Get ready to transform your dinner game with the most irresistible Mexican-inspired dish that will make your taste buds dance! This Cheesy Chicken Enchilada Casserole is not just a meal – it's a flavor explosion that combines tender shredded chicken, creamy beans, melted cheese, and zesty enchilada sauce in one mouthwatering layers. Whether you're craving a quick family dinner or looking to impress your friends, this casserole is about to become your new go-to recipe that promises maximum flavor with minimal effort!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, rinsed and drained
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, black beans, half of the chopped green onions, and 1 cup of shredded cheese. Mix thoroughly to ensure even distribution of ingredients.
- Pour about 1/4 cup of enchilada sauce into the bottom of the baking dish, creating a thin layer to prevent tortillas from sticking.
- Cut the corn tortillas in half to make them easier to layer in the baking dish. Create a base layer of tortilla halves, slightly overlapping to cover the bottom of the dish.
- Spread half of the chicken and bean mixture evenly over the tortilla layer. Drizzle half of the remaining enchilada sauce over the mixture.
- Add another layer of tortilla halves, followed by the remaining chicken and bean mixture. Pour the rest of the enchilada sauce over the top.
- Sprinkle the remaining shredded cheese over the entire casserole, ensuring even coverage.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is fully melted and slightly golden brown.
- Remove from the oven and let the casserole rest for 5-10 minutes to set and cool slightly.
- Garnish with remaining chopped green onions and fresh chopped cilantro before serving.
- Serve hot, cutting into square portions. Optional: Serve with sour cream, guacamole, or additional salsa on the side.
Tips
- For extra flavor, use rotisserie chicken or season your chicken with taco seasoning before shredding.
- Make sure to drain black beans thoroughly to prevent excess moisture in the casserole.
- Use fresh corn tortillas for the best texture – they should be soft and pliable.
- Don't skip the resting time after baking; it helps the casserole set and makes cutting easier.
- For a spicier version, add diced jalapeños or use a hot enchilada sauce.
- This casserole freezes beautifully – prepare it ahead of time and bake when needed.
- Experiment with different cheese blends like pepper jack or a mix of monterey jack and cheddar.
- Always cover with foil initially to prevent the top from burning while ensuring the inside cooks evenly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 85mg
