Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Enchilada Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 65 reviews

This hearty Chicken Enchilada Casserole combines shredded chicken, black beans, green chiles, and a blend of Mexican spices layered between tender tortillas and plenty of melty cheese. Baked until bubbly and golden, it’s a comforting one-dish meal perfect for family dinners or gatherings, served with fresh garnishes and sour cream for extra flavor.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Spices

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder

Main Ingredients

  • 1-2 tablespoons avocado oil (can substitute olive oil)
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups shredded chicken (rotisserie or cooked and shredded)
  • Salt and pepper, to taste
  • 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, divided
  • 20 oz. red enchilada sauce

For Serving and Garnishing

  • Sour cream
  • Tortilla chips
  • Cilantro
  • Diced tomatoes
  • Avocados
  • Jalapenos
  • Red onions

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Prepare Seasonings and Ingredients: Combine the onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside. Measure out all remaining ingredients so they are ready for use. Season shredded chicken with salt and pepper if not already seasoned.
  3. Sauté Aromatics: Heat avocado or olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
  4. Add Chicken and Seasonings: Reduce heat to medium-low. Add the shredded chicken and the combined seasoning blend. Toss well to coat the chicken evenly. Stir in the 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 and set aside.
  5. Prepare Baking Dish: Spread ¼ cup of the red enchilada sauce evenly on the bottom of a 9 x 13-inch casserole dish to create a thin base layer.
  6. Layer Tortillas: Cut each tortilla in half. Arrange 6 tortilla halves so their flat edges line the sides of the casserole dish touching the walls, and place 2 halves in the center, forming a bottom layer.
  7. Add Filling and Cheese: Spread half of the chicken mixture evenly over the tortillas. Drizzle 1 cup of enchilada sauce on top, followed by 1 ½ cups of shredded Mexican cheese.
  8. Repeat Layering: Add another layer with the remaining tortilla halves, the rest of the chicken filling, 1 cup of enchilada sauce, and finish with the remaining shredded cheese.
  9. Bake Covered: Cover the casserole with foil or a lid and bake in the preheated oven for 15 minutes.
  10. Bake Uncovered: Remove the cover and bake for an additional 15 minutes until the cheese is melted, bubbly, and lightly golden on top.
  11. Garnish and Serve: Remove from oven and garnish with additional cilantro and desired toppings such as diced tomatoes, avocado slices, jalapenos, and red onions. Serve warm with sour cream and tortilla chips to scoop up the flavorful filling.

Notes

  • Use rotisserie chicken for ease and extra flavor; if using homemade cooked chicken, season it with salt and pepper before use.
  • Flour or corn tortillas can be used depending on preference or dietary needs.
  • Homemade enchilada sauce enhances flavor, but store-bought options work as well.
  • Customize garnishes to add freshness and extra texture, such as chopped tomatoes, sliced avocado, jalapenos, and red onions.
  • For extra heat, increase hot sauce or add more chili powder in the seasoning blend.
  • To reduce fat, use reduced-fat cheese or less cheese as preferred.
  • Make ahead by assembling casserole a day in advance and refrigerating before baking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/chicken-enchilada-casserole-recipe/