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- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 can (10 oz) red enchilada sauce - 1 cup corn kernels - 2 cups shredded cheddar cheese - 1 cup sour cream - 8 small flour tortillas - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro for garnish To make Easy Chicken Enchilada Casserole, you need simple ingredients. First, gather your cooked chicken. You can use rotisserie chicken for speed. Next, grab black beans, red enchilada sauce, and corn. These three add great flavor and texture. Cheddar cheese is key. It melts beautifully and gives that cheesy goodness we all love. Sour cream adds creaminess. The tortillas hold everything together and soak up the flavors. For spices, cumin and smoked paprika are must-haves. They add warmth and depth to the dish. Garlic powder gives a nice kick. Don't forget to season with salt and pepper to enhance all these flavors. For a fresh touch, cilantro makes a great optional garnish. You can add it when serving to brighten the dish. This recipe is easy and fun. You can find the full recipe under the section titled Full Recipe. Enjoy creating this tasty meal! - Preheat your oven to 350°F (175°C). - In a large bowl, mix shredded chicken, black beans, corn, and 1/2 cup of enchilada sauce. This mix is full of flavor and easy to make. - Spread a thin layer of enchilada sauce on the bottom of a baking dish. This keeps everything moist. - Cut each flour tortilla in half and arrange them in a single layer on top of the sauce. - Add half of the chicken mixture on top of the tortillas. - Spread half of the sour cream over the chicken mixture. - Sprinkle 1 cup of shredded cheddar cheese over the sour cream. - Repeat the layering with the remaining tortilla halves, chicken mixture, sour cream, and cheese. - Drizzle the leftover enchilada sauce over the top of the casserole. - Cover the dish with foil and bake for 25 minutes. - After 25 minutes, remove the foil and bake for another 10 minutes. The cheese should be bubbly and golden brown. - Let the casserole cool for 5-10 minutes before slicing into squares. Enjoy this delicious dish! - Ensure chicken is shredded evenly for consistent flavor distribution. - Covering with foil during the first bake traps moisture. When your chicken is evenly shredded, every bite tastes great. If you mix in big chunks, some bites might lack flavor. Covering the dish keeps it juicy. After the first bake, remove the foil to crisp the top. - Serve warm, garnished with cilantro and a dollop of sour cream for added appeal. A warm dish looks inviting. Fresh cilantro adds color. A dollop of sour cream gives a creamy texture. This makes your casserole pop on the table. - Experiment with different types of cheese or add green chilies for extra heat. Switching up the cheese can change the flavor. Try Monterey Jack or pepper jack for a twist. Adding green chilies can give your dish a spicy kick. This keeps your casserole exciting every time you make it. {{image_4}} You can make this dish meat-free. Just substitute the chicken with cooked lentils or more beans. Lentils add protein and fiber. They also soak up the tasty flavors. You can use black beans, pinto beans, or kidney beans. This makes the casserole just as hearty and delicious. If you need a gluten-free dish, you have options. Use corn tortillas instead of flour. You can also find gluten-free tortilla alternatives in stores. Be sure to check the labels to avoid any gluten. This way, everyone at the table can enjoy the meal without worry. Feel free to mix things up! Adding diced bell peppers can give a nice crunch. They add color and flavor, too. Olives are another great choice. They bring a salty kick that complements the other ingredients. You can even add corn for extra sweetness. Get creative and make it your own! For the full recipe, check out the details above. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This keeps the dish fresh and ready for your next meal. I love to have a tasty lunch option waiting in the fridge. Freeze individual portions for up to 2 months. This is great for busy days. Just thaw the portions overnight in the fridge before reheating. You will enjoy the same great taste when you’re ready to eat. Reheat in the oven to maintain crispiness. Set it to 350°F (175°C) and cover with foil for best results. If you’re in a hurry, the microwave is a quick alternative. Just remember, it might not be as crispy! Yes, you can assemble the casserole and refrigerate it overnight before baking. This saves time on busy days and helps flavors blend better. Just take it out of the fridge and bake as usual. Pair with a side salad, guacamole, or tortilla chips. A fresh salad adds crunch and brightness. Guacamole gives a creamy touch, and chips offer a fun crunch. You can also add sour cream for extra richness. Look for bubbly cheese and a golden brown top; a toothpick should come out clean if inserted. When it looks nice and brown, it's ready to eat. Let it cool for a few minutes before serving for the best taste. This post covers the Easy Chicken Enchilada Casserole from ingredients to storage tips. You've learned what you need and how to bake it perfectly. Remember to customize it to suit your tastes, whether it’s an added spice or a vegetarian swap. Enjoy this dish warm, garnished with cilantro for extra flavor. With these steps, your casserole will be a hit. Try it soon and satisfy your cravings!

Easy Chicken Enchilada Casserole

Discover the ultimate comfort food with this Cheesy Chicken Enchilada Casserole recipe! Loaded with shredded chicken, black beans, corn, and plenty of gooey cheese, this dish is perfect for family dinners or gatherings. With simple steps and easy-to-find ingredients, you'll have a hearty meal ready in no time. Click to explore the full recipe and bring delicious flavors to your table tonight!
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Ingredients
  

2 cups cooked chicken, shredded

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

1 can (10 oz) red enchilada sauce

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

2 cups shredded cheddar cheese

1 cup sour cream

8 small flour tortillas

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Fresh cilantro for garnish (optional)

Salt and pepper to taste

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, thoroughly combine the shredded chicken, black beans, corn, and 1/2 cup of enchilada sauce. Season this mixture with cumin, smoked paprika, garlic powder, salt, and pepper, ensuring all ingredients are well incorporated.

      To prepare your casserole dish, spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13-inch baking dish. This prevents the casserole from sticking during cooking.

        Cut each flour tortilla in half. Arrange 4 halves of the tortillas in a single layer on top of the sauce at the bottom of the casserole dish, ensuring they cover the surface evenly.

          Evenly distribute half of the chicken mixture over the tortillas, followed by half of the sour cream, spreading it gently for an even layer.

            Sprinkle 1 cup of shredded cheddar cheese on top of the sour cream layer to create a luscious, cheesy bite.

              Repeat the layering process by placing another layer of 4 tortilla halves, followed by the remaining chicken mixture, the rest of the sour cream, and finish with the remaining cheese.

                Drizzle the leftover enchilada sauce over the top of the entire casserole, making sure to cover it evenly for balanced flavor.

                  Cover the casserole dish with aluminum foil to retain moisture and bake it in the preheated oven for 25 minutes.

                    After 25 minutes, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is irresistibly bubbly and a beautiful golden brown.

                      Once cooked, allow the casserole to cool for about 5-10 minutes before slicing into squares. Garnish with fresh cilantro for a burst of color and flavor, if desired.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                          - Presentation Tips: Serve the casserole warm, directly from the dish, garnished with extra cilantro and a dollop of sour cream on the side for added creaminess.