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Chicken Enchilada Casserole

Savor the Comfort of Chicken Enchilada Casserole Tonight

Savor the delicious flavors of Chicken Enchilada Casserole, a cozy and hearty dinner option everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Mixture
  • 2 tablespoons olive oil can be swapped with avocado oil
  • 1 pound chicken feel free to substitute with shredded pork or turkey
  • 2 tablespoons taco seasoning make your own blend if desired
  • 1 cup Mexican Style Beer or Chicken Broth opt for vegetable broth for a non-alcoholic option
  • 1 onion use yellow or white onions
  • 2 medium poblano peppers can substitute with bell peppers
  • 1 jalapeño pepper optional, adjust based on heat preference
  • 2 cloves garlic fresh garlic is recommended
  • to taste salt adjust according to preference
  • to taste pepper adjust according to preference
  • 1 teaspoon ground cumin crucial for flavor
For Assembly
  • 1 teaspoon dried oregano using Mexican oregano adds authenticity
  • 1 cup tomatillo salsa homemade or store-bought
  • 1 can black beans drain well before adding
  • 12 medium corn tortillas can use flour tortillas for a softer bite
  • 2 cups shredded cheese White Cheddar or Monterey Jack
  • 1/4 cup fresh cilantro for garnish

Equipment

  • oven-safe skillet
  • large bowl

Method
 

Step-by-Step Instructions for Chicken Enchilada Casserole
  1. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Season chicken with taco seasoning and sear for about 2 minutes per side until golden brown. Pour in Mexican style beer or chicken broth and let simmer for 15-20 minutes until chicken is fully cooked. Shred the chicken after removal.
  2. In the same skillet, add another splash of olive oil and sauté 1 diced onion and 1 chopped poblano pepper until softened (about 5 minutes). Add 2 minced cloves of garlic, seasoning with salt, pepper, ground cumin, and dried oregano. Cook for another minute.
  3. In a large bowl, mix the shredded chicken, sautéed vegetables, 1 cup of tomatillo salsa, and drained black beans until well combined.
  4. Spread a thin layer of the chicken mixture in the bottom of your skillet. Arrange half of the corn tortillas on top, sprinkle with half of the shredded cheese, and repeat layers. Finish with the remaining cheese on top.
  5. Preheat the oven to 350°F. Bake for 15 minutes or broil for 5 minutes until cheese is bubbly and golden. Let cool before serving.
  6. Garnish with fresh cilantro and serve hot, optionally with sour cream or tortilla chips.

Notes

Allow chicken to rest for a few minutes before shredding for juicier results. Make sure to layer wisely for better texture.