Description
This Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish featuring shredded chicken, black beans, green chiles, and a blend of spices layered with tortillas and melted Mexican cheese. Baked to perfection with a rich homemade enchilada sauce and topped with fresh garnishes, this casserole is perfect for a hearty 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 to 2 tablespoons avocado oil (can substitute olive oil)
- 0.5 yellow onion, diced
- 20 ounces red enchilada sauce (homemade recommended)
- 3 cups shredded chicken (cooked and seasoned)
- 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 blend (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 (175 degrees Celsius) to prepare for baking the casserole.
- Prepare seasonings and ingredients: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a bowl and set aside. Measure and prepare all remaining ingredients before starting. If chicken is not already seasoned, season with salt and pepper.
- Sauté onions and garlic: Heat 1 to 2 tablespoons of avocado or olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add chicken and spices: Reduce heat to medium-low. Add shredded chicken and the combined seasonings from step 2 to the skillet. Toss well to coat the chicken evenly with spices.
- Incorporate 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.
- Prepare casserole dish: Spread 1/4 cup of red enchilada sauce evenly on the bottom of a 9 x 13-inch casserole dish to create a thin base layer.
- Layer tortillas: Cut each 6-inch tortilla in half. Arrange 6 tortilla halves flat against the sides of the casserole dish so the flat edges align with the dish walls, then place 2 halves in the middle to cover the bottom layer.
- Add filling and toppings: Spread half of the chicken filling evenly over the tortillas. Drizzle 1 cup of enchilada sauce over the filling, then sprinkle with 1 1/2 cups of the shredded cheese.
- Repeat layers: Layer the remaining tortilla halves on top, then add the remaining chicken mixture, 1 cup more enchilada sauce, and the rest of the shredded cheese.
- Bake covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven, garnish with fresh cilantro and desired toppings such as diced tomatoes, avocado, jalapenos, and red onions. Serve warm with sour cream and tortilla chips to scoop up the extra filling.
Notes
- To make shredded chicken, gently simmer 2 chicken breasts in water until cooked through (about 15-20 minutes), then shred with forks.
- Use homemade enchilada sauce for best flavor; a rich and balanced sauce complements this casserole beautifully.
- Shredding your own cheese from a block yields a creamier melt than pre-shredded cheese. Pepper Jack and Cheddar blend well with Monterey Jack.
- Optional toppings include corn, guacamole, salsa, refried beans, green onions, bell peppers, and lime wedges.
- Adding up to 1/4 cup of heavy cream or half and half to the enchilada sauce can enhance creaminess.
- Make-ahead tip: Prepare filling and toppings up to one day in advance; reheat filling before assembling and baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- This recipe yields 8 servings and is perfect for meal prep or feeding a crowd.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 80 mg
