the easiest chicken enchilada casserole
I truly love enchiladas but to my dismay, after many tries, I am incapable of making/rolling enchiladas and they just come apart. So a casserole seemed like the better choice for me to make, I mean basically the mess I made when trying to roll them became a casserole. This recipe just skips that frustrating step for me. This casserole has all the same flavors and its cheesy and delicious. I feel like there are some variations I can try with green enchilada sauce as well. Stay tuned...
yield
6 -8
prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For the easiest chicken enchilada casserole
- STEP 1 INGREDIENTS: POACH CHICKEN
-
1 lgchicken breast
-
1 tspsalt
-
1 Tbspchili powder
-
2 tspcumin
-
2 tspgranulated garlic
-
1 Tbspcilantro, dried
-
1 tsponion powder or dehydrated onion
-
1 tsppaprika
-
1/4 tspchipotle chili powder
- STEP 2 INGREDIENTS: CASSEROLE
-
1 Tbspbutter
-
2 Tbspolive oil
-
1 mdonion, diced
-
15 ozblack beans, canned and rinsed
-
10 ozred enchilada sauce
-
15 oztomatoes, canned, diced
-
1 Tbspchili powder
-
2 tspground cumin
-
1 tspsalt
-
10corn tortillas cut into small strips or triangles
-
2 cshredded monterey jack cheese or the mexican mix of cheese
-
1 lgchicken breast, shredded
How To Make the easiest chicken enchilada casserole
-
1Step 1: Poaching the chicken
-
2Put large chicken breast in a sauce pan.
-
3Add all the spices listed under step 1: salt, cumin, garlic powder, chili powder, dried cilantro, chipotle chili powder, paprika.
-
4Cover with water going to about an inch from the top of the pot.
-
5Put on a very low heat, not a simmer but just above. Allow to simmer for about an hour.
-
6After an hour, remove from heat and allow chicken breast to rest in liquid for about 15 minutes.
-
7Remove chicken from liquid to a plate. Using two forks shred chicken.
-
8Step 2: CASSEROLE
-
9Preheat oven to 400 degrees.
-
10In a large skillet place butter, olive oil and onion. Sauté until onions begin to look translucent.
-
11Add spices listed in ingredients under Step 2: chili powder, cumin, and salt.
-
12Add canned tomatoes, beans, and enchilada sauce. Stir to combine
-
13Add shredded chicken and stir to combine.
-
14Fold in cut up tortillas. If the mixture seems too dry add some of the poaching liquid from the chicken. The tortillas will absorb a good bit of the liquid and soften.
-
15Transfer mixture to your favorite casserole dish and cover the entire thing with the 2 cups of cheese.
-
16Bake in 400 degree oven for 25 minutes or until cheese is melted and bubbly.
-
17Enjoy with your favorite toppings: sour cream, guacamole, pico de gallo
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT