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To make this tasty dish, gather these main ingredients: - 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, canned, or frozen) - 2 cups shredded cheddar cheese - 1 medium onion, diced - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon chili powder - 6 corn tortillas, cut into quarters - Salt and pepper to taste These ingredients create a hearty, flavorful meal. The shredded chicken adds protein, while the beans and corn provide fiber. The spices bring warmth, and the cheese adds creaminess. For a fun twist, consider these optional toppings: - Fresh cilantro, roughly chopped - Sliced avocado - Sour cream - Sliced jalapeños - Chopped green onions These toppings add color and flavor. Fresh cilantro gives a bright taste. Avocado adds creaminess, while sour cream cools the dish. If you need swaps, here are some ideas: - Use rotisserie chicken for quick prep. - Swap black beans with pinto beans or kidney beans. - Try a different cheese, like Monterey Jack. - Use flour tortillas if corn is not available. These substitutes help you customize the recipe to your taste and pantry. You can still enjoy a great meal with what you have on hand. For the complete recipe, check out the Full Recipe. First, preheat your oven to 350°F (175°C). This step is key for even cooking. While the oven heats, take a 9x13 inch baking dish and lightly grease it. This helps prevent sticking. In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, and diced onion. Add in the garlic powder, cumin, chili powder, salt, and pepper. Mix it all together until each piece is coated well. This blend gives your casserole its great flavor. Start by placing half of the quartered tortillas at the bottom of the greased dish. Then, spread half of the chicken mixture over the tortillas. Follow with 1 cup of shredded cheddar cheese. Repeat this layering with the remaining tortillas, chicken mix, and top with the last cup of cheese. Cover with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. Look for bubbly cheese that is golden brown. Let it cool a bit before serving. Don't forget to sprinkle fresh cilantro on top. To get that perfect cheese melt, choose a good cheese. I love using shredded cheddar. It melts nicely and gives a great flavor. When layering, put cheese on both layers of chicken. This lets the cheese get extra gooey. Cover the dish with foil while baking. This helps keep moisture in. Then, uncover the dish for the last few minutes. This browns the cheese and makes it bubbly. Want to add more flavor? You can mix in some diced jalapeños for heat. Or, add a bit of lime juice for a fresh taste. You can also switch the black beans for pinto beans if you like. If you want a veggie kick, toss in some bell peppers or zucchini. They add color and texture. Don't forget to top with fresh cilantro for a burst of flavor when serving. To save time, use rotisserie chicken. It’s already cooked and shredded. This cuts down your prep time. You can also chop veggies ahead of time, so they are ready to go. If you want, prepare the casserole a day early. Just cover it and keep it in the fridge. When ready to bake, add a few extra minutes to the cooking time. This makes dinner stress-free. For the full recipe, check out the details above. {{image_4}} You can easily make a vegetarian version of this dish. Start with the same base but swap the chicken for plant-based protein. Use black beans or lentils for added texture and protein. Add diced bell peppers and zucchini for extra flavor and nutrition. You can also try using a mix of beans, like pinto and kidney beans. This variation will keep the casserole hearty and satisfying. For a gluten-free option, choose corn tortillas labeled gluten-free. Many brands offer great alternatives that taste just as good. You can also use rice or quinoa in place of tortillas. Just layer the other ingredients on top of cooked rice or quinoa. This way, you can enjoy the same great flavors without worrying about gluten. If you love heat, there are many ways to spice things up. Add diced jalapeños to the mixing bowl for a kick. You can also use spicy enchilada sauce instead of the mild version. Another option is to sprinkle chili flakes on top before serving. This will give your casserole a nice, spicy finish. For even more heat, serve with hot sauce on the side. For the complete recipe, check the Full Recipe section. To store leftover chicken enchilada casserole, let it cool first. Cover it tightly with plastic wrap or foil. You can also use an airtight container for extra protection. This method keeps the flavors fresh and tasty. Store it in the fridge for up to three days. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Bake for about 20 minutes. If you want a crispy top, remove the foil for the last 5 minutes. Check that it is heated all the way through before serving. Freezing chicken enchilada casserole is easy! Prepare the casserole as normal but do not bake it. Wrap it tightly in plastic wrap and then in foil. This keeps it safe from freezer burn. It can last up to three months in the freezer. When you are ready to cook it, thaw it overnight in the fridge, then bake as you normally would. For the full recipe, check out the earlier sections! Yes, you can make this dish ahead of time. Prepare it up to the baking stage. Cover the dish tightly with foil and store it in the fridge. When you are ready to bake, just add some extra time in the oven. This helps the casserole heat evenly. I often do this for busy nights. You can serve this casserole with many sides. Some great options include: - Mexican rice - Refried beans - Fresh guacamole - A simple green salad - Corn on the cob These sides add flavor and balance to the meal. They also help make your plate look colorful and inviting. To make smaller servings, you can cut the recipe in half. Use a smaller baking dish, like an 8x8 inch. This way, you keep all the flavors but make less food. Another option is to freeze half of the casserole before baking. This gives you a quick meal for another day. In this blog post, we explored the easy chicken enchilada casserole. We discussed main ingredients, optional toppings, and substitutes. I guided you through step-by-step instructions for prepping and layering the dish. You learned helpful tips for cheese melting and time-saving tricks. We also covered variations, storage, and common questions. This dish is simple and fun to make. You can customize it to suit your taste. Enjoy the process and share it with others!

Easy Chicken Enchilada Casserole

Savor the deliciousness of Cheesy Chicken Enchilada Casserole with this easy-to-follow recipe! Packed with shredded chicken, black beans, and gooey cheddar cheese, this dish is perfect for family dinners or gatherings. Discover the simple steps to create a flavorful meal that will delight everyone at the table. Click to explore the full recipe and make this comforting casserole today!
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Ingredients
  

2 cups cooked chicken, shredded

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, canned, or frozen)

2 cups shredded cheddar cheese

1 medium onion, diced

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder

6 corn tortillas, cut into quarters

Salt and pepper to taste

Fresh cilantro, roughly chopped, for garnish

Instructions
 

Begin by preheating your oven to 350°F (175°C), ensuring an even cook throughout the casserole.

    In a large mixing bowl, thoroughly combine the shredded chicken, enchilada sauce, black beans, corn, diced onion, garlic powder, cumin, chili powder, and a generous pinch of salt and pepper. Stir until all ingredients are evenly coated and mixed.

      Lightly grease a 9x13 inch baking dish to prevent sticking, then layer half of the quartered corn tortillas evenly across the bottom.

        Spread half of the chicken mixture over the tortillas, distributing it evenly, and then layer 1 cup of shredded cheddar cheese on top.

          Repeat the layering process with the remaining quartered tortillas, followed by the remaining chicken mixture, and top off with the last cup of shredded cheddar cheese for that melty, cheesy goodness.

            Cover the baking dish tightly with aluminum foil to retain moisture and bake for 25 minutes.

              Remove the foil and bake for an additional 10-15 minutes, or until the cheese is wonderfully bubbly and has developed a golden brown color on the top.

                Once baked, allow the casserole to cool for a few minutes to set, then sprinkle freshly chopped cilantro generously over the top just before serving for a fresh finish.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 6-8

                    - Presentation Tips: For an eye-catching presentation, serve the casserole directly in the baking dish, offering a ladle for easy serving. Scatter extra cilantro over the top for a fresh look and serve alongside sliced avocado or a dollop of sour cream for added creaminess.