Indulge in a Tex-Mex delight with our Ultimate Chicken Enchilada Casserole recipe.
Bursting with vibrant flavors, layers of tender chicken, savory sauce, melted cheese, and zesty spices come together to create a mouthwatering fiesta on your plate.
Whether you’re hosting a festive gathering or craving a comforting family dinner, this casserole is sure to impress.
Join us as we embark on a culinary journey to create the perfect Chicken Enchilada Casserole that will tantalize your taste buds and leave you craving for more.
Ingredients:
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- Salt and pepper to taste
For the Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 cup diced bell peppers (red, green, or yellow)
- 1/2 cup diced onions
- 1 cup chopped fresh cilantro
- 2 cups shredded Mexican cheese blend
For the Casserole Assembly:
- 12 corn tortillas
- Cooking spray
- Optional toppings: diced avocado, sliced jalapeños, sour cream, chopped green onions, sliced black olives
Instructions:
1. Prepare the Enchilada Sauce:
In a large saucepan, heat the olive oil over medium heat.
Add the minced garlic and diced onion, and sauté until softened and fragrant, about 2-3 minutes.
Stir in the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using), and cook for an additional 1-2 minutes, until the spices are toasted and aromatic.
Add the diced tomatoes and tomato sauce to the saucepan, and season with salt and pepper to taste.
Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
2. Prepare the Chicken Filling:
In a large mixing bowl, combine the cooked shredded chicken, black beans, thawed corn kernels, diced bell peppers, diced onions, and chopped fresh cilantro. Mix until well combined.
3. Assemble the Casserole:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Place a layer of corn tortillas on top of the sauce, covering the bottom of the dish. You may need to tear the tortillas to fit them evenly.
Spoon half of the chicken filling mixture evenly over the tortilla layer, followed by a generous drizzle of enchilada sauce and a sprinkle of shredded cheese.
Repeat the layering process with another layer of tortillas, the remaining chicken filling mixture, enchilada sauce, and shredded cheese, finishing with a final layer of tortillas on top.
4. Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.
5. Serve and Enjoy:
Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing.
Garnish the Chicken Enchilada Casserole with your favorite toppings, such as diced avocado, sliced jalapeños, sour cream, chopped green onions, and sliced black olives.
Serve hot and enjoy the fiesta of flavors with each delicious bite!
Variations:
1. Beef Enchilada Casserole:
Substitute cooked ground beef or shredded beef for the chicken in the filling mixture.
2. Vegetarian Enchilada Casserole:
Omit the chicken and add extra black beans, corn, and diced vegetables to the filling mixture for a hearty vegetarian option.
3. Spicy Enchilada Casserole:
Increase the amount of chili powder and cayenne pepper in the enchilada sauce for an extra kick of heat.
4. Creamy Enchilada Casserole:
Mix in a layer of sour cream or cream cheese with the chicken filling mixture for a creamy twist.
5. Seafood Enchilada Casserole:
Substitute cooked shrimp or diced fish for the chicken in the filling mixture for a seafood-inspired variation.