Description
This Chicken Enchilada Casserole is a flavorful, cheesy baked dish featuring shredded chicken, black beans, green chiles, and a homemade enchilada sauce layered with tortillas and melted Mexican cheese. Perfect for a comforting dinner, it's easy to prepare and serves 8 with tasty garnishes like sour cream, avocado, and cilantro.
Ingredients
Scale
Seasonings
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
Casserole
- 1-2 tablespoons avocado oil (can substitute olive oil)
- 0.5 yellow onion, diced
- 20 ounces red enchilada sauce (homemade recommended)
- 3 cups shredded chicken
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro, plus more to garnish
- 8 (6-inch) flour or corn tortillas
- 3.5 cups shredded Mexican cheese (such as Pepper Jack, Cheddar, Monterey Jack)
For Serving
- Sour cream
- Tortilla chips
- Garnishes: cilantro, diced tomatoes, avocados, jalapenos, red onions
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Prepare Seasonings and Ingredients. Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside. Measure out all other ingredients before starting the cooking process. If your chicken is not already seasoned, season it with salt and pepper to taste.
- Sauté Aromatics. Heat avocado or olive oil in a large skillet over medium heat. Add diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for one additional minute to release aroma.
- Add Chicken and Seasonings. Reduce heat to medium-low, then add shredded chicken to the skillet. Sprinkle the combined seasonings over the chicken and toss gently to coat evenly.
- Mix Remaining Filling Ingredients. Stir in black beans, diced green chiles with juice, lime juice, hot sauce, honey, and chopped cilantro. Heat the mixture through for 1 to 2 minutes, then remove from heat and set aside.
- Prepare Casserole Dish. Spread 1/4 cup of enchilada sauce evenly on the bottom of a 9x13-inch casserole dish for a thin base layer.
- Layer Tortillas. Cut each tortilla in half. Arrange six tortilla halves with the flat edges lining the sides of the casserole dish and touching the dish walls. Place the remaining two tortilla halves in the center.
- Add Filling and Cheese. Spread half the chicken mixture over the arranged tortilla layers. Drizzle with 1 cup of enchilada sauce, then sprinkle with 1 1/2 cups of shredded cheese.
- Repeat Layers. Repeat the layering process with the remaining tortilla halves, chicken mixture, another 1 cup of enchilada sauce, and the rest of the shredded cheese.
- Bake Covered. Cover the casserole with foil and bake for 15 minutes in the preheated oven.
- Bake Uncovered. Remove the foil and continue baking for an additional 15 minutes until the cheese is melted and bubbly.
- Garnish and Serve. Garnish with additional cilantro and any desired toppings like diced tomatoes, avocados, jalapenos, and red onions. Serve with sour cream and tortilla chips to scoop up the casserole.
Notes
- To make shredded chicken: Simmer 2 chicken breasts in gently bubbling water for 15-20 minutes until cooked through. Let rest 5-10 minutes, then shred with forks.
- For the enchilada sauce, homemade sauce is recommended for best flavor.
- Shred your own cheese from blocks such as Pepper Jack, Cheddar, and Monterey Jack for creamier melting compared to pre-shredded cheese.
- Optional toppings include corn, avocado, guacamole, salsa, refried beans, green onions, jalapenos, diced tomatoes, bell peppers, rice, and lime wedges.
- Adding up to 1/4 cup heavy cream or half and half to the enchilada sauce creates a richer texture.
- Make ahead by preparing filling and shredding cheese in advance; store separately airtight in the refrigerator. Dice garnishes just before serving.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg
