Description
Chicken Enchiladas jus got better. This Chicken Enchilada Casserole is cheesy, saucy, and packed with layers of enchilada classics like chicken and beans, tortillas, and cheese. This comforting dinner is perfect for when you’re craving Mexican food but burnt out on tacos.
Ingredients
- 2 tablespoons avocado oil
- 1 small onion, diced
- 1 tablespoon garlic. minced
- 3 cups red enchilada sauce, divided
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 cup frozen corn
- 3 cups cooked chicken breast or rotisserie chicken, shredded or diced into 1/2-inch cubes
- 12 (6-inch) tortillas, corn or tortilla
- 2 1/2 cups mozzarella or Monterey Jack cheese, shredded
For serving:
- fresh cilantro, finely chopped
- avocado, sliced
- tomatoes
- sour cream
- lime wedges
Instructions
- Preheat oven to 350°F.
Make the chicken enchilada filling:
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 2 minutes.
- Add 2 cups of enchilada sauce, beans, corn, and chicken. Mix well until evenly combined. Set aside.
Assemble and bake:
- Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch casserole pan. Top with 6 tortillas. Slightly overlap the tortillas to cover the entire pan.
- Spread half of the chicken mixture over the tortilla layer and top with 1 cup of cheese.
- Repeat with another layer of 6 tortillas and the remaining half of the chicken mixture.
- Lastly, top with the remaining 1/2 cup enchilada sauce and 1 1/2 cups cheese.
- Bake for 20-25 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
- Slice into 12 squares and serve warm with your favorite toppings such as cilantro, avocado, tomatoes, sour cream and lime wedges.
Notes
How to store: Once the chicken enchilada casserole has cooled to room temperature, transfer leftovers to an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat leftovers in the microwave or in the oven at 350℉ for 15 minutes or until heated through.
How to freeze uncooked: You can freeze this chicken enchilada casserole uncooked (in a freezer-safe pan and wrapped in a layer of aluminum foil) and bake it straight from frozen in an oven preheated to 350℉ for about 60-75 minutes, or until temperature reaches 165F as read on a cooking thermometer.
How to freeze cooked: If you want to store cooked leftovers for later, wait until the casserole is room temperature and then transfer it to an airtight container or cover it tightly with plastic cling wrap and aluminum foil. Freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Mexican