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If you're craving a hearty, smoky twist on a classic dish, this Smoked Enchilada Casserole is your go-to. Packed with smoked shredded chicken, black beans, and corn, it's layered with corn tortillas and drenched in enchilada sauce. Topped with gooey cheese, this casserole bakes to bubbly perfection. Perfect for a family dinner or meal prep, it's a flavor explosion in every bite. Let's dive in!
What You Will Need for This Dish
Read more: Smoked Sausage Casserole Recipe
What you will need to make smoked enchilada casserole
- Cooked and smoked shredded chicken: Adds a rich, smoky flavor and hearty texture, making the casserole filling and delicious.
- Enchilada sauce: Provides a tangy, spicy base that ties all the ingredients together.
- Cheddar or Mexican blend shredded cheese: Melts beautifully, adding creamy, cheesy goodness to each bite.
- Corn tortillas: Essential for layering, they soak up the sauce and add a soft, slightly chewy texture.
- Black beans: Adds protein and a creamy texture, complementing the chicken and corn.
- Fresh or frozen corn kernels: Adds sweetness and a bit of crunch, balancing the flavors.
- Diced onion: Adds a bit of sharpness and depth, enhancing the overall flavor.
- Olive oil: Helps sauté the onions and adds a subtle richness.
- Cumin: Adds a warm, earthy flavor that complements the other spices.
- Chili powder: Brings heat and a smoky undertone, essential for that classic enchilada taste.
- Garlic powder: Adds a savory depth, enhancing the overall flavor profile.
Essential Tools and Instruments
What tools/instruments will be needed to make Smoked Enchilada Casserole Recipe
- Baking dish: Holds the layers of tortillas, chicken mixture, and cheese while baking in the oven.
- Mixing bowl: Combines the chicken, beans, corn, onion, and spices evenly.
- Measuring cups: Ensures accurate amounts of ingredients like enchilada sauce and cheese.
- Wooden spoon: Mixes ingredients without damaging the bowl.
- Oven: Bakes the casserole until the cheese is melted and bubbly.
Smoked Enchilada Casserole
A delicious smoked enchilada casserole that's perfect for any meal.
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Ingredients:
Main Ingredients
- 2 cups Shredded Chicken cooked and smoked
- 1 cup Enchilada Sauce
- 1 cup Shredded Cheese cheddar or Mexican blend
- 8 pieces Corn Tortillas
- 1 cup Black Beans drained and rinsed
- 1 cup Corn Kernels fresh or frozen
- 1 medium Onion diced
- 1 tbsp Olive Oil
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
- to taste Salt and Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, diced onion, olive oil, cumin, chili powder, garlic powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 corn tortillas over the sauce, then spread half of the chicken mixture over the tortillas. Sprinkle with cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Pour the remaining enchilada sauce over the top and sprinkle with any remaining cheese.
- Bake in the preheated oven for 30-40 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
You can add jalapeños for extra spice if you like.
Read more: Smoked Sausage Potato Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap it tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using smoked chicken adds a unique depth of flavor to the casserole, making it stand out from traditional enchilada recipes.
Frequently Asked Questions
FAQ:
Can I use flour tortillas instead of corn tortillas?
Yes, but corn tortillas give a more authentic flavor.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
What can I use instead of chicken?
Substitute with beef, pork, or even a mix of beans and veggies for a vegetarian option.
Can I freeze this casserole?
Yes, freeze it unbaked or baked for up to 2 months. Thaw overnight in the fridge before reheating.
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