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Chicken Enchilada Casserole

Cheesy Chicken Enchilada Casserole for the Busy Chef

This Cheesy Chicken Enchilada Casserole is a quick, crowd-pleasing comfort food that elevates your weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Shredded Chicken use rotisserie chicken for quicker prep
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 can Chopped Green Chiles 4 oz can, drained; substitute with jalapeños for spicier version
  • 1 can Black Beans 15 oz, drained and rinsed; pinto beans work as a substitute
  • 1 can Sweet Corn 15 oz can, drained and rinsed; fresh corn kernels can be an alternative
  • 12 pieces Corn Tortillas 6-inch; swap with gluten-free wraps if needed
  • 2 cups Cheddar Cheese shredded, divided; can experiment with other cheeses like pepper jack
  • 1 cup Monterey Jack Cheese shredded; enhances melting factor
For the Sauce
  • 1 tbsp Olive Oil ideal for sautéing onions; swap for coconut oil if desired
  • 1 piece Yellow Onion finely diced; use red onion for a colorful twist
  • 2 tsp Cumin can substitute with taco seasoning
  • 2 tsp Chili Powder can swap with paprika for milder notes
  • 2 cloves Garlic minced; granulated garlic can be a replacement
  • 1 tbsp Corn Starch thickens the sauce beautifully; arrowroot powder is an alternative
  • 1 tbsp Cold Water necessary to mix with cornstarch for consistency
  • 1 cup Chicken Broth can use vegetable broth for a vegetarian twist
  • 1 can Tomato Sauce 15 oz; crushed tomatoes work equally well
For Garnishing
  • 1 cup Sour Cream can substitute with Greek yogurt
  • Cilantro chopped, for garnish; parsley can be used for a subtle touch

Equipment

  • 9x13 inch casserole dish
  • Large Skillet
  • Mixing Bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch casserole dish.
  2. In a large skillet over medium-high heat, add olive oil and sauté yellow onion for 4–6 minutes until translucent.
  3. Sprinkle in cumin, chili powder, and minced garlic; stir for 30 seconds to bloom the spices.
  4. In a small bowl, mix cornstarch with cold water until smooth, then add chicken broth and tomato sauce. Bring to a simmer for 5–7 minutes.
  5. Combine shredded chicken, salt, pepper, green chiles, black beans, and sweet corn in a bowl. Add half a cup of sauce, stirring well.
  6. Spread half a cup of sauce on the bottom of the casserole dish. Layer corn tortillas dipped in sauce.
  7. Spread half of the chicken mixture and top with one cup of cheddar cheese.
  8. Repeat layering with remaining tortillas and chicken mixture, pouring the remaining sauce over the top.
  9. Top with remaining cheddar cheese and Monterey Jack cheese.
  10. Bake for 25 minutes until cheese is bubbling and golden.
  11. Garnish with sour cream and cilantro before serving.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Perfect for meal prep; store portions for quick dinners. Adjust salt and spices to taste.

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