Description
This Chicken Enchilada Casserole is a comforting, flavorful dish featuring layers of seasoned chicken, black beans, green chiles, and Mexican cheese baked to perfection with enchilada sauce and tortillas. Easy to assemble and perfect for a family dinner or gathering, it offers a delightful blend of spices and textures topped with fresh garnishes.
Ingredients
Spices and Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- Salt and pepper to taste
Vegetables and Fresh Ingredients
- ½ yellow onion, diced
- 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
- 2 tablespoons finely chopped cilantro, plus more for garnish
Proteins and Dairy
- 3 cups shredded cooked chicken
- 3 ½ cups shredded Mexican cheese, divided
- Sour cream, for serving
Other Ingredients
- 1-2 tablespoons avocado oil (can substitute olive oil)
- 20 oz. red enchilada sauce (homemade recommended)
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 8 (6-inch) flour or corn tortillas
Optional Garnishes
- Cilantro
- Diced tomatoes
- Avocados
- Jalapenos
- Red onions
- Tortilla chips
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
- Combine Seasonings: Mix the onion powder, garlic powder, cumin, paprika, oregano, and chili powder together. Set aside. Measure out all remaining ingredients to have everything ready before cooking begins.
- Sauté Onions and Garlic: Heat avocado or olive oil in a large skillet over medium heat. Add diced onions and cook for about 5 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
- Cook Chicken Mixture: Reduce heat to medium-low. Add shredded chicken and sprinkle with salt and pepper if needed. Toss with the combined seasonings. Stir in black beans, green chiles (with juice), lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1–2 minutes, then remove from heat and set aside.
- Prepare Casserole Base: Spread ¼ cup of enchilada sauce thinly on the bottom of a 9x13-inch casserole dish to prevent sticking and add moisture.
- Layer Tortillas: Cut each 6-inch tortilla in half. Arrange 6 tortilla halves so their flat edges line up against the sides of the casserole dish, with 2 tortilla halves placed in the middle, covering the base.
- Add Filling and Sauce: Spread half of the chicken mixture over the tortilla layer. Drizzle 1 cup of enchilada sauce evenly over the filling, then sprinkle 1 ½ cups of shredded Mexican cheese on top.
- Repeat Layers: Place the remaining tortilla halves over the cheese layer. Add the rest of the chicken mixture on top, then drizzle with the remaining 1 cup of enchilada sauce. Finish by sprinkling the remaining cheese evenly on top.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 15 minutes to let the flavors meld and cheese begin to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and slightly golden on top.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro and any other desired toppings such as diced tomatoes, avocados, jalapenos, or red onions. Serve with sour cream and tortilla chips for scooping.
Notes
- Use rotisserie chicken or any pre-cooked shredded chicken for convenience. If your chicken isn’t seasoned, add salt and pepper before cooking with the seasonings.
- If preferred, homemade enchilada sauce enhances flavor, but store-bought works well too.
- Flour or corn tortillas may be used depending on dietary preferences.
- To make the casserole spicier, increase the amount of hot sauce or add jalapenos as garnish.
- This casserole reheats well and makes excellent leftovers.
