This Chicken Enchilada Casserole is a crowd-pleasing dish that is both delicious and easy to make. Layers of tender chicken, melted cheese, and flavorful enchilada sauce are baked together to create a hearty and satisfying meal. Serve it with your favorite toppings like sour cream, guacamole, and fresh cilantro for a perfect dinner option any night of the week.
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded cheddar cheese
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 package (10 oz) flour tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, diced green chilies, black beans, corn, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well.
- Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish.
- Place a layer of flour tortillas on top of the sauce, covering the bottom of the dish. Tear the tortillas if necessary to fit.
- Spread half of the chicken mixture evenly over the tortillas.
- Pour another layer of enchilada sauce over the chicken mixture.
- Repeat the layers with another layer of tortillas, the remaining chicken mixture, and another layer of enchilada sauce.
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with additional fresh cilantro, if desired.
- Serve the chicken enchilada casserole hot with your favorite toppings.
