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5 from 40 reviews

This Chicken Enchilada Casserole is a comforting, flavorful Mexican-inspired dish featuring layers of seasoned shredded chicken, black beans, green chiles, and cheese, all baked to perfection with homemade enchilada sauce and soft tortillas. Perfect for a hearty family dinner, it's easy to prepare and pairs wonderfully with sour cream and tortilla chips.

Ingredients

Seasonings

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder

Casserole

  • 1-2 tablespoons avocado oil (can substitute olive oil)
  • ½ yellow onion, diced
  • 20 oz. red enchilada sauce (homemade recommended)
  • 3 cups shredded cooked chicken
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (4 oz.) can diced green chiles, undrained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 2 tablespoons finely chopped cilantro, plus more for garnish
  • 8 (6-inch) flour or corn tortillas
  • 3 ½ cups shredded Mexican cheese blend (such as Pepper Jack and Cheddar)

For Serving

  • Sour cream
  • Tortilla chips
  • Garnishes: cilantro, diced tomatoes, avocados, jalapenos, red onions

Instructions

  1. Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
  2. Prepare Seasonings and Ingredients: Combine onion powder, garlic powder, cumin, paprika, oregano, and chili powder in a small bowl and set aside. Measure and prepare all remaining ingredients, seasoning the shredded chicken with salt and pepper if it isn't already seasoned.
  3. Sauté Onions and Garlic: Heat avocado or olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  4. Combine Filling: Reduce heat to medium-low. Add the shredded chicken and combined seasonings to the skillet, tossing to coat evenly. Stir in black beans, diced green chiles, lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes, then remove from heat.
  5. Prepare Casserole Base: Spread ¼ cup of enchilada sauce evenly over the bottom of a 9 x 13-inch casserole dish, creating a thin layer to prevent sticking.
  6. Layer Tortillas and Filling: Cut each tortilla in half. Arrange 6 tortilla halves along the edges of the casserole dish with flat edges touching the dish walls and place 2 in the middle. Top with half of the chicken filling, drizzle 1 cup enchilada sauce over it, and sprinkle 1 ½ cups of shredded cheese.
  7. Repeat Layers: Add another layer with remaining tortilla halves, the remaining chicken mixture, 1 cup of enchilada sauce, and the remaining shredded cheese.
  8. Bake Covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes to allow flavors to meld and cheese to melt.
  9. Bake Uncovered: Remove the foil and bake for an additional 15 minutes until cheese is bubbly and slightly golden.
  10. Garnish and Serve: Garnish the casserole with fresh cilantro and desired toppings such as diced tomatoes, avocado slices, jalapenos, and red onions. Serve hot with sour cream and tortilla chips for scooping the delicious filling.

Notes

  • To make shredded chicken: Gently simmer 2 chicken breasts for 15-20 minutes until cooked through, then shred with forks once rested.
  • Use homemade enchilada sauce for best flavor but store-bought works well too.
  • Shredding your own cheese from blocks like Pepper Jack and Cheddar melts creamier than pre-shredded.
  • Add toppings like corn, guacamole, salsa, refried beans, green onions, jalapenos, diced tomatoes, bell peppers, rice, and lime wedges to customize.
  • For richer sauce, stir in up to ¼ cup heavy cream or half and half into enchilada sauce.
  • Make ahead by preparing filling and shredding cheese the day before; store separately in airtight containers and assemble before baking.
  • Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://mcloo.com/spicy-chicken-enchilada-casserole-recipe-2/