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Chicken Enchilada Casserole Recipe Easy Weeknight Dinner Idea

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A quick and easy chicken enchilada casserole that combines bold Mexican flavors with a comforting, fuss-free casserole form. Perfect for busy weeknights and crowd-pleasing meals.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 2 cups enchilada sauce (medium-spicy, e.g., Old El Paso)
  • 8–10 corn or flour tortillas, cut into strips or quarters
  • 2 cups shredded cheese (mix of cheddar and Monterey Jack)
  • 1 cup black beans, drained and rinsed (optional)
  • 1 cup sweet corn kernels (fresh, canned, or frozen)
  • 1 small chopped onion
  • 2 cloves minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)
  • Sour cream or avocado slices for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. In a large bowl, combine shredded chicken, sautéed onion and garlic, black beans, corn, 1 ½ cups enchilada sauce, cumin, chili powder, salt, and pepper. Stir until everything is evenly coated.
  4. Lightly grease a 9×13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom.
  5. Arrange a layer of tortilla pieces over the sauce, followed by about one-third of the chicken mixture, then sprinkle with a third of the shredded cheese. Repeat layering two more times, ending with cheese on top.
  6. Bake uncovered for 25-30 minutes until bubbly and cheese is melted and golden. Tent with foil after 20 minutes if edges brown too quickly.
  7. Let the casserole rest for 5-10 minutes to set.
  8. Garnish with fresh cilantro and add dollops of sour cream or avocado slices if desired before serving.

Notes

Use corn tortillas for gluten-free option. Warm tortillas in microwave for 20 seconds before layering to prevent cracking. Add a splash of chicken broth if chicken feels dry. For creamier texture, stir in sour cream or cream cheese into filling. Avoid over-layering to prevent sogginess. Broil 2-3 minutes at end for extra crispy edges if desired.

Nutrition

Keywords: chicken enchilada casserole, easy weeknight dinner, Mexican casserole, enchilada recipe, comfort food, quick dinner, family meal

Find it online: https://cooltastes.com/chicken-enchilada-casserole-recipe-easy-weeknight-dinner-idea/