Chicken Enchilada Casserole
Our delicious Chicken Enchilada Casserole recipe is a delicious weeknight dinner idea! Feed a crowd or enjoy the leftovers all week long!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic minced
- 1/2 cup yellow onion diced
- 4 heaping cups chicken cooked and shredded
- 8 oz can green chiles
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Approx. 2 cups red enchilada sauce option to sub with green enchilada sauce
- 12 regular size tortillas cut in half (flour or corn)
- 15 oz can refried beans black beans work too
- Approx. 3 cups shredded cheese of your choice
Instructions
- Prep: Preheat oven to 350 degrees F.
- Chicken Mixture: Bring a large cast iron skillet to medium-high heat. Add oil; swirl to coat the pan. Add garlic & onion; move around hot pan until softened, 1-2 minutes. Add chicken, green chiles, salt, pepper, garlic powder and cumin. Stir until combined and chicken is warmed through.
- Build Casserole: Take a 9x13 baking pan and add about a tablespoon or so of enchilada sauce on the bottom. Top with a layer of tortillas (cut them in half and place the cut sides along the edge of the pan - two on each long side and one on each short side with one covering the middle). Continue layering by adding 1/2 the refried beans, 1/2 the chicken mixture, 1/2 cup enchilada sauce and then 1/3 cup cheese. Repeat layers: tortillas, beans, chicken, sauce, cheese. End with another layer of tortillas, the remaining sauce and then the remaining cheese.
- Bake: Spray a piece of foil with olive oil or your favorite non-stick cooking spray and cover the pan (non-stick side down). Place in the oven, middle rack, for 30 minutes. Remove foil and return to oven for 5-10 minutes or until cheese is melted and sauce is a bit bubbly. Remove and let cool slightly before serving.
- Serve: We love serving this with some sour cream, fresh cilantro and some Salsa Rice!
Notes
- Feel free to halve this: as written this recipe makes quite a bit ... enough where you will have leftovers. Feel free to halve the recipe if you want - cook time will be the same!
- Storage: any leftovers can be stored in an airtight container in the refrigerator for about 5 days.
- Gluten-Free: to make this gluten-free ensure your enchilada sauce is gluten-free and use corn tortillas.
- Dairy-Free: to make this dairy-free simply use your favorite dairy-free cheese.
- Enchilada Sauce: we love our homemade red enchilada sauce (we also have a green enchilada sauce), but feel free to use your favorite store-bought brand too.
- Serving: Serve this with some dairy free sour cream, fresh cilantro and some Salsa Rice!
Nutrition
Calories: 257kcal | Carbohydrates: 20g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 995mg | Potassium: 117mg | Fiber: 3g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 2mg
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