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Hey friends!
Craving something hearty and delicious? I’ve got you covered!
Today, I’m sharing my favorite chicken enchilada casserole recipe.
It’s packed with flavor, super comforting, and easy to whip up.
Perfect for dinner any night of the week!
Grab your apron, and let’s dive in!
| Preparation Time | 15-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-60 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, peeled and chopped
- 1.5 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 (4-ounce) can chopped green chiles
- Sea salt and freshly ground black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups shredded mexican cheese blend
- 1 batch red enchilada sauce
- Optional toppings: chopped fresh cilantro, diced red onions, chopped avocado, sour cream, and crumbled cotija cheese
Step 1: Preheat and Prepare
Preheat your oven to 350°F.
While the oven is heating, prepare your enchilada sauce according to your preferred recipe or use a store-bought option to save time.
Step 2: Cook the Chicken Mixture
In a large sauté pan, heat some oil over medium-high heat.
Add one finely chopped onion and sauté for about 3 minutes, stirring occasionally.
Add diced chicken and green chiles to the pan, seasoning generously with salt and pepper.
Continue to sauté for an additional 6-8 minutes until the chicken is cooked through.
Once the chicken is done, mix in the beans until everything is evenly combined.
Remove the pan from heat and set aside.
Step 3: Assemble the Enchiladas
Set up an assembly line with tortillas, enchilada sauce, the chicken mixture, and shredded cheese.
Lay out a tortilla flat and spread two tablespoons of sauce over its surface.
Place a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with about 1/3 cup of shredded cheese.
Roll up the tortilla tightly and place it seam-side down in a greased 9 x 13-inch baking dish.
Repeat this process for the remaining tortillas.
Step 4: Top and Bake
Once all the enchiladas are assembled in the baking dish, spread any remaining enchilada sauce evenly over the top of them.
Sprinkle any leftover cheese over the sauce-covered tortillas.
Bake the assembled enchiladas uncovered in the preheated oven for 20 minutes, or until they are cooked through and the tortillas are slightly crispy on the edges.
Step 5: Serve and Enjoy
After baking, carefully transfer the dish to a wire baking rack to cool slightly.
Serve the enchiladas immediately while they’re hot and melty.
Garnish with your favorite fresh toppings such as chopped cilantro, diced tomatoes, or sour cream.
Enjoy your delicious homemade enchiladas!
