Easy Layered Chicken Enchilada Casserole Recipe

Looking for a comforting, hearty, and flavorful dinner idea that the whole family will love? This Layered Chicken Enchilada Casserole Recipe is just the dish you need! It’s packed with delicious ingredients, simple to prepare, and perfect for meal prepping. Whether you’re feeding a crowd or just looking for a satisfying meal to enjoy throughout the week, this casserole checks all the boxes.

Comfort food at its best! This Layered Chicken Enchilada Casserole is the perfect blend of savory chicken, melty cheese, and zesty enchilada sauce. It’s an easy-to-make dish that will have your family coming back for more, whether it’s a weeknight dinner or a weekend gathering. Feel free to customize it with your family’s favorite veggies and ingredients!

Why You’ll Love This Recipe

• Quick and Easy: This casserole is easy to assemble and bake, making it a perfect weeknight dinner.
• Packed with Flavor: The combination of enchilada sauce, cheese, and spices creates a flavorful dish that will have everyone asking for seconds.
• Family-Friendly: With familiar ingredients like chicken, cheese, and beans, this is a meal even picky eaters will enjoy.
• Make-Ahead Friendly: Perfect for meal prepping or feeding a crowd. It stores well in the fridge or freezer and reheats beautifully.
• Customizable: You can adjust the ingredients to fit your preferences, making it as mild or spicy as you like.
• Healthy: Includes lean protein from the chicken and a variety of veggies for added nutrients, making it a balanced meal.

The Role of Each Ingredient in This Easy Layered Chicken Enchilada Casserole Recipe

• Tortillas: Provide the base for each layer, offering a soft texture and a vehicle for all the delicious fillings. Corn tortillas work best for a more traditional flavor, but flour tortillas can be used if preferred.
• Shredded Chicken: The main protein source, shredded chicken adds a savory, tender texture that complements the other ingredients perfectly. It also helps to bulk up the casserole for a more filling meal. You can use my easy crockpot shredded chicken recipe!
• Cheddar or Queso Quesadilla Cheese: These shredded cheeses melt beautifully and provide a rich, creamy texture that binds the layers together while adding a satisfying cheesy flavor.
• Black Beans: These beans add fiber, protein, and a mild earthiness to balance the richness of the cheese and chicken.
• Corn: Sweet corn brings a pop of color and a natural sweetness that pairs well with the savory ingredients.
• Bell Peppers: These vegetables add crunch, a burst of color, and a slightly sweet flavor, which helps balance the heat and richness of the other ingredients.
• Onions: Onions provide a savory depth of flavor and a bit of sharpness that contrasts nicely with the sweet corn and peppers.
• Enchilada Sauce: The star of the show! The enchilada sauce ties all the flavors together with its tangy, spicy, and slightly sweet notes. It’s what gives this dish its signature enchilada flavor. You can use my homemade enchilada sauce or your favorite store bought! I often use Old El Paso as a budget friendly option but Siete makes my favorite store bought sauce!

Tips and Substitutions for This Layered Chicken Enchilada Casserole Recipe

• Substitute Ground Turkey or Beef: If you prefer ground meat, you can easily swap out the shredded chicken for ground turkey or beef for a different take on the recipe.
• Add More Veggies: Feel free to throw in some extra veggies like zucchini or spinach to sneak in more nutrition. If you prefer a softer (not crunchy) veggie, saute your bell pepper and onion before adding it to the casserole.
• Make it Spicy: For a spicier dish, add some chopped jalapeños or use a spicy enchilada sauce.
• Cheese Options: If you prefer a different cheese, you can use Monterey Jack, Pepper Jack, or a Mexican cheese blend for added flavor.
• Gluten-Free Option: Use gluten-free corn tortillas and check the label on your enchilada sauce to ensure it’s gluten-free.
• Vegetarian Version: Omit the chicken and use extra black beans, roasted veggies, or even a mix of beans like pinto or kidney beans for a vegetarian version of this casserole.
• Bulk it up for a crowd: If you need to stretch the dish even further, add in a couple layers of cooked rice. I’d mix it with extra enchilada sauce to keep the casserole from becoming dry.

How to Store This Recipe

• In the Refrigerator: Store any leftover casserole in an airtight container in the fridge for up to 4 days.
• Freezing: This casserole can also be frozen for up to 3 months. After baking, let it cool completely, then cover it tightly with foil or plastic wrap and freeze. To reheat, bake in the oven at 350°F for about 25-30 minutes, or until heated through.

Frequently Asked Questions

1. Can I use cooked rotisserie chicken for this recipe? Yes, rotisserie chicken is a great option! It’s convenient and flavorful, and it works perfectly in this casserole.

2. Can I make this casserole ahead of time? Yes, you can assemble the casserole a day in advance and store it in the fridge. When you’re ready to cook it, just bake as directed. This makes it perfect for meal prepping!

3. What type of rice should I use? If you decide to add rice to the casserole, any long-grain white rice works well. If you want a more flavorful option, you can use Spanish rice or brown rice, although the cooking time may vary.

4. Can I adjust the spice level? Absolutely! You can use a mild enchilada sauce for a less spicy casserole, or add some diced jalapeños or chili powder to heat things up.

Step-By-Step Instructions for Making the Layred Chicken Enchilada Casserole Recipe

Ingredients:

• 6-8 flour tortillas (or corn tortillas)
• 3 cups shredded cooked chicken (approximately 1.5 lb raw chicken makes 3 cups shredded cooked chicken)
• 2 cups cheddar, Mexican blend, or queso quesadilla cheese, shredded
• 1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked black beans from dried)
• 1 cup frozen corn, thawed
• 1 bell pepper, diced (and sauteed for a softer texture)
• 1 small onion, diced (and sauteed for a softer texture)
• 4 cups enchilada sauce (try my homemade enchilada sauce)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Baking Dish: Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
3. Saute Veggies (Optional): If you don’t prefer a slight crunch to your veggies, I recommend sautéing the onion and bell peppers until soft and translucent before adding to the casserole. My family doesn’t mind the crunch so I skip that step.
4. Layer the Ingredients:
   • Start by spreading a thin layer of enchilada sauce on the bottom of the dish.
   • Place a layer of tortillas on top of the sauce. I use two soft taco size flour tortillas in each layer.
   • Add a layer of 1/2 of the shredded chicken on top of the tortillas, followed by a layer of half the black beans, corn, bell pepper, and onion.
   • Pour a bit of enchilada sauce over this layer, then top with 1/3 of the shredded cheese.
   • Repeat another layer of tortillas, the chicken, and the black beans, corn, bell peppers, and onions. End with a layer of tortillas, sauce, and cheese on top.
5. Bake the Casserole: Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly. Note: Be careful not to allow the foil to rest directly on the cheese, otherwise it will stick. If desired, broil on high for 2-3 minutes for golden brown cheese.
6. Serve: Let the casserole rest for about 5 minutes before slicing and serving. Garnish with cilantro or sour cream, if desired.

Enjoy this easy, cheesy, and delicious Layered Chicken Enchilada Casserole that’s sure to become a family favorite!

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