Description
Easy Chicken Enchilada Casserole with layers of seasoned shredded chicken, black beans, green chiles, tortillas, and cheese, all baked in homemade enchilada sauce. Perfect for weeknight dinners and meal prep!
Ingredients
Seasonings:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
For the Casserole:
- 1-2 tablespoons avocado oil (or olive oil)
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 3 cups shredded chicken (see notes for preparation)
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro, plus more for garnish
- 20 oz red enchilada sauce (homemade recommended)
- 8 (6-inch) flour or corn tortillas
- 3½ cups shredded Mexican cheese, divided (pepper jack, cheddar, or Monterey Jack)
For Serving:
- Sour cream (a must!)
- Tortilla chips
Garnishes:
- Fresh cilantro
- Diced tomatoes
- Avocados
- Jalapeños
- Red onions
Instructions
Preheat your oven to 350°F. In a small bowl, combine all the seasonings (onion powder, garlic powder, cumin, paprika, oregano, and chili powder) and set aside. This is what I call your “flavor bomb”! Measure out your remaining ingredients before you start cooking, this makes everything flow so smoothly.
Heat your oil in a large skillet over medium heat. Add the diced onions and let them soften for about 5 minutes—you’ll see them turn translucent and smell AMAZING. Toss in the minced garlic and cook for just 1 more minute. Don’t let that garlic burn! It should be fragrant and golden, not brown and bitter.
Reduce the heat to medium-low (this prevents burning and lets flavors meld beautifully). Add your shredded chicken and that seasoning mixture you made in step 1. Toss everything until the chicken is completely coated—it should look beautifully orange-red from all those spices. Now stir in the black beans, green chiles (with their liquid—that’s flavor gold!), lime juice, hot sauce, honey, and cilantro. Let everything heat through for 1-2 minutes, stirring occasionally. Your filling is DONE! Remove from heat and set aside.
Spread ¼ cup of enchilada sauce on the bottom of your 9×13-inch casserole dish. Yes, it’ll seem like a thin layer—that’s perfect! This prevents sticking and adds moisture. Now, cut each tortilla in half. Here’s the trick: arrange 6 tortilla halves so the flat (cut) edges line up along the sides of the dish, touching the walls. Place the remaining 2 halves in the middle. This creates a solid base with no gaps!
Spread half of your beautiful chicken filling over those tortillas. Drizzle 1 cup of enchilada sauce all over the top—make sure to cover it evenly. Now sprinkle 1½ cups of that gorgeous shredded cheese on top. Don’t be shy! This layer needs enough cheese to bind everything together.
Time to repeat! Layer the remaining tortilla halves just like you did before. Add the rest of your chicken mixture, drizzle another cup of sauce over it, and finish with the remaining cheese. It should look gloriously indulgent right now!
Cover the dish with aluminum foil and bake for 15 minutes. This covered baking time steams everything, melting the cheese and melding the flavors. Remove the foil and bake for 15 more minutes uncovered. This final uncovered bake creates that golden, slightly crispy cheese top we all love!
Let it rest for about 5 minutes (I know it’s hard to wait, but this helps it hold together when you cut it!). Garnish with fresh cilantro and your favorite toppings. Serve with sour cream and tortilla chips on the side.
Notes
- Shred cheese from a block—pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly shredded melts into creamy, gooey perfection!
- Don’t skip the honey—it sounds weird, but that tiny bit of sweetness balances the acidity and spice perfectly
- Use homemade enchilada sauce if you have time. The flavor difference is INCREDIBLE
- Let it rest after baking. Those 5 minutes allow everything to set, making cleaner slices
- Common mistake: Using too much sauce makes it watery. Stick to the amounts listed!
- Shortcut: Rotisserie chicken saves you 30 minutes of cooking time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican