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4.9 from 32 reviews

This Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired baked dish layered with seasoned shredded chicken, black beans, green chiles, enchilada sauce, tortillas, and a blend of melted Mexican cheeses. Perfect for a satisfying dinner, it’s easy to prepare and can be customized with your favorite toppings like sour cream, cilantro, and avocado.

Ingredients

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
  • 3 cups shredded chicken (see notes)
  • 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 for garnish
  • 8 (6-inch) flour or corn tortillas
  • 3.5 cups shredded Mexican cheese (such as Pepper Jack, Cheddar, Monterey Jack), divided

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 get it ready for baking the casserole.
  2. 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 cooking. Season chicken with salt and pepper if not pre-seasoned.
  3. 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 an additional 1 minute until fragrant.
  4. Cook Filling: Reduce heat to medium-low. Add shredded chicken and the seasoning mixture to the skillet and stir well to coat. Then add black beans, diced green chiles with their juice, lime juice, hot sauce, honey, and chopped cilantro. Stir to combine and heat through for 1 to 2 minutes. Remove from heat and set aside.
  5. Prepare Casserole Base: Spread 1/4 cup of enchilada sauce evenly on the bottom of a 9 x 13-inch casserole dish.
  6. Layer Tortillas: Cut each 6-inch tortilla in half. Arrange 6 tortilla halves along the edges of the casserole dish with flat edges against the sides, and place 2 tortilla halves in the center.
  7. Build Layers: Pour half of the chicken filling over the arranged tortillas, then drizzle 1 cup of enchilada sauce evenly on top. Sprinkle 1 1/2 cups of shredded cheese over the layer.
  8. Repeat Layers: Arrange the remaining tortilla halves similarly over the filling. Spread the remaining chicken mixture on top, drizzle another 1 cup of enchilada sauce, and top with the remaining cheese.
  9. Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 15 minutes.
  10. Bake Uncovered: Remove the foil and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
  11. Garnish and Serve: Remove casserole from oven, garnish with extra cilantro and your choice of diced tomatoes, avocados, jalapenos, and red onions. Serve with sour cream and tortilla chips for scooping.

Notes

  • To make shredded chicken, gently simmer 2 chicken breasts in water just below boiling for 15-20 minutes until cooked through. Let rest and shred with forks.
  • Homemade enchilada sauce is highly recommended for best flavor.
  • Shred your own cheese from blocks like Pepper Jack, Cheddar, and Monterey Jack for creamier melt and better texture.
  • Top with extras such as corn, guacamole, salsa, refried beans, green onions, jalapenos, diced tomatoes, bell peppers, and lime wedges for variety.
  • For creamier sauce, add up to 1/4 cup of heavy cream or half-and-half to the enchilada sauce.
  • Make ahead by preparing the filling and storing it in airtight containers overnight. Shred cheese and chop toppings in advance. Assemble and bake when ready.
  • Store leftovers in airtight containers in the refrigerator up to 3 days or freeze for up to 3 months.

Nutrition

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