Cheesy Enchilada Casserole

$- 2 cups cooked shredded chicken or black beans - 2 cups enchilada sauce (store-bought or homemade) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 3 cups tortillas, cut into strips - 2 cups shredded cheddar cheese - 1 cup diced bell peppers (red and green) - 1 cup diced onion - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro for garnish (optional) Gathering these ingredients makes your Cheesy Enchilada Casserole a breeze. You can choose cooked shredded chicken or black beans based on your taste. The black beans add a rich, earthy flavor. Using both enchilada sauce and the beans gives a nice depth of taste. I like to use a mix of red and green bell peppers. They add color and a sweet crunch. Diced onion brings a lovely aroma, making your kitchen smell amazing. The key spices, cumin and chili powder, boost the flavor. Don't forget salt and pepper! They help bring everything together. Lastly, fresh cilantro offers a pop of brightness when you serve. This dish is packed with flavor and feels like a warm hug on a plate. {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - In a large bowl, combine 2 cups of cooked shredded chicken (or black beans), 1 can of black beans, 1 can of corn, 1 cup of diced bell peppers, 1 cup of diced onion, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and add salt and pepper to taste. Mix well. - Spread a thin layer of enchilada sauce across the bottom of a 9x13 inch baking dish. - Place a portion of tortilla strips over the sauce. Next, add half of the chicken and bean mixture and pour a third of the enchilada sauce over that. Sprinkle 1 cup of shredded cheese on top. - Repeat the layering: more tortilla strips, the rest of the chicken and bean mixture, more enchilada sauce, and the last cup of cheese. - Cover the casserole with aluminum foil and bake for 25 minutes. - After 25 minutes, remove the foil and bake for another 10-15 minutes. Bake until the cheese is bubbly and golden brown. Remove from the oven and let it cool for 5 minutes before serving. To get the best texture, cook your ingredients before layering. This step helps blend flavors and ensures tenderness. For example, sauté the onions and peppers to soften them. It makes a big difference! One common issue is soggy tortillas. To avoid this, make sure your tortillas are not too wet. If you use store-bought tortillas, let them dry out a bit. This keeps them from getting mushy in the oven. Cheesy Enchilada Casserole pairs well with sides like rice or a fresh salad. The rice adds a nice texture, while the salad brings a crisp bite. For garnishes, fresh cilantro is a great choice. It adds a pop of color and flavor. You can also top it with sour cream or sliced jalapeños for extra zing. One mistake is under or over seasoning your dish. Make sure to taste as you go and adjust salt and spices as needed. This ensures a well-balanced flavor. Another mistake is layering incorrectly. Always start with sauce, then tortillas, and finish with cheese on top. This helps everything cook evenly and keeps the cheese from burning. Getting these layers right will give you a delicious, cheesy casserole every time! Pro Tips Use Homemade Enchilada Sauce: Making your own enchilada sauce can elevate the flavor of the casserole significantly. Plus, you can control the spice level! Layering Technique: Ensure each layer is evenly distributed for consistent flavor and texture throughout the casserole. Don't skip the sauce between layers! Cheese Variations: Feel free to mix different types of cheese like Monterey Jack or pepper jack to add depth and a spicy kick to your casserole. Make Ahead: This casserole can be assembled ahead of time and stored in the refrigerator. Just add a few extra minutes to the baking time when you’re ready to cook it. {{image_2}} You can easily make this dish meat-free. Start by using black beans or lentils instead of chicken. Both options add protein and flavor. Adding extra vegetables like zucchini, spinach, or mushrooms can boost nutrition and taste. The more veggies, the better! If you prefer meat, consider using ground beef, turkey, or even shredded pork. Each option brings its own unique flavor. For a plant-based choice, you can substitute with tofu. Just crumble it into the filling mix for a hearty bite. Cheese lovers have many choices! While cheddar is a classic, you can try Monterey Jack or pepper jack for a twist. If you're lactose intolerant, there are great dairy-free cheese options available. Look for brands that melt well, so you still get that gooey goodness. After you enjoy your Cheesy Enchilada Casserole, store the leftovers properly. First, let the casserole cool completely. Then, place it in an airtight container. You can also cover it tightly with plastic wrap or aluminum foil. This keeps the flavors fresh. If you want to freeze the casserole, do it before baking. Assemble the layers as directed but skip the baking step. Cover the dish tightly with plastic wrap and then with foil. This prevents freezer burn. When you are ready to eat, let it thaw in the fridge overnight. Then, bake at 350°F (175°C) for about 35-40 minutes. In the fridge, the casserole lasts for about 3-4 days. If you freeze it, it can stay good for up to 3 months. Just remember to label your containers with the date. This way, you always know how long it has been stored. Yes, you can make this dish ahead of time. To do this, prepare the casserole as usual. Do not bake it right away. Instead, cover it with foil and place it in the fridge. This way, the flavors can blend overnight. When you're ready to bake, just add about 10 extra minutes to the baking time. This ensures everything heats up nicely. Making your own enchilada sauce is easy! Here’s a quick recipe: - 2 tablespoons olive oil - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 can (15 oz) tomato sauce - 1 cup water - Salt to taste 1. Heat olive oil in a pot over medium heat. 2. Add chili powder and cumin. Stir for 1 minute. 3. Pour in tomato sauce and water. Mix well. 4. Add salt to taste and let simmer for 10 minutes. This quick sauce adds a fresh touch to your casserole. If you need alternatives to tortillas, try these options: - Corn tortillas: A classic choice for flavor. - Zucchini slices: For a low-carb option, use thin slices of zucchini. - Cauliflower rice: This adds a nice base and is gluten-free. - Lettuce leaves: Use them for a fresh, crunchy layer. These options keep the dish tasty while meeting different dietary needs. This blog post covered how to make a tasty Cheesy Enchilada Casserole. We discussed the ingredients you'll need and the step-by-step process to prepare it. I shared tips to perfect the dish and offered variations for different tastes. Proper storage guidelines also help you enjoy leftovers. In closing, this casserole is easy and fun to make. It’s versatile, so you can change it to fit your needs. Enjoy your cooking adventure with this delicious meal!$

A delicious and hearty casserole layered with chicken, black beans, tortillas, and cheese, topped with enchilada sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked shredded chicken (or black beans for a vegetarian option)
2 cups enchilada sauce (store-bought or homemade)
1 can black beans, rinsed and drained
1 can corn, drained
3 cups tortillas, cut into strips
2 cups shredded cheddar cheese
1 cup diced bell peppers (red and green)
1 cup diced onion
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
optional fresh cilantro for garnish

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked shredded chicken (or black beans), black beans, corn, diced bell peppers, diced onion, cumin, chili powder, salt, and pepper. Mix well until fully combined.
Take a 9x13 inch baking dish and spread a thin layer of enchilada sauce across the bottom.
Begin layering: Place a portion of the tortilla strips over the sauce, followed by half of the chicken and bean mixture, then pour a third of the enchilada sauce over that. Sprinkle a cup of shredded cheese on top.
Repeat the layering process with the remaining ingredients: tortilla strips, chicken and bean mixture, enchilada sauce, and topped with the last cup of cheese.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Once finished, remove from the oven and let it cool for about 5 minutes.
Garnish with fresh cilantro if desired, and serve warm.

Notes

For a vegetarian option, substitute chicken with black beans.

Keyword casserole, cheese, chicken, enchiladas, vegetarian