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Quick Chicken Enchilada Casserole

A comforting and easy chicken enchilada casserole perfect for family dinners or gatherings with friends, packed with flavors and topped with gooey cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 390
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken Shredded or diced; can use rotisserie chicken for faster prep.
  • 1 can enchilada sauce (10 oz) Choose mild or spicy based on preference.
  • 1 cup black beans Drained and rinsed; can swap for pinto beans.
  • 2 cups corn Fresh, frozen, or canned.
  • 1 cup shredded cheese (cheddar or Mexican blend) For gooey melty goodness.
  • 6 pieces corn tortillas Cut into strips.
  • 1/2 cup Greek yogurt or sour cream For serving; use Greek yogurt for a lighter option.
  • fresh cilantro and lime Optional garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked chicken, enchilada sauce, black beans, corn, and half of the shredded cheese. Mix well until everything is coated in the sauce.
  3. Layer the bottom of a greased 9x13 inch casserole dish with half of the tortilla strips.
  4. Spoon half of the chicken mixture over the tortillas, spreading it out gently.
  5. Add another layer of tortilla strips on top, followed by the remaining chicken mixture. Finish with the last of the tortilla strips tucked in.
  6. Top with the remaining cheese.
Cooking
  1. Cover the casserole with foil and bake in the oven for 20 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbling.
  3. Let it cool for a few minutes before serving.

Notes

Add diced bell peppers or zucchini for extra nutrition; spice it up with jalapeños; use corn tortillas for gluten-free; add toppings like avocado or pico de gallo before serving.