Spicy Enchilada Casserole

Discover the bold and flavorful Spicy Enchilada Casserole, perfect for weeknight dinners and infused with authentic Mexican spices. This easy-to-make casserole combines tender chicken, melty cheese, and a zesty enchilada sauce for an unforgettable meal.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 lbs shredded cooked chicken

12 corn tortillas

2 cups enchilada sauce

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

1 cup corn kernels

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper

1/4 cup chopped fresh cilantro

2 tbsp olive oil

Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.

3. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.

4. Add shredded chicken, black beans, and corn. Mix well and season with salt and pepper.

5. Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

6. Layer 4 corn tortillas over the sauce, then half of the chicken mixture, and a third of the Monterey Jack and cheddar cheeses.

7. Repeat layers, ending with tortillas and remaining enchilada sauce.

8. Top with the remaining cheeses.

9. Bake for 25-30 minutes until cheese is melted and bubbly.

10. Garnish with chopped cilantro before serving.

Storage

Store in an airtight container and refrigerate for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.