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mexican chicken enchilada casserole

(1 rating)
Assuntina avatar
Recipe by
Sue Van Cleave
@Assuntina
Clarence Center, NY

This casserole tastes between a Tamale and an Enchilada. This is a tasty casserole and its so good you could even wrap it up into a warm flour tortilla and eat it that way to. You can spice it up or make it mild the choice is yours. One thing good about Mexican food you can add your own favorite Mexican items to this recipe..dont be afraid to be creative! I hope you enjoy this as much as we do.

(1 rating)
yield 6 -8 Adult portions/ depending on size
prep time 20 Min
cook time 30 Min

Ingredients For mexican chicken enchilada casserole

  • 4
    boneless/skinless chicken breasts (pound flat)
  • 2 can
    10 oz. cans of diced tomatoes & green chilies
  • 1 can
    10 oz. can of enchilada sauce
  • 1/2 c
    salsa (any brand and heat)
  • 1 can
    15.5 oz. black beans (drained and rinsed)
  • 1 c
    cooked white rice
  • 3 c
    mexican shredded cheese or any shredded cheese
  • 2 c
    crushed corn tortilla chips (1
  • pinch
    garlic salt (sprinkle meat- season to taste)
  • pinch
    pepper (season to taste)
  • 1/4 tsp
    cholula seasoning (only if you like spicy hot flavor)
  • 3 Tbsp
    olive oil for frying chicken (eyeball it)

How To Make mexican chicken enchilada casserole

  • 1
    greased 9 x 12 pan and heat oven to 350 degrees
  • 2
    - layer chips on bottom of pan - add layer of 1.5 cups shredded cheese - then add a layer of cooked rice - add a layer of black beans (drained and rinsed)
  • 3
    - Mix together in separte bowl and pour over everything The Enchilada sauce 1/2 c. salsa (any heat you like) 2 cans of Tomatoes and Green Chilies - add the rest of the cheese 1.5 cups
  • 4
    Chicken: Pound the boneless/skinless chicken breasts flat and fry in olive oil and season with garlic salt/pepper and if you want the meat spicy then add the *Chipole seasoning - cook until done. Then take out of pan and slice the meat into chunks and then put back into pan and toss around the pan on low heat for 1 minute while scraping the goodies from the pan. Do not do this if you have any burnt areas in pan or it will make your chicken taste burnt so keep an eye on that. Then pour the chicken pieces on top of the casserole and cover with foil and put in the oven for 30 minutes or until cheese has melted. To Serve: Scoop out a serving and top with a dollop of sour cream, guacamole and if you like jalapeño then add them too. If you like a little crunch in your bite you can crush up tiny tortilla chips and sprinkle on top. This casserole taste between a Tamale and an Enchilada. Enjoy!
  • 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!
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