Chicken Enchilada Casserole Recipe

Are you looking for an easy, hearty, and family-friendly recipe that packs a punch of flavor? Then this Chicken Enchilada Casserole Recipe is exactly what you need! Layered with tender shredded chicken, savory black beans, tangy green chiles, melted cheese, and a rich, homemade enchilada sauce, this dish combines everything you love about enchiladas into one satisfying, cheesy casserole. Plus, it's a quick dinner option for busy weeknights that will have everyone asking for seconds. Keep reading for a step-by-step guide to making this mouthwatering recipe, as well as tips for serving, substitutions, and more!

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What Is Chicken Enchilada Casserole?

A Chicken Enchilada Casserole is essentially a deconstructed version of traditional enchiladas. Instead of rolling the tortillas individually around the filling, you layer them like a lasagna. This makes it quicker to prepare and just as delicious. The enchilada sauce ties all the layers together, while the melty cheese on top gives it a crave-worthy finishing touch. The beauty of this casserole lies in its flexibility — you can easily customize it to fit your taste preferences and dietary needs!

Ingredients List for Chicken Enchilada Casserole

To create this flavorful dish, you will need the following ingredients:

For the Casserole:

• 3 cups cooked shredded chicken: Rotisserie chicken works great, but you can also cook your own chicken breasts or thighs.
• ½ teaspoon salt: This adds just the right amount of seasoning to enhance the overall flavor.
• 4.5 ounces diced green chiles: These provide a mild heat and a zesty, slightly smoky flavor.
• 15 ounces black beans, drained and rinsed: Adds texture and heartiness, plus a good source of fiber.
• 1 cup frozen corn kernels, thawed: Sweet, juicy corn adds a nice pop of flavor and color.
• 12 corn tortillas (6 inches): These provide the structure for your casserole and are gluten-free by nature.
• 3 cups shredded Mexican cheese blend: A mixture of Monterey Jack, cheddar, and queso quesadilla cheese works perfectly here for that gooey, melted goodness.

For the Homemade Enchilada Sauce:

• 1 tablespoon olive oil: Helps sauté the onion and spices, adding richness to the sauce.
• 1 small yellow onion, diced: Adds sweetness and depth of flavor.
• ½ teaspoon kosher salt: Balances and enhances the flavors in the sauce.
• 1 ½ teaspoons cumin: Provides a warm, earthy spice that pairs well with the rest of the ingredients.
• 2 teaspoons chili powder: Gives the sauce that authentic enchilada flavor with a bit of a kick.
• 1 tablespoon all-purpose flour: Helps thicken the sauce to the perfect consistency.
• 15 ounces tomato sauce: Forms the base of the enchilada sauce, adding tangy richness.
• 1 cup chicken stock: Thins the sauce slightly while adding depth.
• 2 cloves garlic, minced: Adds an aromatic layer of flavor that brings everything together.

Substitutions and Variations

Feel free to tweak the ingredients to suit your dietary preferences or what you have on hand:

• Meat Options: If you prefer, you can swap the chicken for ground beef, ground turkey, or even shredded pork.
• Beans: Not a fan of black beans? Try using pinto beans, kidney beans, or omit them entirely.
• Tortillas: If you're gluten-free, corn tortillas are already perfect, but you can also use flour tortillas if you prefer their soft texture.
• Vegetarian Version: Simply omit the chicken and add more beans, or throw in some sautéed bell peppers and zucchini for a veggie-packed meal.
• Cheese: If you want a lighter option, use a reduced-fat cheese blend. For more variety, try adding crumbled queso fresco or even some sharp cheddar.

Step-by-Step Cooking Instructions

Here’s how to bring this Chicken Enchilada Casserole to life:

1. Prepare the Sauce: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic, cumin, and chili powder. Cook for another minute, then whisk in the flour. Cook for about 1 minute more to remove the raw flour taste.
2. Make the Enchilada Sauce: Slowly pour in the tomato sauce and chicken stock while whisking constantly. Allow the mixture to simmer for 8-10 minutes, stirring occasionally, until thickened. Season with kosher salt and set the sauce aside.
3. Prep the Filling: In a large mixing bowl, combine the shredded chicken, black beans, green chiles, corn, and salt. Mix well to ensure everything is evenly distributed.
4. Assemble the Casserole: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread about ½ cup of the enchilada sauce across the bottom of the dish. Layer six corn tortillas over the sauce, overlapping as necessary. Add half of the chicken mixture, then pour about ⅓ of the remaining enchilada sauce over the chicken. Sprinkle 1 cup of shredded cheese on top. Repeat the layers with the remaining tortillas, chicken mixture, sauce, and cheese.
5. Bake the Casserole: Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

How to Cook Chicken Enchilada Casserole: A Step-by-Step Guide

• Step 1: Sauté onions and garlic for the sauce.
• Step 2: Make the homemade enchilada sauce by adding spices, flour, tomato sauce, and stock.
• Step 3: Mix the chicken, black beans, corn, and green chiles in a bowl.
• Step 4: Assemble the casserole with layers of tortillas, chicken filling, sauce, and cheese.
• Step 5: Bake until bubbly and serve hot.

Common Mistakes to Avoid

1. Not thickening the sauce: Be sure to cook the sauce long enough so that it thickens properly. A too-thin sauce will result in a soggy casserole.
2. Using uncooked tortillas: Some people use raw tortillas directly in the casserole, but this can result in a gummy texture. Make sure you use pre-cooked tortillas or toast them lightly before layering.
3. Overcooking the casserole: Keep an eye on the casserole in the last few minutes to prevent the cheese from burning. It should be golden and bubbly, but not overly browned.

Serving and Presentation Tips

Once your Chicken Enchilada Casserole is out of the oven, let it rest for about 5 minutes before slicing. This allows everything to settle and makes it easier to cut into neat pieces.

How to Serve Chicken Enchilada Casserole

• Serve with a side of Mexican rice or Spanish rice for a complete meal.
• Add a fresh side like guacamole, pico de gallo, or a simple green salad dressed with lime vinaigrette.
• Offer sour cream or Greek yogurt on the side for a cool, creamy contrast.

Presentation Ideas for Chicken Enchilada Casserole

• Garnish the top with fresh chopped cilantro or sliced green onions for a pop of color and flavor.
• Serve each portion with a wedge of lime to squeeze over the top for brightness.
• Add a sprinkling of crumbled queso fresco or cotija cheese just before serving for extra texture and taste.

Chicken Enchilada Casserole Recipe Tips

• Make-Ahead Tip: You can assemble the casserole a day ahead of time and store it in the fridge. When ready to bake, simply pop it into the oven as directed.
• Freezing Tip: This casserole freezes well. After assembling, cover it tightly with foil and freeze for up to 3 months. To bake, thaw overnight in the fridge and bake as directed.
• Leftovers: Reheat leftovers in the microwave or oven. The casserole tastes just as good (if not better) the next day!

Frequently Asked Questions (FAQs)

Q: Can I use store-bought enchilada sauce?
A: Yes! If you’re short on time, you can use your favorite store-bought enchilada sauce. However, the homemade version in this recipe adds a depth of flavor that’s hard to beat.

Q: Can I make this casserole vegetarian?
A: Absolutely. Just skip the chicken and add extra beans, corn, or roasted veggies.

Q: How long will leftovers last in the fridge?
A: Leftover Chicken Enchilada Casserole can be stored in an airtight container in the fridge for up to 3-4 days.

Q: Can I use flour tortillas instead of corn?
A: Yes, you can substitute flour tortillas if you prefer their texture, but keep in mind that the flavor and structure will be slightly different.

Conclusion

This Chicken Enchilada Casserole Recipe is perfect for busy weeknights or weekend gatherings. It’s a crowd-pleaser with layers of savory chicken, beans, corn, tortillas, cheese, and a homemade enchilada sauce that ties everything together. With easy substitutions and make-ahead options, this recipe is as versatile as it is delicious. Try it tonight and let your family indulge in a Mexican-inspired meal that's sure to become a staple in your recipe rotation!

Happy cooking, and enjoy your enchilada casserole!

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