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When it comes to comfort food, few dishes can compete with the warm, savory embrace of a Cheesy Chicken Enchilada Casserole. This dish is a quintessential representation of Mexican-American cuisine, bringing together the rich flavors of enchiladas in a simplified, hearty casserole format. It's a recipe that's perfect for busy weeknights, family gatherings, or even potlucks, where you want to impress without spending all day in the kitchen.

Chicken Enchilada Casserole

Discover the ultimate comfort food with this Cheesy Chicken Enchilada Casserole! Combining tender shredded chicken, zesty enchilada sauce, and gooey cheese, this dish is an easy-to-make favorite for family dinners or gatherings. Packed with flavor and nutrition from black beans and corn, it's perfect for busy weeknights. Layer it up, bake until bubbly, and enjoy a meal that brings everyone to the table. Get ready to impress with this hearty and satisfying casserole!
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Ingredients
  

2 cups cooked, shredded chicken

1 can (10 oz) enchilada sauce (red or green, based on preference)

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

1 cup corn kernels (fresh or frozen)

1 can (4 oz) diced green chilies

2 cups shredded cheddar cheese (divided)

8-10 corn tortillas

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

Preheat The Oven: Preheat your oven to 350°F (175°C).

    Sauté The Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Combine The Filling: To the skillet, add the cooked shredded chicken, black beans, corn, diced green chilies, cumin, chili powder, and half of the cheddar cheese (1 cup). Season with salt and pepper to taste. Pour in half of the enchilada sauce and stir everything together until well combined.

        Layer The Casserole: In a greased 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce at the bottom. Then, layer half of the corn tortillas over the sauce. Next, spread half of the chicken mixture over the tortillas.

          Repeat Layers: Add another layer of tortillas on top of the chicken mixture, followed by the remaining filling. Top with the final layer of tortillas. Pour the remaining enchilada sauce over the top layer, ensuring all tortillas are coated. Sprinkle the remaining cup of cheddar cheese evenly over the top.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

              Cool & Serve: Allow the casserole to cool for about 5-10 minutes before slicing. Garnish with fresh cilantro, if desired, and serve with a dollop of sour cream.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8