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CHICKEN ENCHILADA CASSEROLE

Chicken Enchilada Casserole

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This Chicken Enchilada Casserole is a delicious and comforting Tex-Mex dish made with layers of tortillas, shredded chicken, black beans, enchilada sauce, and a blend of melted cheeses. It's easy to prepare and perfect for a family dinner or gathering with friends.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 12-14 small flour or corn tortillas
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 ½ cups shredded cooked chicken breast or chicken thighs
  • 1 ¼ cups shredded cheddar cheese
  • 1 ¼ cups shredded Monterey Jack cheese
  • Mango salsa (optional)
  • Chopped avocado (optional)

Equipment

  • Large Skillet
  • 9x13-inch Casserole Dish

Method
 

  1. Lightly brown the tortillas in a large dry skillet over medium heat, about 30 seconds per side. Cut the tortillas in half and set them aside for a few minutes.
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. In the same skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft. Once softened, reduce the heat to medium-low and add the minced garlic. Cook for 1 minute, stirring constantly.
  4. Add 1 1/2 cups of enchilada sauce to the skillet. Stir in the black beans and shredded chicken. Mix well to combine and heat for 2 minutes to meld the flavors.
  5. Spoon 2 tablespoons of enchilada sauce into a 9x13 inch casserole dish. Layer with 1/4 of the cut tortillas. Top with 1/3 of the chicken mixture and 1/4 of the mixed shredded cheese. Repeat this layering process two more times with 1/4 of the tortillas, 1/3 of the chicken mixture, and 1/4 of the shredded cheeses. Finish with a layer of tortillas, the remaining enchilada sauce, and the rest of the cheese.
  6. Cover the casserole dish and bake for 30 minutes. Then, uncover and bake for an additional 10-15 minutes or until the cheese is lightly browned.
  7. Let the casserole rest for 5-10 minutes before serving. Top with chopped cilantro, salsa, and chopped avocado, if desired. Slice and serve.

Notes

This Chicken Enchilada Casserole is versatile; you can customize it by adding your favorite toppings such as sliced avocado, sour cream, or jalapenos. It's a perfect dish for potlucks or family gatherings.
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