the easiest chicken enchilada casserole

Name: The Easiest Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: ## STEP 1 INGREDIENTS: POACH CHICKEN; 1 large chicken breast; 1 teaspoon(s) salt; 1 tablespoon(s) chili powder; 2 teaspoon(s) cumin; 2 teaspoon(s) granulated garlic; 1 tablespoon(s) cilantro, dried; 1 teaspoon(s) onion powder or dehydrated onion; 1 teaspoon(s) paprika; 1/4 teaspoon(s) chipotle chili powder; ## STEP 2 INGREDIENTS: CASSEROLE; 1 tablespoon(s) butter; 2 tablespoon(s) olive oil; 1 medium onion, diced; 15 ounce(s) black beans, canned and rinsed; 10 ounce(s) red enchilada sauce; 15 ounce(s) tomatoes, canned, diced; 1 tablespoon(s) chili powder; 2 teaspoon(s) ground cumin; 1 teaspoon(s) salt; 10 corn tortillas cut into small strips or triangles; 2 cup(s) shredded monterey jack cheese or the mexican mix of cheese; 1 large chicken breast, shredded

33 Pinches 1 Photo

Stacey Lawson

New Orleans, LA

Updated on Jul 28, 2022

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...

Rate

The Easiest Chicken Enchilada Casserole after we had already eaten. So good

prep time 15 Min

cook time 1 Hr 30 Min

method Bake

yield 6-8 serving(s)

Ingredients

STEP 1 INGREDIENTS: POACH CHICKEN
1 large chicken breast
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons granulated garlic
1 tablespoon cilantro, dried
1 teaspoon onion powder or dehydrated onion
1 teaspoon paprika
1/4 teaspoon chipotle chili powder
STEP 2 INGREDIENTS: CASSEROLE
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, diced
15 ounces black beans, canned and rinsed
10 ounces red enchilada sauce
15 ounces tomatoes, canned, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
10 corn tortillas cut into small strips or triangles
2 cups shredded monterey jack cheese or the mexican mix of cheese
1 large chicken breast, shredded

How To Make the easiest chicken enchilada casserole

Step 1

Step 1: Poaching the chicken

Step 2

Put large chicken breast in a sauce pan.
Step 3

Add all the spices listed under step 1: salt, cumin, garlic powder, chili powder, dried cilantro, chipotle chili powder, paprika.
Step 4

Cover with water going to about an inch from the top of the pot.
Step 5

Put on a very low heat, not a simmer but just above. Allow to simmer for about an hour.
Step 6

After an hour, remove from heat and allow chicken breast to rest in liquid for about 15 minutes.
Step 7

Remove chicken from liquid to a plate. Using two forks shred chicken.
Step 8

Step 2: CASSEROLE
Step 9

Preheat oven to 400 degrees.
Step 10

In a large skillet place butter, olive oil and onion. Sauté until onions begin to look translucent.
Step 11

Add spices listed in ingredients under Step 2: chili powder, cumin, and salt.
Step 12

Add canned tomatoes, beans, and enchilada sauce. Stir to combine
Step 13

Add shredded chicken and stir to combine.
Step 14

Fold 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.
Step 15

Transfer mixture to your favorite casserole dish and cover the entire thing with the 2 cups of cheese.
Step 16

Bake in 400 degree oven for 25 minutes or until cheese is melted and bubbly.
Step 17

Enjoy with your favorite toppings: sour cream, guacamole, pico de gallo
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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