Description
Chicken Enchilada Casserole is a delightful blend of tender chicken, zesty enchilada sauce, and melted cheese, creating a comforting dish perfect for family gatherings or cozy dinners. This recipe is not only easy to prepare but also allows for customization based on your pantry staples. With its vibrant colors and rich flavors, this casserole will have everyone coming back for more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 2 cups shredded Monterey Jack or Cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced bell peppers (any color)
- 1 medium yellow onion, diced
- ¼ cup fresh cilantro, chopped
- 8 corn or flour tortillas
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil chicken breasts in a large pot for about 20 minutes until fully cooked. Shred while warm.
- In a skillet over medium heat, sauté diced onions and bell peppers in olive oil for 5-7 minutes until softened.
- In a large bowl, mix shredded chicken with sautéed vegetables and black beans; add half of the enchilada sauce.
- Layer the baking dish: spread some sauce on the bottom, add tortillas, half the chicken mixture, sprinkle cheese, repeat layers, finishing with tortillas and remaining sauce.
- Cover with foil and bake for 20 minutes; uncover, add more cheese, and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg