Cheesy Chicken Enchilada Casserole

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🧀 Cheesy Chicken Enchilada Casserole

📖 Description

Cheesy Chicken Enchilada Casserole is a comforting, crowd-pleasing dish that delivers all the bold flavors of classic chicken enchiladas—without the rolling. Tender shredded chicken, tortillas, enchilada sauce, and melted cheese are layered together and baked until bubbly and golden. It’s rich, savory, slightly spicy, and perfect for busy weeknights, meal prep, or feeding a hungry family.

⏱️ Time & Yield

  • Prep Time: 15 minutes

  • Cook Time: 30–35 minutes

  • Total Time: ~50 minutes

  • Servings: 6 servings

🛒 Ingredients

  • 2 cups cooked chicken, shredded or diced (rotisserie works great)

  • 2 cups enchilada sauce (red or green)

  • 1 cup corn (canned, frozen, or fresh)

  • 1 cup black beans, drained and rinsed

  • 1 small onion, finely chopped

  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

  • 8 small corn or flour tortillas, cut into strips or quarters

  • ½ cup sour cream (optional, for creamier texture)

  • 1 tsp ground cumin

  • ½ tsp chili powder

  • Salt and pepper, to taste

  • 1 tbsp olive oil or butter

  • Fresh cilantro or green onions, for garnish (optional)

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. Sauté onion in olive oil over medium heat until soft and fragrant (about 3–4 minutes).

  3. Mix filling: In a large bowl, combine chicken, sautéed onion, corn, black beans, sour cream (if using), cumin, chili powder, salt, and pepper.

  4. Layer the casserole:

    • Spread a thin layer of enchilada sauce on the bottom of the dish.

    • Add a layer of tortillas.

    • Add half the chicken mixture.

    • Sprinkle with cheese.

    • Repeat layers, finishing with enchilada sauce and cheese on top.

  5. Bake uncovered for 30–35 minutes, until hot and bubbly and cheese is lightly browned.

  6. Rest 5 minutes, garnish if desired, and serve.

📝 Notes

  • Red enchilada sauce gives a deeper, smoky flavor; green sauce is brighter and tangier.

  • Corn tortillas provide a more authentic texture, while flour tortillas are softer.

  • Letting the casserole rest helps it set and slice more cleanly.

💡 Tips & Variations

  • Make it spicy: Add diced jalapeños or a dash of hot sauce.

  • Make it lighter: Use reduced-fat cheese and Greek yogurt instead of sour cream.

  • Vegetarian option: Swap chicken for sautéed bell peppers, zucchini, or mushrooms.

  • Freezer-friendly: Assemble (don’t bake), wrap tightly, and freeze up to 2 months.

  • Crunchy top: Broil for the last 2–3 minutes.

🥗 Nutritional Information (Approx. per serving)

  • Calories: 420–460 kcal

  • Protein: 28–32 g

  • Carbohydrates: 28–32 g

  • Fat: 20–24 g

  • Fiber: 5–7 g

  • Calcium: ~25% DV

(Values vary based on ingredients used.)

🌟 Health Benefits

  • High protein from chicken helps with muscle repair and satiety.

  • Fiber-rich beans and corn support digestion and gut health.

  • Calcium from cheese supports bone strength.

  • Balanced macros make it filling and energy-sustaining.

❓ Q & A

Q: Can I use raw chicken?
A: It’s best to use cooked chicken. If using raw, cook it fully before assembling.

Q: Can I make this ahead of time?
A: Yes! Assemble up to 24 hours in advance and refrigerate. Bake when ready.

Q: How do I store leftovers?
A: Store covered in the refrigerator for up to 4 days. Reheat in oven or microwave.

Q: Can I make it gluten-free?
A: Yes—use corn tortillas and ensure your enchilada sauce is gluten-free.

Q: What sides go well with this?
A: Mexican rice, a fresh green salad, guacamole, or roasted veggies pair perfectly.

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