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- Cooked chicken, shredded - Black beans, rinsed and drained - Frozen corn - Enchilada sauce (red or green) - Shredded cheese (cheddar and Monterey Jack blend) - Corn tortillas - Red onion, finely diced - Ground cumin and chili powder - Salt and pepper - Fresh cilantro and jalapeños for garnish I love using fresh ingredients for my Chicken and Cheese Enchiladas Casserole. Each item plays a key role in the dish. The cooked chicken adds protein and flavor. Black beans give it a hearty feel. Frozen corn adds sweetness and texture. I often choose red enchilada sauce for its rich taste, but green works great too. The cheese blend of cheddar and Monterey Jack melts beautifully and pulls the dish together. Corn tortillas are essential for making layers. The red onion adds a nice crunch and bite, while cumin and chili powder bring warmth. Don't forget salt and pepper for seasoning! Finally, fresh cilantro and sliced jalapeños make for a colorful and tasty garnish. If you want to switch things up, you can use different proteins. Turkey or beef are great alternatives to chicken. For a vegetarian option, load up on more beans and veggies. If you need a dairy-free option, try dairy-free cheese. It melts differently, but the flavor will still be great! Feel free to experiment with what you have on hand. Enjoy the cooking adventure with this Chicken and Cheese Enchiladas Casserole! 1. Preheat your oven to 350°F (175°C). This makes sure your casserole cooks evenly. 2. Prepare your baking dish by spreading a thin layer of enchilada sauce on the bottom. This adds flavor and keeps the tortillas from sticking. 3. Mix the filling in a large bowl. Combine the shredded chicken, black beans, frozen corn, half of the enchilada sauce, cumin, chili powder, and diced onion. Add salt and pepper to taste. Stir well until everything is mixed. 1. Layering technique: Start with four corn tortillas flat in the dish. Overlap them slightly to cover the sauce. 2. Even distribution: Spoon half of the chicken mixture over the tortillas. Make sure it spreads evenly. Then, sprinkle half of the cheese on top. Repeat this step with the next set of tortillas, chicken mixture, and cheese to build layers. 3. Final touch: Place one last layer of tortillas on top. Drizzle any leftover enchilada sauce over these tortillas for moisture and taste. 1. Cover with foil: Wrap your baking dish tightly with aluminum foil. This keeps the steam in, making your casserole moist. 2. Bake time: Place the dish in the preheated oven and bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden brown. 3. Check for doneness: The casserole is ready when the cheese looks melted and the edges are slightly crispy. Let it cool for five minutes before slicing. This method ensures a delicious Chicken and Cheese Enchiladas Casserole that everyone will enjoy! For complete details, check the Full Recipe. One common mistake is overmixing or under-seasoning. When mixing the chicken and beans, stir gently. This keeps the texture nice. Ensure you add enough salt and spices for flavor. Taste the mixture before layering. Another frequent error is not covering the dish properly during baking. Use aluminum foil to trap steam. This helps the casserole cook evenly and keeps it moist. If you live at a high altitude, you may need to adjust your cooking time. Higher altitudes can affect how food cooks. Bake the casserole a bit longer if it seems undercooked. Oven temperature can also vary. Check if your oven runs hot or cold. Use an oven thermometer for accuracy. Adjust the temperature slightly if needed to ensure even baking. Garnishing your casserole makes it look inviting. I recommend adding fresh cilantro on top. You can also add sliced jalapeños for a spicy kick. For serving, slice the casserole into squares. Plate each piece individually for a nice touch. Pair your casserole with a side salad or some rice. This adds color and balance to your meal. {{image_4}} You can make this dish even better with some simple tweaks. Adding spices like paprika or smoked paprika can give your casserole a smoky kick. If you like heat, consider adding diced jalapeños to the filling or on top. Different sauces can change the taste too. Try using green enchilada sauce for a zesty twist. Adding vegetables boosts nutrition and flavor. You can mix in chopped bell peppers, zucchini, or spinach. These veggies will add color and a fresh crunch. They also blend well with the other ingredients. If you need a gluten-free version, use corn tortillas instead of flour ones. They hold up well and add a nice flavor. You can also make it low-calorie by cutting back on cheese or using a lighter cheese blend. This way, you keep the taste without all the calories. Another idea is to swap out chicken for beans or lentils. This makes the dish vegetarian-friendly while still being filling and tasty. You can prepare your casserole in various ways to suit your needs. A slow cooker is great for busy days. Just mix the ingredients and let it cook on low for 6-8 hours. This method makes everything super tender. If you have an Instant Pot, you can make it in less time. Layer the ingredients in the pot, seal it, and cook on high for about 15 minutes. This method saves time and keeps the flavors locked in. These variations make this Chicken and Cheese Enchiladas Casserole versatile and fun to try. Each method and adjustment can lead to a new favorite dish. For the complete recipe, check out the Full Recipe section. After you enjoy the Chicken and Cheese Enchiladas Casserole, store leftovers safely. First, let the casserole cool down to room temperature. This keeps moisture in check and prevents sogginess. Use airtight containers for the best results. Glass or plastic containers work well. They keep the flavors fresh and prevent spills. You can freeze this casserole either before or after baking. To freeze before baking, assemble the dish and cover it tightly with foil. This keeps out air and prevents freezer burn. If you freeze it after baking, let it cool completely before wrapping. To reheat, thaw the casserole overnight in your fridge. Then, bake it at 350°F (175°C) until heated through, about 30-40 minutes. In the fridge, your casserole lasts about 3-4 days. If you freeze it, it can last for up to 2-3 months. However, for the best taste, try to eat it sooner. The flavors will be at their peak when fresh! To make Chicken and Cheese Enchiladas Casserole, follow these steps from the Full Recipe: 1. Preheat your oven to 350°F (175°C). This gets it ready for the casserole. 2. Mix the filling: In a big bowl, combine 2 cups of shredded cooked chicken, 1 can of black beans, 1 cup of frozen corn, half of the enchilada sauce, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 small diced red onion, and salt and pepper. Stir until mixed well. 3. Prepare your baking dish: Spread some of the remaining enchilada sauce on the bottom of a 9x13 inch dish. 4. Layer the tortillas: Place 4 corn tortillas on top of the sauce, overlapping them a bit. 5. Add the filling: Spoon half of the chicken mixture over the tortillas and sprinkle half of the cheese on top. 6. Repeat the layers: Add another 4 tortillas, the rest of the chicken mixture, and the rest of the cheese. 7. Final touches: Add a last layer of tortillas and drizzle remaining enchilada sauce over the top. 8. Cover and bake: Cover the dish with foil and bake for 20 minutes. 9. Uncover and finish baking: Remove the foil and bake for another 10-15 minutes until the cheese bubbles and turns golden. 10. Cool and serve: Let it cool for about 5 minutes before slicing. Yes, you can use frozen chicken. To cook frozen chicken for the casserole, follow these steps: - Place the frozen chicken in a pot of water and boil it until fully cooked. This usually takes about 20-30 minutes. - Once cooked, shred the chicken and use it in your casserole. Using frozen chicken is a great time-saver, but be sure to check that it’s fully cooked before mixing it with other ingredients. Here are some tasty sides that go well with Chicken and Cheese Enchiladas Casserole: - Mexican rice: It adds a nice flavor balance. - Refried beans: They bring extra protein and richness. - Guacamole: This adds creaminess and freshness. - Corn salad: A mix of corn, tomatoes, and lime for a refreshing bite. - Chips and salsa: Perfect for some crunch on the side. These sides complement the flavors of the casserole and create a complete meal. You can create a tasty Chicken and Cheese Enchiladas Casserole with simple steps. Remember to prep your ingredients carefully and layer them right for great taste. Avoid common mistakes by seasoning well and covering your dish while baking. You can try variations too, like adding veggies or using different proteins. Proper storage lets you enjoy leftovers later. This dish is a fun, easy meal that fits many diets. Get creative and make it yours, and don’t forget to share it!

Chicken and Cheese Enchiladas Casserole

Indulge in a delicious Cheesy Chicken Enchiladas Casserole that’s easy to make and full of flavor! This comforting dish combines tender shredded chicken, black beans, corn, and two types of cheese, all layered with corn tortillas and enchilada sauce. Perfect for family dinners or gatherings, this recipe is both satisfying and simple. Click through to explore the full recipe and enjoy a cheesy delight that everyone will love!
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Ingredients
  

2 cups cooked chicken, shredded

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

1 cup frozen corn

1 can (10 oz) enchilada sauce (red or green)

2 cups shredded cheese (blend of cheddar and Monterey Jack)

8 corn tortillas

1 small red onion, finely diced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, finely chopped, for garnish

Sliced jalapeños, for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). This ensures it’s hot and ready for your casserole.

    In a large mixing bowl, combine the shredded chicken, black beans, frozen corn, half of the enchilada sauce, cumin, chili powder, diced onion, and season with salt and pepper. Stir thoroughly until all ingredients are well mixed and evenly coated in spices.

      Take a 9x13 inch baking dish and spread a thin layer of the remaining enchilada sauce evenly over the bottom. This creates a flavorful base for your casserole.

        Place 4 corn tortillas on top of the sauce, overlapping them slightly to cover the entire bottom of the dish.

          Spoon half of the chicken and bean mixture over the tortillas, ensuring even distribution, then sprinkle half of the shredded cheese on top.

            Repeat the layering process with another 4 tortillas, the remaining chicken mixture, and the rest of the cheese on top.

              Finish off your casserole with a final layer of tortillas, then drizzle any leftover enchilada sauce over the top for added flavor and moisture.

                Cover the baking dish tightly with aluminum foil to trap steam while it bakes, and place it in the preheated oven. Bake for 20 minutes.

                  After 20 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly and has turned a delicious golden brown.

                    Once you remove it from the oven, let the casserole cool for about 5 minutes before slicing into squares for serving.

                      Vorbereitungszeit: 15 Minuten | Gesamtzeit: 50 Minuten | Portionen: 6

                        - Präsentationstipps: Slice the casserole into squares and plate individually. Garnish each serving with fresh cilantro and optional jalapeño slices to add a vibrant pop of color. Serve with additional enchilada sauce on the side for those who enjoy a little extra flavor! Enjoy!