Description
This Chicken Enchilada Casserole is a comforting and flavorful layered dish that combines tender shredded chicken, creamy refried beans, tangy enchilada sauce, and melted Mexican cheese layered between soft flour or corn tortillas. Baked to bubbly perfection, it’s an easy weeknight dinner that brings all your favorite enchilada flavors together in one dish.
Ingredients
Scale
Chicken Filling
- 2–3 cups cooked, shredded chicken
- 1 can refried beans (approximately 15 oz)
Assembly
- 6–8 small flour tortillas (corn tortillas can be used as a substitute)
- 2 1/2 cups enchilada sauce (storebought or homemade)
- 2 cups shredded Mexican cheese blend (such as cheddar, Monterey Jack, or a pre-mixed blend)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the casserole evenly.
- Prepare Baking Dish: Spoon a few tablespoons of enchilada sauce into the bottom of a 9×9 inch glass square baking dish to prevent the casserole from sticking during baking.
- First Tortilla Layer: Place 2 tortillas in the bottom of the dish, overlapping slightly to cover the entire surface area evenly.
- Layer Ingredients: Spread about 1/3 cup refried beans over the tortillas, followed by approximately 1 cup of shredded chicken, 1/2 cup shredded cheese, and about 3/4 cup enchilada sauce. Then, add another layer of tortillas over these ingredients.
- Second Layer: Repeat the layering process with the remaining refried beans, shredded chicken, cheese, and enchilada sauce to build up two distinct layers within the casserole.
- Finish Layer and Cover: Spread the remaining enchilada sauce over the top layer and sprinkle with 1 cup of shredded cheese. Cover the dish with aluminum foil that has been lightly greased or oiled to prevent sticking.
- Bake Casserole: Bake the covered casserole in the preheated oven for about 30 minutes. Then, remove the foil and bake uncovered for an additional 5 minutes or until the cheese is melted, golden brown, and the sauce is bubbly.
- Rest Before Serving: Allow the casserole to rest for at least 15 minutes after baking to let it firm up, making it easier to cut and serve.
- Optional Toppings: Serve warm topped with fresh cilantro, lime wedges, dollops of sour cream, or slices of avocado to enhance flavor and presentation.
Notes
- Use either flour or corn tortillas depending on your preference; corn tortillas give a more traditional flavor.
- For a homemade touch, prepare your own enchilada sauce to control spices and flavor.
- The resting time is important to help the casserole set so it holds shape when served.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Feel free to add jalapeño slices or black olives for extra flavor in the layers.
Nutrition
- Serving Size: 1 slice (about 1/12th of casserole)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
