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To make a tasty Chicken Enchilada Casserole, gather these simple ingredients: - 2 cups cooked chicken, shredded - 1 can (10 oz) enchilada sauce (red or green) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 bell pepper, diced (any color) - 1 small onion, finely chopped - 2 cups shredded Monterey Jack cheese - 8 small corn tortillas, cut into quarters - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) These ingredients work well together. The chicken brings protein, while the beans and corn add fiber. The cheese adds creaminess, and the spices give it a kick. You can swap some ingredients if you want. Here are a few ideas: - Use grilled turkey or rotisserie chicken instead of regular chicken. - Try pinto beans or kidney beans if you don’t have black beans. - If you want a bit more heat, use a spicy enchilada sauce. - You can replace Monterey Jack cheese with cheddar cheese or a dairy-free cheese. - For a gluten-free option, choose corn tortillas that are certified gluten-free. These swaps let you customize the dish. Feel free to get creative! Chicken Enchilada Casserole is not just tasty, but it can also be nutritious. Here’s a rough idea of what you get per serving (based on 8 servings): - Calories: 350 - Protein: 25g - Carbohydrates: 40g - Dietary Fiber: 7g - Total Fat: 15g This dish packs a punch of protein and fiber. It is a fulfilling meal for family and friends. For the complete recipe, check the Full Recipe section above. First, we need to get the oven ready. Preheat your oven to 350°F (175°C). This ensures even cooking. Next, grab a large skillet. Pour in a tablespoon of olive oil and heat it over medium heat. This will help cook the veggies just right. In a big mixing bowl, combine your main ingredients. Add 2 cups of shredded chicken, one can of black beans (rinsed and drained), and one cup of corn. Toss in the sautéed onion and bell pepper you cooked earlier. Then, pour in half of your enchilada sauce. Add one teaspoon of ground cumin, one teaspoon of chili powder, and season with salt and pepper. Mix everything well. This blend gives great flavor! Now, let’s build the casserole. In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. Next, layer half of the torn tortillas over the sauce. Spoon half of the chicken mixture over the tortillas. Top with one-third of the shredded Monterey Jack cheese. Repeat these layers: tortillas, chicken mixture, and cheese. For the final touch, add the last of the tortillas, pour the rest of the enchilada sauce, and sprinkle the remaining cheese on top. This will make a tasty, cheesy crust when baked! Now you're ready to pop it in the oven and enjoy a delicious meal! If you’d like to see the full details of the recipe, check out the Full Recipe link. To make the best Chicken Enchilada Casserole, start with fresh ingredients. Use cooked chicken that you like. Shred it into bite-sized pieces. Sauté your onions and peppers until they are soft. This enhances their flavor. Always layer the ingredients evenly. This ensures every bite is tasty. Do not skip the foil while baking. It keeps the casserole moist. Remove it later to let the cheese brown. Store leftovers in an airtight container. This keeps the casserole fresh for up to three days. To reheat, place it in the oven at 350°F (175°C) for about 20 minutes. Cover it with foil to keep it moist. You can also use a microwave. Heat it in short bursts, checking often. This helps avoid overcooking. Serve your Chicken Enchilada Casserole with sour cream on the side. It adds a nice creaminess. You can also top it with fresh cilantro for flavor. Consider adding avocado slices for extra richness. Pair it with a simple salad for a complete meal. For a fun twist, serve it with tortilla chips for crunch. Enjoy your delicious creation! For the complete details, check out the Full Recipe. {{image_2}} You can easily make this dish vegetarian. Just swap the chicken for extra beans or tofu. Use more veggies like zucchini or mushrooms for added flavor. Replace the chicken broth with vegetable broth for cooking. The enchilada sauce is already vegetarian, so you’re all set! If you want a kick, add jalapeños or hot sauce. You can mix these in with the chicken and beans. Use pepper jack cheese instead of Monterey Jack to boost the heat. This version is perfect for those who love spice! To cut down on carbs, replace tortillas with sliced zucchini or eggplant. Layer the veggies just like you would with tortillas. You can also use low-carb tortillas if you prefer. This version keeps the flavors while being kind to your diet. For the full recipe, check the previous section. Enjoy exploring these tasty variations! To store leftovers, first cool the casserole to room temperature. Then, cover it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container. Proper storage keeps your casserole fresh and tasty for up to three days in the fridge. If you want to freeze your Chicken Enchilada Casserole, cool it completely first. Then, cut it into portions for easy serving. Wrap each portion in plastic wrap, then place it in a freezer-safe bag. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before baking. The best containers for storing your casserole are glass or plastic airtight containers. Glass containers are great because they don’t absorb odors. If you use plastic, ensure it's BPA-free. For freezing, use heavy-duty freezer bags or containers to prevent freezer burn. You should bake Chicken Enchilada Casserole for about 40 to 45 minutes. First, cover it with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 to 20 minutes. This method helps the cheese melt and become golden brown. Yes, you can make this dish ahead of time. Prepare the casserole up to the baking step and then cover it. Store it in the fridge for up to 24 hours. When ready, simply bake it as usual. This makes it easy for busy days. Toppings can really enhance your casserole. Here are some tasty options: - Sliced green onions - Chopped fresh cilantro - Jalapeños for heat - Avocado or guacamole - Sour cream for creaminess - Diced tomatoes for freshness Feel free to mix and match to suit your taste! For the full recipe, check out the details above. This cheesy chicken enchilada casserole is a favorite in my home. It’s simple and tasty. You can whip it up for dinner in no time. The mix of flavors makes everyone smile. I love using fresh ingredients to make it even better. Here are the ingredients you will need: - 2 cups cooked chicken, shredded - 1 can (10 oz) enchilada sauce (red or green) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 bell pepper, diced (any color) - 1 small onion, finely chopped - 2 cups shredded Monterey Jack cheese - 8 small corn tortillas, cut into quarters - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) 1. Preheat your oven to 350°F (175°C). 2. In a skillet, heat the olive oil. Add the onion and bell pepper. Sauté until soft. 3. In a bowl, mix the chicken, black beans, corn, sautéed veggies, half the enchilada sauce, and spices. 4. In a baking dish, spread some enchilada sauce. Layer half of the tortillas, then half of the chicken mix, and some cheese. Repeat the layers. 5. Add the last tortillas, sauce, and cheese on top. 6. Cover with foil and bake for 25 minutes. Remove foil and bake for 15-20 more minutes until bubbly. 7. Let it cool, garnish with cilantro, and serve with sour cream. This casserole is great for busy nights. It offers comfort and flavor. You can customize it with your favorite toppings. I often add extra cheese or spicy jalapeños for a kick. Check out the Full Recipe for more details on preparation. Enjoy your cooking! We covered key ingredients for making a tasty Chicken Enchilada Casserole. You learned about ingredient swaps and how to check nutrition. I shared simple instructions to prepare and layer the casserole. Tips for cooking and storing your dish offer added support. Remember, you can customize this recipe to your tastes. Try the vegetarian or low-carb versions. With these ideas, your meal will be a hit! Enjoy your cooking journey and delicious results.

Chicken Enchilada Casserole

Indulge in the deliciousness of Cheesy Chicken Enchilada Casserole with this easy recipe! Perfectly layered with shredded chicken, black beans, corn, and gooey Monterey Jack cheese, this dish is comfort food at its best. Ready in just one hour, it's a great option for family dinners or gatherings. Click to explore the full recipe and get ready to impress your taste buds with this cheesy delight!
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Ingredients
  

2 cups cooked chicken, shredded

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

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

1 cup corn (fresh, frozen, or canned)

1 bell pepper, diced (any color)

1 small onion, finely chopped

2 cups shredded Monterey Jack cheese

8 small corn tortillas, cut into quarters

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.

      Mix Ingredients: In a large mixing bowl, combine shredded chicken, black beans, corn, sautéed onion and bell pepper, half of the enchilada sauce, ground cumin, chili powder, salt, and pepper. Mix well.

        Layer the Casserole: In a 9x13 inch baking dish, spread a thin layer (about a third) of the remaining enchilada sauce on the bottom. Layer half of the torn tortillas over the sauce. Then, spoon half of the chicken mixture over the tortillas. Top with one-third of the shredded cheese. Repeat the layers (tortillas, chicken mixture, cheese).

          Top with Sauce and Cheese: For the final layer, place the remaining tortillas on top, pour the last of the enchilada sauce, and sprinkle the remaining cheese evenly over the entire casserole.

            Bake: Cover the casserole with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Once out of the oven, allow the casserole to cool for about 5 minutes. Garnish with fresh cilantro before serving. Serve with a dollop of sour cream on the side.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 6-8