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- 2 cups shredded cooked chicken - 1 can (10 oz) enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (can be fresh, frozen, or canned) - 2 cups shredded cheese (a blend of cheddar and Monterey Jack) - 8 corn tortillas, cut into quarters - Fresh cilantro - Sour cream - Additional spices or toppings Gathering the right ingredients is key to a great chicken enchilada casserole. I love using shredded cooked chicken. It saves time and adds great flavor. Enchilada sauce gives the dish its signature taste. I recommend using a can so you can save time. Black beans add protein and fiber. They work well in this dish. Corn kernels make everything sweeter and add texture. For cheese, I often use a blend of cheddar and Monterey Jack. This mix melts beautifully and adds richness. Corn tortillas are the base of the casserole. Cutting them into quarters helps with layering. For a fresh touch, you can use optional cilantro. It adds color and flavor. Sour cream is perfect for serving on top. You can also get creative with spices if you want more kick. For the full recipe, check out the delightful chicken enchilada casserole. Start by preheating your oven to 350°F (175°C). This step is key. Preheating helps the casserole cook evenly. If you skip this, your dish may not bake well. In a large bowl, combine the shredded chicken and half of the enchilada sauce. Then add the black beans, corn, and chopped onion. Season with garlic powder, cumin, chili powder, salt, and pepper. Mix well to ensure all flavors blend together. This makes every bite tasty. Pour a thin layer of the remaining enchilada sauce into a 9x13 inch baking dish. Spread it evenly across the bottom. This layer keeps the casserole from sticking. It also adds more flavor to the base. Start with half of the quartered tortillas. Place them evenly over the sauce in the baking dish. Next, spread half of the chicken mixture over the tortillas. Then, sprinkle one-third of the cheese on top. This order helps flavors mix well. Cover the dish with aluminum foil. This keeps moisture in while baking. Bake for 25 minutes, then remove the foil. Bake for another 15 minutes until the cheese is bubbly and golden. This timing gives you the perfect cheesiness. Enjoy making the Easy Chicken Enchilada Casserole! For the full recipe, check the sections above. Using cooked chicken is key for this recipe. It saves time and ensures even cooking. I recommend using rotisserie chicken. It adds great flavor and is easy to shred. For enchilada sauce, I suggest brands like Old El Paso or Hatch. They offer a nice balance of spice and flavor. Pair your casserole with a simple side salad or tortilla chips. A refreshing drink like iced tea or lemonade complements it well. To elevate the presentation, garnish each serving with fresh cilantro. A dollop of sour cream adds creaminess and looks inviting. If your casserole turns out dry, try adding more enchilada sauce. You can also mix in some broth to keep it moist. For spice levels, taste the filling before baking. You can add more chili powder or cumin if you want a kick. {{image_4}} You can easily make this dish vegetarian. Just swap the chicken for beans or tofu. Black beans work great, but you can also use pinto or kidney beans. Tofu adds a nice texture. For sauce, you can pick a green enchilada sauce or even a homemade version. Mixing up the cheese can change the taste. Try pepper jack for a spicy kick or queso fresco for a milder flavor. You can also add bell peppers or jalapeños for extra crunch and heat. Sauté them first to bring out their sweetness. If you need gluten-free options, look for corn tortillas labeled as gluten-free. You can also use cauliflower tortillas for a low-carb choice. Another option is to use zucchini slices instead of tortillas for a fresh twist. After your meal, let the casserole cool to room temperature. Then, cover it tightly. You can use plastic wrap or a lid for this. Store it in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. If you see mold or it smells bad, throw it away. To freeze portions, first, cut the casserole into squares. Place each square in a freezer-safe container or bag. Label them with the date. This way, you'll know what you have later. You can freeze it for up to three months. When you're ready to eat, take a square out and thaw it in the fridge overnight. For reheating, you can use the oven or microwave. If using the oven, preheat it to 350°F. Heat the casserole for about 20 minutes or until warm. If you use the microwave, heat it in short bursts. Stir and check often to avoid hot spots. For even better taste, add a bit more cheese before reheating! This keeps the dish creamy and delicious. Enjoy your Easy Chicken Enchilada Casserole again with these simple storage tips. For the full recipe, check above. The Easy Chicken Enchilada Casserole lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If it looks or smells off, toss it out. Yes, you can make the casserole ahead of time. Prepare it the night before and store it in the fridge. Just cover it well to keep it fresh. When you are ready to bake, add a few extra minutes to the cooking time. You can use flour tortillas if you prefer. They work just as well and add a different taste. Another option is to use tortilla chips for a crunchy texture. Just layer them carefully for best results. Covering the casserole with foil while baking helps keep it moist. It also prevents the cheese from burning too quickly. Remove the foil for the last few minutes to get that nice, bubbly top. This blog post covered everything you need for an Easy Chicken Enchilada Casserole. From required ingredients like chicken and cheese to step-by-step instructions, I made it simple. You learned tips for perfect layers and serving ideas that impress. Don’t forget to try some tasty variations for special diets or flavors. Enjoy the process and have fun with leftovers. This dish is versatile, making it perfect for any meal. Now, get cooking and savor your delicious creation!

Easy Chicken Enchilada Casserole

Savor the flavors of this delightful chicken enchilada casserole that's perfect for busy weeknights! With layers of shredded chicken, black beans, and gooey cheese, it's a comforting dish sure to please the whole family. Easy to make and packed with delicious ingredients, this casserole can be your go-to recipe. Dive into the full recipe and make your dinner time truly special by clicking through now!
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Ingredients
  

2 cups shredded cooked chicken

1 can (10 oz) enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (can be fresh, frozen, or canned)

2 cups shredded cheese (a blend of cheddar and Monterey Jack)

8 corn tortillas, cut into quarters

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking.

    Mix the Filling: In a spacious mixing bowl, combine the shredded chicken with half of the enchilada sauce. Add in the black beans, corn, finely chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Stir the mixture until all ingredients are evenly distributed.

      Prepare the Baking Dish: Pour a thin layer of the remaining enchilada sauce into a 9x13 inch baking dish, spreading it out evenly across the bottom. This helps to prevent sticking.

        Layer the Tortillas: Arrange half of the quartered tortilla pieces evenly atop the sauce in the baking dish.

          Add the Chicken Mixture: Spread half of the chicken and bean mixture over the tortilla layer. Follow this by sprinkling one-third of the shredded cheese evenly on top.

            Repeat the Layers: Add another layer of tortilla pieces over the chicken mixture. Then, spread the remaining chicken mixture on top, followed by half of the remaining cheese.

              Top with Tortillas and Sauce: Finish with the final layer of tortilla pieces. Carefully pour the leftover enchilada sauce over this layer, ensuring the tortillas are completely covered.

                Add Cheese: Sprinkle the remaining cheese uniformly over the top layer.

                  Bake the Casserole: Cover the baking dish with aluminum foil to maintain moisture and bake in the preheated oven for 25 minutes. Afterward, remove the foil and continue baking for an additional 15 minutes, or until the cheese is pleasantly bubbly and golden.

                    Cool and Garnish: Once baked, remove the casserole from the oven and allow it to cool for about 5 minutes. Garnish generously with fresh cilantro.

                      - Prep Time: 15 min | Total Time: 45 min | Servings: 6

                        - Presentation Tips: When serving, cut the casserole into squares and place them on plates. Top each serving with a dollop of sour cream and a sprinkle of chopped cilantro for a bright, appetizing finish.