Easy Chicken Enchilada Casserole Recipe With Corn Tortillas
If you're looking for a delicious and easy-to-make Mexican-inspired dish that can feed a crowd or provide you with leftovers for several days, you can't go wrong with a chicken enchilada casserole. This classic comfort food is a crowd pleaser that doesn't require too much effort in the kitchen, especially when you use corn tortillas instead of making your own. Here's a simple recipe that you can prepare in no time and enjoy with your family and friends!
Ingredients:
- 1 lb of boneless, skinless chicken breasts
- 1 can (14 oz) of diced tomatoes
- 1 can (4 oz) of diced green chilies
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of corn kernels, drained
- 1 cup of red enchilada sauce
- 1 cup of shredded cheddar cheese
- 12-14 corn tortillas
- 1 tablespoon of olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or oil.
Season your chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side or until browned and cooked through. Remove the chicken from the skillet and let it cool for a few minutes before shredding it with two forks or slicing it into thin strips.
In a large mixing bowl, combine the diced tomatoes, green chilies, black beans, and corn kernels. Add the shredded chicken and mix well.
Warm up the corn tortillas in the microwave for 30 seconds to make them more pliable. Spread a layer of enchilada sauce on the bottom of your greased baking dish. Place 4-5 tortillas on top of the sauce, overlapping them slightly. Spoon half of the chicken mixture on top of the tortillas, then add another layer of tortillas. Pour the remaining enchilada sauce on top of the second layer of tortillas, covering them completely. Add the rest of the chicken mixture and sprinkle the shredded cheese on top.
Cover your baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is melted and bubbly and the tortillas are crispy on the edges.
Serve hot with your favorite toppings, such as diced avocado, fresh cilantro, sour cream, or sliced jalapeños. Enjoy!
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Looking for an easy-to-make and flavorful chicken enchilada casserole recipe with corn tortillas? Check out this tasty recipe that's perfect for feeding a crowd or meal prepping!
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