Description
This Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish featuring layers of seasoned shredded chicken, black beans, green chiles, tortillas, enchilada sauce, and melted Mexican cheese. Perfect for a family dinner, it’s baked to bubbly perfection and served with garnishes like sour cream, cilantro, and tortilla chips for scooping.
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
- 2 tablespoons avocado oil (can substitute olive oil)
- 0.5 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 to garnish
- 8 (6-inch) flour or corn tortillas
- 3.5 cups shredded Mexican cheese (Pepper Jack and Cheddar recommended)
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 and Ingredients: Combine all the seasonings—onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder—and set them aside. Measure out all other ingredients before starting the cooking process. If using raw chicken, season it with salt and pepper.
- Sauté Onion and Garlic: Heat the olive oil (or avocado oil) in a large skillet over medium heat. Add the diced onions and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Chicken Mixture: Reduce heat to medium-low and add the shredded cooked chicken and the combined seasonings to the skillet, tossing to coat the chicken evenly. Stir in black beans, diced green chiles (with juices), lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes, then remove from heat and set aside.
- Prepare Casserole Dish: Spread 1/4 cup of 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 around the edges of the casserole dish with the flat edges against the dish walls and 2 tortilla halves in the middle, covering the base layer.
- Add Filling and Cheese: Spoon half of the chicken filling evenly over the tortillas. Drizzle 1 cup of enchilada sauce on top, then sprinkle 1.5 cups of shredded cheese over the filling.
- Repeat Layers: Add another layer of the remaining tortillas, followed by the remaining chicken mixture, another 1 cup of enchilada sauce, and the remaining cheese.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes to allow the dish to heat through and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes to brown the top and bubble the cheese.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro and your choice of diced tomatoes, avocados, jalapenos, and red onions. Serve warm with sour cream and tortilla chips for scooping.
Notes
- To make shredded chicken: Simmer 2 chicken breasts gently for 15-20 minutes until cooked through, then let rest before shredding with two forks.
- Use homemade enchilada sauce for best flavor, or a quality store-bought version if short on time.
- Shredding cheese from a block, such as Pepper Jack and Cheddar, gives a creamier melt compared to pre-shredded packages.
- Toppings can be customized with corn, guacamole, salsa, refried beans, green onions, bell peppers, rice, or limes.
- For extra creaminess, add up to 1/4 cup heavy cream or half and half to the enchilada sauce.
- This casserole can be prepared ahead by making the filling and shredding cheese separately, refrigerating all components, and assembling just before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Before freezing, assemble the casserole and freeze unbaked; bake from frozen adding additional baking time if needed.
