The aroma of spices fills the air as layers of cheese and tender chicken meld together into the ultimate comfort food experience. When you first dig into the Chicken Enchilada Casserole, expect cheesy bliss with every bite that will have your taste buds dancing like they just won a salsa contest.
it’s a chilly Sunday evening, and you’re cozied up with your loved ones. You pull this beauty out of the oven and hear that glorious bubbling sound. Everyone gathers around the table, eyes wide and mouths watering in anticipation. Trust me; if there were a cooking award for ‘Best Family Bonding Meal,’ this dish would win hands down!
Why You'll Love This Recipe
- This Chicken Enchilada Casserole is super simple to whip up on busy weeknights.
- Its creamy texture combined with bold flavors makes it utterly irresistible.
- Visually stunning with its bright colors, it’s a feast for both the eyes and the stomach.
- Perfect for feeding a crowd or satisfying a hungry family after a long day!
I once made this dish for an impromptu gathering, and let me tell you, it disappeared faster than my dog can chase a squirrel!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 breasts works well; feel free to adjust based on your guest list.
- Fresh Garlic: Fresh garlic cloves add fantastic flavor; don’t skimp on this aromatic gem!
- Enchilada Sauce: Choose your favorite brand or homemade version for that extra love in the dish.
- Canned Black Beans: Rinse them well to keep things tidy; they add protein and heartiness.
- Shredded Cheddar Cheese: I like using sharp cheddar for its robust flavor; cheese is always better when generous!
- Chopped Green Onions: For garnish; fresh green onions provide a nice crunch and color contrast.
- Corn Tortillas: Use corn tortillas instead of flour for that traditional enchilada taste.
- Sour Cream: A dollop of sour cream on top brings everything together with creamy goodness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 375°F (190°C). Grab an oven-safe baking dish and give it a light spray with cooking oil—trust me; no one wants their masterpiece stuck to the bottom!
Cook the Chicken: In a skillet over medium heat, cook your seasoned chicken breasts until golden brown on both sides—about 6-7 minutes per side should do nicely. Your kitchen will smell heavenly!
Shred & Mix: Once cooked through (no one likes food poisoning), remove them from heat and let them cool slightly before shredding with two forks. Toss those shreds into a bowl with black beans and half of your enchilada sauce.
Layer It Up: Start layering! Spread some enchilada sauce on the bottom of your baking dish, followed by corn tortillas (tear them if necessary). Then add half of your chicken mixture followed by cheese—because who doesn’t want more cheese?
Repeat Layers: Add another layer of tortillas topped with the remaining chicken mixture and sauce. Finish strong with an extra layer of cheese on top—it’s like wearing frosting on a cake!
Bake Away: Cover your dish with foil (to keep all that cheesy goodness inside) and bake for about 25 minutes. Remove the foil and bake for an additional 10 minutes until everything is bubbling away beautifully.
Your kitchen will feel alive with enticing aromas by now!
Once done baking, let it cool slightly before slicing into squares—this allows everything to settle down from its cheesy excitement! Top each serving generously with chopped green onions and sour cream. Get ready for everyone at your table to dive in like it’s their last meal!
You Must Know
- Chicken Enchilada Casserole is a delightful dish that combines the comforting flavors of enchiladas with the simplicity of a casserole.
- The layers create a beautiful presentation, and the aroma will have everyone flocking to the kitchen.
- Perfect for busy weeknights or entertaining friends.
Perfecting the Cooking Process
To achieve perfect results, cook chicken first, then sauté onions and peppers while preparing your sauce. Assemble layers in your casserole dish to maximize flavor.
Add Your Touch
Feel free to swap out chicken for shredded beef or beans for a vegetarian option. Add some corn or black olives for extra flavor and texture.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through to keep that delicious texture.
Chef's Helpful Tips
- Use rotisserie chicken to save time; it’s flavorful and incredibly convenient.
- Don’t skip on the cheese—extra cheese equals extra happiness!
- Make sure your tortillas are slightly softened before layering for better results.
Sharing this recipe reminds me of my cousin’s wedding, where I brought this dish as my contribution. Everyone devoured it, and I received compliments all night long!
FAQ
Can Chicken Enchilada Casserole be made ahead of time?
Yes, you can assemble it a day ahead and refrigerate before baking.
What can I substitute for chicken?
You can use shredded beef, turkey, or even black beans for a vegetarian option.
How do I freeze Chicken Enchilada Casserole?
Wrap tightly in foil or plastic wrap before freezing for up to three months.
Chicken Enchilada Casserole
A cheesy, satisfying dish that combines layers of tender chicken, black beans, and bold enchilada flavors—perfect for family gatherings or weeknight dinners.
- Total Time: 55 minutes
- Yield: Serves 8
Ingredients
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded sharp cheddar cheese
- 4 green onions, chopped (for garnish)
- 8 corn tortillas
- 1 cup sour cream (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray an oven-safe baking dish with cooking oil.
- In a skillet over medium heat, cook seasoned chicken breasts for about 6-7 minutes per side until golden brown. Once cooked through, let cool briefly before shredding.
- In a bowl, combine shredded chicken with black beans and half of the enchilada sauce.
- Layer in the baking dish: spread enchilada sauce on the bottom, add torn corn tortillas, half the chicken mixture, and a layer of cheese.
- Repeat layers with remaining tortillas, chicken mixture, and top with cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
- Let cool slightly before slicing; serve topped with green onions and sour cream.
Notes
- For time-saving, consider using rotisserie chicken.
- Customize by adding veggies like corn or bell peppers.
- Ensure tortillas are slightly softened before layering to prevent breaking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Love this recipe! It turned out perfectly.
Love this recipe! It turned out perfectly.
Love this recipe! It turned out perfectly.
Love this recipe! It turned out perfectly.
Love this recipe! It turned out perfectly.
Love this recipe! It turned out perfectly.