‘Fiesta at the Table’ – This gets more requests than I can count; everyone loves its rich, bold flavor!

Chicken enchilada casserole is one of those comforting dishes that brings a little bit of the Southwest right to your kitchen. Growing up in the Midwest, I always loved the idea of enchiladas, but rolling each one individually felt like a daunting task after a long day at work. This casserole version captures all the flavors we love—savory chicken, spicy enchilada sauce, and gooey cheese—without the fuss. It's perfect for a family dinner or a potluck with friends.

This casserole pairs wonderfully with a simple side salad topped with avocado and lime vinaigrette. You could also serve it with some Mexican rice or refried beans for a more filling meal. If you're feeling adventurous, a side of homemade guacamole and tortilla chips will complement the flavors beautifully.

Servings: 6

2 cups cooked chicken, shredded
1 can (10 oz) red enchilada sauce
1 can (10 oz) green enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
8 corn tortillas, cut into quarters
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped cilantro
1/2 cup sour cream (optional)
Salt and pepper to taste

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the shredded chicken, black beans, corn, and half of the cilantro. Season with salt and pepper.

Spread a thin layer of red enchilada sauce on the bottom of a 9x13 inch baking dish.

Layer half of the tortilla quarters over the sauce, followed by half of the chicken mixture, half of the remaining enchilada sauce (both red and green), and half of the cheese.

Repeat the layers with the remaining tortillas, chicken mixture, enchilada sauce, and cheese.

Cover the dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Garnish with the remaining cilantro and serve with sour cream if desired.

For a spicier kick, add a chopped jalapeño to the chicken mixture. You can also substitute the chicken with ground beef or turkey for a different protein option. If you're looking to make it vegetarian, skip the meat and add more beans or some sautéed mushrooms. For a creamier texture, mix a can of cream of chicken soup into the chicken mixture. Feel free to use your favorite cheese blend to customize the flavor to your liking.