Description
A flavorful and comforting Chicken Enchilada Casserole featuring tender shredded chicken, black beans, green chiles, and melted Mexican cheese layered between tortillas and baked with rich enchilada sauce. Perfect for an easy weeknight dinner or gathering, served with classic garnishes like sour cream, cilantro, and tortilla chips.
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 (can substitute olive oil)
- ½ yellow onion, diced
- 20 oz. red enchilada sauce (homemade recommended)
- 3 cups shredded chicken
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4 oz.) 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 (such as Pepper Jack, Cheddar, and Monterey Jack)
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.
- Combine Seasonings: Mix onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder together and set aside. Measure out the remaining ingredients before starting to cook.
- Sauté Onions and Garlic: Heat avocado or olive 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.
- Add Chicken and Seasonings: Reduce heat to medium-low. Add shredded chicken and the combined seasonings to the skillet. Toss to coat evenly with spices.
- Mix in Remaining Ingredients: Stir in black beans, diced green chiles with juice, 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 enchilada sauce thinly on the bottom of a 9 x 13-inch casserole dish to prevent sticking and add flavor.
- Arrange Tortilla Layers: Cut each tortilla in half. Arrange 6 tortilla halves so their flat edges line the sides of the casserole dish, touching the walls. Place 2 halves in the center forming the first tortilla layer.
- Add Filling and Cheese: Spread half of the chicken mixture evenly over the tortillas. Drizzle 1 cup of enchilada sauce over the filling. Sprinkle 1 ½ cups of shredded cheese evenly on top.
- Repeat Layers: Repeat tortilla arrangement, remaining chicken filling, 1 cup of enchilada sauce, and remaining cheese to form a second layer.
- Bake Covered: Cover the casserole with foil and bake in preheated oven for 15 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Garnish and Serve: Remove from oven and garnish with additional cilantro and desired toppings such as diced tomatoes, avocado, jalapenos, and red onions. Serve warm with sour cream and tortilla chips for scooping.
Notes
- To make shredded chicken: Simmer 2 chicken breasts gently (avoid boiling) for 15-20 minutes until cooked through, then rest 5-10 minutes and shred with forks.
- Use homemade enchilada sauce for best flavor, or choose a good-quality store-bought version.
- Shred cheese from block for creamier melt; Pepper Jack, Cheddar, and Monterey Jack blend well.
- Optional toppings include corn, guacamole, salsa, refried beans, green onions, bell peppers, and lime wedges.
- Adding up to ¼ cup heavy cream or half and half to enchilada sauce can enhance creaminess.
- Make ahead by preparing filling and shredding cheese separately, storing in airtight containers overnight, then assemble and bake when ready.
- Store leftovers in airtight container refrigerated up to 3 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
