Chicken Enchilada Casserole
A cozy and satisfying casserole layered with flavors of spices, tender chicken, and gooey cheese, perfect for busy evenings.
Ingredients
For the base
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon chili powder
For the filling
- 15 oz can red chile enchilada sauce
- 4 oz can green chiles
- 2 cups shredded chicken
- 15 oz can low sodium black beans, drained and rinsed
- 6 white corn tortillas, cut into strips
- 2 cups shredded Mexican cheese
Instructions
Preparation
- Preheat your oven and place a large cast iron skillet on medium-high heat.
- Pour in the olive oil and add the diced yellow onion. Cook until soft and translucent.
- Add the minced garlic along with cumin, smoked paprika, salt, and chili powder. Stir until well combined.
Cooking
- Pour in the enchilada sauce and green chiles, then add the shredded chicken. Stir until the chicken is coated.
- Add the drained black beans and corn tortilla strips, gently mixing everything together.
- Spread the mixture evenly in the skillet and sprinkle the shredded cheese on top.
- Bake in preheated oven until the cheese is golden and bubbling. Remove and let it cool slightly before serving.
Notes
Serve with toppings like sour cream, cilantro, or jalapeños. Leftovers pair nicely with a salad or tortilla chips.