Description
This Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish layered with seasoned shredded chicken, black beans, green chiles, cheese, and a rich enchilada sauce. Perfectly baked and topped with fresh garnishes, it’s an easy crowd-pleaser for family dinners or meal prepping.
Ingredients
Scale
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
- ½ yellow onion, diced
- 20 ounces red enchilada sauce
- 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 for garnish
- 8 (6-inch) flour or corn tortillas
- 3 ½ cups shredded Mexican cheese blend
For Serving
- Sour cream
- Tortilla chips
- Garnishes: cilantro, diced tomatoes, avocados, jalapenos, red onions
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
- Prepare Seasonings: Combine the onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a bowl and set aside. Measure out all remaining ingredients before you start cooking. Season the chicken with salt and pepper if it isn’t already seasoned.
- Sauté Onions and Garlic: Heat 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 minute until fragrant.
- Cook Chicken Mixture: Reduce heat to medium-low. Add shredded chicken and the combined seasonings to the skillet, tossing to coat evenly. Stir in black beans, green chiles with liquid, 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 ¼ cup of the enchilada sauce evenly on the bottom of a 9 x 13-inch casserole dish to create a thin layer.
- Layer Tortillas: Cut each tortilla in half. Arrange 6 tortilla halves with the flat edges against the sides of the casserole dish, and place 2 pieces in the center to cover the bottom layer.
- Add Filling and Cheese: Spread half of the chicken mixture over the tortilla layer. Drizzle 1 cup of enchilada sauce evenly over the chicken, then sprinkle 1 ½ cups of shredded cheese on top.
- Repeat Layers: Add remaining tortilla halves over the first cheesy filling layer. Top with the remaining chicken mixture, 1 cup of enchilada sauce, and the remaining shredded cheese.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes to allow the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15 minutes to brown the cheese and heat the casserole through.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro and your choice of diced tomatoes, avocados, jalapenos, and red onions. Serve with sour cream and tortilla chips to scoop up the filling.
Notes
- Use rotisserie chicken or gently poached chicken breasts for easy shredding and optimal flavor.
- Make your own homemade enchilada sauce for the best taste, or choose a high-quality store-bought version.
- Shredding your own cheese from blocks like Pepper Jack, Cheddar, or Monterey Jack gives a creamier melt than pre-shredded cheese blends.
- Add toppings such as corn, guacamole, salsa, refried beans, green onions, or bell peppers for extra texture and flavor.
- Feel free to enrich the enchilada sauce with up to ¼ cup of heavy cream or half and half for a richer sauce.
- Prepare the filling and chop garnishes ahead of time for easy assembly and baking when ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat leftover filling separately and assemble into the casserole before baking to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 70 mg
