Pantry raid chicken enchilada casserole –Y’all, if you’re in the mood for some flavorful comfort food, let me introduce you to this Pantry Raid Chicken Enchilada Casserole. This dish is packed with all the good stuff—just like that cozy feeling of home. Grab your ingredients, and let’s get to cooking!
Check Out This Delicious Casserole!
Feast your eyes on this beauty. It’s not just a meal; it’s a whole vibe!
Now, let’s get into what you’ll need to whip this up:
Ingredients:
- 2 cups shredded cooked chicken
- 1 can (10 oz) diced green chiles
- 1 can (10 oz) enchilada sauce
- 2 cups black beans, rinsed and drained
- 2 cups frozen corn
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas, cut into strips
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C) so it’s hot and ready when we’re finished prepping.
- In a large mixing bowl, combine the shredded chicken, diced green chiles, enchilada sauce, black beans, corn, half of the cheese, cumin, chili powder, and a sprinkle of salt and pepper.
- Start layering! In a greased baking dish, spread a little of the chicken mixture on the bottom. Then add a layer of tortilla strips on top.
- Repeat the layering process until all ingredients are used, making sure to end with a layer of the chicken mixture on top.
- Sprinkle the remaining cheese over the top layer to give it that melty goodness.
- Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Once it’s out of the oven, let it rest for about 5 minutes. Then, dig in and enjoy this cheesy, hearty delight!
This recipe is truly customizable too! Feel free to add your favorite veggies or beans, or even switch up the proteins. The best part? It’s a one-pan meal that makes cleanup a breeze, leaving you more time to vibe with your folks. Enjoy!