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To make a tasty enchilada casserole, you need some key ingredients. The core of this dish includes corn tortillas, shredded chicken, and enchilada sauce. For a vegetarian enchilada casserole, substitute black beans for chicken. You can use either canned or cooked beans.

Enchilada Casserole

Looking for a hearty meal that’s simple to make and sure to impress? Try this delicious enchilada casserole recipe! Perfect for weeknight dinners or gatherings, it's customizable for meat lovers and vegetarians alike. Learn essential ingredients, preparation steps, and top it off with your favorite toppings for a cheesy delight. Click through to discover how to create a satisfying enchilada casserole that everyone will love!
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Ingredients
  

10 corn tortillas

2 cups cooked shredded chicken (or black beans for a vegetarian option)

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

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 tablespoon taco seasoning

2 cups enchilada sauce (red or green)

2 cups shredded cheese (cheddar and Monterey Jack blend)

1/2 cup sour cream (optional for topping)

Chopped cilantro, for garnish

Sliced jalapeños, for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine the shredded chicken (or black beans), black beans, corn, diced tomatoes, and taco seasoning. Mix until evenly distributed.

      Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

        Layer 3 corn tortillas on the bottom of the dish, overlapping them slightly.

          Spread half of the chicken (or bean) mixture over the tortillas, followed by 1 cup of enchilada sauce and 1 cup of shredded cheese.

            Repeat the layering process with another 3 tortillas, the remaining chicken mixture, 1 cup of enchilada sauce, and the second cup of cheese.

              Finish with a final layer of the remaining 4 tortillas, topped with the remaining enchilada sauce (try to cover tortillas well) and any extra cheese.

                Cover the dish with aluminum foil (to prevent burning) and bake in preheated oven for 20 minutes.

                  Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                    Allow to cool for about 5-10 minutes before serving.

                      Cut into squares and serve warm, topped with dollops of sour cream, chopped cilantro, and sliced jalapeños if desired.

                        Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6-8

                          - Presentation Tips: Serve directly from the baking dish for a rustic look or plate individual servings and garnish with additional cilantro and jalapeños for a vibrant touch.