Why Make This Recipe
Cheesy Baked Chicken Enchilada Casserole is a perfect choice for a family dinner or a casual gathering. It’s comforting, filling, and packed with flavor. The combination of shredded chicken, melted cheese, and enchilada sauce creates a delicious dish that everyone will love. Plus, it’s easy to prepare and can feed a crowd without spending hours in the kitchen.
How to Make Cheesy Baked Chicken Enchilada Casserole
Ingredients:
- 3 cups shredded cooked chicken
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 cup black beans (optional)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Directions:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans (if using), cumin, garlic powder, onion powder, salt, and pepper.
- In a baking dish, layer 4 corn tortillas in the bottom. Spread half of the chicken mixture over the tortillas, then drizzle with half of the enchilada sauce and sprinkle with half of the cheese.
- Repeat the layering process with the remaining tortillas, chicken mixture, enchilada sauce, and cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until bubbly and golden.
- Let cool slightly before serving. Enjoy!
How to Serve Cheesy Baked Chicken Enchilada Casserole
Serve this cheesy casserole hot, straight from the oven. You can garnish it with fresh cilantro, sour cream, or avocado slices for added flavor. Pair it with a side salad or some tortilla chips for a complete meal.
How to Store Cheesy Baked Chicken Enchilada Casserole
If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, simply place the casserole in the oven at 350°F (175°C) until warmed through. You can also freeze individual portions for future meals.
Tips to Make Cheesy Baked Chicken Enchilada Casserole
- Use rotisserie chicken to save time if you don’t want to cook chicken from scratch.
- Customize the cheese to your liking; a mix of Monterey Jack and cheddar works great too.
- For extra spice, add diced jalapeños or add a dash of hot sauce to the chicken mixture.
Variation
You can easily switch out the protein. Ground beef or turkey can be used instead of shredded chicken. Just cook the meat thoroughly and season it with the same spices before layering.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare it a day in advance, cover it, and keep it in the fridge. Just bake it when you’re ready to enjoy.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but corn tortillas are traditional for enchiladas and add a unique flavor.
What can I serve as a side with this dish?
A simple side of guacamole, a fresh salad, or even some Mexican rice pairs very well with this casserole.
Cheesy Baked Chicken Enchilada Casserole
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) enchilada sauce
- 8 pieces corn tortillas
- 1 cup black beans (optional) Can be omitted if desired.
Spices
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans (if using), cumin, garlic powder, onion powder, salt, and pepper.
Assembly
- In a baking dish, layer 4 corn tortillas in the bottom. Spread half of the chicken mixture over the tortillas, then drizzle with half of the enchilada sauce and sprinkle with half of the cheese.
- Repeat the layering process with the remaining tortillas, chicken mixture, enchilada sauce, and cheese.
Baking
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until bubbly and golden.
- Let cool slightly before serving.