Well it happened. I had to put on a sweatshirt Friday. I’m not sure how I felt about that. Part of me was a little excited for the cool temperatures to be back, but then the other part of me was crying, “no not yet!” We’ve had such a perfect summer here in Colorado and I really hate to see it leave. This was the first summer where I didn’t complain about being hot every day. In fact most of the summer I had our windows open all day long, that’s unheard of in Arizona! But, there are things I look forward to about fall, like casseroles, especially this BBQ Chicken Enchilada Casserole.
This casserole is the perfect way to ease into cooler temperatures. While it’s by no means cold out right now, the morning and evenings are having me reaching for my sweatshirt. The same goes for food. While I’m getting an itch to start more baking and comfort foods, I’m still craving BBQ and everything grilled. BBQ Chicken Enchilada Casserole is a perfect combination of BBQ and delicious casserole comfort food. It also combines my two loves, Mexican food and BBQ. This casserole is a dinner everyone can appreciate. Moms and dads will love it because it’s super easy to make. No rolling up individual enchiladas, only to have the corn tortillas crack and break as you do it (who hasn’t had that happen like every single time you make enchiladas?). Nope, forget the rolling, we’re stacking and purposely tearing tortillas apart! Kids will love the casserole because of all the kid friendly flavors of chicken, cheese, and BBQ sauce. I don’t think I’ve met a kid yet who doesn’t love something cheesy for dinner. As an added bonus, if you are gluten free, this meal is a great option for you! Just be sure to check the enchilada sauce and BBQ sauce to make sure it is gluten free, or make your own.
To make the casserole you start by shredding a couple of cooked chicken breasts in a large bowl. To the chicken, add black beans, defrosted frozen or fresh corn, and some chopped up cilantro. In a small measuring glass, whisk together a cup of red enchilada sauce and a 1/3 of a cup of your favorite BBQ sauce. Pour the sauce mixture over the chicken mixture and fold it together with a spatula. That’s all there is to the filling, easy right? In a sprayed casserole dish, either a 9×9 or a 2.5 quart size, add 3 of the 9 corn tortillas, you’ll probably have to tear one of them to fill in any gaps. On top of the tortillas, evenly spread a 1/3 of the chicken mixture. Top the chicken mixture with about a 1/3 of a cup of cheddar/jack cheese blend. Repeat this process until all of the tortillas and filling are gone, ending with the chicken mixture and cheese on top. Is it just me or is the cheesy, golden, crispy crust on top of a casserole the best thing ever?! If it was up to me I would just peel the top cheese layer off and eat that for dinner.
If you are like me and still unsure if you are ready for the cold weather to return, but are looking forward to all the comforting food, ease into the changes with this amazing BBQ Chicken Enchilada Casserole!