We love a good casserole and this one certainly doesn't disappoint. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. Instead of rolling all of the enchiladas this casserole untraditionally speeds up the process by layering everything together in the pan. Skip the store bought enchilada sauce and make your own homemade sauce. You can adjust the heat up or down according to your preference and the flavor is 10x better.
If you have any leftovers you're in luck! This casserole stays great in the fridge (4 to 5 days) and freezes even better (up to 2 months)! The main piece of advice we'd offer is that you skip the microwave for any reheating. Tossing a slice in a 350º oven for a bit will help you crisp up the tortillas again and get the cheese nice and melty.
Change things up and use ground beef in place of chicken or add extra veggies like bell peppers, mushrooms, multiple kinds of beans, or sweet potatoes!
Looking for something even EASIER? This Enchilada Chicken is perfect for you.
extra-virgin olive oil
medium onion, chopped
bell pepper, chopped
cloves garlic, minced
(15.5-oz.) can black beans, rinsed and drained
(15.25-oz.) can corn, drained
cooked, shredded chicken
(4.5-oz.) can diced green chilis
(10-oz.) cans enchilada sauce
corn tortillas
shredded cheddar
shredded Monterey jack
Sour cream, for garnish
Freshly chopped cilantro, for garnish
Diced avocado, for garnish
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
