Are you ready to take your taste buds on a mouthwatering Mexican culinary adventure? This Layered Chile Chicken Enchilada Casserole is not just a meal—it's a flavor-packed experience that will have your family and friends begging for seconds! Imagine layers of tender shredded chicken, creamy black beans, sweet corn, and melted cheese, all wrapped in soft corn tortillas and smothered in zesty enchilada sauce. Whether you're a busy home cook or a weekend culinary explorer, this recipe promises to deliver maximum taste with minimal effort.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained
- 1 cup corn
- 2 cups shredded cheese
- 6 corn tortillas
- 1/2 cup diced green chilies
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine the shredded cooked chicken, drained black beans, corn, diced green chilies, and half of the enchilada sauce. Mix well until all ingredients are evenly distributed.
- In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom to prevent sticking.
- Place 2 corn tortillas on top of the sauce, overlapping them slightly to cover the bottom of the dish.
- Spread half of the chicken and bean mixture over the tortillas, followed by a layer of shredded cheese (about 1 cup).
- Repeat the layering process: add another 2 corn tortillas, the remaining chicken mixture, and another cup of shredded cheese.
- For the final layer, place the last 2 corn tortillas on top, and pour the remaining enchilada sauce over them, ensuring they are fully covered.
- Sprinkle the remaining shredded cheese on top of the casserole, covering it generously.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to keep the casserole moist during cooking.
- Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the casserole from the oven and let it sit for about 10 minutes before serving. This will help the layers set and make it easier to cut.
- Serve warm, garnished with your favorite toppings such as sour cream, avocado, or fresh cilantro, if desired.
Tips
- Use leftover rotisserie chicken for an even quicker preparation.
- For extra flavor, lightly toast your corn tortillas in a skillet before layering.
- Make sure to drain black beans and corn completely to prevent a watery casserole.
- Let the casserole rest for 10 minutes after baking to help it set and make cutting easier.
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix for varied flavor profiles.
- For a spicier version, add diced jalapeños or use a hot enchilada sauce.
- This dish freezes beautifully—make an extra batch for quick future meals!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 28g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
