mexican chicken enchilada casserole

Name: Mexican Chicken Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 - boneless/skinless chicken breasts (pound flat); 2 can(s) 10 oz. cans of diced tomatoes & green chilies; 1 can(s) 10 oz. can of enchilada sauce; 1/2 cup(s) salsa (any brand and heat); 1 can(s) 15.5 oz. black beans (drained and rinsed); 1 cup(s) cooked white rice; 3 cup(s) mexican shredded cheese or any shredded cheese; 2 cup(s) crushed corn tortilla chips (1; pinch(es) garlic salt (sprinkle meat- season to taste); pinch(es) pepper (season to taste); 1/4 teaspoon(s) cholula seasoning (only if you like spicy hot flavor); 3 tablespoon(s) olive oil for frying chicken (eyeball it)

(1 RATING)

125 Pinches 1 Photo

Sue Van Cleave

Clarence Center, NY

Updated on May 11, 2012

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.

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 6-8 Adult portions/ depending on size

Ingredients

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

How To Make mexican chicken enchilada casserole

Step 1

greased 9 x 12 pan and heat oven to 350 degrees

Step 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)
Step 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
Step 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!
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