If you’re a fan of Mexican-inspired flavors but want a simpler way to enjoy enchiladas, the Chicken Enchilada Casserole is your perfect solution. This dish combines all the elements of traditional enchiladas—shredded chicken, tortillas, enchilada sauce, and cheese—into an easy-to-make casserole. It’s perfect for family dinners, meal prep, or potlucks. Here’s your complete guide to preparing, customizing, and serving this delicious meal.
What is Chicken Enchilada Casserole?
Chicken Enchilada Casserole is a deconstructed version of enchiladas. Instead of rolling tortillas around a filling, the ingredients are layered in a casserole dish and baked. This method saves time and effort while still delivering the bold, cheesy, and saucy flavors you love.
Ingredients List
Classic Version:
- 3 cups cooked, shredded chicken (rotisserie chicken works great!)
- 12 small corn tortillas (or flour tortillas, if preferred)
- 2 cups enchilada sauce (store-bought or homemade)
- 2½ cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
- 1 can black beans (15 oz), drained and rinsed
- 1 can diced green chilies (4 oz)
- 1 cup frozen corn kernels (or canned, drained)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Optional Toppings:
- Sour cream
- Diced tomatoes
- Sliced avocado
- Jalapeños
- Green onions
Healthier Version:
- 3 cups shredded chicken breast (leaner protein)
- Whole wheat or low-carb tortillas
- Low-sodium enchilada sauce
- Reduced-fat cheese or plant-based alternatives
- Low-sodium black beans
- Additional vegetables (zucchini, bell peppers, etc.)
- Greek yogurt (as a sour cream substitute)
Step-by-Step Cooking Instructions
Step 1: Preheat Your Oven
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or oil.
Step 2: Prepare the Chicken Filling
In a large mixing bowl, combine:
- Shredded chicken
- Black beans
- Diced green chilies
- Corn kernels
- Ground cumin, chili powder, garlic powder, and onion powder
- Salt and pepper to taste
Stir until the ingredients are evenly mixed.
Step 3: Layer the Casserole
- Spread a thin layer of enchilada sauce on the bottom of the casserole dish.
- Add a layer of corn tortillas (4-5 tortillas, torn as needed to fit).
- Spread half of the chicken mixture over the tortillas.
- Sprinkle a generous layer of shredded cheese on top.
- Drizzle about ½ cup of enchilada sauce over the cheese.
- Repeat the layers: tortillas, chicken mixture, cheese, and enchilada sauce.
- Finish with a final layer of tortillas, remaining enchilada sauce, and a top layer of cheese.
Step 4: Bake the Casserole
- Cover the dish with aluminum foil.
- Bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 5: Garnish and Serve
Once baked, let the casserole cool for 5 minutes. Garnish with fresh cilantro and optional toppings like sour cream, sliced avocado, or diced tomatoes. Slice into squares and serve hot.
Tips for Success
- Don’t Overload Layers: Keep layers balanced for even cooking and better structure.
- Cover While Baking: Covering prevents cheese from burning before the casserole heats through.
- Drain Ingredients: Always drain beans and corn to avoid excess moisture making the dish soggy.
- Rest Before Serving: Letting the casserole sit after baking helps the layers set and makes slicing easier.
Substitutions and Variations
Vegetarian Version:
- Replace chicken with extra beans or sautéed vegetables like bell peppers, mushrooms, and zucchini.
Protein Alternatives:
- Use ground beef, turkey, shrimp, or shredded pork/beef instead of chicken.
Tortilla Swaps:
- Try low-carb tortillas, whole wheat tortillas, or even tortilla chips for a crunchy texture.
Sauce Options:
- Substitute red enchilada sauce with green enchilada sauce or salsa verde for a tangy twist.
Spicy Kick:
- Add jalapeños, hot sauce, or extra chili powder for more heat.
Serving Suggestions
- Pair with sides like Mexican rice, refried beans, or a fresh green salad.
- Serve with tortilla chips and guacamole for a party-friendly presentation.
- Dress up with colorful toppings like diced tomatoes, sliced jalapeños, and a drizzle of crema.
Make-Ahead and Storage Tips
Make Ahead:
- Assemble the casserole up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time.
Freezing:
- Assemble the casserole, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Storage:
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven.
Frequently Asked Questions (FAQs)
Q: Can I use rotisserie chicken?
- Yes! Rotisserie chicken saves time and works perfectly in this recipe.
Q: Can I make it dairy-free?
- Absolutely. Use dairy-free cheese alternatives and ensure your enchilada sauce is dairy-free.
Q: How can I keep the casserole from getting soggy?
- Drain beans and corn thoroughly, and don’t overdo the enchilada sauce.
Q: Can I use flour tortillas?
- Yes, but note that corn tortillas provide a more traditional flavor and texture.
Conclusion
This Chicken Enchilada Casserole is a delicious, versatile, and easy-to-make dish that’s perfect for busy weeknights or special gatherings. Packed with bold flavors, it’s sure to become a family favorite. Customize the recipe to your taste and enjoy this comforting Mexican-inspired meal! Happy cooking!