Chicken Enchilada Casserole
This easy casserole has all the flavors of chicken enchiladas all baked in delicious, creamy, layers.
A good dish relies on the way ingredients layer together to create a cohesive texture rather than just a pile of flavors. This casserole works because the corn tortillas absorb the sauce and cream to become something substantial and comforting instead of remaining dry. It is a reliable choice for a busy kitchen because it respects the structure of the meal while delivering a deep, satisfying richness.
Instructions
- 1
Preheat oven to 375°F. Coat a 9×13- inch baking pan with nonstick spray. Set aside.
- 2
In a large bowl stir together the chicken, beans, and corn.
- 3
In another bowl whisk together the enchilada sauce, sour cream, salt, and pepper.
- 4
Arrange 6 tortilla halves in the bottom of the prepared baking dish (they won’t cover completely, open spaces are fine). Top with 1/4 of the enchilada sauce mixture (about 2/3 cup). Top with 1/3 of the chicken mixture, and then sprinkle with 1/2 cup of the shredded cheese.
- 5
Repeat these layering steps 2 more times and then arrange the remaining 6 tortillas on top, spread with the remaining enchilada sauce, and finally the remaining cheese.
- 6
Bake uncovered for 25 – 30 minutes until heated through and bubbly.
- 7
Let it stand for at least 5 minutes before serving.
Trust the process and let these flavors meld together properly in the oven. I am sure you will find this dish brings a wonderful warmth to your table.
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