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I love a good casserole, and this one doesn’t disappoint. It has all of the flavors of chicken enchiladas (with a few worthwhile additions), but eliminates the only tedious part of making enchiladas: all that rolling. In this recipe, you just layer all your components in a casserole dish, bake until melty and saucy, add your desired toppings, and serve! In under an hour, you’ll have a crowd-pleasing weeknight dinner on your hands that everyone will get excited about.
What People Are Saying:
“This is excellent! I use green enchilada sauce instead of red though. I've been asked for the recipe numerous times.” -mil3521
To start the casserole, preheat the oven and place a large skillet over medium heat. Add olive oil and allow it to come up to temperature and become slick, then add in onion and bell pepper and cook, stirring occasionally, for about 5 minutes, until both are soft. Then add in garlic and cook for another minute before adding in the black beans, corn, chicken, and green chilis. Cook this mixture until it is completely warm though, about 5 minutes. Set aside ½ cup of enchilada sauce then pour the remaining sauce into the skillet and stir to combine.
Pour and spread the remaining ½ cup of enchilada sauce into a baking dish then layer 6 corn tortillas in the dish so that tortillas overlap and cover the entirety of the bottom of the pan. Pour ⅓ of the casserole mixture over the tortillas then top with about ⅓ of the cheese mixture. Repeat these steps twice more to create three layers of tortillas, casserole mixture, and cheese, finishing with cheese on top.
Place the enchilada casserole into the hot oven and bake until the cheese is melted and the sauce is bubbling, about 30 minutes.
Then remove the dish from the oven and garnish with sour cream, cilantro, avocado, or your choice of garnishes, and serve.
The full list of ingredients and instructions can be found in the recipe below.
Like most casseroles, this recipe is completely customizable. Switch things up and use ground beef in place of chicken, or add extra veggies like bell peppers, mushrooms, multiple kinds of beans, or sweet potatoes. While you can totally buy store-bought, if you have the time, I highly recommend making homemade enchilada sauce. It takes very little time and effort, but results in a truly unbeatable flavor.
If you have any leftovers then you're in luck! This casserole stays great in the fridge (4 to 5 days) and freezes even better (up to 2 months). The main piece of advice I’d offer is that you should skip the microwave for any reheating. Tossing a slice in a 350º oven for a bit will help you crisp up the tortillas again and get the cheese nice and melty.
extra-virgin olive oil
medium onion, chopped
bell pepper, chopped
cloves garlic, minced
(15.5-oz.) can black beans, rinsed and drained
(15.25-oz.) can corn, drained
cooked, shredded chicken
(4.5-oz.) can diced green chilis
(10-oz.) cans enchilada sauce
corn tortillas
shredded cheddar
shredded Monterey jack
Sour cream, for garnish
Freshly chopped cilantro, for garnish
Diced avocado, for garnish
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