why make this recipe
Chicken Enchilada Casserole is a perfect dish for busy weeknights or weekend gatherings. This comforting meal combines the flavors of enchiladas into a casserole format, making it easy to prepare and serve. It’s family-friendly, packed with protein, and can be customized to suit your taste. Plus, it’s a great way to use store-bought rotisserie chicken, saving you time in the kitchen!
how to make Chicken Enchilada Casserole
Ingredients:
- 1 whole store-bought rotisserie chicken, shredded
- 8 pieces corn or flour tortillas
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (Cheddar, Monterey Jack, or your choice)
- 1/2 cup sour cream (for serving)
- 1/4 cup chopped cilantro (for serving)
- 1 whole avocado, sliced (for serving)
Directions:
- Preheat your oven to 350°F (175°C).
- Shred the rotisserie chicken into bite-sized pieces.
- In a large baking dish, spread a thin layer of enchilada sauce on the bottom.
- Place 4 tortillas over the sauce.
- Add half of the shredded chicken, diced onions, garlic, black beans, and 1 cup of cheese over the tortillas.
- Layer the remaining tortillas, chicken mixture, and enchilada sauce.
- Top with the remaining cup of cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let the casserole cool slightly before serving. Garnish with sour cream, cilantro, and avocado slices.
To serve, cut into squares, plate each portion, and top with extra sour cream, cilantro, and avocado slices. Pair it with a side of Mexican rice or a simple salad if desired. For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
how to serve Chicken Enchilada Casserole
Serve the Chicken Enchilada Casserole warm out of the oven. Portions can be cut into squares and topped with sour cream, fresh cilantro, and avocado slices. It pairs well with a side of Mexican rice or a light salad. Set everything out on the table so everyone can help themselves!
how to store Chicken Enchilada Casserole
Store any leftovers in an airtight container in the refrigerator. It can stay fresh for up to 3 days. When you’re ready to enjoy it again, simply reheat in the oven or microwave. Make sure it’s heated through before serving.
tips to make Chicken Enchilada Casserole
- For extra flavor, consider adding jalapeños or your favorite spices to the chicken mixture.
- Use a mix of cheese for a more complex flavor, such as adding Pepper Jack for a bit of heat.
- Ensure the casserole is covered while baking to keep it moist. Uncovering for the last few minutes allows the cheese to get bubbly and golden.
variation
For a lighter version, use whole wheat tortillas and low-fat cheese. You can also substitute the chicken for black beans or any other protein of your choice for a vegetarian option.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes! You can assemble everything a day in advance, cover it, and store it in the fridge until you’re ready to bake.
Q: Can I freeze Chicken Enchilada Casserole?
A: Absolutely! Just let the casserole cool completely, then cover tightly and freeze. It can last for up to 2 months. Thaw it overnight before baking.
Q: What can I serve with Chicken Enchilada Casserole?
A: This dish goes great with Mexican rice, refried beans, or a fresh salad for a complete meal.