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Chicken Enchilada Casserole

Flavor-Packed Chicken Enchilada Casserole for Cozy Nights

This Chicken Enchilada Casserole combines rich flavors and comforting textures for a warm family meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Shredded Chicken Rotisserie chicken or crumbled tofu can be used.
  • 0.5 teaspoon Salt Essential seasoning.
  • 0.5 teaspoon Black Pepper Adjust based on heat preference.
  • 4 oz Chopped Green Chiles Canned, drained; diced jalapeños also work.
  • 15 oz Black Beans Drained and rinsed; can substitute with pinto beans.
  • 15 oz Sweet Corn Drained and rinsed; fresh or frozen corn works too.
  • 12 count Corn Tortillas 6-inch; use gluten-free wraps for gluten-free option.
  • 2 cups Cheddar Cheese Shredded, divided.
  • 1 cup Monterey Jack Cheese Shredded.
  • 1 tablespoon Olive Oil Can use coconut or avocado oil.
  • 1 small Yellow Onion Finely diced; can substitute with red onion.
  • 2 teaspoon Cumin Adds warmth and depth.
  • 2 teaspoon Chili Powder For a different profile, swap it with smoked paprika.
  • 2 cloves Garlic Minced; granulated garlic can substitute.
  • 1 tablespoon Corn Starch Acts as a thickener.
  • 1 tablespoon Cold Water
  • 1 cup Chicken Broth Vegetable broth for vegetarian option.
  • 15 oz Tomato Sauce Can substitute with crushed or pureed tomatoes.
For Garnishing
  • Sour Cream Greek yogurt can be used as a substitute.
  • Cilantro Chopped; can substitute with parsley or green onions.

Equipment

  • skillet
  • Casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
  2. In a skillet over medium-high heat, add 1 tablespoon of olive oil and sauté the diced onion for 4-6 minutes until translucent.
  3. Add cumin, chili powder, and minced garlic to the onions, stirring for an additional 30 seconds.
  4. Combine corn starch and cold water in a bowl, then add chicken broth, tomato sauce, and salt to the skillet, stirring everything together.
  5. Mix shredded chicken, salt, black pepper, green chiles, black beans, sweet corn, and a ½ cup of the sauce in a bowl until well incorporated.
  6. Spread ½ cup of enchilada sauce at the bottom of the greased casserole dish and dip the tortillas in the remaining sauce before layering them.
  7. Spread half of the chicken mixture and 1 cup of cheddar cheese over the tortillas.
  8. Repeat the layering with the remaining tortillas, chicken mixture, and pour leftover sauce on top.
  9. Sprinkle the remaining cheddar and Monterey Jack cheese on top.
  10. Bake the casserole for 25 minutes or until the cheese is bubbling and golden.
  11. Let the casserole sit briefly, then garnish with sour cream and cilantro before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3-4 days. Reheat portions in the microwave or oven.

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