Description
Chicken enchilada casserole is a mouthwatering delight that brings together crispy tortillas, zesty chicken, and gooey cheese in one easy-to-make dish. Perfect for busy weeknights or gatherings, this flavorful casserole is not only comforting but also guarantees second helpings. With vibrant layers and an irresistible aroma, it’s destined to become a family favorite!
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 pound)
- 2 tsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups canned enchilada sauce
- 8 corn or flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can black beans, drained and rinsed
Instructions
- Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add olive oil. Sauté onion and garlic until fragrant (about 2 minutes). Add chicken breasts seasoned with salt and pepper; cook until no longer pink, about 8 minutes per side.
- Remove chicken from skillet and shred it using two forks.
- In a mixing bowl, combine shredded chicken with black beans, half of the enchilada sauce, and half of the shredded cheese.
- Spread some enchilada sauce on the bottom of the baking dish. Layer half of the tortillas followed by half of the chicken mixture. Repeat layering with remaining ingredients.
- Pour any leftover sauce on top and sprinkle with remaining cheese. Bake uncovered for about 25–30 minutes until bubbly and golden brown.
- Serve hot topped with sour cream and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg