Cheesy Chicken Enchilada Bake
User Reviews
4.8
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Additional Time
15 mins
-
Total Time
1 hr 30 mins
-
Servings
6 Servings
-
Course
Main Course
-
Cuisine
American
Cheesy Chicken Enchilada Bake
Description
Cheesy Chicken Enchilada Bake combines marinated chicken thighs with sautéed onions and bell peppers, layered over salsa verde in a baking dish. Black beans add heartiness while the shredded Monterey Jack cheese melts over the top, binding the casserole together. The seasoning mix with oregano, chili powder, cumin, and garlic powder gives subtle spice and savory notes. Cooking in the oven at moderate heat allows the cheese to melt and the flavors to integrate, while the chicken finishes cooking to tender perfection.
The finished bake offers a comforting combination of creamy cheese and slightly tangy green salsa with the softness of peppers and beans. It can be served on its own or with rice or tortillas to balance the richness.
The recipe is flexible with sauce choices, including salsa verde or guacamole salsa. It may also be adapted for slow cooker preparation by layering ingredients in a slow cooker on low heat for several hours.
Ingredients
- 2 cups salsa verde see note, or guacamole salsa (see note
- 1 ½ pounds chicken thigh or chicken breasts (I use thin cut
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 medium yellow onion thinly sliced into half moons, or white onion
- 2 medium bell pepper cored and sliced into strips
- ½ teaspoon salt
- Pinch black pepper
- 1 (15-ounce) (15-ounce) can black beans rinsed and drained
- 1 to 2 to 2 cups Monterey jack cheese or a combo, or sharp cheddar cheese, shredded
- fresh chopped cilantro
Seasoning Mix:
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt I use coarse, kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch (or similar sized) baking dish. Spread one cup of the salsa verde (or guacamole salsa) in the bottom of the pan. Set aside.
- In a small bowl, combine all the seasoning mix ingredients. Pat the chicken dry. If using chicken breasts, cut them into thinner strips (similar to chicken tenderloin size or slightly larger). Sprinkle the seasoning mix evenly over the chicken (both sides). Set aside.
- In a 12-inch skillet or saute pan, heat the oil over medium heat. Add the onions and peppers. Sprinkle with salt and pepper. Saute until the onions and peppers start to soften, 3-4 minutes (they'll cook a bit more in the oven). Spread the onions and peppers over the salsa in the pan.
- Return the skillet to medium heat and add a drizzle of oil if the pan is dry. Add the chicken in a single layer (may need to do this in two batches) and cook for 30 - 60 seconds per side for some quick browning action - don't overcook (the chicken will cook longer in the oven). Remove the chicken from the pan and place in a single layer over the vegetables.
- Sprinkle the black beans over the chicken. Pour the remaining one cup salsa over the beans. Cover the dish with foil and bake for 20 minutes (bake for 35 minutes in this step if using chicken thighs).
- Uncover, sprinkle with cheese, and bake for another 10-15 minutes until the chicken is cooked through and the cheese is melted and bubbly. Add time, as needed, for the chicken to fully cook through.
- Remove from the oven, sprinkle with fresh cilantro, and let rest for 10-15 minutes. The sauce will thicken as the casserole rests. Serve over rice, quinoa, cauliflower rice, etc OR serve in tortillas (or roll up in burritos or enchiladas). Serve with additional toppings/garnishes as desired: avocados, fresh lime wedges, sour cream, additional cheese, tomatoes, etc.
Notes
- You can substitute the salsa verde with green enchilada sauce or guacamole salsa for different flavor profiles.
- This dish can be adapted to slow cooker use by layering the ingredients and cooking on low for 4 to 5 hours.
- Using thin-cut chicken breasts is an option instead of thighs; cut into tenderloin-sized strips for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 452kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 128mg | 43% |
| Sodium | 1123mg | 47% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
