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...
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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
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1 lgchicken breast
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1 tspsalt
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1 Tbspchili powder
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2 tspcumin
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2 tspgranulated garlic
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1 Tbspcilantro, dried
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1 tsponion powder or dehydrated onion
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1 tsppaprika
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1/4 tspchipotle chili powder
- STEP 2 INGREDIENTS: CASSEROLE
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1 Tbspbutter
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2 Tbspolive oil
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1 mdonion, diced
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15 ozblack beans, canned and rinsed
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10 ozred enchilada sauce
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15 oztomatoes, canned, diced
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1 Tbspchili powder
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2 tspground cumin
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1 tspsalt
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10corn tortillas cut into small strips or triangles
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2 cshredded monterey jack cheese or the mexican mix of cheese
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1 lgchicken breast, shredded
How To Make the easiest chicken enchilada casserole
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1Step 1: Poaching the chicken
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2Put large chicken breast in a sauce pan.
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3Add all the spices listed under step 1: salt, cumin, garlic powder, chili powder, dried cilantro, chipotle chili powder, paprika.
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4Cover with water going to about an inch from the top of the pot.
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5Put on a very low heat, not a simmer but just above. Allow to simmer for about an hour.
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6After an hour, remove from heat and allow chicken breast to rest in liquid for about 15 minutes.
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7Remove chicken from liquid to a plate. Using two forks shred chicken.
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8Step 2: CASSEROLE
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9Preheat oven to 400 degrees.
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10In a large skillet place butter, olive oil and onion. Sauté until onions begin to look translucent.
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11Add spices listed in ingredients under Step 2: chili powder, cumin, and salt.
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12Add canned tomatoes, beans, and enchilada sauce. Stir to combine
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13Add shredded chicken and stir to combine.
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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.
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15Transfer mixture to your favorite casserole dish and cover the entire thing with the 2 cups of cheese.
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16Bake in 400 degree oven for 25 minutes or until cheese is melted and bubbly.
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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!
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