If you’ve been looking for an easy weeknight dinner that the family will love, then try this Chicken Enchilada Casserole!

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If you’ve been looking for an easy weeknight dinner that the family will love, then stay with me! I am always looking for a meal that is easy to make but my guests will enjoy.  So I have discovered this Chicken Enchilada Casserole.  It is sure to be a hit with your family and I am planning on it being a hit for Pinochle night.  This recipe is delicious, easy to make and always turns out great!

I like it because you can make it ahead and then heat it when you’re ready to eat.  I can interact with my guests and not have to be stuck in the kitchen.   Most people, including children, like Mexican food.  Trust me this will become one of your weekly menu items.

The first step in making our Chicken Enchilada Casserole is gathering the ingredients. You’ll need chicken, olive oil, onion, garlic, bell pepper (pablano), Green chilies, mixed beans, corn, enchilada sauce, corn tortillas, Mexican blend cheese.  For toppings I have fresh cilantro, green onion, avocado and sour cream.

First what we want to do is to get a 9 x 12 baking dish. We are going to want to spray that baking dish with oil or you can wipe it with oil.  I use my avocado oil in a spray can. Then preheat your oven to 375F/191C.

Now let’s get our pot and heat it up and add the oil.  Put  onions and pepper into the pot and brown for about 4 minutes.  So we just want to cook our onions and peppers until they have become tender. That will take about 5 minutes.

Next we want to take our chicken and add it to the pot.  I have used chicken breasts, you could choose to use chicken thighs.  The recipe calls for 3 cups of chicken.  This was about 2 large breasts that I have cut up into cubes.  I use my kitchen shears to cut mine.  I find it easier to remove any of the fat and gristle.

This is one of the best week night casseroles you are ever going to find.  This will serve about 4 to 6 people.

It took about 5 minutes to get our onions and peppers tender and the chicken we are going to brown for about 3 minutes.

While that is cooking rinse your beans.  Then stir in the beans, corn, green chilis and enchilada sauce.  Let’s heat this for about 10 minutes.

Now let’s put together our casserole.  Start by spreading ½ cup of the enchilada sauce on the bottom of the casserole.  Then lay some of the ½ corn tortillas on top of the sauce.

Spoon the chicken mixture on top and then sprinkle with cheese. Repeat this process for the second layer starting with the tortillas. For the third layer repeat up until after you spoon on the chicken mixture.  Then add the last ½ cup of enchilada sauce.  Next top with the remaining cheese.

Now cover the baking dish with foil.  I put toothpicks in the casserole to prop up the foil and prevent it from sticking to the cheese. Bake the covered casserole for 20 minutes.  Then remove the cover and bake for an additional 10 minutes or until the cheese has browned.

Let’s serve up this delicious Chicken Enchilada Casserole.  Serve in bowls.  Provide the toppings of chopped cilantro, avocado cubes, sliced green onion and sour cream.

It sure to be a hit with your family!  It has all the delicious flavors and tastes we love.  The great part is that this recipe is so easy and quick to make.  Give this recipe a try tonight – I promise you won’t regret it!

Recipe

Chicken Enchilada Casserole – The Best Casserole For Your Weeknight Dinner

Servings: 6
1 tbsp. olive oil
½ cup onion, chopped
1 large bell pepper, diced
3 cups chicken breast, diced
4 oz. can of green chilis, diced
Two 15 oz. cans mixed beans, rinsed (pinto, kidney, black beans)
1 cup corn
3 cups enchilada sauce or 28 oz. can
12 corn tortillas, cut in half
3 cups Mexican blend cheese
Toppings
Cilantro
Green Onion
Avocado
Sour Cream

Start by preheating your oven at 375F/191C. Spray a 9”x 12” baking dish with oil. Heat olive oil in a large soup pot. Add the onions and green pepper and cook until tender. Next add the chicken and brown it for about 3 to 5 minutes. Then add 2 cups of the enchilada sauce, beans, chilis, and corn. Let that heat for about 10 minutes. Then spread ½ cup of the enchilada sauce on the bottom of the baking dish. Lay the half tortillas on top of the sauce, then top with the chicken mixture and cheese. Repeat this two more times starting with the tortillas. Then on the third layer, before the cheese is added, pour on the remaining ½ cup of enchilada sauce. Then top with the cheese. Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and cook for another 10 minutes. Let it rest for 5 minutes. Serve it with Cilantro, green onion, avocado and sour cream.