Chicken Enchilada Casserole Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
755 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchilada Casserole Recipe
Description
The Chicken Enchilada Casserole Recipe starts with a cornbread crust made from a mix combined with butter, milk, and egg, baked until lightly browned. On this base, a mixture of shredded rotisserie chicken, black beans, and a blend of aromatic spices including onion powder, chili powder, garlic powder, paprika, oregano, and chipotle peppers creates a flavorful filling. Enchilada sauce is poured into holes poked in the crust so it seeps through.
Once layered and topped with cheddar cheese, the casserole is baked again until the cheese melts and the flavors meld. The result is a casserole combining a tender yet slightly crumbly cornbread base, a smoky and mildly spicy chicken filling, and a creamy cheese topping. Fresh cilantro and scallions are added as garnish, providing a fresh contrast.
This casserole works well as a comfort food main dish offering a variety of textures, from soft and moist to cheesy and slightly crispy edges. Squeezing lime over the serving adds brightness that balances the rich ingredients. It can be served on its own or paired with a light salad for a full meal.
Ingredients
Cornbread crust:
- 8.5 ounces cornbread mix
- 2 tablespoons butter melted
- 1/3 cup milk
- 1 egg
Pie:
- 1 cup enchilada sauce
- 1 rotisserie chicken , meat pulled and shredded
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano dried
- 1/2 teaspoon paprika
- 1 teaspoon salt fine sea salt
- 1/2 teaspoon black pepper
- 1 cup black beans , canned and rinsed
- 3 chipotle peppers finely minced, in adobe sauce
- 1/2 cup cilantro , packed
- 1/4 cup scallions , chopped
- 1 1/2 cup cheddar cheese shredded
- 2 lime quartered
Instructions
- Preheat the oven to 400°F. Lightly grease a 12-inch cast iron skillet with cooking spray or a small amount of vegetable oil.
- In a medium size mixing bowl, whisk the cornbread mix, melted butter, milk and egg. Do not not mix; the batter will have lumps, this is normal. Pour the batter into your cast iron skillet. Bake for 15 minutes, or until the top is lightly brown.
- Combine the garlic powder, onion powder, chili powder, dried oregano, paprika, fine sea salt and black pepper. Toss the chipotle peppers with the spice mixture, shredded chicken and black beans.
- Poke many holes in the cornbread base using a fork, the more holes, the more places for delicious enchilada sauce to hide!
- Pour 1 cup of the enchilada sauce over the cornbread base. Top with the chicken mixture. Finally, top with the shredded cheese.
- Bake for an additional 10 minutes or until the cheese melts. Remove and allow to sit for 5 minutes.
- Top with fresh cilantro and scallions, serve with fresh lime wedges, spritz and enjoy your Chicken Enchilada Pie!
- Have you tried this recipe? We'd love to hear what you think. Leave us a comment!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 755 kcal
% Daily Value*
| Calories | 755kcal | 38% |
| Carbohydrates | 42g | 14% |
| Protein | 53g | 106% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 190mg | 63% |
| Sodium | 1409mg | 59% |
| Potassium | 581mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 283mg | 28% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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