Spicy Enchilada Casserole

Name: Spicy Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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If you love bold flavors and easy prep, this Spicy Enchilada Casserole is for you. It's a delightful twist on classic enchiladas, combining all the goodness in one hearty dish. Perfect for a cozy family dinner or a casual get-together.

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Ingredients for Spicy Enchilada Casserole

Shredded cooked chicken is the star protein, adding hearty substance to the casserole. If you have leftover roast chicken, this is a great way to use it up.

Corn tortillas provide a classic, slightly chewy texture that complements the other ingredients beautifully.

Enchilada sauce brings everything together with its rich, tangy flavor. Opt for a medium or hot variety if you like extra heat.

Black beans add a creamy, earthy element, boosting both flavor and nutrition.

Corn kernels offer a pop of sweetness that balances the spices.

Monterey Jack cheese and cheddar cheese combine for a melty, gooey topping that everyone loves.

Onion and garlic are foundational aromatics, providing a flavorful base.

Ground cumin, smoked paprika, and cayenne pepper add depth, smokiness, and a bit of heat.

Fresh cilantro is the perfect fresh garnish, adding a bright finish to each serving.

Olive oil is used for sautéing, bringing a subtle richness to the dish.

Tips & Tricks

Use a rotisserie chicken to save time on cooking and shredding.
Swap in flour tortillas if you prefer a softer texture.
Layering the enchilada sauce between tortillas prevents them from drying out during baking.

Serving Suggestions

This casserole pairs wonderfully with a simple side salad or some Mexican rice. For a refreshing contrast, serve with a dollop of sour cream or a side of guacamole. A cold beer or a tangy margarita would complement the spices nicely.

Frequently Asked Questions

Can I make this casserole ahead of time?: Yes, you can assemble it a day in advance and store it in the fridge. Bake it just before serving.
Is there a vegetarian version?: Absolutely! Substitute cooked mushrooms or additional beans for the chicken.
How can I adjust the spice level?: Reduce the cayenne pepper or use mild enchilada sauce to tone down the heat.

Spicy Enchilada Casserole Recipe Walkthrough

Start by preheating your oven to 375°F. This ensures it’s hot and ready for baking once your casserole is assembled. Next, in a large skillet over medium heat, heat the olive oil. Add the diced onion and minced garlic, cooking until they’re soft and fragrant. This usually takes about 5 minutes.

Stir in the ground cumin, smoked paprika, and cayenne pepper. Let these spices cook for about a minute to release their flavors. Then, add the shredded chicken, black beans, and corn, mixing everything thoroughly. Season this mixture with salt and pepper to taste.

Now, grab your 9x13 inch baking dish and spread a thin layer of enchilada sauce on the bottom. This prevents the tortillas from sticking and adds flavor right from the start. Lay 4 corn tortillas over the sauce, then spread half of your chicken mixture on top. Sprinkle over a third of the Monterey Jack and cheddar cheeses.

Repeat these layers, starting with the tortillas, then the remaining chicken mixture, and another third of the cheeses. Finish with a final layer of tortillas and pour the remaining enchilada sauce over the top. Scatter the last of the cheese over everything.

Pop the casserole into your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese is melted and bubbly. Once out of the oven, let it sit for a few minutes to set. Garnish with the chopped cilantro just before serving for a fresh, herby touch.

Why You'll Love This Recipe

All the flavors of traditional enchiladas without the fuss of rolling each one individually.
A perfect balance of spice and comfort, sure to warm you up on a chilly evening.
Customizable to suit your spice tolerance and ingredient preferences.

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

Step-by-step 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.

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