Easy Chicken Enchilada Casserole
A super easy fast and fresh casserole that comes together in a flash
A super easy fast and fresh casserole that comes together in a flash
- 4 green onions chopped
- 2 cups grated cheddar cheese
- 2 tomatoes diced
- 1 avocado diced
- 2 cups cooked shredded chicken (i used store bought rotisserie chicken)
- 2 14 ounce cans red enchilada sauce (i just use no need to heat)
- 6-8 corn tortillas halved
- 1 14 ounce can black beans drained and rinsed
- 1 6 ounce can chopped green chilies
- 1/4 cup sliced black olives (optional)
- Carbohydrate 4.3214625 g
- Cholesterol 34.65 mg
- Fat 14.695275 g
- Fiber 2.24737495958805 g
- Protein 9.12735 g
- Saturated Fat 7.5055275 g
- Serving Size 1 1 Serving (96g)
- Sodium 209.42625 mg
- Sugar 2.07408754041195 g
- Trans Fat 0.818958750000002 g
- Calories 181 calories
Step-by-step
- Preheat oven to 375 degrees and spray a 9 x 13 baking dish with non stick spray.
- Layer your casserole as follows: 3/4 cup enchilada sauce, 6-8 tortilla halves (just enough to cover the pan), 1/3 cup black beans, 1 cup shredded chicken, 2 heaping tablespoons green chilies, 3/4 cup grated cheddar.
- Repeat layers, ending with sauce.
- You will have about 1/2 cup grated cheddar left to top casserole with when finished baking.
- Spray a piece of aluminum foil with non stick spray so it doesnt stick to the top of the sauce, and cover pan tightly.
- Bake at 375 degrees for 30 minutes. Insert knife in center to be sure casserole is heated through and tortillas are soft.
- Spread with remaining cheese and bake an additional 5 minutes.
- Top with chopped onions, tomatoes and avocado. Serve with sour cream and salsa if desired.
My Easy Chicken Enchilada Casserole: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and – most importantly – delicious. That’s why I’ve perfected this easy chicken enchilada casserole. It's my go-to recipe when I need a satisfying and flavorful meal on the table without spending hours in the kitchen. The best part? It's incredibly adaptable!
The beauty of this casserole lies in its simplicity. Forget painstakingly rolling individual enchiladas; this recipe layers all the goodness in a single dish, ready to bake to perfection. I usually use store-bought rotisserie chicken to save even more time, but leftover cooked chicken works just as well. The combination of creamy enchilada sauce, tender chicken, and slightly spicy green chilies is a flavour sensation that even my picky eaters love.
I've experimented with various additions over time, always tweaking it to suit my family’s preferences. Sometimes I add a sprinkle of black olives for a briny twist, or maybe a layer of sauteed onions and peppers for added texture. Feel free to personalize it to your taste. For example, if you’re a fan of extra heat, add a few slices of jalapeño pepper along with the green chilies. Or if your family is not crazy about the spicy kick, simply reduce the amount of green chilies.
This recipe is a true weeknight lifesaver, providing a comforting, homely meal without the fuss. And it’s incredibly versatile. It’s fantastic for a family dinner, a casual get-together with friends, or even a potluck. The generous portions mean there are always leftovers – perfect for a quick lunch the next day!
Beyond the Basics: Tips for Success
Here are a few extra tips to ensure your chicken enchilada casserole turns out perfectly every time:
- Don't overbake: Overbaked casseroles can become dry. The suggested baking time is a guideline; adjust based on your oven and desired consistency.
- Use good quality ingredients: The flavor of this dish is heavily reliant on the ingredients. Invest in good quality enchilada sauce and cheese for the best results.
- Fresh toppings: The fresh toppings – chopped onions, tomatoes, and avocado – add a vibrant freshness to the dish. Don't skip them!
- Make it ahead: You can assemble the casserole up to a day in advance and store it in the refrigerator. Just add about 10-15 minutes to the baking time.
- Leftovers are a dream: The flavors of this casserole deepen over time, so leftovers are just as delicious (if not more so!) the next day.
Serving Suggestions:
While this casserole is delicious on its own, you can easily elevate it further. Serve with a side of Mexican rice, refried beans, or a simple salad for a truly authentic Mexican meal. A dollop of sour cream or a sprinkle of fresh cilantro adds a beautiful final touch. No matter how you serve it, this recipe is guaranteed to be a crowd-pleaser.
I hope you enjoy this recipe as much as I do. Let me know in the comments how your enchilada casserole turned out, and feel free to share your own variations and additions.
