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For this tasty dish, you will need: - 2 cups shredded cooked chicken - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) enchilada sauce (red or green) - 1 cup corn (frozen or canned) - 2 cups shredded cheddar cheese - 8 corn tortillas, cut into strips - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste These ingredients combine to make a hearty casserole. The shredded chicken gives great flavor. Black beans add protein and fiber. Corn adds sweetness and texture. The spices enhance each bite with warmth. If you need substitutes, here are some good options: - Use rotisserie chicken for quick prep. - Swap black beans for pinto beans or kidney beans. - Use salsa instead of enchilada sauce for a fresh taste. - Try different cheese, like Monterey Jack, for a unique twist. - Use flour tortillas if gluten-free options are not a concern. These swaps can help you fit your taste and pantry needs. Garnishes can make your casserole pop. You can add: - Fresh cilantro for a burst of color and flavor. - Diced avocado for a creamy texture. - Sour cream for a rich and tangy finish. - Sliced jalapeños for a spicy kick. These garnishes can elevate your dish and impress your guests. For the full recipe, check out the complete steps and instructions. First, let's gather all the ingredients. You need shredded chicken, black beans, corn, and enchilada sauce. I like to use either red or green sauce. You will also need cheese, tortillas, and spices. 1. Preheat your oven to 350°F (175°C). This step is key for even cooking. 2. In a large bowl, mix the chicken, black beans, corn, and enchilada sauce. 3. Add cumin, chili powder, garlic powder, and some salt and pepper. Stir until well combined. 4. Grease a baking dish to prevent sticking. A 9x13 inch dish works great. Now it’s time to layer the casserole. This part is fun and easy! 1. Start with a layer of tortilla strips at the bottom. 2. Spread half of your chicken mixture over the tortillas. 3. Sprinkle 1 cup of cheddar cheese on top. 4. Add another layer of tortilla strips. 5. Spread the rest of the chicken mixture, then top with the last cup of cheese. Baking is where the magic happens. Here’s how to get perfect results: 1. Cover your dish with aluminum foil. This helps keep the moisture in. 2. Bake for 25 minutes, then take off the foil. 3. Bake for another 10-15 minutes. You want the cheese to be melted and bubbly. 4. Let it cool for a few minutes before serving. This makes slicing easier. 5. If you like, add fresh cilantro for color and flavor. Make sure to check out the Full Recipe for more details. Enjoy your cooking! To boost flavor, try adding some fresh lime juice. A squeeze can wake up the dish. You can also add diced jalapeños for heat. If you love smoky flavors, throw in some chipotle in adobo sauce. Fresh herbs like cilantro or parsley can add a burst of freshness. For a cheesy delight, mix in different cheeses. Use Monterey Jack or pepper jack for a fun twist. Layer cheese between the tortillas and on top. Make sure to use shredded cheese for the best melt. If you want a golden crust, broil the casserole for a few minutes after baking. To save time, use rotisserie chicken. It cuts down on prep time and adds flavor. You can also use canned beans and corn to speed things up. Prepare the casserole a day before and bake it when ready. This method makes dinner a breeze, especially on busy nights. For a quick cleanup, line your baking dish with parchment paper. For the full recipe, check out the details above! {{image_2}} You can easily make a vegetarian version. Simply swap the chicken for black beans or lentils. This option is hearty and tasty. You can keep all other ingredients the same. Use the same spices to ensure a burst of flavor. This dish remains filling without meat. To spice things up, add chopped jalapeños or hot sauce. Mix these in with your chicken. You can also use a spicy enchilada sauce. This version adds a kick that many love. Adjust the spices to your taste for the right heat level. For a gluten-free dish, use corn tortillas instead of flour. Ensure your enchilada sauce is gluten-free too. There are many brands available that fit this need. This way, everyone can enjoy a delicious meal. You won’t lose any flavor by making these swaps. Feel free to mix and match these ideas. Each variation offers a unique twist on the classic Easy Chicken Enchilada Casserole. For the full recipe, check out the complete instructions above. After you enjoy your Easy Chicken Enchilada Casserole, let it cool. Once cool, cover it with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to four days. Keeping the dish sealed helps it stay fresh and tasty. If you want to save some for later, this casserole freezes well. Let it cool completely before freezing. Wrap it tightly in plastic wrap, then foil. You can also use a freezer-safe container. This way, it can last for up to three months. Label it with the date so you know when to use it. To reheat, you have a few options. The best way is to use the oven. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 to 30 minutes until hot. You can also use the microwave for quick heating. Just cover it to avoid drying out. If using the microwave, check every few minutes to make sure it heats evenly. Enjoy your leftovers just as much as the first time! For the full recipe, check out the entire article. You can prepare the Easy Chicken Enchilada Casserole a day before. First, follow all steps up to baking. Instead of baking, cover the dish and store it in the fridge. When you're ready, preheat your oven and bake it as the recipe states. This method saves time and makes dinner easy. Yes, you can use different proteins in this casserole. Ground turkey or beef works well. You can also use shredded pork for a nice twist. If you want a lighter option, try using tofu. Just make sure to season your protein well to keep the flavor rich. Several sides go great with this dish. Here are some ideas: - Spanish rice - Refried beans - A fresh green salad - Guacamole and tortilla chips - Corn on the cob These sides add variety and make the meal more filling. Enjoy your cooking! This chicken enchilada casserole is simple and fun to make. You learned about the key ingredients, along with substitutes and tasty garnishes. The step-by-step guide helps you prepare, layer, and bake it perfectly. Use my tips for extra flavor and quick prep. I also shared tasty variations and ways to store leftovers. Enjoy creating your own version of this dish. You’ll impress family and friends with your skills. Happy cooking!

Easy Chicken Enchilada Casserole

Savor the flavors of this Cheesy Chicken Enchilada Casserole that your family will love! Packed with shredded chicken, black beans, and melty cheddar, this easy recipe brings together layers of deliciousness in every bite. Perfect for weeknight dinners, you can whip it up in just 50 minutes! Ready to impress your loved ones? Click through for the full recipe and make mealtime a cheesy delight!

Ingredients
  

2 cups shredded cooked chicken

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

1 can (10 oz) enchilada sauce (red or green)

1 cup corn (frozen or canned)

2 cups shredded cheddar cheese

8 corn tortillas, cut into strips

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.

      Grease a 9x13 inch baking dish with cooking spray.

        Start layering your casserole: Place a layer of tortilla strips at the bottom of the dish.

          Spread half of the chicken mixture over the tortilla strips, then sprinkle 1 cup of cheddar cheese on top.

            Add another layer of tortilla strips, followed by the remaining chicken mixture, and end with the last cup of cheddar cheese on top.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven and let it cool for a few minutes before serving.

                    Garnish with fresh cilantro if desired before slicing and serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6