Easy Enchilada Casserole

There’s something magical about an enchilada casserole – it’s hearty, comforting, and packed with flavor, but without all the fuss of rolling individual enchiladas. I’ve been making this dish for years, and it’s become a staple at our family dinners. Whether it’s a busy weeknight or a casual gathering with friends, this casserole always hits the spot. The layers of tortillas, tender chicken, black beans, and melty cheese all soaked in a rich enchilada sauce? Absolute perfection. It’s the kind of meal that brings everyone to the table, and I can’t wait to share my go-to recipe with you!

Why You’ll Love This Enchilada Casserole

Oh, where do I even start? This enchilada casserole is basically my weeknight superhero—quick, delicious, and endlessly adaptable. Here’s why it’s a winner:

• Effortless assembly: No rolling tortillas! Just layer everything like a delicious lasagna and pop it in the oven.
• Customizable: Swap chicken for beef, add extra veggies, or crank up the heat with jalapeños—it’s your call!
• Leftover magic: Tastes even better the next day (if it lasts that long).
• Crowd-pleaser: Kids, picky eaters, hungry partners—everyone goes back for seconds.

Trust me, once you try this, it’ll become your new go-to comfort food. The cheesy, saucy layers? Irresistible.

Ingredients for Enchilada Casserole

Okay, let’s talk ingredients—this is where the magic starts! I’ve tweaked these over the years to get that perfect balance of flavor and texture. Here’s what you’ll need:

• 12 corn tortillas (trust me, they hold up better than flour ones in this recipe)
• 2 cups shredded chicken (leftover rotisserie chicken works wonders here)
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing—it makes a difference!)
• 1 can (10 oz) enchilada sauce (I prefer red, but green works too)
• 2 cups shredded cheese (I mix cheddar and Monterey Jack for maximum meltiness)
• 1/2 cup diced onion (yellow or white—whatever’s in your fridge)
• 1/2 cup diced bell pepper (I use red for sweetness, but any color works)
• Spices: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp garlic powder (these are my non-negotiables)
• Salt and pepper to taste (always taste as you go!)

See? Nothing fancy—just good, flavorful ingredients that come together beautifully. Now let’s get layering!

How to Make Enchilada Casserole

Ready to dive in? This enchilada casserole is as easy as it gets—no fancy skills required. Just follow these steps, and you’ll have a bubbling, cheesy masterpiece in no time. Let’s get started!

Preparing the Filling

First things first: preheat your oven to 375°F. While that’s warming up, grab a skillet and heat it over medium. Toss in your diced onion and bell pepper, and let them sizzle until they’re soft and fragrant—about 5 minutes. Don’t rush this step; those veggies are the flavor base!

Next, in a large bowl, mix your shredded chicken, drained black beans, and those cooked veggies. Sprinkle in the cumin, chili powder, garlic powder, and a pinch of salt and pepper. Give it a good stir—this is where all the magic starts to come together. Taste it and adjust the seasoning if needed. (I always add an extra pinch of chili powder because, well, why not?)

Layering the Enchilada Casserole

Now for the fun part: layering! Grab a 9×13 inch baking dish and spread a thin layer of enchilada sauce on the bottom. This keeps the tortillas from sticking and adds flavor to every bite. Place a layer of corn tortillas over the sauce—you might need to tear a few to fit the dish perfectly. Don’t worry about making it look perfect; it’s all getting covered up anyway!

Spoon half of the chicken mixture over the tortillas, then sprinkle a generous handful of shredded cheese on top. Repeat this process: sauce, tortillas, filling, cheese. (Yes, this is where the cheese addiction kicks in.) Make sure your final layer is a good blanket of cheese—this is what gives it that golden, bubbly top we all love.

Baking and Serving

Pop that beauty into the oven and bake for 25 minutes, or until the cheese is melted and the edges are bubbling. Your kitchen is going to smell amazing—fair warning! Once it’s done, let it cool for about 5 minutes before slicing. Trust me, this resting time is crucial; it lets the layers set so you get clean, saucy slices instead of a gooey mess.

And there you have it—your enchilada casserole is ready to serve! Grab a fork, dig in, and prepare for all the compliments. This dish is as good as it looks, and it’s even better when shared. Enjoy!

Tips for the Best Enchilada Casserole

After making this casserole more times than I can count, I’ve picked up a few tricks to make it foolproof and extra delicious. First, always use fresh tortillas—stale ones turn gummy when baked. If your tortillas are dry, give them a quick spritz with water before layering to prevent cracking.

Want to avoid soggy layers? Don’t drown the tortillas in sauce—just a thin layer between each does the trick. And here’s my golden rule: taste your filling before assembling! Adjust spices as needed—more chili powder for heat, extra cumin for depth. Finally, let it rest after baking. That 5-minute wait? It’s the difference between a sloppy mess and perfect, saucy slices.

Ingredient Substitutions and Variations

One of the best things about this enchilada casserole? You can tweak it however you like! Here are my favorite swaps and variations:

• Tortillas: Corn tortillas give that authentic taste, but flour tortillas work if you prefer them softer. Just don’t skip the sauce—they dry out faster!
• Protein: Swap chicken for ground beef, shredded pork, or even just extra beans for a vegetarian version.
• Cheese: Vegan cheese melts surprisingly well here, or try pepper jack for extra kick.
• Heat level: Add diced jalapeños to the filling or stir a spoon of chipotle in adobo into the sauce.

Honestly? The sky’s the limit—make it your own!

Serving Suggestions for Enchilada Casserole

Oh, this is my favorite part—decking it out! A big dollop of cool sour cream or tangy Greek yogurt on top is an absolute must. I also love a generous scoop of fresh guacamole or simply sliced avocado. For a real fiesta, serve it alongside some cilantro-lime rice or a simple side salad. The cool, creamy toppings with the warm, spicy casserole? Pure magic!

Storing and Reheating Enchilada Casserole

Alright, let’s talk leftovers—because this casserole is just as good (if not better) the next day! Once cooled, cover it tightly with foil or transfer slices to an airtight container. It’ll keep in the fridge for 3–4 days. For longer storage, freeze individual portions—they’ll last up to 3 months. To reheat, pop it in the microwave for quick bites or warm it in the oven at 350°F until bubbly again (about 20 minutes). Pro tip: sprinkle a little extra cheese before reheating for that fresh-baked feel!

Enchilada Casserole Nutritional Information

Okay, let’s be real—this isn’t a salad, but it’s packed with good stuff! (Nutrition info is always an estimate—your exact ingredients might vary a tiny bit.) Per hearty serving, you’re looking at:

• 350 calories (worth every bite!)
• 25g protein (thank you, chicken and beans)
• 30g carbs (mostly from those tasty tortillas)
• 15g fat (hello, glorious cheese)

Bonus? You get 5g of fiber from those black beans. Not bad for comfort food that tastes this good, right?

Frequently Asked Questions About Enchilada Casserole

I get so many questions about this enchilada casserole, so let’s tackle the big ones! First up: Can I use flour tortillas? Absolutely! Corn tortillas are my go-to for that authentic flavor, but flour tortillas work if you prefer them softer. Just keep in mind they’ll soak up more sauce, so you might need a little extra to keep things moist.

Next: How do I make it spicier? Easy! Add diced jalapeños to the filling or stir in a spoonful of chipotle in adobo into the enchilada sauce. If you’re feeling bold, sprinkle some crushed red pepper flakes over the top before baking. Spice lovers, this one’s for you!

And of course: Can I prep it ahead? Yes, and it’s a lifesaver! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s going in cold. You can even freeze it unbaked—just thaw overnight in the fridge before baking.

Got more questions? Try this recipe and share your results—I’d love to hear how it turns out!

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