Description
Baked enchilada casserole brings layers of zesty Mexican comfort straight to your dinner table, packed with melted cheese and hearty fillings. Delicious and easy to whip up, this family-friendly dish promises to satisfy your craving for something warm and satisfying.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded chicken
- 10–12 corn tortillas
- 2 cups enchilada sauce
- 2 cups cheese
Supporting Ingredients:
- 1 can (15 oz) black beans
- 1 cup corn
- 1 cup sour cream
- ½ cup green onions
Seasonings and Extras:
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Shred 2 cups of chicken meat using two forks, ensuring pieces are bite-sized and evenly torn.
- Drain 1 can (15 oz) of black beans and measure 1 cup of corn kernels, setting them aside in separate bowls.
- Brush a 9×13 inch baking dish with 1 tablespoon olive oil, coating the entire surface to prevent sticking.
- Preheat your oven to 350°F, allowing it to reach full temperature before assembling the casserole.
- Create the first layer by placing 4-5 corn tortillas across the bottom of the greased baking dish, slightly overlapping.
- Spread 1 cup of shredded chicken evenly over the tortilla base, ensuring full coverage.
- Sprinkle ½ cup black beans and ½ cup corn kernels across the chicken layer.
- Pour ½ cup enchilada sauce over the layer, distributing it smoothly.
- Scatter ½ cup shredded cheese across the sauce.
- Repeat layering process two more times, using remaining tortillas, chicken, beans, corn, sauce, and cheese.
- Cover the baking dish tightly with aluminum foil to trap moisture.
- Bake at 350°F for 25 minutes, keeping the foil sealed.
- Remove foil and continue baking for an additional 15 minutes until cheese turns golden and bubbly.
- Remove from oven and let casserole rest for 10 minutes to set and cool slightly.
- Garnish with ½ cup chopped green onions and serve with 1 cup sour cream on the side.
Notes
- Make sure your chicken is thoroughly cooked and shredded before layering to ensure even distribution and perfect texture.
- Drain beans and corn completely to prevent excess liquid from making the casserole soggy.
- For a spicier version, choose a hot enchilada sauce or add some diced jalapeños between layers.
- Swap chicken for black beans or tofu to create a vegetarian-friendly alternative that’s just as delicious.
- Prep Time: 15-20 minutes
- Cook Time: 35-40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 55 mg