Cheesy Enchilada Casserole Easy and Delicious Recipe

Name: Cheesy Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups cooked shredded chicken; 2 cups enchilada sauce; 1 can (15 oz) black beans, rinsed and drained; 1 can (15 oz) sweet corn, drained; 3 cups corn tortillas, cut into strips; 2 cups shredded cheddar cheese; 1 cup diced bell peppers; 1 cup diced onion; 1 teaspoon ground cumin; 1 teaspoon chili powder; to taste salt and pepper; optional fresh cilantro for garnish

by Charlotte on December 9, 2024

Get ready to dive into a Cheesy Enchilada Casserole that’s simple and packed with flavor! This dish is perfect for busy nights and can please everyone at the table. With layers of chicken, cheese, and enchilada sauce, you’ll love how easy this recipe is. Whether you want to keep it classic or mix in some veggies, I’ve got you covered. Let’s make this tasty meal together!

$- 2 cups cooked shredded chicken (or 1 can black beans) - 2 cups enchilada sauce (store-bought or homemade) - 3 cups corn tortillas (cut into strips) - 2 cups shredded cheddar cheese These main ingredients form the heart of the casserole. The chicken or black beans give it protein and flavor. Enchilada sauce adds tang and spice. The corn tortillas act as layers, making it hearty. Cheese binds everything together, ensuring every bite is cheesy and delicious. - 1 cup diced bell peppers (mix of red and green) - 1 cup diced onion - Fresh cilantro (for garnish) Adding diced peppers and onions gives the casserole more texture. It also adds color and freshness. If you like, sprinkle fresh cilantro on top before serving. This adds a nice pop of flavor and makes the dish look beautiful. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Seasoning is key to making the flavors shine. Ground cumin adds warmth and earthiness. Chili powder brings a little heat and depth. Don’t forget to add salt and pepper. They enhance all the other flavors in your casserole. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Spread a thin layer of enchilada sauce in your baking dish. This stops sticking. - In a big bowl, mix the shredded chicken or black beans with: - 1 can black beans, rinsed - 1 can sweet corn, drained - 1 cup diced bell peppers - 1 cup diced onion - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Stir well until everything combines. - Start with a layer of tortilla strips on the sauce. - Add half of the filling mixture. - Pour one-third of the enchilada sauce on top. - Sprinkle one cup of shredded cheese over that layer. - Repeat these steps for the last layers. - Cover the dish with aluminum foil. - Bake for 25 minutes first. - Then, remove the foil and bake for another 10-15 minutes. - Look for bubbling cheese and a golden top. - Let it cool for 5 minutes before serving. - Garnish with fresh cilantro if you like. - Enjoy every cheesy and tasty bite! For a vegetarian or vegan option, I suggest substituting shredded chicken with black beans. Black beans add protein and flavor. You can also use lentils or chickpeas for more variety. If you want a dairy-free cheese alternative, look for brands that use nuts or soy. These options melt well and taste great. To ensure your layers stick together, let each layer cool slightly before adding the next. This helps everything bond. Use enough sauce to moisten the tortillas. If they are too dry, they will not stick. For perfect cheese melt, bake the casserole covered for the first 25 minutes. Then uncover it for the last 10 to 15 minutes. This way, the cheese bubbles and turns golden brown. For the best sides, I recommend a fresh salad or rice. A simple green salad with lime dressing pairs well. You can also serve it with guacamole or sour cream for added flavor. Enjoy your cheesy enchilada casserole warm for the best taste! Pro Tips Layering is Key: Ensure that you layer the ingredients evenly to maintain a good texture and flavor throughout the casserole. Customize Your Heat: Adjust the amount of chili powder to suit your spice preference; for a milder dish, reduce the quantity. Make Ahead: You can prepare this casserole a day in advance. Just cover it and refrigerate until you’re ready to bake. Cheese Substitutions: Feel free to mix different types of cheese, like Monterey Jack or Pepper Jack, for a unique flavor twist. {{image_4}} To spice things up, I love adding jalapeños or chipotle sauce. Just chop the jalapeños and mix them into your filling. If you prefer a smoky flavor, add chipotle sauce to the enchilada sauce. You can control the heat level by using fewer or more peppers. This adds a great kick! If you're looking for a healthier twist, use whole wheat tortillas instead of regular ones. They add fiber and nutrients. You can also swap in low-fat cheese options for a lighter dish. This way, you still enjoy all the cheesy goodness without the guilt. Don't be afraid to get creative with add-ins! You can mix in vegetables like zucchini, spinach, or mushrooms. They add great flavor and nutrition. For protein, try using turkey or tofu instead of chicken. These options make the casserole unique and cater to different tastes. To keep your Cheesy Enchilada Casserole fresh, let it cool first. Once cooled, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge for up to three days. This way, the flavors stay rich and tasty. You can reheat leftovers in two ways: the microwave or the oven. - Microwave: Place a portion on a microwave-safe plate. Heat for 1-2 minutes, checking every 30 seconds. - Oven: Preheat the oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15-20 minutes until warm. This keeps the cheese melty and delicious. If you want to freeze the casserole, make sure it’s completely cooled. Cut it into portions for easier thawing. Wrap each portion tightly in plastic wrap, then in foil. Store it in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven or microwave. Enjoy those cheesy layers, even weeks later! You can easily make this dish vegetarian. Instead of using shredded chicken, use black beans. This swaps in protein and keeps the dish hearty. You can also add more veggies, like zucchini or spinach, for extra flavor and nutrients. This keeps the casserole tasty and satisfying. Yes, you can prep this casserole ahead of time. Assemble it and cover it tightly. Store it in the fridge for up to a day. When you’re ready to bake, let it sit at room temp for about 30 minutes. This helps it cook evenly. You can also freeze it for a later date. Just remember to thaw it in the fridge overnight before baking. This dish pairs well with a variety of sides. Consider a fresh garden salad with a light dressing. You can also serve it with rice or tortilla chips. For an extra kick, add guacamole or sour cream. These sides balance the flavors and add freshness. Check for a few signs while baking. The cheese should be bubbling and golden brown. You can also insert a knife into the center; it should come out hot. If the edges start to brown too much, cover it with foil until it's done. Let it cool for a few minutes before serving to help it set. In this article, I covered how to make a delicious Cheesy Enchilada Casserole. We explored key ingredients, mixing methods, and baking techniques. I shared tips on substitutions for dietary needs and offered variations for spice and health. Final thoughts: This dish is simple and satisfying. It can be customized to fit your taste. Enjoy experimenting with flavors and ingredients for your best casserole!$

Why I Love This Recipe

Flavorful Layers: This casserole packs a punch with layers of seasoned chicken (or beans) and vibrant vegetables, ensuring every bite is bursting with flavor.
Cheesy Goodness: With two cups of melted cheddar cheese, this dish is undeniably cheesy, making it a comforting favorite for cheese lovers.
Easy to Assemble: The layering process is simple and straightforward, making it a quick and enjoyable dish to prepare for busy weeknights.
Customizable: You can easily adapt this recipe to fit your dietary preferences, whether it’s using different proteins or adding more vegetables.

Ingredients

Main Ingredients

– 2 cups cooked shredded chicken (or 1 can black beans)

– 2 cups enchilada sauce (store-bought or homemade)

– 3 cups corn tortillas (cut into strips)

– 2 cups shredded cheddar cheese

These main ingredients form the heart of the casserole. The chicken or black beans give it protein and flavor. Enchilada sauce adds tang and spice. The corn tortillas act as layers, making it hearty. Cheese binds everything together, ensuring every bite is cheesy and delicious.

Optional Ingredients

– 1 cup diced bell peppers (mix of red and green)

– 1 cup diced onion

– Fresh cilantro (for garnish)

Adding diced peppers and onions gives the casserole more texture. It also adds color and freshness. If you like, sprinkle fresh cilantro on top before serving. This adds a nice pop of flavor and makes the dish look beautiful.

Seasoning and Additional Flavor

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

Seasoning is key to making the flavors shine. Ground cumin adds warmth and earthiness. Chili powder brings a little heat and depth. Don’t forget to add salt and pepper. They enhance all the other flavors in your casserole.

Step-by-Step Instructions

Prepping the Oven and Dish

– Preheat the oven to 350°F (175°C).

– Spread a thin layer of enchilada sauce in your baking dish. This stops sticking.

Mixing the Filling

– In a big bowl, mix the shredded chicken or black beans with:

– 1 can black beans, rinsed

– 1 can sweet corn, drained

– 1 cup diced bell peppers

– 1 cup diced onion

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

– Stir well until everything combines.

Assembling the Casserole

– Start with a layer of tortilla strips on the sauce.

– Add half of the filling mixture.

– Pour one-third of the enchilada sauce on top.

– Sprinkle one cup of shredded cheese over that layer.

– Repeat these steps for the last layers.

Baking the Casserole

– Cover the dish with aluminum foil.

– Bake for 25 minutes first.

– Then, remove the foil and bake for another 10-15 minutes.

– Look for bubbling cheese and a golden top.

Serving the Casserole

– Let it cool for 5 minutes before serving.

– Garnish with fresh cilantro if you like.

– Enjoy every cheesy and tasty bite!

Tips & Tricks

Ingredient Substitutions

For a vegetarian or vegan option, I suggest substituting shredded chicken with black beans. Black beans add protein and flavor. You can also use lentils or chickpeas for more variety.

If you want a dairy-free cheese alternative, look for brands that use nuts or soy. These options melt well and taste great.

Cooking Tips

To ensure your layers stick together, let each layer cool slightly before adding the next. This helps everything bond. Use enough sauce to moisten the tortillas. If they are too dry, they will not stick.

For perfect cheese melt, bake the casserole covered for the first 25 minutes. Then uncover it for the last 10 to 15 minutes. This way, the cheese bubbles and turns golden brown.

Serving Suggestions

For the best sides, I recommend a fresh salad or rice. A simple green salad with lime dressing pairs well. You can also serve it with guacamole or sour cream for added flavor. Enjoy your cheesy enchilada casserole warm for the best taste!

Pro Tips

Layering is Key: Ensure that you layer the ingredients evenly to maintain a good texture and flavor throughout the casserole.
Customize Your Heat: Adjust the amount of chili powder to suit your spice preference; for a milder dish, reduce the quantity.
Make Ahead: You can prepare this casserole a day in advance. Just cover it and refrigerate until you’re ready to bake.
Cheese Substitutions: Feel free to mix different types of cheese, like Monterey Jack or Pepper Jack, for a unique flavor twist.

Variations

Spicy Cheesy Enchilada Casserole

To spice things up, I love adding jalapeños or chipotle sauce. Just chop the jalapeños and mix them into your filling. If you prefer a smoky flavor, add chipotle sauce to the enchilada sauce. You can control the heat level by using fewer or more peppers. This adds a great kick!

Healthier Version

If you’re looking for a healthier twist, use whole wheat tortillas instead of regular ones. They add fiber and nutrients. You can also swap in low-fat cheese options for a lighter dish. This way, you still enjoy all the cheesy goodness without the guilt.

Additional Add-Ins

Don’t be afraid to get creative with add-ins! You can mix in vegetables like zucchini, spinach, or mushrooms. They add great flavor and nutrition. For protein, try using turkey or tofu instead of chicken. These options make the casserole unique and cater to different tastes.

Storage Info

Storing Leftovers

To keep your Cheesy Enchilada Casserole fresh, let it cool first. Once cooled, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. Store it in the fridge for up to three days. This way, the flavors stay rich and tasty.

Reheating Instructions

You can reheat leftovers in two ways: the microwave or the oven.

– Microwave: Place a portion on a microwave-safe plate. Heat for 1-2 minutes, checking every 30 seconds.

– Oven: Preheat the oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 15-20 minutes until warm. This keeps the cheese melty and delicious.

Freezing Tips

If you want to freeze the casserole, make sure it’s completely cooled. Cut it into portions for easier thawing. Wrap each portion tightly in plastic wrap, then in foil. Store it in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven or microwave. Enjoy those cheesy layers, even weeks later!

FAQs

How to make Cheesy Enchilada Casserole vegetarian?

You can easily make this dish vegetarian. Instead of using shredded chicken, use black beans. This swaps in protein and keeps the dish hearty. You can also add more veggies, like zucchini or spinach, for extra flavor and nutrients. This keeps the casserole tasty and satisfying.

Can I make this dish ahead of time?

Yes, you can prep this casserole ahead of time. Assemble it and cover it tightly. Store it in the fridge for up to a day. When you’re ready to bake, let it sit at room temp for about 30 minutes. This helps it cook evenly. You can also freeze it for a later date. Just remember to thaw it in the fridge overnight before baking.

What can I serve with Cheesy Enchilada Casserole?

This dish pairs well with a variety of sides. Consider a fresh garden salad with a light dressing. You can also serve it with rice or tortilla chips. For an extra kick, add guacamole or sour cream. These sides balance the flavors and add freshness.

How do I know when the casserole is done?

Check for a few signs while baking. The cheese should be bubbling and golden brown. You can also insert a knife into the center; it should come out hot. If the edges start to brown too much, cover it with foil until it’s done. Let it cool for a few minutes before serving to help it set.

In this article, I covered how to make a delicious Cheesy Enchilada Casserole. We explored key ingredients, mixing methods, and baking techniques. I shared tips on substitutions for dietary needs and offered variations for spice and health.

Final thoughts: This dish is simple and satisfying. It can be customized to fit your taste. Enjoy experimenting with flavors and ingredients for your best casserol

Cheesy Enchilada Casserole

A deliciously cheesy and flavorful casserole layered with tortillas, chicken, and enchilada sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 6

Calories 400 kcal

Ingredients

2 cups cooked shredded chicken
2 cups enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet corn, drained
3 cups corn tortillas, cut into strips
2 cups shredded cheddar cheese
1 cup diced bell peppers
1 cup diced onion
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
optional fresh cilantro for garnish

Instructions

Preheat your oven to 350°F (175°C) to ensure it’s ready for the casserole.
In a large mixing bowl, combine the cooked shredded chicken (or black beans for a vegetarian version), the rinsed black beans, drained corn, diced bell peppers, diced onion, ground cumin, chili powder, and salt and pepper. Stir thoroughly until everything is well mixed.
Prepare a 9x13 inch baking dish by spreading a thin layer of enchilada sauce across the bottom to prevent sticking.
Start assembling the layers: First, distribute a portion of the tortilla strips over the sauce layer. Next, add half of the chicken and bean mixture evenly over the tortillas, then pour about one-third of the enchilada sauce on top. Finally, sprinkle one cup of shredded cheese over this layer.
Repeat the layering process with the remaining ingredients: add another layer of tortilla strips, followed by the rest of the chicken and bean mixture, pour the remaining enchilada sauce, and finish with the last cup of shredded cheese on top.
Cover the assembled casserole tightly with aluminum foil to keep it moist and bake in the preheated oven for 25 minutes. After this initial baking time, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and has turned a beautiful golden brown.
Once finished baking, take the casserole out of the oven and allow it to cool for about 5 minutes; this will make serving easier.
Optionally, garnish with fresh cilantro before serving. Enjoy this dish warm and savor every cheesy, flavorful bite!

Notes

For a vegetarian option, substitute chicken with black beans.

Keyword casserole, cheesy, chicken, enchiladas, vegetarian