Chicken Enchilada Casserole Recipe
This chicken enchilada casserole has all the flavors of traditional enchiladas and comes together easily for a weeknight dinner or as part of your weekly meal prep.
- 1 tablespoon olive oil (or avocado oil)
- 1 pound chicken breast, cut into 1/2 inch sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 15 oz. can of black beans, drained and rinsed
- 1 4 oz. can of diced green chilies
- 1 cup frozen corn, thawed
- 1 19 oz. can of red enchilada sauce
- 15 6" corn tortillas
- 8 oz. shredded Mexican blend cheese (about 3 cups)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp dried oregano
Make the Filling
In a large skillet, heat the olive oil over medium-high heat. Add the onions and saute for 5 minutes until they soften. Add the garlic and saute another 30 seconds.
Add the chicken pieces to the onions, season with salt and pepper and cook for 8 minutes, stirring occasionally, until the pieces are cooked through.
Add the diced green chilies, black beans, corn, chili powder, cumin, dried oregano, and 2 cups of enchilada sauce (reserve the remaining sauce) and stir to combine everything. Cook for 5 minutes.
Assemble the Casserole
Preheat the oven to 375 degrees Fahrenheit. Lightly coat the bottom of a 9x13 inch baking dish with cooking spray.
Layer the bottom of the baking dish with ⅓ of the tortilla strips. Spread ½ of the chicken and bean filling (about 3 cups) evenly over the tortilla strips, then evenly sprinkle 1 cup of cheese over the filling.
Layer another ⅓ of the tortilla strips, the remaining filling, and another 1 cup of cheese.
Add a layer with the remaining tortilla strips then pour the remaining enchilada sauce over the strips and spread evenly. Sprinkle the remaining cheese over the top.
Bake uncovered for 20 minutes.