Savory chicken, zesty enchilada sauce, and gooey cheese, layered in a warm, comforting dish that you will not be able to get enough of.
Hi there, fellow foodie friends. Today I have a dish for you that is comforting and intertwined with nostalgia: irresistible chicken enchilada casserole. This dinner has been a cherished favorite in my family for as long as I can remember. Growing up, my mom would make this recipe and absolutely fill our home with a warm cozy smell and snug feeling. Just thinking back on it gives me all the good vibes!
Each bite of chicken enchilada casserole is rich and savory, and I bet when you try it you will not be able to get enough. This recipe simplifies the process of making enchiladas while still retaining their flavor. Therefore, this is such an easy meal to make and enjoy, the perfect comfort food meal if you will. So please join me in recreating this beloved classic – I hope you and your loved ones will enjoy it as much as I do.
Is Chicken Enchilada Casserole Healthy?
Healthy for your soul? Of course! Healthy for your body? Well, that one is still up for debate. Like many amazing dishes out there, the healthiness depends on individual dietary needs and preferences. Chicken enchilada casserole is high in carbohydrates, fat, saturated fat, and sodium. Therefore, if you’re currently on a low-carb or low-fat diet, or monitoring your heart health, chicken enchilada casserole may not be the best dinner option for you. But it’s not all bad! There are 38 grams of protein per serving, as well as a healthy dose of potassium, vitamin A, and calcium, meaning chicken enchilada casserole has many vitamins and minerals your body needs to thrive.
Can You Make Enchilada Sauce From Scratch?
If you’re feeling inspired, why not make your enchilada sauce from scratch? It’s savory, immensely satisfying, and allows you more control over the ingredients you ingest. Plus, it only takes 15 minutes to make, so you don’t have to spend all day in the kitchen. A win-win! If you’re interested in a delicious enchilada sauce recipe, we have an amazing one here at FFF.
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups red enchilada sauce
- 12 small corn tortillas, cut into quarters
- 3 cups shredded Mexican blend cheese
INSTRUCTIONS
Prep
Ready the baking dish and ingredients.
Layer
Assemble the casserole with tortillas, chicken mixture, and cheese.
Bake
Cook until bubbly, then serve.
Devour!
FAQs & Tips
Were you also thinking how perfect chicken enchilada casserole would be for a party? Well, it would definitely make a great dish to serve at an event! And I highly recommend preparing it in advance, so on the day all you have to do is pop it in the oven. You can prepare chicken enchilada casserole up to 24 hours in advance, and store in an airtight container in the fridge.
Whenever I need shredded chicken, my favorite way to prepare my chicken is by boiling it. I will typically use chicken breasts for this method. Simply bring a pot to a boil, place your chicken breasts in the water, and let them ride for 10 minutes. Once your chicken temps at 165 degrees F, allow it to cool slightly. Last but not least, use two forks to shred your chicken. And voilà! Shredded chicken for your delicious chicken enchilada casserole.
If you don’t have a Mexican cheese blend, you can always mix cheeses like Monterey Jack, cheddar (I like extra sharp white cheddar), mozzarella, and pepper jack to create your own. And if you don’t use all of your cheese, then you can enjoy a fun charcuterie board later on!
Serving Suggestions
Make sure to serve your steaming hot chicken enchilada casserole with a side of sour cream (or Greek yogurt for a healthier alternative!), Roasted Tomato Salsa, Avocado Salsa, and fresh cilantro. A side of Mexican Rice, Refried Beans, or even Elotes would also be divine. Happy cooking!
Chicken Enchilada Casserole
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups cooked shredded chicken
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 15-ounce can black beans, drained and rinsed
- 2 cups red enchilada sauce
- 12 small corn tortillas cut into quarters
- 3 cups shredded Mexican blend cheese
Instructions
-
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
-
In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until softened, about 3-5 minutes.
-
Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet, stirring to combine.
-
Stir in the black beans and 1 cup of enchilada sauce, and remove from heat.
-
Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish.
-
Layer one-third of the tortilla quarters over the sauce, followed by one-third of the chicken and bean mixture, and one-third of the cheese.
-
Repeat the layers two more times, ending with a layer of cheese on top.
-
Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
-
Let the casserole rest for 5 minutes before serving.
Nutrition
The post Chicken Enchilada Casserole appeared first on Food Faith Fitness.
