Chicken Enchilada Casserole Recipe
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
- ½ cup yellow onion diced
- 1 tablespoon garlic minced
- 4 cups cooked chicken shredded
- 8 ounces green chiles
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon ground black pepper
- 2 cups red enchilada sauce option to sub with green enchilada sauce
- 12 regular size tortillas cut in half (flour or corn)
- 15 ounces refried beans sub black beans
- 3 cups Colby Jack cheese shredded
Instructions
- Prep: Preheat oven to 350℉.
- Chicken Mixture: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil; swirl to coat the pan. Add onion and 1 tablespoon garlic; move around hot pan until softened, 1-2 minutes. Add 4 cups cooked chicken, 8 ounces green chiles, 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon cumin and ¼ teaspoon ground black pepper. 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 3 cups Colby Jack 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 our easy 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 Mexican Salsa Rice!
Nutrition
Calories: 288kcal | Carbohydrates: 20g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 1010mg | Potassium: 163mg | Fiber: 3g | Sugar: 5g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 2mg
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