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To make a tasty Easy Chicken Enchilada Casserole, you need some simple ingredients. Here is the list of what you will need: - 2 cups cooked chicken, shredded - 1 can (10 oz) enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 2 cups shredded cheese (cheddar and Monterey Jack blend) - 8 corn tortillas, cut into quarters - 1 small onion, finely chopped - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) These ingredients mix well to create layers of flavor. The cooked chicken brings protein and texture. The enchilada sauce adds a nice kick, while the black beans and corn give you extra fiber and taste. The cheese melts beautifully, making every bite creamy. The tortillas hold everything together, giving it that classic casserole feel. When I cook this dish, I love using fresh cilantro as a garnish. It adds a burst of color and freshness. You can also serve it with a dollop of sour cream on top. This dish is great for family dinners or a fun gathering with friends. For the full recipe, check out the details above. 1. Preheat your oven to 350°F (175°C). This step gets your oven ready for baking. 2. In a large bowl, combine the shredded chicken and other ingredients. Add half of the enchilada sauce, black beans, corn, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Mix it all well. 3. Create the casserole layers. Start by spreading a thin layer of the remaining enchilada sauce on the bottom of your 9x13 inch baking dish. Next, layer half of the tortilla pieces evenly over the sauce. Then, spread half of the chicken mixture over the tortillas and sprinkle one-third of the cheese on top. Repeat this layering process with another layer of tortillas, the rest of the chicken mixture, and half of the remaining cheese. Finally, top with the last layer of tortilla pieces. 1. Cover and bake for 25 minutes. Use aluminum foil to cover the baking dish to keep it moist. 2. Uncover and finish baking for an additional 15 minutes. This step allows the cheese to become bubbly and golden brown. 3. Let your casserole cool for about 5 minutes. Once it cools, garnish with fresh cilantro. Serve slices on plates with a dollop of sour cream for a yummy touch. For the full recipe, check out Easy Chicken Enchilada Casserole. For the best chicken in this dish, I recommend using rotisserie chicken. It’s tasty, tender, and saves time. You can also use grilled chicken if you prefer. Just shred it well before mixing. To keep your casserole creamy, add some sour cream to your chicken mixture. This makes it rich and smooth. Be sure to cover the casserole with foil while baking to lock in moisture. This helps all the flavors blend well. Pair your enchilada casserole with some fresh sides. A simple green salad goes well. You can also serve it with rice or some tortilla chips. For a nice presentation, serve slices on plates. Add a dollop of sour cream on top. Sprinkle fresh cilantro for a bright touch. This not only looks great but adds a pop of flavor to each bite. {{image_2}} You can easily swap beans or vegetables in this dish. If you want a twist, try black-eyed peas or pinto beans. You can also add diced bell peppers or zucchini for extra veggies. These changes add color and nutrition to the casserole. For cheese, consider using pepper jack or feta. Both offer unique flavors. You can mix cheeses for a richer taste. I often use a blend of sharp cheddar and mozzarella for a nice melt. If you need a gluten-free option, use corn tortillas. They work just as well as regular tortillas. Always check the labels. They should say gluten-free. For a vegetarian version, skip the chicken and add more beans or veggies. You can use mushrooms for a hearty texture. This way, you still get a filling meal without meat. You can adapt this dish to fit your needs easily. To keep your Easy Chicken Enchilada Casserole fresh, store leftovers in an airtight container. Make sure it cools to room temperature first. You can keep it in the fridge for up to four days. If you plan to eat it later, avoid adding toppings like sour cream until you’re ready to serve. This helps keep the flavors fresh! If you want to save some for later, freezing is a great option. First, let the casserole cool down completely. Then, wrap it tightly in plastic wrap and foil. This prevents freezer burn. You can freeze it for up to three months. When you’re ready to enjoy it again, transfer the casserole to the fridge to thaw overnight. Reheat it in the oven at 350°F (175°C) for about 30-40 minutes. Cover it with foil to keep it moist. Check for warmth in the center before serving. Enjoy the same yummy taste as when it was fresh! Yes, you can use store-bought enchilada sauce. Many brands offer tasty options. This saves time and still gives great flavor. Just make sure to choose a sauce that you like. You can also add your own spices to boost the taste. Reheating leftovers usually takes about 20 minutes. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. This keeps it moist while it warms. If you use a microwave, heat it in short bursts, stirring often. Yes, you can make this casserole ahead of time. Assemble it and cover it tightly. Store it in the fridge for up to 24 hours. When ready to bake, take it out, let it sit for a few minutes, and then bake it as directed. It’s a great way to save time on busy nights! For the full recipe, check out Easy Chicken Enchilada Casserole. This blog post covered a tasty chicken casserole recipe. You saw each ingredient and learned how to make it. I shared preparation steps, baking tips, and smart storage advice. You found ways to customize your dish with variations and answered common questions. In conclusion, this casserole is both simple and flexible. It works well for any meal. Trust me; your family will love it. Enjoy making it your own and sharing it with others!

Easy Chicken Enchilada Casserole

Create a delicious family meal with this easy chicken enchilada casserole! Packed with shredded chicken, black beans, corn, and plenty of cheese, this comforting dish is perfect for weeknight dinners. Follow simple layering steps to bring it all together and enjoy a bubbling, cheesy delight straight from your oven.
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Ingredients
  

2 cups cooked chicken, shredded

1 can (10 oz) enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

2 cups shredded cheese (cheddar and Monterey Jack blend)

8 corn tortillas, cut into quarters

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine the shredded chicken, half of the enchilada sauce, black beans, corn, chopped onion, garlic powder, cumin, chili powder, salt, and pepper. Mix until well combined.

      In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom to prevent sticking.

        Layer half of the tortilla pieces evenly over the sauce in the baking dish.

          Spread half of the chicken mixture over the tortillas, then sprinkle one-third of the cheese on top.

            Repeat the layering process with another layer of tortillas, the remaining chicken mixture, and half of the remaining cheese.

              Top with the last layer of tortilla pieces, then pour the remaining enchilada sauce over the top, making sure to cover all the tortillas.

                Finish by sprinkling the rest of the cheese evenly on top.

                  Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                    Remove from the oven and let it cool for about 5 minutes. Garnish with fresh cilantro.

                      - Prep Time: 15 min | Total Time: 45 min | Servings: 6

                        - Presentation Tips: Serve slices of casserole on plates with a dollop of sour cream on top and a sprinkle of cilantro for a fresh touch.