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Chicken Enchilada Casserole - Cozy, Cheesy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (about 4 cups shredded; rotisserie works great)
  • Corn tortillas (12–14, 6-inch size)
  • Red enchilada sauce (3 cups; homemade or store-bought)
  • Cheese (3 cups shredded; a blend of Monterey Jack and mild cheddar works well)
  • Onion (1 medium, finely chopped)
  • Garlic (2–3 cloves, minced)
  • Black beans (1 can, drained and rinsed; optional but recommended)
  • Frozen corn (1 cup, thawed; optional)
  • Olive oil (1–2 tablespoons)
  • Ground cumin (1 teaspoon)
  • Chili powder (1 teaspoon)
  • Kosher salt and black pepper (to taste)
  • Fresh cilantro (small bunch, chopped; optional for garnish)
  • Green onions (2–3, sliced; optional for garnish)
  • Sour cream or Greek yogurt (for serving)
  • Lime (1, cut into wedges; optional)

Method
 

  1. Preheat and prep the pan. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté the aromatics. Warm olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic, cumin, and chili powder; cook 30 seconds until fragrant.
  3. Mix the filling. In a large bowl, combine shredded chicken, sautéed onion mixture, black beans, and corn. Add 1 cup enchilada sauce and 1/2 cup shredded cheese. Season with salt and pepper. Toss to coat.
  4. Layer 1: Sauce and tortillas. Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Arrange a single layer of tortillas to cover, tearing pieces to fit snugly.
  5. Layer 2: Filling and cheese. Spoon half of the chicken mixture over the tortillas. Drizzle with 3/4 cup sauce and sprinkle with 1 cup cheese.
  6. Repeat layers. Add another layer of tortillas, the remaining chicken mixture, another 3/4 cup sauce, and 1 cup cheese.
  7. Top layer. Finish with a final layer of tortillas, the remaining sauce, and the remaining cheese. Press gently to compact.
  8. Bake. Cover with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes more, until the cheese is melted, bubbly, and lightly golden at the edges.
  9. Rest and garnish. Let the casserole rest for 10 minutes so it sets for clean slices. Top with chopped cilantro and green onions.
  10. Serve. Cut into squares. Add a dollop of sour cream or Greek yogurt and a squeeze of lime if you like.