How To Make Chicken Enchiladas Casserole – A Step-by-step Guide For A Delicious Dinner!
What To Know
- Are you craving a delectable dish that combines the flavors of Mexico with the convenience of a casserole.
- Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish.
- With its combination of flavorful ingredients, ease of preparation, and versatility, this dish is sure to become a staple in your recipe repertoire.
Are you craving a delectable dish that combines the flavors of Mexico with the convenience of a casserole? Look no further than our comprehensive guide on how to make chicken enchiladas casserole. This dish is perfect for busy weeknights, potlucks, or any occasion where you want to impress your taste buds.
Ingredients:
For the Chicken Mixture:
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1 (10 ounce) can enchilada sauce
- 1 (10 ounce) can tomato sauce
- 1/2 cup water
For the Casserole:
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions:
1. Prepare the Chicken: Cook the chicken breasts in a skillet until cooked through. Shred the chicken and set aside.
2. Sauté the Vegetables: In the same skillet, sauté the onion and garlic until softened.
3. Combine the Chicken Mixture: In a large bowl, combine the shredded chicken, black beans, corn, chili powder, cumin, salt, and black pepper.
4. Prepare the Sauce: In a separate bowl, whisk together the enchilada sauce, tomato sauce, and water.
5. Assemble the Casserole: Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Dip each tortilla in the remaining sauce and fill with the chicken mixture. Roll up the tortillas and place them seam side down in the baking dish.
6. Top with Cheese: Sprinkle the shredded cheddar and Monterey Jack cheese over the enchiladas.
7. Bake: Bake the casserole at 350°F for 20-25 minutes, or until the cheese is melted and bubbly.
Tips:
- For a spicier casserole, use a hotter enchilada sauce.
- Add other vegetables to the chicken mixture, such as bell peppers, zucchini, or mushrooms.
- Top the casserole with sour cream, guacamole, or salsa before serving.
Variations:
- Beef Enchiladas Casserole: Replace the chicken with ground beef.
- Vegetarian Enchiladas Casserole: Omit the chicken and use extra beans and vegetables.
- Green Enchiladas Casserole: Use green enchilada sauce and add chopped spinach or tomatillos to the chicken mixture.
Accompaniments:
- Rice and beans
- Mexican salad
- Tortilla chips
- Guacamole
In a nutshell:
Making chicken enchiladas casserole is a culinary adventure that will delight your taste buds and leave you craving more. With its combination of flavorful ingredients, ease of preparation, and versatility, this dish is sure to become a staple in your recipe repertoire. So, gather your ingredients and embark on the journey of creating this heartwarming and delicious casserole.
What You Need to Know
Q: Can I use rotisserie chicken for this recipe?
A: Yes, you can use rotisserie chicken. Shred the chicken and use it in place of the cooked chicken breasts.
Q: What if I don’t have enchilada sauce?
A: You can make your own enchilada sauce by combining tomato sauce, chili powder, cumin, and oregano.
Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. When ready to bake, bring the casserole to room temperature for about an hour before baking.