Chicken Enchilada Casserole
A crowd-pleasing dinner that combines the best of Mexican flavors with the convenience of a casserole. This recipe delivers all the delicious taste of traditional enchiladas without the fussy rolling and stuffing. It's a layered fiesta of tender chicken, corn tortillas, and a rich, flavorful enchilada sauce.
Ingredients
- 3 cups shredded cooked chicken
- 2 15 oz cans red enchilada sauce
- 12 corn tortillas
- 3 cups shredded Mexican cheese blend
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Mix well and set aside.
- Spread 1/2 cup of enchilada sauce in the bottom of the prepared baking dish.
- Layer 4 tortillas over the sauce, overlapping slightly to cover the bottom.
- Add 1/3 of the chicken mixture, followed by 1/3 of the black beans and corn. Pour 1/2 cup of enchilada sauce over the top and sprinkle with 1 cup of cheese.
- Repeat these layers twice more, ending with cheese on top.
- Pour remaining enchilada sauce over the entire casserole.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.