Chicken Enchilada Casserole
Shredded chicken, black beans, corn, and chopped corn tortillas are mixed with red enchilada sauce, topped with cheddar and Monterey Jack, and baked until hot and cheesy.
Servings 6
Calories 585kcal
Equipment
- 10- or 12-inch cast iron or oven-safe skillet
- Sharp knife
- Wooden spoon or silicone spatula
- Cheese grater
Ingredients
- 1 small yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 6 small corn tortillas cut into bite-size pieces
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 cups shredded cooked chicken
- 15 oz black beans drained and rinsed
- 1 cup frozen corn
- 15 oz enchilada sauce
- ½ cup salsa
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
Optional toppings
- Sliced avocado
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Sliced jalapeño
- Sliced green onions
- Crumbled cotija cheese
- Lime wedges
Instructions
- Get prepped. Heat the oven to 375°F (190°C). Dice1 small yellow onion and 1 red bell pepper, mince 3 garlic cloves, and cut 6 small corn tortillas into bite-size pieces. Shred the cheddar and Monterey Jack cheeses if needed.
- Cook the vegetables. Heat the 2 tablespoons olive oil in a 10- or 12-inch cast iron or oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 5-6 minutes, stirring occasionally, until softened and beginning to turn golden around the edges.
- Add the seasonings. Stir in the garlic, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Cook for about 30 seconds, stirring constantly, until the garlic and spices smell fragrant.
- Make the filling. Add3 cups shredded cooked chicken, 15 oz black beans , 1 cup frozen corn, 15 oz enchilada sauce, and ½ cup salsa. Stir until everything is evenly combined and coated with sauce.
- Add the tortillas. Fold in the tortilla pieces, making sure they are coated with the sauce. Spread the mixture into an even layer.
- Add the cheese. Sprinkle the cheddar and Monterey Jack evenly over the top.
- Bake the casserole. Transfer the skillet to the oven and bake for 15-18 minutes, until the filling is bubbling around the edges and the cheese is completely melted with a few golden spots on top.
- Rest and serve. Let the casserole rest for 5 minutes before adding your favorite toppings and serving.
Notes
- Cut the tortillas into bite-size pieces so the casserole is easy to scoop.
- Make sure all the tortilla pieces are coated in sauce before baking.
- Use rotisserie chicken or leftover cooked chicken to save time.
- Shred the cheese yourself for the smoothest melt.
- Taste your enchilada sauce before adding extra salt since brands vary.
- Don't overbake. Once the filling is bubbling and the cheese is melted, it's ready.
- Let the casserole rest for 5 minutes before serving so it thickens slightly.
Nutrition
Calories: 585kcal | Carbohydrates: 50g | Protein: 40g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 1332mg | Potassium: 777mg | Fiber: 12g | Sugar: 10g | Vitamin A: 2030IU | Vitamin C: 32mg | Calcium: 420mg | Iron: 4mg
