Chicken Enchilada Casserole
Before diving into the delicious world of chicken enchilada casserole, let's chat about what you could enjoy alongside this dish. It’s always great to complement a meal with the right sides and beverages.
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Servings: 8
Calories: 350kcal
Equipment
- bowl
Ingredients
- 3 cups shredded or cubed cooked chicken I often use rotisserie chicken for ease
- 12 corn tortillas cut in half
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion finely diced
- 1 large red bell pepper seeded and chopped
- 1 8-ounce can sweet corn kernels, drained
- 3 cups shredded Monterey Jack or Mexican blend cheese
- 2 15-ounce cans of beans, rinsed and drained (I like a mix of pinto and black beans)
- 3 cups red enchilada sauce homemade or store-bought
- 1 teaspoon smoked paprika to add subtle depth
- 1 4-ounce can fire-roasted diced green chiles (for a little kick!)
- Optional garnishes: Chopped fresh cilantro diced red onion, sliced green onions, and diced avocado.
Instructions
Step 1: Prepare the Ingredients
- Begin by gathering all your ingredients. If you’re using rotisserie chicken, shred it into bite-sized pieces. Chop your onion and bell pepper. This will streamline the process once you start layering.
Step 2: Sauté the Vegetables
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Cook for about 3 to 5 minutes until they become tender. This step adds a delightful flavor base to your casserole.
Step 3: Mix the Chicken and Sauce
- In a large mixing bowl, combine the cooked chicken, sautéed vegetables, drained sweet corn, black beans, pinto beans, diced green chiles, and smoked paprika. Pour in 1 cup of the enchilada sauce and mix everything together. This will create a flavorful filling.
Step 4: Assemble the Casserole
- In a greased 9x13 inch baking dish, start by spreading a thin layer of enchilada sauce on the bottom. Next, place a layer of corn tortilla halves over the sauce. Then, add a layer of your chicken mixture. Sprinkle cheese generously over the filling. Repeat this process – tortillas, chicken mixture, cheese – until all ingredients are used, finishing with cheese on top.
Step 5: Bake the Casserole
- Cover the dish loosely with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes. After this, remove the foil and let it bake for another 10 to 15 minutes until the cheese is bubbling and golden.
Step 6: Garnish and Serve
- Once it’s out of the oven, allow the casserole to cool for a few minutes. Garnish with your chosen toppings such as cilantro, red onion, or avocado for a fresh finish.
Notes
- Use Quality Ingredients: Fresh chicken and a quality enchilada sauce can significantly enhance flavor.
- Let It Rest: Allowing the casserole to sit a few minutes after baking makes it easier to serve.
- Switch It Up: Feel free to add more vegetables, like zucchini or spinach, for added nutrition.
- Control the Heat: If you want more spice, consider using spicy enchilada sauce or adding jalapeños.
- Freeze It: This casserole freezes well. Prepare it up to baking, then wrap and freeze. Bake it straight from the freezer when needed, adding cooking time.