Chicken Enchilada Casserole

When I think of comfort food, there’s nothing quite like a Chicken Enchilada Casserole. This dish takes me back to my childhood, where family gatherings always included a warm, cheesy casserole that filled the house with mouth-watering aromas. It’s an effortless, hearty meal that brings everyone to the table, and I can’t resist the flavor combinations: tender chicken, zesty enchilada sauce, and creamy cheddar cheese. Just thinking about this delectable dish makes my heart happy!

One evening, I decided to treat my family to my spin on this classic. I gathered everyone around the kitchen, and we layered the ingredients together. The kids loved tearing the corn tortillas and sprinkling the cheese, while I took charge of the simmering filling. This is the kind of dish that turns an ordinary night into a special occasion, filled with laughter and love.

The magic of a Chicken Enchilada Casserole is how easy it is to make. Just throw everything together, pop it in the oven, and in no time, you’ll have a bubbling, golden masterpiece ready to serve. Whether it’s a busy weeknight or a celebratory gathering, this casserole is a surefire way to keep everyone satisfied and coming back for seconds!

What You’ll Need for Chicken Enchilada Casserole

To make this Chicken Enchilada Casserole, you’ll need a selection of ingredients that blend together perfectly. Each component plays a significant role in creating the overall taste and texture. The key players include tender chicken, rich enchilada sauce, and fresh cilantro, all surrounded by layers of melted cheese and tortillas. Together, they create a delightful dish that’s both satisfying and vibrant!

• 1 cup sliced yellow onion
• 2 cups shredded rotisserie chicken
• 2 cups red enchilada sauce; divided
• 1 cup black beans; drained and rinsed
• 1 cup pinto beans; drained and rinsed
• 1/4 cup freshly chopped cilantro
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 2 avocados, pitted, peeled and sliced
• 6-8 corn tortillas
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sliced black olives
• sour cream
• diced tomatoes
• chopped cilantro
• diced green onions

Putting Together Chicken Enchilada Casserole

Let’s dive into the steps for creating your delicious Chicken Enchilada Casserole. It’s a straightforward process that anyone can master. You’ll find that layering the ingredients is half the fun! So grab your apron and let’s get started!

1. Preheat your oven to 350 degrees F. This ensures that your casserole cooks evenly throughout and gets that lovely golden top.
2. In a large skillet, heat over medium-high heat and add the sliced onions. You want them to cook until they turn a beautiful golden brown color, stirring occasionally to prevent burning. This caramelization will add sweetness and depth of flavor to your dish.
3. Once the onions are ready, remove them from the skillet and set aside. In the same skillet, add the shredded chicken, 1 and 1/2 cups of enchilada sauce, the drained black beans, pinto beans, and freshly chopped cilantro. Season with salt and pepper. Allow this mixture to simmer over medium-high heat for about 3 to 5 minutes. You want the flavors to meld beautifully.
4. Take an 8 inches by 8 inches casserole dish and tear 3 to 4 of the corn tortillas into 1-inch pieces. Layer them on the bottom of the dish. This will create a sturdy base for your casserole.
5. Now, spoon half of the chicken filling on top of the torn tortilla pieces, spreading it evenly to cover.
6. Next, layer the caramelized onions over the chicken filling, followed by the sliced avocado pieces. This adds creaminess and ensures every bite is rich and fulfilling.
7. Then, spoon the remaining chicken filling over the avocados, making sure to cover them well.
8. For the top layer, tear up the remaining 3 to 4 corn tortillas and place them over the chicken filling. This creates a wonderful texture contrast and lets the top layer crisp up nicely.
9. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer, ensuring it’s well-coated. This helps everything stay moist and flavorful.
10. Cover the dish with foil and bake for 20 minutes. This allows all the ingredients to meld and develop a delightful flavor.
11. After 20 minutes, remove the foil and top with shredded sharp cheddar cheese and sliced black olives. Bake for an additional 5 minutes or until the cheese is melted and bubbly. You’ll know it’s ready when the cheese is beautifully golden.
12. Once done, let the casserole sit for a few minutes before slicing. This resting time allows it to set, making it easier to serve.
13. Serve your Chicken Enchilada Casserole topped with sour cream, diced tomatoes, and more chopped cilantro if you like. Enjoy every scrumptious bite!

Make It Your Own

The beauty of the Chicken Enchilada Casserole lies in its versatility. You can add your personal touch to make it your own. Here are some tips to consider!

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.
• Freezing: You can freeze the assembled casserole before baking. Just cover it well and store it for up to 2 months. When ready to eat, bake directly from the freezer, adding extra time as needed.
• Pairing: Serve your casserole with a vibrant green salad or Mexican rice for a complete meal.
• Spice Level: If you prefer a kick, add some diced jalapeños to the filling or sprinkle some chili powder into the sauce.
• Cheese Variety: Experiment with different types of cheese. A mix of mozzarella and pepper jack offers a delightful twist!

How to Enjoy Chicken Enchilada Casserole

When it comes to serving your Chicken Enchilada Casserole, there are endless possibilities. Here are some great ideas:

• Family Dinner: This casserole is perfect for a cozy family dinner. Serve it hot from the oven, and watch your loved ones dig in with smiles!
• Potluck Parties: Take it to potlucks or gatherings! It’s an effortless dish to share, and everyone will appreciate the flavors.
• Game Day: Serve it during game day as a hearty snack. It’s ideal for indulging while cheering on your team.
• Lunch Leftovers: Pack leftovers in lunch boxes for work or school. They reheat well and taste just as delicious!
• Seasonal Variations: In summer, pair it with a refreshing corn salad. In fall, add roasted vegetables for a hearty touch.

FAQ

Conclusion

The Chicken Enchilada Casserole is truly a delightful dish that brings together warm flavors, comforting textures, and satisfying ingredients. It’s a go-to for family dinners and gatherings, consistently winning hearts around the table. I encourage you to try your hand at making this casserole; it’s not just a meal, but an experience filled with love and joy. Enjoy every bite!

Chicken Enchilada Casserole

The ultimate comfort food, this Chicken Enchilada Casserole combines tender chicken, zesty enchilada sauce, and melted cheese into an easy weeknight dinner. Perfect for family gatherings, it’s sure to be a hit!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup sliced yellow onion
• 2 cups shredded rotisserie chicken
• 2 cups red enchilada sauce
• 1 cup black beans drained and rinsed
• 1 cup pinto beans drained and rinsed
• 1/4 cup freshly chopped cilantro
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 2 avocados pitted, peeled and sliced
• 6-8 corn tortillas
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sliced black olives
• sour cream
• diced tomatoes
• chopped cilantro
• diced green onions

Equipment

• Wooden Spoon
• Oven
• Peeler
• Cutting Board
• Skillet
• Chef's Knife
• Saucepan
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F.
2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
3. In the same skillet add the shredded chicken, 1 and 1/2 cups of enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3 to 5 minutes.
4. In an 8 inches by 8 inches casserole dish tear up 3 to 4 of the corn tortillas into 1 inch pieces, and layer them on the bottom of the dish.
5. Spoon half of the chicken filling on top of the torn tortilla pieces.
6. Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions.
7. Spoon the remaining chicken filling over the avocados.
8. Tear up the remaining 3 to 4 corn tortillas to make a top layer over the chicken filling.
9. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer. Cover with foil and bake for 20 minutes.
10. Remove foil and top with the shredded cheddar cheese, and black olives. Bake for an additional 5 minutes, or until cheese is melted and bubbly.
11. Let sit for a few minutes before slicing. Serve with sour cream and diced tomatoes. Enjoy!

Notes

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the assembled casserole before baking.
• Pairing: Serve your casserole with a vibrant green salad or Mexican rice.
• Spice Level: If you prefer a kick, add some diced jalapeños.
• Cheese Variety: Experiment with different types of cheese.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.