Description
This Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish featuring layers of seasoned shredded chicken, black beans, green chiles, enchilada sauce, cheese, and tortillas, baked to perfection and topped with fresh garnishes. Perfect for a family dinner or meal prep.
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
- 0.5 yellow onion, diced
- 20 ounces red enchilada sauce
- 3 cups shredded chicken
- Salt, to taste
- Black 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
- 8 (6-inch) flour or corn tortillas
- 3.5 cups shredded Mexican cheese (such as Pepper Jack and Cheddar)
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: Combine all the seasonings: onion powder, garlic powder, cumin, paprika, oregano, and chili powder in a small bowl and set aside. Measure out remaining ingredients for easy access.
- Sauté Aromatics: Heat avocado oil in a large skillet over medium heat. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken Mixture: Reduce heat to medium-low. Add shredded chicken and the combined seasonings. Toss to coat everything 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 and set aside.
- Prepare Casserole Base: Spread 1/4 cup of the enchilada sauce thinly over the bottom of a 9 x 13-inch casserole dish.
- Arrange Tortillas: Cut each tortilla in half. Arrange 6 tortilla halves with the flat edges along the sides of the casserole dish and 2 in the middle, creating a layer covering the bottom.
- Layer Filling and Cheese: Spread half of the chicken filling evenly over the tortillas. Drizzle 1 cup of enchilada sauce on top, followed by 1 1/2 cups of shredded cheese.
- Repeat Layers: Repeat the tortilla arrangement with the remaining tortilla halves, then layer with the rest of the chicken mixture, another cup of enchilada sauce, and the remaining cheese.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes.
- Bake Uncovered: Remove foil and continue baking for an additional 15 minutes until cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh cilantro and your choice of diced tomatoes, avocados, jalapenos, and red onions. Serve with sour cream and tortilla chips on the side to scoop up the filling.
Notes
- Shredded Chicken: To make shredded chicken, simmer 2 chicken breasts in gently bubbling water for 15-20 minutes until fully cooked. Let rest for 5-10 minutes before shredding with forks.
- Enchilada Sauce: Homemade enchilada sauce enhances flavor, but store-bought can be used for convenience.
- Cheese: Shredding your own cheese (Pepper Jack, Cheddar, and Monterey Jack) melts better and gives creamier texture than pre-shredded cheese.
- Toppings: Additional toppings such as corn, guacamole, salsa, refried beans, green onions, diced bell peppers, rice, and lime wedges work great.
- Dairy Enhancement: Adding up to 1/4 cup heavy cream or half and half to the enchilada sauce adds richness.
- Make Ahead: Assemble filling and store in airtight containers overnight with shredded cheese and chopped toppings refrigerated separately. Assemble and bake when ready.
- Storage: Refrigerate leftovers in airtight containers for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
