15 Delicious Chicken Enchilada Casserole Recipes to Try

If you’re craving a hearty and delicious meal, chicken enchilada casseroles are a fantastic choice! These recipes combine the rich flavors of enchiladas in a convenient casserole form, making dinner a breeze. Whether you’re looking for a simple weeknight dish or something to impress guests, you’ll find a variety of options to suit your taste. Let’s get cooking with these 15 mouthwatering chicken enchilada casserole recipes!

Spicy Chicken Enchilada Casserole – Packed with jalapeños and extra spices for a kick.

This Spicy Chicken Enchilada Casserole is a delightful twist on the classic enchilada dish. It combines tender chicken with a rich, spicy sauce, layered with tortillas and topped with plenty of cheese. Each bite is bursting with flavor, thanks to the addition of jalapeños and a mix of spices that give it a satisfying kick.

Perfect for busy weeknights, this easy chicken enchilada casserole recipe comes together quickly and can be made in advance. Whether you’re serving it for a family dinner or a casual gathering with friends, it’s sure to please everyone at the table!

Ingredients

• 2 cups cooked shredded chicken
• 1 can (10 oz) enchilada sauce
• 1 cup diced jalapeños (fresh or pickled)
• 4 cups shredded cheese (cheddar or Mexican blend)
• 6 corn tortillas, cut into strips
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, enchilada sauce, diced jalapeños, cumin, chili powder, salt, and pepper.
3. In a greased 9×13 inch baking dish, layer half of the tortilla strips on the bottom.
4. Spread half of the chicken mixture over the tortillas, followed by half of the cheese.
5. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
6. Bake for 25-30 minutes until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

Creamy Chicken Enchilada Casserole – Cream cheese and sour cream make this dish rich and indulgent.

Creamy Chicken Enchilada Casserole is a delightful twist on traditional enchiladas. This recipe combines tender chicken with a rich mixture of cream cheese and sour cream, resulting in a comforting and indulgent dish. The layers of tortillas, chicken, and a creamy sauce create a delicious harmony of flavors that’s sure to please everyone at the table.

Not only is this casserole a treat for the taste buds, but it’s also simple to make. Perfect for busy weeknights, this easy chicken enchilada recipe lets you enjoy the goodness of Mexican food with minimal effort. Serve it with a side of rice or tortilla chips for a complete meal!

Ingredients

• 2 cups cooked chicken, shredded
• 8 small flour tortillas
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 can (10 oz) enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the shredded chicken, cream cheese, sour cream, garlic powder, onion powder, salt, and pepper.
3. Spread a little enchilada sauce on the bottom of a baking dish. Layer four tortillas over the sauce.
4. Spread half of the chicken mixture over the tortillas, then sprinkle a portion of the diced tomatoes and cheese on top.
5. Repeat the layers with the remaining tortillas, chicken mixture, tomatoes, and cheese. Finish with a final layer of tortillas topped with enchilada sauce and remaining cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish with chopped cilantro before serving. Enjoy your creamy chicken enchilada casserole!

Healthy Chicken Enchilada Casserole – A lighter version using whole wheat tortillas and reduced-fat cheese.

This Healthy Chicken Enchilada Casserole is a delightful twist on a classic favorite. The combination of whole wheat tortillas and reduced-fat cheese makes it a lighter option without sacrificing taste. You can expect layers of creamy goodness, with tender chicken enveloped in a zesty enchilada sauce that brings all the flavors together. It’s simple to whip up, making it perfect for a weeknight dinner or a casual gathering with friends.

Not only is this dish delicious, but it’s also packed with nutrients, thanks to the wholesome ingredients. Serve it with a side of fresh avocado or a crisp salad for a complete meal that everyone will love. Give this Easy Chicken Enchilada Casserole a try, and enjoy a satisfying, guilt-free indulgence!

Ingredients

• 2 cups cooked shredded chicken
• 1 can (10 oz) red enchilada sauce
• 1 cup reduced-fat shredded cheese
• 6 whole wheat tortillas, cut into strips
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn
• 1/2 cup diced onions
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, black beans, corn, diced onions, cumin, garlic powder, and half of the enchilada sauce. Mix well until combined.
3. In a greased baking dish, layer half of the tortilla strips on the bottom. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
4. Repeat the layers with the remaining tortillas, chicken mixture, and cheese. Pour the remaining enchilada sauce over the top.
5. Bake for 25-30 minutes until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro. Serve warm and enjoy!

Green Chile Chicken Enchilada Casserole – Tangy green enchilada sauce with layers of chicken and tortillas.

This Green Chile Chicken Enchilada Casserole is a delightful blend of flavors that’s both tangy and comforting. With layers of tender chicken, tortillas, and zesty green enchilada sauce, it’s a dish that packs a punch without being too complicated to prepare. Perfect for a weeknight dinner, this casserole is sure to please the entire family.

Not only is this dish a crowd-pleaser, but it’s also incredibly versatile. Customize it with your favorite toppings like cheese, cilantro, or jalapeños for an extra kick. If you’re looking for an easy chicken enchilada recipe, this casserole fits the bill wonderfully. Now, let’s get cooking!

Ingredients

• 3 cups cooked shredded chicken
• 10 corn tortillas
• 2 cups green enchilada sauce
• 1 cup sour cream
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 can (4 oz) diced green chilies
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add the shredded chicken, garlic powder, and diced green chilies. Season with salt and pepper, and stir until heated through.
3. In a baking dish, spread a thin layer of green enchilada sauce at the bottom. Layer 3 tortillas over the sauce, followed by half of the chicken mixture and a third of the cheese. Repeat the layers, finishing with tortillas on top.
4. Pour the remaining enchilada sauce over the top layer, then spread the sour cream evenly. Sprinkle the remaining cheese on top.
5. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Let cool for a few minutes before serving. Enjoy your Green Chile Chicken Enchilada Casserole!

Classic Chicken Enchilada Casserole – A layered dish with shredded chicken, enchilada sauce, and melted cheese.

Classic Chicken Enchilada Casserole is a mouthwatering dish that combines the delicious flavors of shredded chicken, zesty enchilada sauce, and a generous layer of melted cheese. This casserole is not only tasty but also super easy to make, making it perfect for a weeknight dinner or a cozy gathering with friends and family. With its comforting layers, this dish can easily become a family favorite.

The beauty of this recipe lies in its simplicity and versatility. You can use store-bought rotisserie chicken to save time, and feel free to add your favorite toppings like black olives or diced onions. Whether you prefer red or white enchilada sauce, this easy chicken enchilada casserole will satisfy your cravings for Mexican food.

Ingredients

• 3 cups shredded cooked chicken
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 2 cups shredded cheese (cheddar or Mexican blend)
• 8 corn tortillas
• 1 cup diced tomatoes
• 1/2 cup chopped green onions
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the shredded chicken, black beans, half of the cheese, diced tomatoes, cumin, salt, and pepper.
3. In a baking dish, spread a thin layer of enchilada sauce on the bottom. Layer 4 tortillas, half of the chicken mixture, and a third of the remaining enchilada sauce.
4. Repeat the layers, finishing with tortillas on top. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cheese.
5. Bake for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with green onions before serving.

Slow Cooker Chicken Enchilada Casserole – A hands-off recipe made right in the crockpot.

Slow Cooker Chicken Enchilada Casserole is a delicious and convenient meal perfect for busy days. With layers of tender chicken, tortillas, and a zesty sauce, this dish brings the rich flavors of a classic enchilada right to your table. It’s creamy, satisfying, and has just the right amount of spice to keep things interesting.

The great thing about this recipe is how simple it is to prepare. Just toss everything into your crockpot and let it do the work for you. In just a few hours, you’ll have a hearty meal that the whole family will love. It’s a fantastic way to enjoy an Easy Chicken Enchilada Recipe with minimal effort!

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 cup diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 tortillas, cut into strips
• 2 cups shredded cheese (cheddar or Mexican blend)

Instructions

1. Layer the Ingredients: Begin with a layer of enchilada sauce at the bottom of the crockpot. Add half of the tortilla strips, followed by half of the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, and 1 cup of cheese. Repeat the layers.
2. Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours until everything is heated through and the cheese is melted.
3. Serve: Once cooked, let it sit for a few minutes before serving. Top with fresh cilantro, sour cream, or avocado for extra flavor.

Cheesy Chicken Enchilada Casserole – Extra cheese lovers will adore this gooey, comforting dish.

Chicken enchilada casserole is a delightful twist on the classic enchiladas, perfect for cheese lovers! This dish combines tender chicken with rich, cheesy goodness, layered between soft tortillas and smothered in flavorful enchilada sauce. The result is a warm, gooey, and satisfying meal that the whole family will enjoy.

Making this casserole is a breeze, making it one of those go-to Mexican food recipes easy enough for a weeknight dinner. Just layer your ingredients, pop it in the oven, and let it bubble to perfection. It’s great for feeding a crowd or meal prep for the week ahead.

Ingredients

• 2 cups cooked, shredded chicken
• 1 can (10 oz) enchilada sauce
• 2 cups shredded cheddar cheese
• 8 small corn tortillas
• 1 cup black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine shredded chicken, black beans, diced tomatoes, onions, cumin, garlic powder, salt, and pepper.
3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
4. Layer 4 corn tortillas over the sauce, then half of the chicken mixture, followed by a cup of cheese.
5. Repeat the layers with the remaining tortillas, chicken mixture, and finish with the remaining enchilada sauce and cheese on top.
6. Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
7. Let it cool for a few minutes before serving. Enjoy your cheesy chicken enchilada casserole!

Skillet Chicken Enchilada Casserole – A quick stovetop version with all the classic flavors.

If you’re craving a delicious meal that’s both quick and satisfying, this Skillet Chicken Enchilada Casserole is perfect. It combines all the classic flavors of a traditional enchilada but comes together in just one pan. The blend of warm spices, tender chicken, and gooey cheese creates a comforting dish that the whole family will love.

This easy chicken enchilada recipe uses a rich red sauce that brings a punch of flavor without overwhelming your taste buds. Perfect for busy weeknights, this casserole is simple to make and can be customized with your favorite toppings, such as fresh cilantro, diced tomatoes, or creamy avocado. Let’s dive into the recipe!

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (10 oz) enchilada sauce
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup corn
• 1 cup shredded cheddar cheese
• 6-8 tortilla wraps, cut into strips
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions

1. In a large skillet, combine shredded chicken, enchilada sauce, rice, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine.
2. Layer the tortilla strips on top of the chicken mixture, making sure to cover the surface evenly.
3. Sprinkle shredded cheddar cheese over the tortilla layer.
4. Cover the skillet with a lid and cook on medium heat for about 10-15 minutes, or until heated through and cheese is melted.
5. Garnish with chopped cilantro and serve hot with your favorite sides, like chips or a fresh salad.

Gluten-Free Chicken Enchilada Casserole – Corn tortillas and gluten-free ingredients for a safe indulgence.

This Gluten-Free Chicken Enchilada Casserole is a fantastic twist on traditional enchiladas. With layers of tender chicken, zesty enchilada sauce, and melted cheese, it’s a comforting dish that packs a punch of flavor. Using corn tortillas instead of flour keeps it gluten-free, making it suitable for those with dietary restrictions. Plus, it’s easy to prepare, perfect for busy weeknights when you crave something hearty yet simple.

The taste is a delightful blend of spices and creamy textures, with each bite offering a delicious mix of chicken and cheese. Whether you’re feeding a family or hosting friends, this dish is sure to impress. Serve it with a side of fresh veggies or a salad for a complete meal!

Ingredients

• 2 cups cooked shredded chicken
• 1 can (10 oz) enchilada sauce
• 8 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 cup black beans, drained and rinsed
• 1 cup diced bell peppers
• 1/2 cup chopped onion
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the shredded chicken, half of the enchilada sauce, black beans, bell peppers, onion, cumin, garlic powder, chili powder, salt, and pepper.
3. In a greased baking dish, spread a thin layer of enchilada sauce on the bottom. Layer 4 corn tortillas on top, followed by half of the chicken mixture and a third of the cheese.
4. Repeat the layers: tortillas, remaining chicken mixture, and top with the last 4 tortillas. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
6. Let it cool for a few minutes before serving. Enjoy your gluten-free chicken enchilada casserole!

Buffalo Chicken Enchilada Casserole – A unique twist featuring buffalo sauce and blue cheese crumbles.

If you’re looking to spice up your dinner routine, the Buffalo Chicken Enchilada Casserole is a fantastic choice. This dish combines the bold flavors of buffalo sauce with the creamy goodness of blue cheese, creating a deliciously unique take on the classic chicken enchiladas. It’s simple to make and perfect for weeknight meals or casual gatherings with friends.

With layers of tortillas, shredded chicken, and a tangy buffalo sauce, this casserole is not only a crowd-pleaser but also incredibly satisfying. The blue cheese crumbles add a rich, tangy flair that complements the heat of the buffalo sauce beautifully. Plus, it’s an easy chicken enchilada recipe that you can whip up in no time!

Ingredients

• 2 cups shredded cooked chicken
• 1 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1/2 cup blue cheese crumbles
• 6 medium tortillas
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, buffalo sauce, black beans, corn, garlic powder, salt, and pepper.
3. Spread a thin layer of the chicken mixture on the bottom of a baking dish. Layer with tortillas, followed by more chicken mixture, and a sprinkle of cheddar cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
4. Bake for 25-30 minutes until the cheese is bubbly and golden.
5. Remove from the oven and sprinkle blue cheese crumbles and green onions on top before serving.

Low-Carb Chicken Enchilada Casserole – Made with zucchini or cauliflower tortillas for a carb-conscious option.

This Low-Carb Chicken Enchilada Casserole is a delicious twist on the classic dish, perfect for anyone looking to cut down on carbs without sacrificing flavor. Using zucchini or cauliflower tortillas, this recipe delivers all the taste of traditional enchiladas while keeping it light and satisfying. It’s an easy Mexican enchilada option that can be whipped up in no time, making it ideal for busy weeknights.

The combination of tender chicken, savory enchilada sauce, and gooey cheese creates a comforting dish that everyone will love. Whether you’re following a low-carb diet or just wanting a healthier meal, this Chicken Enchilada Casserole is sure to impress. Plus, it’s versatile enough to allow for your favorite toppings and sides!

Ingredients

• 2 medium zucchinis or 1 head of cauliflower, sliced or riced
• 2 cups cooked, shredded chicken
• 1 can (10 oz) red enchilada sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup chopped onions
• 1 can (15 oz) black beans, drained and rinsed (optional)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. If using zucchini, slice it thinly to form layers. If using cauliflower, rice it in a food processor until it resembles couscous.
3. In a large bowl, mix the shredded chicken, enchilada sauce, onions, cumin, garlic powder, and black beans (if using). Season with salt and pepper.
4. In a greased baking dish, layer the zucchini or cauliflower on the bottom. Spread half of the chicken mixture over the layers. Add a layer of cheese.
5. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
6. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
7. Garnish with fresh cilantro before serving. Enjoy your low-carb Chicken Enchilada Casserole!

One-Pot Chicken Enchilada Casserole – Everything cooks together in one pot for easy cleanup.

This One-Pot Chicken Enchilada Casserole is a delightful twist on classic enchiladas, offering a comforting, hearty meal that combines all the flavors we love in one convenient dish. The blend of seasoned chicken, enchilada sauce, and gooey cheese creates a satisfying experience that’s both simple and delicious. Perfect for busy weeknights, this recipe allows everything to cook together, minimizing prep time and cleanup.

Your family will love this easy chicken enchilada casserole, featuring layers of tortilla wraps and flavorful spices that make every bite a pleasure. Whether you’re using a Costco chicken enchilada recipe or opting for a homemade touch, this casserole is sure to become a go-to dish in your kitchen. Finish it off with your favorite toppings for an extra pop of flavor!

Ingredients

• 2 cups cooked and shredded chicken
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• 8 small tortillas, cut into strips
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
3. In a greased baking dish, layer half of the tortilla strips evenly across the bottom.
4. Pour half of the chicken mixture over the tortillas and sprinkle a third of the cheese on top.
5. Add the remaining tortilla strips, followed by the rest of the chicken mixture and top with the remaining cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

Chicken and Black Bean Enchilada Casserole – Hearty and filling with added black beans for texture.

This Chicken and Black Bean Enchilada Casserole is a delightful twist on traditional enchiladas. Packed with flavor, it offers a hearty meal that’s simple to make and perfect for any night of the week. The combination of shredded chicken, black beans, and gooey cheese creates a deliciously satisfying dish that everyone will enjoy.

Not only is this casserole easy to prepare, but it also allows for customization. You can add your favorite toppings or swap ingredients based on what you have on hand. This Chicken Enchilada Casserole Recipe is a go-to for busy families looking for quick and appetizing meals.

Ingredients

• 2 cups shredded cooked chicken
• 1 can black beans, rinsed and drained
• 2 cups enchilada sauce (red or green)
• 8 flour tortillas, cut into strips
• 2 cups shredded cheese (cheddar or Mexican blend)
• 1 cup corn (optional)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, and garlic powder until well combined.
3. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
4. Layer half of the tortilla strips over the sauce, followed by half of the chicken mixture, and half of the cheese. Repeat the layers, ending with cheese on top.
5. Pour the remaining enchilada sauce over the top layer and sprinkle any leftover cheese.
6. Bake uncovered for about 25-30 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh cilantro before serving.

Chicken and Rice Enchilada Casserole – Layers of seasoned rice, chicken, and enchilada sauce.

This Chicken and Rice Enchilada Casserole is a delightful twist on traditional enchiladas. It combines layers of tender chicken, seasoned rice, and rich enchilada sauce into a comforting dish that’s sure to please everyone at the table. The flavors meld beautifully, creating a hearty meal that’s not only delicious but also easy to prepare.

Perfect for weeknight dinners, this casserole is quick to assemble and can be customized with your favorite toppings like cheese, sour cream, or fresh cilantro. It’s a great way to enjoy a chicken enchilada recipe without the fuss of rolling tortillas. You’ll love the combination of texture and taste in this easy chicken enchilada casserole!

Ingredients

• 2 cups cooked shredded chicken
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 can (10 oz) enchilada sauce
• 1 cup diced tomatoes (canned or fresh)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Sour cream and cilantro for topping

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cooked shredded chicken, uncooked rice, chicken broth, enchilada sauce, diced tomatoes, chili powder, cumin, and salt and pepper. Mix well.
3. Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
4. Cover with aluminum foil and bake for 30 minutes.
5. Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
6. Let it cool slightly before serving. Top with sour cream and fresh cilantro if desired.

Vegetable-Loaded Chicken Enchilada Casserole – Packed with bell peppers, corn, and onions for added nutrients.

This Vegetable-Loaded Chicken Enchilada Casserole brings a delightful twist to a classic favorite. Bursting with flavors from bell peppers, corn, and onions, it not only satisfies your taste buds but also adds a boost of nutrients. The combination of tender chicken, vibrant vegetables, and gooey cheese makes for a satisfying dish that’s easy to prepare.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cups enchilada sauce
• 8 small flour tortillas
• 2 cups shredded cheese (cheddar or a blend)
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken, black beans, corn, diced bell peppers, onion, cumin, salt, and pepper.
3. Spread a layer of enchilada sauce on the bottom of a baking dish. Place four tortillas on top, overlapping them as necessary.
4. Layer half of the chicken mixture over the tortillas, followed by a third of the cheese. Pour another layer of enchilada sauce over the cheese.
5. Repeat the layering with the remaining tortillas, chicken mixture, and another third of cheese. Finish with the last layer of tortillas, the remaining enchilada sauce, and top with the rest of the cheese.
6. Bake uncovered for about 25-30 minutes or until the cheese is bubbly and golden.
7. Let it cool for a few minutes, then garnish with fresh cilantro before serving.