Chicken Enchilada Casserole

Stroller Envy

Chicken Enchilada Casserole

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Prep Time 20

Cook Time 40

Resting 10

Total Time 1 10

Servings: 8 servings

Ingredients Method Notes

Ingredients

3 cups cooked shredded chicken
12 6-inch corn tortillas cut in halves
28 oz red enchilada sauce
15 oz canned black beans rinsed and drained
1 cup frozen corn
2 cups shredded Monterey Jack cheese divided
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 teaspoon olive oil for dish

Method

Heat oven to 375°F. Oil a 9x13-inch baking dish. Mix chicken, beans, corn, cumin, paprika, lime juice and 1 cup enchilada sauce.
Spread 1/2 cup sauce in the dish. Cover with one-third of the tortillas, half the chicken mixture and 1/2 cup cheese. Repeat tortillas, remaining chicken and 1/2 cup cheese. Finish with remaining tortillas, all remaining sauce and remaining 1 cup cheese.
Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes, until bubbling and 165°F in the center. Rest 10 minutes and sprinkle with cilantro.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.

Serving size: 1/8 of the recipe.

For freezer meals, divide the baked casserole into shallow portions and refrigerate promptly, within 2 hours. Once cold, wrap airtight and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator. Reheat thawed portions covered at 350°F for about 25–35 minutes, until the center reaches 165°F; larger portions take longer. Use a metal pan or follow your baking-dish manufacturer’s temperature-change directions.

For a fresher topping after freezing, reserve the last cup of cheese until reheating. Add it for the final 10 minutes of reheating and add cilantro only at serving.

Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.