Chicken Enchilada Casserole

In the world of comforting meals, few dishes can rival the allure of a Chicken Enchilada Casserole. Imagine a warm, cheesy delight that combines tender chicken, zesty enchilada sauce, and gooey melted cheese—your taste buds are already dancing. This dish is a fiesta for your palate and an instant crowd-pleaser that will have everyone asking for seconds.

I remember the first time I made this delectable casserole; my kitchen was filled with tantalizing aromas as the ingredients mingled together. It was a cozy Sunday evening, and my family gathered around the table, ready to indulge in something special. Little did I know that this dish would become a beloved staple in our home.

Gathering everyone around the table while serving this dish always brings smiles and satisfied sighs—it’s as if I’m serving up happiness itself.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well depending on how hungry your crew is.
• Enchilada Sauce: Choose your favorite brand or homemade; it adds deep flavor to the casserole.
• Tortillas: Corn or flour tortillas bring texture; cut them into strips for easy layering.
• Shredded Cheese: A mix of cheddar and Monterey Jack melts beautifully—who doesn’t love gooey cheese?
• Black Beans: These not only add protein but also give a lovely texture contrast.
• Onion & Garlic: Sauté these aromatic veggies until fragrant for added depth of flavor.
• Cilantro: Fresh cilantro brightens up the dish and adds a pop of color when garnished.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients on the counter. Preheat your oven to 375°F (190°C) while you chop up your onion and garlic.

Sauté Aromatics: In a skillet over medium heat, sauté chopped onions and minced garlic until translucent and aromatic—about 3-5 minutes should do it.

Cook The Chicken: Add diced chicken breasts to the skillet seasoned with salt and pepper. Cook until browned on all sides—don’t be shy about giving it some good color.

Mix It Up.: In a large bowl, combine cooked chicken and onions with black beans, half of your enchilada sauce, and half of the shredded cheese. Stir until everything is well-coated in deliciousness.

Layer Your Casserole: Spread some enchilada sauce at the bottom of a baking dish. Layer tortilla strips followed by half of your chicken mixture; repeat these layers until you finish with tortillas on top.

Add The Finishing Touches: Pour remaining enchilada sauce over the top layer and sprinkle with leftover cheese. Bake uncovered for about 25-30 minutes or until golden brown and bubbly—your kitchen will smell heavenly.

After following these steps carefully—and perhaps sneaking a few bites along the way—you’ll have an irresistible Chicken Enchilada Casserole ready to serve. Enjoy every cheesy bite surrounded by family or friends who will surely appreciate your culinary skills.

Perfecting the Cooking Process

Start by cooking the chicken and chopping veggies first, then layer everything for optimal flavor and warmth.

Add Your Touch

Feel free to swap chicken for black beans or add extra cheese for richness and flavor diversity.

Storing & Reheating

Store leftovers in an airtight container in the fridge. Reheat in the oven for 20 minutes at 350°F.

The first time I made Chicken Enchilada Casserole, my friends devoured it within minutes, asking me to make it again weekly.

FAQ

Can I use ground turkey instead of chicken in the casserole?

Yes, ground turkey works well as a leaner alternative to chicken.

How long can I store leftover Chicken Enchilada Casserole?

You can store leftovers for up to three days in the refrigerator.

Is it possible to freeze Chicken Enchilada Casserole?

Absolutely. Freeze it before baking for up to three months for future meals.

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Chicken Enchilada Casserole

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Chicken Enchilada Casserole is a mouthwatering dish that combines layers of tender shredded chicken, zesty enchilada sauce, and gooey melted cheese. This comforting casserole is perfect for family dinners or gatherings, ensuring everyone leaves the table satisfied. With its rich flavors and satisfying textures, each bite feels like a fiesta for your taste buds. Plus, it’s incredibly versatile—customize it with your favorite vegetables or beans to suit your preferences. Prepare this easy and delicious casserole in no time, making it a go-to recipe for busy weeknights or special occasions.

• Author: Mason Recipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 8
• Category: Main
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• Corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 2 cups shredded cheese (cheddar and Monterey Jack)
• 1 diced onion
• 1 can black beans (drained and rinsed)

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a large baking dish.
2. Cook chicken in boiling water or broth for 15-20 minutes; shred when cooled.
3. Sauté onions until translucent, then mix with shredded chicken and half of the enchilada sauce.
4. Layer tortillas, chicken mixture, black beans, and cheese in the baking dish. Repeat layers.
5. Pour remaining sauce on top and cover with cheese.
6. Bake uncovered for 25-30 minutes until bubbly and golden.

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 370
• Sugar: 2g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 75mg

Keywords: - Use leftover rotisserie chicken for faster prep.- Add bell peppers or zucchini for extra nutrition.- Refrigerate leftovers in an airtight container for up to three days.