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To create the perfect Fiesta Chicken Enchilada Casserole, it’s essential to understand the role each ingredient plays in building the dish's rich flavor profile and satisfying texture. Let's take a closer look at the key components that make this casserole a standout.

Chicken Enchilada Casserole

Experience the warmth of family gatherings with a Fiesta Chicken Enchilada Casserole, a vibrant dish that combines tender shredded chicken, black beans, and sweet corn layered with soft corn tortillas and topped with melted cheese. Perfect for busy weeknights or potlucks, this easy-to-make casserole features bold flavors and comforting textures that everyone will love. Follow our step-by-step guide to create this eye-catching meal that’s sure to delight your taste buds and impress your guests!
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Ingredients
  

2 cups cooked, shredded chicken

1 can (10 oz) enchilada sauce (red or green based on preference)

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

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon pepper

8 small corn tortillas, cut into quarters

2 cups shredded cheddar cheese (or a blend of cheeses)

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Sour cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Filling: In a large skillet over medium heat, add a splash of oil. Sauté the diced onion for about 3 minutes until translucent. Add the minced garlic and cook for an additional minute.

      Combine Ingredients: In the skillet, stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Allow the mixture to heat through for about 5 minutes. Pour in half of the enchilada sauce and stir until combined. Remove from heat.

        Layer the Casserole: In a 9x13 inch baking dish, pour a thin layer of the remaining enchilada sauce on the bottom. Lay down a layer of tortilla quarters (half of them), followed by half of the chicken filling, and then a third of the cheese. Repeat the layers with the remaining tortillas, chicken filling, and top with the remaining cheese.

          Bake the Casserole: Cover the casserole with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and slightly golden.

            Let it Rest: Once out of the oven, let the casserole sit for about 5 minutes to set.

              Serve: Garnish the casserole with fresh cilantro and diced avocado. Serve warm with a dollop of sour cream if desired.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 6-8 servings