Chicken Enchilada Casserole Recipe
Introduction
This Chicken Enchilada Casserole is a flavorful and comforting Mexican-inspired dish that’s perfect for weeknight dinners or casual gatherings. Layers of tender shredded chicken, black beans, and melty cheese come together with a zesty enchilada sauce for a deliciously satisfying meal.
Ingredients
- ½ teaspoon each: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
- 1-2 tablespoons avocado oil (can substitute olive oil)
- ½ yellow onion, diced
- 20 oz. red enchilada sauce (homemade recommended)
- 3 cups shredded chicken (see notes)
- 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, divided
- Sour cream, for serving
- Tortilla chips, for serving
- Garnishes: cilantro, diced tomatoes, avocados, jalapenos, red onions
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Combine the onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside. Measure out the remaining ingredients before starting. If your chicken isn’t seasoned, season it with salt and pepper to taste.
- Step 3: Heat the avocado or olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Step 4: Lower the heat to medium-low. Add the shredded chicken and the combined seasonings to the skillet, tossing well to coat. Stir in the black beans, diced green chiles (with juice), lime juice, hot sauce, honey, and chopped cilantro. Cook for 1 to 2 minutes until heated through, then remove from heat and set aside.
- Step 5: Spread ¼ cup of enchilada sauce evenly over the bottom of a 9 x 13-inch casserole dish to form a thin layer.
- Step 6: Cut each tortilla in half. Arrange 6 tortilla halves in the casserole so that the flat edges line up along the sides of the dish, touching the walls. Place the remaining 2 pieces in the middle.
- Step 7: Spoon half of the chicken mixture over the tortillas. Drizzle 1 cup of enchilada sauce on top, then sprinkle with 1 ½ cups of shredded cheese.
- Step 8: Repeat the layering with the remaining tortilla pieces, chicken mixture, 1 cup of sauce, and the remaining shredded cheese.
- Step 9: Cover the casserole with foil and bake for 15 minutes. Remove the cover and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Step 10: Garnish with cilantro and your choice of diced tomatoes, avocados, jalapenos, or red onions. Serve warm with sour cream and tortilla chips for scooping up any extra filling.
Tips & Variations
- Use rotisserie chicken for a quick shortcut and to skip seasoning the chicken yourself.
- For added heat, increase the hot sauce or add sliced jalapenos on top before baking.
- Substitute black beans with pinto or kidney beans for a different texture.
- Try topping with sliced avocado or a squeeze of fresh lime for a bright finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole covered with foil in a 350°F oven until heated through. The texture is best the day it’s made but remains delicious reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes! Assemble the casserole a few hours ahead and keep it covered in the fridge. Bake just before serving, adding a few extra minutes to ensure it’s heated through.
What type of tortillas work best?
Both flour and corn tortillas work well. Corn tortillas offer a more authentic flavor, while flour tortillas provide a softer texture. Choose based on your preference or what you have on hand.
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Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
Description
This Chicken Enchilada Casserole is a delicious, layered Mexican-inspired dish combining seasoned shredded chicken, black beans, green chiles, and melted Mexican cheese over a bed of flour or corn tortillas, all baked to perfection with rich enchilada sauce. Perfect for a family dinner or meal prep, it’s easy to assemble and packed with bold flavors.
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
Filling
- 1–2 tablespoons avocado oil (can substitute olive oil)
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 3 cups shredded cooked chicken (rotisserie or pre-cooked)
- 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
Other Ingredients
- 20 oz. red enchilada sauce (homemade or store-bought)
- 8 (6-inch) flour or corn tortillas
- 3 ½ cups shredded Mexican cheese blend (such as cheddar, Monterey Jack, or a mix)
- Sour cream, for serving
- Tortilla chips, for serving
- Optional garnishes: diced tomatoes, avocados, jalapenos, red onions, additional cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Seasonings: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside. Measure out all other ingredients to streamline cooking.
- Sauté Aromatics: Heat avocado or olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened; add minced garlic and sauté for an additional 1 minute until fragrant.
- Cook Filling: Lower heat to medium-low. Add shredded chicken and the pre-mixed seasonings to the skillet, tossing to coat evenly. Stir in black beans, diced green chiles with juices, lime juice, hot sauce, honey, and chopped cilantro. Cook and stir for 1 to 2 minutes just to heat through, then remove from heat.
- Assemble Base Layer: Spread 1/4 cup of enchilada sauce evenly across the bottom of a 9×13-inch casserole dish to prevent sticking and add flavor.
- Arrange Tortillas: Cut each tortilla in half. Place 6 tortilla halves along the edges of the casserole dish with flat edges aligned against the sides, plus 2 tortilla halves in the center, creating the first layer.
- First Layer Filling: Spoon half of the chicken and bean filling over the tortillas. Drizzle 1 cup of enchilada sauce evenly over the filling and sprinkle 1 ½ cups of shredded Mexican cheese on top.
- Repeat Layers: Add a second layer of the remaining tortillas, followed by the remaining chicken filling, 1 cup of enchilada sauce, and the remaining shredded cheese to complete the layered casserole.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 15 minutes to allow the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil cover and bake for an additional 15 minutes to brown the cheese and crisp the edges slightly.
- Garnish and Serve: Remove from oven and garnish with additional cilantro and the optional toppings like diced tomatoes, avocados, jalapenos, and red onions. Serve warm with sour cream and tortilla chips to scoop up any remaining filling.
Notes
- Use pre-cooked rotisserie chicken to save time; if using raw chicken, cook and shred before starting the recipe.
- For a gluten-free version, use corn tortillas and verify enchilada sauce ingredients.
- You can substitute the shredded Mexican cheese blend with your favorite cheeses such as cheddar, Monterey Jack, or a Mexican blend.
- Adjust the amount of hot sauce and chili powder based on your spice preference.
- The garnishes add fresh flavor and texture but are optional depending on your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchilada casserole, Mexican casserole, easy dinner, layered enchiladas, baked enchiladas, shredded chicken recipe
