finishing with the last of the tortillas, chicken mixture, and sauce.
5. Add Toppings:
Sprinkle the remaining shredded cheese and cherry tomatoes on top for a colorful and cheesy finish.
6. Bake the Casserole:
Cover your casserole with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and bubbly. Your kitchen will smell amazing!
7. Garnish and Serve:
Once done, take it out of the oven and let it cool for a few minutes. Then, garnish with fresh chopped cilantro before serving. This casserole is perfect warm and can be topped with additional sour cream, salsa, or avocado slices for extra flavor.
Enjoy your delicious Enchilada Casserole; it’s sure to be a hit with family and friends! 🌟
Can I Use Ground Beef Instead of Chicken?
Absolutely! Ground beef is a great substitute. Brown it in the skillet before adding the spices, then proceed with the rest of the recipe just like you would with chicken.
Can I Make This Recipe Vegetarian?
Yes, you can easily make this casserole vegetarian! Replace the chicken with an extra can of black beans or roasted vegetables like zucchini or bell peppers, and skip the sour cream or use a dairy-free version.
How Do I Store Leftovers?
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. You can reheat it in the microwave or oven until warmed through.
What Can I Serve with Enchilada Casserole?
This casserole pairs well with a simple green salad or Spanish rice. Fresh guacamole and tortilla chips also make excellent sides for a fun, complete meal!