There’s something magical about the aroma of a bubbling Chicken Enchilada Casserole wafting through your kitchen. It’s a sensory delight that promises layers of flavor and gooey cheese melting into perfection. Imagine digging into a warm dish filled with tender chicken, zesty enchilada sauce, and crisp tortillas—pure comfort food bliss.
This dish has been the centerpiece of many family gatherings at my house. I can still hear the laughter and chatter as everyone eagerly dived in for seconds—who could resist? Perfect for game nights or cozy dinners, this casserole never fails to impress!
Why You'll Love This Recipe
- This delightful Chicken Enchilada Casserole is quick to prepare and perfect for busy weeknights
- Its rich flavors will satisfy even the pickiest eaters
- The vibrant colors make it an eye-catching centerpiece on any table
- Plus, it’s incredibly versatile; you can switch up ingredients based on your pantry staples
Sharing this dish with friends always leads to smiles and compliments—it’s truly a crowd-pleaser.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 breasts are ideal; adjust based on your crowd size.
- Enchilada Sauce: Use store-bought or homemade; a good sauce adds depth and flavor.
- Flour Tortillas: Choose soft tortillas; they hold up beautifully when layered.
- Shredded Cheese: A mix of cheddar and Monterey Jack offers the best meltiness.
- Black Beans: These add protein and texture; rinsing them first helps reduce sodium.
- Corn: Sweet corn complements the spiciness of the dish beautifully.
- Sour Cream: For serving; it balances out the heat wonderfully.
- Fresh Cilantro: Chopped for garnish; it adds freshness and color.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat & Prepare: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
Cook the Chicken: In a large skillet over medium heat, cook the chicken until it’s no longer pink inside—about 7-10 minutes per side. Shred it once it’s cool enough to handle.
Add Flavor & Mix Ingredients: In a bowl, combine shredded chicken with enchilada sauce, black beans, corn, and half of the cheese. Stir until everything is well mixed—your kitchen should smell amazing!
Layer Your Casserole: Spread some enchilada sauce on the bottom of your baking dish. Layer tortillas on top followed by half of your chicken mixture. Repeat layers until ingredients are gone—finish with tortillas.
Add Toppings & Bake: Pour remaining enchilada sauce over the top layer of tortillas and sprinkle with remaining cheese. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
Serve & Garnish!: Let cool for about 5 minutes before serving. Add dollops of sour cream and sprinkle fresh cilantro on top before diving in!
This Chicken Enchilada Casserole will become your new go-to! Enjoy every cheesy bite!
You Must Know
- Chicken Enchilada Casserole brings together cheesy goodness with a spicy kick, making it a family favorite
- The delightful aroma while baking will have everyone asking “What’s cooking?” This dish is perfect for meal prep and can easily be customized to fit your taste preferences
Perfecting the Cooking Process
Start by sautéing onions and peppers until fragrant, then add cooked chicken and enchilada sauce. Layer tortillas, chicken mixture, and cheese in a baking dish for the ultimate flavor explosion.
Add Your Touch
Feel free to swap out chicken for shredded beef or beans for a vegetarian twist. Add black olives or jalapeños for an extra kick, depending on your spice tolerance.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. To reheat, warm in the oven at 350°F until heated through for best results.
Chef's Helpful Tips
- Keep tortillas slightly soft before layering to avoid breakage and create a better texture
- Experiment with different cheese blends to elevate the flavor profile
- Don’t skimp on the sauce; it keeps everything moist and delicious!
Memories of my friends devouring this casserole at game night still make me smile; they went back for seconds while I just watched, proud of my culinary creation.
FAQ
Can I use leftover chicken for Chicken Enchilada Casserole?
Absolutely! Leftover rotisserie chicken works beautifully and saves time during preparation.
What can I serve with Chicken Enchilada Casserole?
Pair it with a fresh salad or some homemade guacamole for a complete meal.
How do I make this dish spicier?
Add extra jalapeños or toss in some cayenne pepper into the sauce mixture.
Chicken Enchilada Casserole
- Total Time: 55 minutes
- Yield: Serves 8
Description
Chicken Enchilada Casserole is a comforting, cheesy delight that combines tender chicken, zesty enchilada sauce, and crisp tortillas into a satisfying family meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cups enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheese (1 cup cheddar, 1 cup Monterey Jack)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup sour cream (for serving)
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray.
- Cook chicken in a skillet over medium heat for 7-10 minutes per side until no longer pink; shred once cooled.
- In a bowl, mix shredded chicken, enchilada sauce, black beans, corn, and half of the cheese.
- Spread some enchilada sauce in the baking dish. Layer tortillas, half of the chicken mixture, then repeat layers finishing with tortillas on top.
- Pour remaining enchilada sauce over the top layer and sprinkle with remaining cheese. Cover with foil and bake for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
- Let cool for 5 minutes before serving. Top with sour cream and cilantro.
Notes
- To add extra flavor, sauté onions and peppers before mixing with the chicken.
- For a vegetarian option, replace chicken with beans or quinoa.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg