Chicken Enchilada Casserole Recipe

There’s something incredibly heartwarming about a Chicken Enchilada Casserole that’s not just a feast for the taste buds but also a homage to family gatherings and festive occasions. This recipe captures the vibrant spirit of Mexican cuisine, blending layers of tortillas, perfectly seasoned shredded chicken, zesty enchilada sauce, and mouthwatering melted cheese. Imagine serving this at your next family dinner, surrounded by colorful plates, lively conversations, and the fresh aroma of homemade guacamole. It’s a dish that invites togetherness and celebrates both comfort and creativity in the kitchen.

Recipe Summary

Ingredients

• 2 cups cooked and shredded chicken breast
• 1 can (10 oz) enchilada sauce
• 2 cups shredded cheddar cheese
• 1 can (4 oz) diced green chilies
• 1 medium onion, finely chopped
• 2 cups sour cream
• 1 can (15 oz) black beans, drained and rinsed
• 10-12 corn tortillas
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with olive oil.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Stir in the shredded chicken, green chilies, and black beans. Cook for another 3-5 minutes, until heated through. Season with salt and pepper.
4. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
5. Layer 3-4 corn tortillas over the sauce, overlapping as needed.
6. Spread half of the chicken mixture over the tortillas, followed by a cup of shredded cheese and a cup of sour cream.
7. Repeat the layers – tortillas, remaining chicken mixture, cheese, and sour cream.
8. Finish with a final layer of tortillas, pour remaining enchilada sauce over them, and sprinkle the top with the remaining cheese.
9. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro before serving.

Helpful Tips

If you’re short on time, rotisserie chicken is a great shortcut for the shredded chicken. Feel free to experiment with different types of cheese like Monterey Jack or a Mexican blend for varied flavors. This casserole can be assembled ahead of time and refrigerated until you’re ready to bake it. Simply extend the baking time by 10-15 minutes if baking from chilled.

Storage Instructions and Ingredient Substitutions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave individual servings. For a lighter version, you can use Greek yogurt instead of sour cream. Flour tortillas can also be used instead of corn tortillas if preferred.

Pairings

This Chicken Enchilada Casserole pairs perfectly with a fresh, tangy guacamole or a simple side salad with a citrus vinaigrette. For drinks, try serving with a refreshing lime margarita or a chilled glass of horchata.

We hope this Chicken Enchilada Casserole brings warmth and joy to your family gatherings. Share your beautiful creations using #ZynahzRecipes or tag us on Instagram. We would love to hear your feedback, so please leave a comment on our website at www.zynahz.com. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on social media for more inspirational recipes.