Description
This Chicken Enchilada Casserole is a hearty and flavorful Mexican-inspired dish featuring layers of seasoned shredded chicken, black beans, green chiles, enchilada sauce, and melted Mexican cheese, all baked to perfection. Perfect for a family dinner, it combines tangy, spicy, and savory flavors with creamy textures, served up with fresh garnishes and tortilla chips for scooping.
Ingredients
Seasonings
- 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 cooked chicken (rotisserie recommended)
- 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 (homemade or store-bought)
For Serving
- Sour cream
- Tortilla chips
- Garnishes: cilantro, diced tomatoes, avocados, jalapenos, red onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole later.
- Combine Seasonings: In a small bowl, mix the onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder together. Set aside. Also, measure out all other ingredients so they’re ready to use. Ensure the shredded chicken is seasoned with salt and pepper if not already.
- Sauté Aromatics: 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 the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
- Add Chicken and Flavorings: Reduce heat to medium-low. Add the shredded chicken to the skillet along with the prepared seasoning mix. Toss to coat the chicken evenly with spices. Then stir in the black beans, diced green chiles, lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1-2 minutes before removing from heat and setting aside.
- Prepare Casserole Base: Spread ¼ cup of the enchilada sauce evenly on the bottom of a 9 x 13-inch baking dish creating a thin base layer for the casserole.
- Arrange Tortillas: Cut each tortilla in half. Place 6 tortilla halves around the edge of the casserole dish, flat sides down touching the dish walls, forming a border. Place the remaining 2 tortilla halves in the center of the dish, covering the bottom evenly.
- Layer Filling and Cheese: Spread half of the chicken and bean mixture over the arranged tortillas. Drizzle 1 cup of enchilada sauce evenly over this layer, then sprinkle 1 ½ cups of shredded Mexican cheese on top.
- Repeat Layers: Repeat by layering the remaining tortillas over the cheese, then the remaining chicken mixture, followed by another 1 cup of enchilada sauce, and finally the remaining shredded cheese.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake uncovered for an additional 15 minutes to brown and melt the cheese nicely.
- Garnish and Serve: Remove from oven and garnish with chopped cilantro and your choice of additional toppings such as diced tomatoes, avocados, jalapenos, and red onions. Serve warm with sour cream and tortilla chips to scoop up the delicious filling.
Notes
- Using rotisserie chicken saves time and adds great flavor, but freshly cooked shredded chicken works just as well.
- You can use either flour or corn tortillas depending on your preference or dietary restrictions.
- Homemade enchilada sauce enhances flavor, but good-quality store-bought sauce is fine.
- Adjust the amount of hot sauce and chili powder for desired spice level.
- This casserole can be prepared a day ahead and refrigerated; just bake it when ready to serve, adding extra baking time if going in cold.
- Leftovers keep well covered in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Entree
- Method: Baking
- Cuisine: Mexican
