Pantry Raid Chicken Enchilada Casserole: A Deliciously Easy Meal

Are you staring into your pantry, wondering what you can possibly make for dinner with the odds and ends you have on hand? Do you have a craving for something comforting, cheesy, and flavorful, but lack the time (or energy) for a complicated recipe? Then look no further! This Pantry Raid Chicken Enchilada Casserole is your answer. It’s a fantastic way to use up leftover chicken, canned goods, and those half-empty bags of chips lurking in the back of your cupboard. Plus, it’s incredibly adaptable, meaning you can easily customize it to your family’s tastes and dietary needs.

This recipe is all about flexibility and resourcefulness. The core idea is to layer tortillas (or chips), cooked chicken, enchilada sauce, beans, corn, and cheese in a casserole dish and bake until bubbly and delicious. But the beauty lies in the variations. Don’t have black beans? Use pinto beans. No corn? Add some diced bell peppers. Running low on cheese? A sprinkle of your favorite hot sauce will add a kick. This casserole is a culinary blank canvas, ready for your pantry masterpieces.

## Why You’ll Love This Recipe

* **Easy and Quick:** This casserole comes together in under an hour, making it perfect for busy weeknights.
* **Pantry-Friendly:** It utilizes ingredients you likely already have in your pantry and refrigerator.
* **Customizable:** Easily adapt the recipe to your family’s preferences and dietary needs.
* **Budget-Friendly:** It’s a great way to use up leftovers and prevent food waste.
* **Comfort Food:** Warm, cheesy, and flavorful, this casserole is the ultimate comfort food.
* **Kid-Friendly:** Even picky eaters will love the cheesy goodness and mild flavors.
* **Great for Meal Prep:** Make it ahead of time and bake it when you’re ready to eat.

## Ingredients You’ll Need

The beauty of this recipe is its flexibility. These are the *suggested* ingredients, but feel free to swap them out based on what you have available:

* **Cooked Chicken:** 2-3 cups, shredded or diced (rotisserie chicken, leftover grilled chicken, or canned chicken all work great)
* **Tortillas or Tortilla Chips:** 6-8 flour or corn tortillas (or a large bag of tortilla chips, crushed)
* **Enchilada Sauce:** 28 ounces (one large can or two smaller cans) – use your favorite red or green enchilada sauce
* **Canned Beans:** 1 (15-ounce) can, drained and rinsed (black beans, pinto beans, or kidney beans)
* **Canned Corn:** 1 (15-ounce) can, drained (or frozen corn, thawed)
* **Cheese:** 2 cups, shredded (cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend)
* **Optional Add-Ins:**
* Diced onion or bell pepper
* Diced tomatoes
* Green chilies (canned or fresh)
* Black olives, sliced
* Jalapeños, diced (for extra heat)
* Sour cream or Greek yogurt (for topping)
* Guacamole or avocado (for topping)
* Chopped cilantro (for garnish)

## Equipment

* 9×13 inch baking dish
* Large bowl
* Can opener
* Cheese grater (if using a block of cheese)

## Step-by-Step Instructions

Let’s get started! This casserole is so easy to put together.

**1. Preheat the Oven:**

* Preheat your oven to 350°F (175°C). This ensures the casserole bakes evenly and the cheese melts beautifully.

**2. Prepare the Chicken:**

* If you’re using leftover chicken, shred or dice it into bite-sized pieces. If you’re using canned chicken, drain it well and shred it with a fork.

**3. Prepare the Other Ingredients:**

* Drain and rinse the canned beans and corn. This removes excess sodium and starches.
* If you’re using any optional add-ins like onion, bell pepper, or jalapeños, dice them into small pieces.
* Grate the cheese if you’re using a block.

**4. Assemble the Casserole:**

* **Layer 1: Sauce:** Spread a thin layer of enchilada sauce on the bottom of the baking dish. This prevents the casserole from sticking and adds flavor to the bottom layer.
* **Layer 2: Tortillas/Chips:**
* **If using tortillas:** Cut the tortillas into wedges or strips and arrange them in a single layer over the enchilada sauce. You may need to overlap them slightly to cover the bottom of the dish.
* **If using tortilla chips:** Spread a layer of crushed tortilla chips over the enchilada sauce. You can use plain chips or flavored chips for an extra kick.
* **Layer 3: Chicken:** Spread half of the cooked chicken evenly over the tortillas or chips.
* **Layer 4: Beans and Corn:** Sprinkle half of the drained beans and corn over the chicken.
* **Layer 5: Cheese:** Sprinkle one-third of the shredded cheese over the beans and corn.
* **Repeat Layers:** Repeat layers 2-5 (tortillas/chips, chicken, beans/corn, and cheese).
* **Final Layer: Sauce and Cheese:** Pour the remaining enchilada sauce evenly over the top of the casserole. Sprinkle with the remaining cheese.

**5. Bake the Casserole:**

* Cover the baking dish with aluminum foil. This prevents the cheese from browning too quickly and ensures the casserole heats through evenly.
* Bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

**6. Let it Rest:**

* Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to cut.

**7. Serve and Enjoy:**

* Serve the casserole hot. Top with your favorite toppings, such as sour cream, guacamole, chopped cilantro, or diced tomatoes.

## Recipe Variations and Tips

This recipe is incredibly versatile. Here are some ideas for variations and tips to make it your own:

* **Make it Vegetarian:** Omit the chicken and add extra beans, corn, or other vegetables like diced bell peppers, zucchini, or spinach.
* **Add More Vegetables:** Sauté diced onions, bell peppers, or other vegetables before adding them to the casserole.
* **Spice it Up:** Add diced jalapeños or a pinch of cayenne pepper to the chicken mixture for extra heat. You can also use a spicier enchilada sauce.
* **Use Different Meats:** Substitute ground beef, ground turkey, or shredded pork for the chicken.
* **Make it Gluten-Free:** Use corn tortillas or gluten-free tortilla chips and ensure your enchilada sauce is gluten-free.
* **Make it Dairy-Free:** Use dairy-free cheese and sour cream alternatives.
* **Use Different Cheeses:** Experiment with different types of cheese, such as pepper jack, provolone, or Oaxaca cheese.
* **Add Rice:** Add a layer of cooked rice to the casserole for extra substance.
* **Make it in a Slow Cooker:** Layer the ingredients in a slow cooker and cook on low for 4-6 hours, or until the cheese is melted and bubbly.
* **Prevent Soggy Tortillas:** Lightly toast the tortillas in a dry skillet before layering them in the casserole. This will help them hold their shape and prevent them from becoming too soggy.
* **Don’t Overbake:** Overbaking the casserole can make the cheese tough and the tortillas dry. Bake until the cheese is melted and bubbly, and the casserole is heated through.
* **Cool Slightly Before Cutting:** Letting the casserole rest for a few minutes before cutting will help it hold its shape.

## Serving Suggestions

This Pantry Raid Chicken Enchilada Casserole is delicious on its own, but it also pairs well with the following:

* **Salad:** A simple green salad or a Mexican-inspired salad with corn, black beans, and avocado.
* **Rice and Beans:** Serve with a side of Mexican rice and refried beans.
* **Salsa and Chips:** Offer a variety of salsas and tortilla chips for dipping.
* **Guacamole:** A dollop of homemade or store-bought guacamole.
* **Sour Cream:** A dollop of sour cream or Greek yogurt.

## Make-Ahead Instructions

This casserole is perfect for making ahead of time. You can assemble it up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake it, simply preheat the oven and bake as directed, adding a few extra minutes to the baking time if necessary.

## Storage Instructions

Leftover casserole can be stored in the refrigerator for up to 3-4 days. Reheat it in the microwave or oven until heated through.

## Recipe Card

**Pantry Raid Chicken Enchilada Casserole**

A delicious and easy casserole perfect for using up pantry staples and leftover chicken.

**Prep Time:** 15 minutes
**Cook Time:** 30-35 minutes
**Total Time:** 45-50 minutes
**Servings:** 6-8

**Ingredients:**

* 2-3 cups cooked chicken, shredded or diced
* 6-8 flour or corn tortillas (or a large bag of tortilla chips, crushed)
* 28 ounces enchilada sauce
* 1 (15-ounce) can beans, drained and rinsed
* 1 (15-ounce) can corn, drained
* 2 cups shredded cheese
* Optional add-ins: diced onion, bell pepper, tomatoes, green chilies, black olives, jalapeños, sour cream, guacamole, cilantro

**Instructions:**

1. Preheat oven to 350°F (175°C).
2. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
3. Layer tortillas or tortilla chips over the sauce.
4. Spread half of the chicken over the tortillas/chips.
5. Sprinkle half of the beans and corn over the chicken.
6. Sprinkle one-third of the cheese over the beans and corn.
7. Repeat layers 3-6.
8. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
9. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly.
10. Let rest for 5-10 minutes before serving.
11. Top with your favorite toppings and enjoy!

## Conclusion

This Pantry Raid Chicken Enchilada Casserole is a lifesaver on busy weeknights when you’re short on time and ingredients. It’s a delicious, customizable, and budget-friendly meal that the whole family will love. So, raid your pantry, get creative, and enjoy a comforting casserole that’s made with love (and whatever you have on hand!). Happy cooking!