Ah, chicken enchilada casserole! 🍗🌮 That’s like all the goodness of enchiladas but in one easy, baked dish. Here’s a simple version you can try:
Easy Chicken Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked chicken (shredded; rotisserie works great!)
- 1 can (10 oz) red or green enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed (optional)
- 1 cup corn (optional)
- 8–10 small flour or corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1/2 cup diced onion (optional)
- 1 tsp chili powder or cumin (optional, for extra flavor)
Instructions:
- Preheat oven to 375°F (190°C).
- Mix chicken, beans, corn, half of the enchilada sauce, and spices in a bowl.
- Layer the casserole:
- Spread a thin layer of sauce on the bottom of a 9Ă—13-inch baking dish.
- Place a tortilla layer.
- Add a layer of the chicken mixture.
- Sprinkle some cheese.
- Repeat layers until ingredients are used, finishing with a tortilla and cheese on top.
- Pour remaining enchilada sauce over the top.
- Bake uncovered for 25–30 minutes until the cheese is melted and bubbly.
- Let it rest for 5–10 minutes before serving.
Optional toppings: sour cream, chopped cilantro, sliced avocado, or diced tomatoes.
If you want, I can also give you a faster, one-pan shortcut version that’s even easier for weeknight dinners. Do you want me to do that?
