Creamy Chicken Enchilada Casserole: A Tex-Mex Delight

Indulge in Layers of Creamy Goodness and Bold Flavors

If you’re craving the bold, comforting flavors of Tex-Mex cuisine, then this Creamy Chicken Enchilada Casserole is sure to hit the spot. This dish takes the classic chicken enchiladas to a whole new level by layering tender chicken, creamy sauce, and gooey cheese into a delicious, crowd-pleasing casserole. Whether you’re serving it for a family dinner or a festive gathering, this recipe is bound to become a favorite.

Ingredients:

For the Chicken Filling:

2 cups shredded cooked chicken breast (rotisserie chicken works great)

1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 red bell pepper, diced

1/2 cup diced red onion
2 cloves garlic, minced
1 teaspoon ground cumin

1 teaspoon chili powder
Salt and black pepper to taste
2 tablespoons fresh cilantro, chopped (for garnish)

For the Creamy Enchilada Sauce:

2 cups sour cream
1 can (10 ounces) red enchilada sauce
1 can (4 ounces) diced green chilies, drained

1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste

For Assembly:

12 small corn tortillas
2 cups shredded Mexican blend cheese
Cooking spray (for greasing the baking dish)

Instructions:

1. Prepare the Chicken Filling:

In a large mixing bowl, combine the shredded chicken, black beans, corn kernels, diced red bell pepper, diced red onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well until all the ingredients are evenly combined. Set aside.

2. Make the Creamy Enchilada Sauce:

In another bowl, whisk together the sour cream, red enchilada sauce, diced green chilies, ground cumin, chili powder, salt, and black pepper. Stir until the sauce is smooth and well-mixed.

3. Assemble the Casserole:

Preheat your oven to 375°F (190°C).

Grease a 9×13-inch (23×33 cm) baking dish with cooking spray.
Spread a small amount of the creamy enchilada sauce on the bottom of the baking dish to prevent sticking.
Layer 4 corn tortillas on the bottom of the dish, overlapping them slightly.

Spoon half of the chicken filling mixture over the tortillas.
Drizzle half of the creamy enchilada sauce over the chicken filling.
Sprinkle 1 cup of shredded Mexican blend cheese evenly over the sauce.

Repeat the layers by adding another 4 tortillas, the remaining chicken filling, the rest of the sauce, and another cup of shredded cheese.
Finish with a final layer of 4 tortillas on top.
Sprinkle the remaining shredded cheese over the top layer of tortillas.

4. Bake and Serve:

Cover the casserole with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the casserole is heated through.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is golden and slightly crispy.
Remove the casserole from the oven and let it rest for a few minutes before serving.

Garnish with chopped fresh cilantro.

5. Enjoy!

Serve slices of this Creamy Chicken Enchilada Casserole with your favorite Tex-Mex sides, such as guacamole, salsa, or a simple salad. This dish is perfect for gatherings, potlucks, or anytime you’re craving the comforting flavors of Tex-Mex cuisine. Enjoy!

Tips:

Customize the filling with your favorite ingredients like diced jalapeños for some heat or sliced black olives for extra flavor.

You can use flour tortillas instead of corn tortillas if you prefer a slightly different texture.
Make it vegetarian by omitting the chicken and doubling up on beans or adding sautéed vegetables like zucchini and mushrooms.

Variation:

For a spicier version, you can use hot enchilada sauce and add some diced jalapeños or green chilies to the filling mixture.

Cook’s Note:

This casserole can be assembled in advance and refrigerated until you’re ready to bake it. Simply cover it tightly with foil and refrigerate for up to 24 hours before baking. You may need to extend the baking time slightly if you’re starting with a cold casserole.

creamy chicken enchilada casserole