This is casserole week on the blog and tonight I came up with a tasty casserole that will be a staple in our house from now on. I winged it with what I had available in my pantry and fridge and the end result was this fantastic cheesy, gooey, flavor packed, Mexican inspired dinner that was devoured in minutes by my hungry family!
Winner, winner enchilada dinner!
Chicken Enchilada Casserole
Makes 6-8 hearty servings
- 2-3 large boneless skinless chicken breasts, cooked and chopped
- 10 oz can enchilada sauce
- 14.5 oz can black beans drained
- 2 oz can black olives sliced
- 4 oz cream cheese softened
- 2 cups Mexican blend cheese shredded
- 2 cups Mexican rice cooked (I cooked with half water and half diced tomatoes)
- 2 oz can jalapenos sliced (optional)
- 2-4 flour tortillas any size but cut in half or thirds to fit in the dish
- diced cilantro diced (as garnish)
- green onions diced (as garnish)
- 1 avocado diced (as garnish)
- sour cream as garnish
- Preheat oven to 350 degrees.
- Pour 1/3 of the enchilada sauce in the bottom of an 9X13 baking dish.
- Top with cut tortillas, filling the bottom of the dish in an even layer (6-8inch work best).
- Mix the remaining sauce with the chopped chicken in a large bowl.
- Add black beans, cooked rice, and cream cheese and mix well
- Spread mixture on top of the cut tortillas.
- Top with sliced black olives and jalapenos (optional).
- Next add shredded cheese sprinkled evenly on top.
- Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes.
- Garnish with toppings of your choice -I like cilantro, green onions, and avocado.
- Cut into servings and serve warm with a dollop of sour cream on top.
Simple toppings for the enchilada casserole can be customized to what you like.
I sometimes use jalapenos, green chiles, tomatoes, and refried beans too.
I poached the chicken in chicken broth
so it was nice and juicy then I roughly chopped it.
Then I tossed the chicken with 3/4 of the can of enchilada sauce.
I spread the remaining sauce in the bottom of a 9X13 baking dish.
I only had large flour tortillas on hand so I cut them in half and fit 1 1/2 in the pan, on top of the sauce. I think smaller 8inch tortillas would work better next time.
I made a pot of Mexican rice using half water and a small can of diced tomatoes.
Mix together chicken, black beans, and Mexican rice.
Then mix in softened cream cheese.
Spread the filling in the pan, on top of the tortillas.
Top with chopped black olives (and jalapenos if you are using those).
Top with shredded cheese and then cover pan tightly with aluminum foil.
Bake for 20 minutes.
Remove foil and bake for an additional 5 minutes to melt the cheese a little more
and get some extra gooeyness.
Don’t forget the garnishes- I used avocado, cilantro, and green onions then added a dollop of sour cream on top of each serving once I plated it.
Oh yeah this was a lick your plate good kind of dinner!
Hope you enjoy ad much as we did!