Easy Cheesy Chicken Enchilada Casserole
If you’re anything like me, then enchiladas hold a special place in your heart. From the first bite, I was hooked, whether it was the rich complexity of mole, the creamy goodness of Suiza, or the comforting simplicity of basic cheese. But let’s be honest, sometimes the thought of rolling each enchilada can be a bit daunting. That’s where this Easy Cheesy Chicken Enchilada Casserole comes in. It’s not your traditional enchilada, but it delivers the same saucy, cheesy experience without all the fuss. Perfect for when you’re craving enchiladas but want to keep things simple, this dish is bound to become a staple in your dinner repertoire.
Why You’ll Love This Recipe
Imagine all the flavors you love about enchiladas, but with half the effort. This casserole is not only easy to make but also incredibly cheesy and satisfying. It’s a crowd-pleaser with its familiar flavors and straightforward preparation. Plus, it’s made with just five simple ingredients, making it both budget-friendly and quick to prepare. Who wouldn’t love that?
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Nonstick spray
- Aluminum foil
- Oven
Ingredients
- 3 cups cooked, shredded chicken
- 2 1/2 cups enchilada sauce
- 1 (15 oz) can refried beans
- 12 corn tortillas
- 3 cups Monterey Jack cheese, shredded
Step-by-Step Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
- Spread a few spoonfuls of enchilada sauce evenly across the bottom of the baking dish. Arrange a layer of corn tortillas on top, breaking them in half if necessary to create a smooth base.
- Add 1/3 of the refried beans, 1/3 of the shredded chicken, 1/3 of the enchilada sauce, and 1/3 of the cheese over the tortillas. Repeat this layering process with the remaining ingredients: tortillas, beans, chicken, sauce, and cheese.
- Cover the dish with aluminum foil that has been coated with nonstick spray to prevent sticking. Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and starting to brown. Allow the casserole to rest for 10 minutes before serving. Enjoy every cheesy bite!
Tips for Success
Make sure to evenly spread each layer to ensure every bite is packed with flavor. If you like your casserole extra cheesy, feel free to add more cheese on top before the final bake. Also, letting it rest helps the layers set, making it easier to serve.
Additional Tips and Variations
If you want to spice things up, try adding some sliced jalapeños between the layers, or sprinkle some chopped cilantro on top before serving. For a smokier flavor, use smoked chicken or add a dash of chipotle powder to the enchilada sauce.
Nutritional Highlights (Per Serving)
This casserole is a comforting meal that provides protein from the chicken and cheese, along with essential nutrients from the tortillas and beans. While exact nutritional values will depend on portion sizes, each serving is a delicious balance of carbs, protein, and fats.
Frequently Asked Questions (FAQ)
Can I use flour tortillas instead of corn? Yes, you can substitute flour tortillas if you prefer. They will give a slightly different texture but will still be delicious.
Can I make this dish ahead of time? Absolutely! Assemble the casserole a day in advance, cover it, and store it in the refrigerator. When ready to bake, simply follow the baking instructions.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
This Easy Cheesy Chicken Enchilada Casserole is a wonderful dish to have in your recipe collection. It’s simple, satisfying, and perfect for any night of the week. I hope you give this recipe a try and fall in love with its ease and flavor, just as I have. Don’t forget to share your experiences and any creative variations you try—I’d love to hear about them!
