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Chicken Enchilada Casserole
Makes 6-8 hearty servings
Ingredients
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
Instructions
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.