Enchilada Casserole
A delightful and hearty layered casserole filled with tender chicken, vibrant vegetables, and a rich blend of cheeses, all enveloped in a savory enchilada sauce.
Ingredients
For the filling
- 3 cups shredded chicken Pre-cooked or rotisserie chicken can be used for convenience.
- 2 tablespoons extra-virgin olive oil Adds light richness.
- 1 medium onion, chopped Provides a sweet, savory base.
- 1 medium bell pepper, chopped Adds color and crunch.
- 2 cloves minced garlic For freshness and hearty texture.
- 15.5 ounces black beans, rinsed Hearty foundation.
- 15.25 ounces corn, drained Hearty foundation.
- 4.5 ounces diced green chilis Adds a hint of heat.
For assembly
- 20 ounces enchilada sauce Consisting of two 10-ounce cans.
- 18 pieces corn tortillas Use high-quality tortillas.
- 2 cups shredded cheddar cheese For melting on top.
- 2 cups shredded Monterey jack cheese For melting on top.
For garnishing
- 1 cup sour cream For serving.
- 1 cup freshly chopped cilantro For serving.
- 1 medium diced avocado For serving.
Instructions
Preparation
- Preheat your oven to 350 degrees.
- In a large skillet over medium heat, pour in the olive oil and let it get nice and hot.
- Add the chopped onion and bell pepper, cooking until they soften—about 5 minutes.
- Toss in the minced garlic and cook for an additional minute.
- Stir in the rinsed black beans, drained corn, shredded chicken, and diced green chilis, warming through for about 5 minutes.
- Reserve 1/2 cup of the enchilada sauce for later, then pour the remaining sauce into the skillet, stirring to combine.
Assembly and Cooking
- In a 9 x 13 inch baking pan, spread the reserved 1/2 cup of enchilada sauce as your first layer.
- Layer 6 corn tortillas in the pan, overlapping to cover completely.
- Pour 1/3 of the chicken mixture over the tortillas, then sprinkle about 1/3 of each shredded cheese on top.
- Repeat the layers with more tortillas, the chicken mixture, and cheese for two additional layers, ending with a topping of cheese on the final layer.
- Bake for 30 minutes or until the cheese is melty, bubbly, and golden brown.
Serving
- Garnish with sour cream, fresh cilantro, and diced avocado.
Notes
For serving suggestions, pair with a simple side salad or enjoy with crispy tortilla chips. Common mistakes include overfilling the layers or burning the cheese. Consider using whole-grain tortillas or substituting chicken with tofu or beans for variations.