Easy Cheesy Enchilada Casserole
A delightful and easy-to-make casserole that combines savory ingredients and melted cheese, perfect for busy weeknights or family dinners.
Ingredients
For the Filling
- 2 cups cooked shredded chicken Substitute with black beans for a vegetarian option
- 1 can enchilada sauce (10 oz) Choose mild or spicy based on your taste
- 12 pieces corn tortillas Can use whole wheat for a healthier choice
- 1 small onion, diced Red or white depending on your flavor preference
- 1 cup corn kernels Fresh or frozen
- 1 piece bell pepper, diced Any color will do
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper To taste
- Fresh cilantro Optional, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, add the shredded chicken, corn, diced onion, bell pepper, garlic powder, cumin, salt, and pepper. Stir well to combine.
Assembly
- In a greased 9x13-inch baking dish, spread a little enchilada sauce on the bottom.
- Layer four tortillas, half the chicken mixture, and one cup of shredded cheese. Repeat the process, finishing with the last layer of tortillas and a generous drizzle of enchilada sauce on top, followed by the remaining cheese.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Serving
- Remove from the oven and let it cool for 5 minutes. Top with fresh cilantro before serving.
Notes
To lighten your casserole, opt for low-fat cheese, use whole grain tortillas, or replace chicken with tofu or mushrooms. Incorporate more vegetables to boost nutrient density. Avoid overfilling the dish to prevent overflow.