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To make a delicious Chicken Green Enchilada Casserole, you will need the following ingredients: - 2 cups cooked shredded chicken - 1 can (10 oz) green enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 2 cups shredded cheese (Mexican blend or cheddar) - 8 corn tortillas - 1 small red onion, finely chopped - 1 jalapeño, finely diced (optional for extra heat) - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro for garnish Each ingredient plays a key role. The cooked shredded chicken brings protein and flavor. The green enchilada sauce adds a zesty kick. Black beans offer fiber, while corn gives sweetness. Shredded cheese binds everything together, creating that gooey texture we love. Corn tortillas provide the perfect base. Red onion adds crunch, and jalapeño gives heat if you want it spicy. Cumin, garlic powder, and chili powder enhance the depth of flavor. Finally, salt and pepper tie it all together. This mix makes a warm, inviting dish that feeds the soul. {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This step warms up the oven for even cooking. 2. Mixing the filling: In a large bowl, combine 2 cups of cooked shredded chicken, 1 can of black beans (drained and rinsed), 1 cup of corn, half of the 10 oz green enchilada sauce, and 1 small finely chopped red onion. Add 1 teaspoon each of cumin, garlic powder, and chili powder. Season with salt and pepper. Mix all ingredients well. 3. Layering the casserole: In a 9x13 inch baking dish, spread a thin layer of the remaining enchilada sauce on the bottom. Layer 4 corn tortillas over the sauce, overlapping them slightly. Spoon half of the chicken mixture over the tortillas, spreading it evenly. Top with half of the shredded cheese. Repeat the process: add another layer of 4 tortillas, the remaining chicken mixture, and top with the rest of the cheese. For heat, sprinkle diced jalapeño over the cheese if desired. 1. Covering and initial baking: Cover the casserole with foil. Bake it in the preheated oven for 25 minutes. This helps keep it moist while cooking. 2. Final baking for cheese melting: After 25 minutes, remove the foil. Bake for an additional 10-15 minutes. Look for the cheese to be bubbly and golden brown. 3. Cooling and garnishing: Once it is done, take it out of the oven. Let it cool for a few minutes before slicing. Garnish with freshly chopped cilantro for a nice touch. - Ensure chicken is well-seasoned: Use salt, pepper, cumin, and chili powder. These flavors elevate the chicken. - Proper layering techniques: Start with sauce, then tortillas, followed by filling. Repeat until you finish. This helps each bite be full of flavor. - Adjusting spice levels to taste: If you love heat, add more jalapeño. For milder, skip it or reduce the spice. - Over or undercooking the casserole: Watch the time closely. Bake it for 25 minutes covered, then 10-15 minutes uncovered. This ensures bubbly cheese without burnt toppings. - Not letting it cool before slicing: Give it a few minutes to set. This keeps the layers together when you cut it. Slicing too soon makes a messy dish. Pro Tips Use Rotisserie Chicken: To save time, consider using rotisserie chicken instead of cooking your own. It adds great flavor and cuts down on prep time. Customize Your Heat: Adjust the heat level by adding more jalapeños or using a spicier enchilada sauce. Taste as you go to find your perfect spice level. Make Ahead: This casserole can be assembled a day in advance. Just cover it tightly and refrigerate until you’re ready to bake it the next day. Garnish for Freshness: Don’t skip the cilantro garnish! It adds a fresh flavor that brightens up the dish beautifully. {{image_2}} You can easily switch out some ingredients in this casserole. - Alternatives for shredded chicken: Use rotisserie chicken for ease. You can also use shredded turkey or even tofu for a plant-based option. - Different types of beans or vegetables: Swap black beans for pinto beans or chickpeas. You can add diced bell peppers, zucchini, or spinach for extra nutrients and taste. - Cheese options: While I love a Mexican blend, cheddar works great too. You could even try pepper jack for a spicy twist. This casserole shines when paired with the right sides. - Pairing with sides like rice or salads: Serve it with cilantro-lime rice or a fresh garden salad. Both add freshness and balance the meal. - Serving with dips and sauces: Add a side of guacamole or sour cream. A dollop of salsa brings in extra flavor and color to your plate. To keep your Chicken Green Enchilada Casserole fresh, store it in an airtight container. Place it in the fridge right after it cools. It can last up to four days this way. If you want to save it longer, freeze it. Wrap the casserole tightly in plastic wrap and then in foil. It can last up to three months in the freezer. For reheating, use your oven for the best flavor. Preheat it to 350°F (175°C). Unwrap the casserole and cover it with foil. Bake for about 20 minutes or until hot. You can also microwave individual portions for quick meals. Just ensure they are heated thoroughly. For freshness, eat the casserole within four days if stored in the fridge. If you freeze it, use it within three months for the best taste. Check for spoilage by looking for off smells or a change in texture. If the cheese looks discolored or the sauce seems watery, it’s best to toss it. Always trust your senses when it comes to food safety! You can use flour tortillas instead of corn. They are soft and easy to work with. You could also try using lettuce wraps for a low-carb option. They add a fresh crunch and taste. Yes, you can prepare this casserole ahead of time. Just layer it and cover it tightly. Store it in the fridge for up to 24 hours before baking. This saves time on busy days. Absolutely! This casserole is great for meal prep. You can divide it into portions. Store each in airtight containers. Reheat them easily for quick meals during the week. To make this dish vegetarian, swap the chicken for more beans. You can add black beans, pinto beans, or even lentils. Add more veggies like bell peppers or zucchini for extra flavor and texture. To reheat, place individual portions in the microwave. Heat on medium until warm. You can also reheat the whole casserole in the oven at 350°F for about 15-20 minutes. Cover it with foil to keep it moist. You now have a complete guide to making Chicken Green Enchilada Casserole. We discussed the key ingredients, step-by-step instructions, and tips for success. Remember, seasoning the chicken well and avoiding common mistakes will elevate your dish. You can also make fun variations to suit your taste. Storage tips ensure your leftovers stay fresh. Enjoy your tasty casserole, and don't forget to impress your friends and family with your creation!

Chicken Green Enchilada Casserole

A delicious layered casserole featuring shredded chicken, black beans, corn, and cheese, all baked with green enchilada sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 can (10 oz) green enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups shredded cheese (Mexican blend or cheddar)
  • 8 pieces corn tortillas
  • 1 small red onion, finely chopped
  • 1 piece jalapeño, finely diced (optional for extra heat)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • for garnish Fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the enchilada sauce, chopped red onion, cumin, garlic powder, chili powder, and salt and pepper. Mix well until all ingredients are combined.
  • In a baking dish (9x13 inch), spread a thin layer of the remaining enchilada sauce on the bottom.
  • Layer 4 corn tortillas over the sauce, overlapping them slightly.
  • Next, spoon half of the chicken mixture over the tortillas, spreading it evenly.
  • Sprinkle with half of the shredded cheese on top of the chicken mixture.
  • Repeat the layering process: add another layer of 4 tortillas, the remaining chicken mixture, and top with the remaining cheese.
  • If you like it spicier, sprinkle diced jalapeño over the top layer of cheese.
  • Cover the casserole with foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  • Once done, let it cool for a few minutes before slicing. Garnish with freshly chopped cilantro.

Notes

For extra heat, add diced jalapeño on top.
Keyword casserole, chicken, enchiladas, Mexican