Easy Chicken Enchilada Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
452 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Enchilada Casserole
Description
Easy Chicken Enchilada Casserole combines cooked shredded chicken with sautéed onions, garlic, ground cumin, chili powder, and optional green chilies. The layers begin with a thin coating of red enchilada sauce on the baking dish, then layers of warmed corn tortillas, the chicken mixture, black beans, and shredded cheeses follow. Each layer is topped with additional enchilada sauce before repeating.
The casserole bakes at 375°F until the cheese melts and the flavors meld to produce a hearty, moist dish that brings together the gentle heat of chili powder and the earthiness of cumin. The warmed tortillas absorb the sauce, contributing to a uniform yet slightly textured dish where the beans add beans a tender bite.
This casserole is ideal for a family meal and can be garnished with freshly chopped cilantro and green onions for brightness. Serving it with sour cream and jalapeño slices offers optional creaminess and spice tailored to taste, making it versatile for varying preferences.
Warming tortillas before assembling prevents cracking and helps the casserole absorb sauce evenly. Adjust the amount of enchilada sauce to achieve your preferred moisture level, increasing for a moister casserole or reducing for a drier texture.
Ingredients
- 2 cups chicken shredded, cooked
- 1 small onion (finely diced)
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- salt to taste
- black pepper to taste
- 1 can green chilies drained (optional, diced
- 1 can Red Enchilada Sauce (19 ounces)
- 12 corn tortillas
- 15 ounces black beans (rinsed and drained)
- 1 cup cheddar cheese divided, shredded
- 1 cup Monterey jack cheese divided, shredded
- cilantro for garnish, fresh, cilantro chopped, green onion sliced
- green onion for garnish, fresh, cilantro chopped, green onion sliced
- sour cream optional, for serving, jalapeños sliced
- jalapeno pepper optional, for serving, jalapeños sliced
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
- In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Then add the minced garlic and continue to sauté for another minute until the onion is translucent and the garlic is fragrant.
- Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.
- Warm the tortillas slightly in a skillet or microwave to make them pliable. Spread a thin layer (about 1/3 cup) of enchilada sauce on the bottom of the baking dish.
- Place 4 tortillas over the sauce, overlapping as necessary. Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese. Drizzle with some of the enchilada sauce (about 1/3 cup).
- Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about 1/3 cup).
- Top with the remaining 4 tortillas, the rest of the enchilada sauce, and the remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool slightly before garnishing with fresh cilantro or green onions. Serve with sour cream and sliced jalapeños on the side, if desired.
Notes
- Warm the tortillas before assembling to prevent them from breaking and to help absorb the enchilada sauce.
- Overlapping or slight tearing of tortillas during layering is acceptable and does not affect the final dish.
- Adjust the amount of enchilada sauce to control the casserole’s moisture, using more sauce for a moister consistency or less for a firmer bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 308mg | 13% |
| Potassium | 644mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 370mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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