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Discover the comforting and delicious world of Cheesy Chicken Enchilada Casserole, a dish that brings together vibrant flavors and hearty ingredients in one easy-to-make recipe. This beloved casserole not only satisfies the taste buds but also provides a warm and inviting meal that can be enjoyed by the whole family. Whether you’re looking for a quick weeknight dinner solution or a crowd-pleasing meal for a gathering, this casserole is sure to impress with its layers of shredded chicken, black beans, corn, and plenty of rich cheese. In this article, we’ll explore the ingredients, the step-by-step preparation process, and the background of this beloved dish.

Cheesy Chicken Enchilada Casserole

Savor the rich flavors of Cheesy Chicken Enchilada Casserole, a comforting dish that combines shredded chicken, black beans, corn, and layers of melted cheese. This easy-to-make casserole is perfect for busy weeknights or gathering with friends and family. Learn about its Mexican roots, discover key ingredients like enchilada sauce and spices, and follow step-by-step preparation tips to create a flavorful meal that everyone will love. Enjoy the warmth and satisfaction of this hearty dish around your dinner table!
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Ingredients
  

2 cups cooked chicken, shredded

2 cups enchilada sauce (store-bought or homemade)

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

1 (15 oz) can corn, drained

1 small onion, finely diced

2 cloves garlic, minced

8 small flour tortillas (or corn tortillas)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to prepare for baking the casserole.

    Sauté the Aromatics: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion is soft and translucent. Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant without burning.

      Mix the Filling: In the same skillet, add the shredded chicken, black beans, corn, ground cumin, chili powder, salt, and pepper. Stir well to combine all ingredients evenly. Cook the mixture for approximately 5 minutes, ensuring it is heated through.

        Layer the Casserole: Take a 9x13-inch baking dish, and spread a thin layer of enchilada sauce on the bottom to prevent sticking. Begin layering by placing the tortillas (cut them if needed to fit your dish) over the sauce. Next, evenly distribute half of the chicken mixture over the tortillas, followed by a layer of enchilada sauce and a generous sprinkle of both cheddar and Monterey Jack cheeses.

          Repeat Layers: Add another layer of tortillas, followed by the remaining chicken mixture, another drizzle of enchilada sauce, and then layer more cheese on top. Finish with a final layer of tortillas which you will top with the remaining enchilada sauce and the leftover cheese.

            Bake: Cover the baking dish tightly with aluminum foil, which will help prevent the cheese from burning during the initial baking. Place the casserole in the preheated oven and bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

              Garnish and Serve: Once the casserole is finished baking, carefully remove it from the oven and allow it to sit for about 5 minutes to set. Garnish with freshly chopped cilantro for a pop of color and flavor. Serve hot, with a dollop of sour cream on the side if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6 servings