Chicken Enchilada Casserole recipe that’s easy to make and perfect for a family meal! This layered dish has all the classic enchilada flavors in a comforting casserole form.
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 (15-ounce) can black beans, drained and rinsed
2½ cups shredded cooked chicken breast or thighs
1¼ cups shredded cheddar cheese
1¼ cups shredded Monterey Jack cheese
Chopped cilantro for garnish
Mango salsa (optional)
Chopped avocado (optional)
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Sauté Onion and Garlic: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the garlic and sauté for another 1–2 minutes until fragrant.
Prepare the Filling: In a large mixing bowl, combine the cooked onion and garlic, enchilada sauce, black beans, shredded chicken, and half of each cheese (cheddar and Monterey Jack). Stir until well mixed.
Layer the Casserole:
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Lay down a layer of tortillas, overlapping them slightly.
Spread half of the chicken and bean filling over the tortillas.
Add another layer of tortillas and the remaining chicken and bean filling.
Top with a final layer of tortillas and the remaining shredded cheese.
Bake: Cover the casserole with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with chopped cilantro, and serve with mango salsa and chopped avocado, if desired.
