Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 tablespoon canola oil; 1 medium green pepper, chopped; 1/2 medium onion, finely chopped; 1 can (15 ounces) black beans, rinsed and drained; 1 can (4 ounces) chopped green chiles; 2 tablespoons taco seasoning; 2 cans (10 ounces each) enchilada sauce, divided; 3 cups shredded cooked chicken breast; 12 flour tortillas (8 inches); 2 cups shredded Mexican cheese blend; 1 cup shredded cheddar cheese; Optional: Cilantro, black olives, diced avocado, guacamole, sour cream, salsa, chopped green onion, minced red onion

Total Time Prep: 30 min. Bake: 25 min.

Yield 8 servings

Test Kitchen Approved

Chicken enchilada casserole—with its balanced blend of layers, spices and cheeses—is a testament to effortless comfort food done right.

Ingredients

1 tablespoon canola oil
1 medium green pepper, chopped
1/2 medium onion, finely chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 tablespoons taco seasoning
2 cans (10 ounces each) enchilada sauce, divided
3 cups shredded cooked chicken breast
12 flour tortillas (8 inches)
2 cups shredded Mexican cheese blend
1 cup shredded cheddar cheese
Optional: Cilantro, black olives, diced avocado, guacamole, sour cream, salsa, chopped green onion, minced red onion

Directions

Preheat oven to 375°. Heat oil in a large skillet over medium heat. Add bell pepper and onion; cook until tender, 4-5 minutes. Stir in black beans, green chiles, taco seasoning and 1 can of enchilada sauce; bring to a simmer until sauce has thickened, 2-3 minutes. Stir in cooked chicken.
Spread a thin layer of enchilada sauce into the bottom of a greased 13x9-in. baking dish. Line 4 tortillas on top of enchilada sauce. Spoon 1/3 of the chicken filling on top; sprinkle with 1/3 of the shredded Mexican blend cheese. Repeat layers of tortillas, chicken filling and shredded Mexican blend cheese twice. Top casserole with remaining enchilada sauce and shredded cheddar cheese. Cover; bake until cheese is melted and bubbly, 20-25 minutes. Uncover; bake until top is lightly browned, another 5 minutes.
Let rest 10 minutes. Serve with desired toppings.

Nutrition Facts

1 serving: 584 calories, 23g fat (9g saturated fat), 79mg cholesterol, 1435mg sodium, 57g carbohydrate (2g sugars, 5g fiber), 35g protein.

This layered chicken enchilada casserole is made with a store-bought enchilada sauce and pre-cooked shredded chicken to keep it simple. Serve slices with toppings like cilantro and salsa for even more flavor. —Julie Andrews, Rockford, Michigan

Recipe Creator