If you are looking for a hearty meal, check out this Chicken Enchilada Casserole! With just the perfect amount of seasoning, each bite is flavorful and delicious! Serve this for Cinco de Mayo with some Cilantro Lime Rice or some Mexican Rice!
The Seasoning:
Start by combining the ingredients for the Enchilada Seasoning. I would imagine most of these ingredients are already in your spice collection! Before I made this, I wasn’t aware that a major difference between this and Taco Seasoning is the incorporation of a bit of sugar! Who knew?
The Mix:
The chicken breast was cooked in my InstantPot and shredded once cooled. Then, it was tossed with the Enchilada Seasoning to coat thoroughly.
Additions:
In a medium bowl, combine the beans, corn, tomatoes and diced jalapeno. Then, mix it in with the seasoned chicken. Set aside.
Layers:
For the first layer, place half of the crushed tortillas in the bottom of a pan coated with olive oil or non-stick spray to make clean up easier.
For layer two, spread half of the chicken mixture evenly over the crushed tortilla chips.
For layer three, sprinkle half of the cheese over the chicken mixture.
To finish, repeat layers 1-3 once more with the remaining chips, chicken and cheese!
Time to Bake:
Place pan in preheated 350 degree oven for 35 minutes or until heated through. My dish took a little longer because it was a deep 7′ x 11″ pan, about 45 minutes.
Dish it up!
This Chicken Enchilada Casserole was quite a hearty meal! The flavor was not overpowering, but just right! This would be great to serve as a family meal or to bring to a pot luck dinner! Maybe you could serve it for Cinco de Mayo!
Choose your toppings!
Choose your toppings and you’re good to go! Now, go sit down and enjoy it!
Ingredients
Enchilada Seasoning:
- 3/4 t chili powder
- 3/4 t smoked paprika
- 1/2 t Kosher salt
- 1/2 t granulated sugar
- 1/2 t cumin
- 1/2 t garlic powder
- 1/4 t oregano
- 1/4 t coriander
- 1/8 t cayenne pepper
- 1/4 t black pepper, freshly ground
- 1/4 t chipotle chili powder
Chicken Mixture:
- Enchilada seasoning listed above (about 1-1/2 T)
- 1.5 lb chicken breast, cooked and shredded (about 4 cups )
- 1- 15 oz can black beans drained and rinsed
- 1- 14.5 oz can diced tomatoes
- 1- 10 oz bag frozen corn- cooked and cooled
- 2 T finely diced jalapeno
Other Layers:
- 3 c crushed tortilla chips divided in half
- 2 c shredded Mexican cheese blend, divided in half
Garnishes:
- cilantro
- avocado, diced
- diced tomatoes
- sour cream
- red onion
- lime wedges
Instructions
- Shred the cooked chicken. It should be about 4 cups.
Ennchilada Seasoning:
- Mix the seasoning ingredients together.
Chicken Mixture:
- Sprinkle the seasoning on the shredded chicken and toss to coat.
- Add the drained/rinsed black beans, diced tomatoes, corn and diced jalapeno. Toss to uniformly mix the ingredients.
Layers:
- Layer 1: Layer 1-1/2 cups of the crushed tortillas on the bottom of the 13" x 9" x 2" pan brushed with oil or sprayed with non-stick spray.
- Layer 2: Layer half of the chicken/veggie mixture over the chips.
- Layer3: Layer half of the cheese over the chicken/veggie layer.
- Repeat layers 1-3 with remaining halved ingredients.
- Bake for 35 minutes or until temperature is around 150 °F. (Chicken is pre -cooked.) The depth of your dish may determine length of time. My dish was 7" x x 11" and thicker in depth so it took a little longer than expected(around 45 mins).
Garnishes:
- Enjoy whatever toppings you prefer with a squeeze of lime!
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