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Chicken Enchilada Casserole

A comforting and flavorful dish featuring layers of tortillas, shredded chicken, and cheese, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 475
Ingredients Method Notes

Ingredients
  

Spices & Seasonings
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
Oils
  • 1-2 tablespoons avocado oil or olive oil; California Olive Ranch preferred
Vegetables
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
Main Ingredients
  • 20 oz. red enchilada sauce recommended Old El Paso Authentic
  • 3 cups shredded chicken rotisserie chicken works well
  • Salt and pepper, to taste
Canned Ingredients
  • 1 15 oz. can black beans, drained and rinsed
  • 1 4 oz. can diced green chiles, undrained
Fresh Ingredients
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce optional, for those who like a kick
  • 1 teaspoon honey to balance the spices
  • 2 tablespoons finely chopped cilantro plus more to garnish
Wraps
  • 8 6-inch flour or corn tortillas white corn tortillas recommended for texture
Cheese
  • 3 1/2 cups shredded Mexican cheese, divided Sargento Shredded Cheese is preferred
Optional Serving Suggestions
  • Sour cream, tortilla chips, garnishes: cilantro, diced tomatoes, avocados, jalapeños, red onions

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder; set aside. Season your cooked chicken with salt and pepper if needed.
  3. Heat 1 to 2 tablespoons of avocado oil in a large skillet over medium heat. Add diced yellow onions and soften for about 5 minutes. Then, add minced garlic and cook for an additional minute until fragrant.
  4. Reduce heat to medium-low. Stir in the shredded chicken and combined seasonings, tossing to coat. Add black beans, green chiles, lime juice, hot sauce, honey, and cilantro; heat through for 1 to 2 minutes, then remove from heat.
Layering
  1. Spread 1/4 cup of enchilada sauce on the bottom of a 9 x 13-inch casserole dish.
  2. Cut each tortilla in half and arrange 6 halves in the dish, flat sides lining the edges. Place 2 halves in the middle to create a cozy base.
  3. Top with half of the chicken filling, drizzle with 1 cup of enchilada sauce, then sprinkle with 1 1/2 cups of cheese.
  4. Continue by layering remaining tortillas, chicken mixture, another cup of sauce, and the remaining cheese.
Baking
  1. Cover the casserole dish with aluminum foil and bake for 15 minutes.
  2. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
Serving
  1. Allow the casserole to cool for a few minutes before garnishing with cilantro and your desired toppings. Serve alongside sour cream and tortilla chips.

Notes

For the best results, use fresh, good quality spices and cheeses. Make sure your shredded chicken is at room temperature for easy mixing. You can assemble the casserole a day in advance or freeze unbaked for up to 2 months.