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To make a great Easy Chicken Enchilada Casserole, you will need a few key items. Here’s what to gather: - 3 cups cooked chicken, shredded - 2 cups enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 small onion, chopped - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 8 small flour tortillas, cut into quarters - 2 cups shredded cheese (cheddar or a cheese blend) - Fresh cilantro, for garnish - Sour cream, for serving These ingredients come together to create a warm, cheesy dish that's perfect for any meal. The shredded chicken brings protein, while black beans add fiber. Corn gives a nice sweetness, and the spices truly make the flavor pop. You can find the full recipe details to guide you through the cooking process. - Preheat the oven to 350°F (175°C). - In a large skillet, sauté the chopped onion and minced garlic until they are soft, about 3-4 minutes. This step adds great flavor to your dish. - In the skillet, mix the shredded chicken, black beans, corn, chili powder, cumin, and 1 cup of enchilada sauce. Stir everything well and cook for 5 more minutes. This helps all the flavors blend together. - In a greased 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. - Layer half of the cut tortillas over the sauce. Spoon half of the chicken mixture on top. Then, sprinkle a third of the cheese over it. - Repeat the layers: add the remaining tortillas, then the rest of the chicken mixture, followed by the remaining enchilada sauce. Finish with the rest of the cheese on top. - Cover the casserole with aluminum foil. Bake in the preheated oven for 20 minutes. - After 20 minutes, remove the foil and bake for an additional 10-15 minutes. You want the cheese to be bubbly and golden. - Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream. For the complete dish, check the Full Recipe. To make your chicken enchilada casserole really pop, use some great seasonings. I suggest adding chili powder and cumin. These spices give warmth and depth. You can also try adding smoked paprika for a bit of smokiness. Layering is key. Start with a base of sauce, then tortillas, then the chicken mix. Repeat this pattern. It helps all the flavors blend nicely and makes each bite tasty. Cheese is a star in this dish. I love using cheddar because it melts well and adds great flavor. You can also try Monterey Jack or a cheese blend. For the best melt, shred your cheese fresh instead of using pre-shredded. Fresh cheese melts better and tastes creamier. Sprinkle it generously on top for that golden, bubbly finish. This casserole shines with sides and toppings. Try serving it with a fresh salad or some guacamole. A dollop of sour cream adds creaminess and balances the spice. For garnish, chop up some fresh cilantro. It adds color and freshness. You can also add sliced jalapeños for a kick. Each of these ideas makes the dish even better. Enjoy your meal! {{image_2}} You can easily make this dish vegetarian. Instead of chicken, try using vegetables or beans. Bell peppers, zucchini, and mushrooms add great flavor. You can also use black beans or pinto beans for protein. This change keeps the dish hearty and satisfying. If you love heat, add jalapeños or hot sauce. Mix them into the chicken mixture for a kick. You can also adjust the seasoning levels. Sprinkle in extra chili powder or cayenne pepper to suit your taste. Just remember to start small; you can always add more! Feel free to swap out ingredients based on what you have. Different types of tortillas work well, too. Corn tortillas give a nice crunch, while whole wheat adds fiber. You can also use other beans, like kidney or chickpeas. If you don’t have corn, frozen peas can work in a pinch. This recipe is flexible and fun! For the full recipe, check the previous section. Store any leftover chicken enchilada casserole in an airtight container. It stays fresh in the fridge for about 3-4 days. When reheating, use the oven or microwave. If using the oven, preheat to 350°F (175°C) and bake until hot. In the microwave, heat in short bursts, checking often. You can freeze the casserole for longer storage. Wrap it tightly in plastic wrap and then in foil. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. When ready to eat, reheat in the oven at 350°F (175°C) until it’s hot and bubbly. Enjoy your tasty treat! For the full recipe, check above. To make this recipe gluten-free, use corn tortillas instead of flour tortillas. Corn tortillas provide a great texture and flavor. Ensure the other ingredients, like enchilada sauce and beans, are gluten-free too. Many brands offer gluten-free options. Always check the labels to be safe. Yes, you can make the casserole ahead of time. Prepare it up to the baking step, then cover and store it in your fridge. This method saves time when you're ready to cook. Just remember to bake it for a bit longer if it's cold from the fridge. It needs about 10 extra minutes in the oven. Many side dishes pair well with this casserole. Here are some ideas: - Spanish rice adds a nice touch. - A simple green salad can balance the meal. - Fresh guacamole or salsa for added flavor. - Chips are fun for dipping. These sides make your meal more colorful and tasty. Enjoy your feast! You now have all you need to make a tasty Easy Chicken Enchilada Casserole. We covered the important ingredients, step-by-step instructions, and helpful tips. You can even explore variations, like vegetarian options and ingredient swaps. Remember to store your leftovers properly to keep them fresh. This dish is simple yet full of flavor, perfect for any meal. Enjoy sharing this recipe with friends and family!

Easy Chicken Enchilada Casserole

Dive into a cheesy delight with this easy Cheesy Chicken Enchilada Casserole recipe! Packed with tender shredded chicken, black beans, and flavorful spices, this dish is perfect for family dinners or gatherings. Layered with tortillas and bubbling cheese, it’s a crowd-pleaser everyone will love. Ready in just 50 minutes, click to discover how simple it is to whip up this tasty casserole and impress your guests!
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Ingredients
  

3 cups cooked chicken, shredded

2 cups enchilada sauce

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

1 cup corn (fresh or frozen)

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

8 small flour tortillas, cut into quarters

2 cups shredded cheese (cheddar or a cheese blend)

Fresh cilantro, for garnish

Sour cream, for serving

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet over medium heat, sauté the chopped onion and minced garlic until translucent and fragrant (about 3-4 minutes).

      Add the shredded chicken, black beans, corn, chili powder, cumin, and 1 cup of the enchilada sauce to the skillet. Stir well and cook for an additional 5 minutes to combine flavors.

        In a greased 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom.

          Layer half of the cut tortillas on top of the sauce, then spoon half of the chicken mixture over the tortillas. Sprinkle a third of the cheese on top.

            Repeat the layers: add the remaining tortillas, followed by the rest of the chicken mixture, and top with the remaining enchilada sauce. Finish with the rest of the cheese on top.

              Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 6-8