Chicken Enchilada Casserole

Chicken Enchilada Casserole made with Halladay's Chicken Enchilada Soup Mix is a comforting, flavorful dish that brings together the rich, spicy flavors of enchiladas in a convenient casserole form. Layers of tender, shredded chicken, black beans, corn, and diced tomatoes are mixed with the robust seasoning from the soup mix, creating a hearty filling. This mixture is interspersed with soft corn tortillas and topped with a generous amount of melted Mexican blend cheese. Baked to perfection, the casserole emerges from the oven with a bubbly, golden-brown crust, offering a satisfying combination of textures and tastes. Perfect for a family dinner or a potluck, this casserole is easy to prepare and delivers a delightful, zesty meal that everyone will love. Garnished with fresh cilantro and served with a dollop of sour cream, it’s a complete dish that's sure to please any crowd.

Chicken Enchilada Casserole Recipe

Ingredients:

• 1 package Halladay's Chicken Enchilada Soup Mix
• 2 cups cooked, shredded chicken
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 8 corn tortillas, cut into quarters
• 2 cups shredded Mexican blend cheese
• Fresh cilantro, chopped (optional)
• Sour cream, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the Halladay's Chicken Enchilada Soup Mix, enchilada sauce, diced tomatoes, black beans, corn, and shredded chicken.
3. Spread a layer of the mixture in the bottom of a greased 9x13-inch baking dish.
4. Place a layer of corn tortillas over the mixture, then sprinkle with a layer of shredded cheese.
5. Repeat layers, ending with a layer of cheese on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.
7. Garnish with fresh cilantro and serve with sour cream.