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Creating a truly delicious cheesy chicken enchilada casserole requires careful attention to how you layer the ingredients. Each layer contributes to the overall flavor and texture of the dish, so it’s essential to follow a systematic approach. Here’s how to do it:

Cheesy Chicken Enchilada Casserole

Discover the heartwarming flavors of Cheesy Chicken Enchilada Casserole, the perfect comfort food for any occasion. This recipe blends tender shredded chicken, zesty enchilada sauce, and a delightful mixture of black beans and corn, all layered with tortillas and smothered in cheese for a rich, satisfying meal. Easy to make and adaptable for various diets, it’s ideal for busy weeknights or cozy family gatherings, bringing everyone together around the table. Enjoy a wholesome dish that tastes like home!
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Ingredients
  

2 cups cooked chicken, shredded

2 cups enchilada sauce (store-bought or homemade)

1 can (15 oz) black beans, rinsed and drained

1 can (corn, 15 oz), drained

1 small onion, diced

2 cloves garlic, minced

8 small flour tortillas (or corn tortillas)

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Sauté the Aromatics: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Mix the Filling: In the skillet, combine the shredded chicken, black beans, corn, ground cumin, chili powder, salt, and pepper. Mix well to ensure everything is evenly combined. Cook for 5 minutes, allowing the mixture to heat through.

        Layer the Casserole: In a 9x13-inch baking dish, spread a thin layer of enchilada sauce on the bottom. To assemble the casserole, layer the tortillas (cut them if needed to fit), followed by half of the chicken mixture, a layer of enchilada sauce, and a sprinkle of both cheddar and Monterey Jack cheese.

          Repeat Layers: Add another layer of tortillas, followed by the remaining chicken mixture, more enchilada sauce, and a layer of cheese. Finish with a final layer of tortillas topped with the remaining enchilada sauce and cheese.

            Bake: Cover the dish with foil (to prevent the cheese from burning) and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

              Garnish and Serve: Once done, remove the casserole from the oven and let it sit for about 5 minutes. Garnish with freshly chopped cilantro before serving. Serve hot with a dollop of sour cream, if desired.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings