American · Dinner
Chicken Enchilada Casserole
Layers of corn tortillas, shredded chicken thigh, red enchilada sauce, black beans, and melted Monterey Jack cheese baked into a casserole. Cumin, garlic, and chili season the filling. Topped with cilantro, sour cream, and scallions, served with a lime wedge for a Tex-Mex bake.
$4
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
689Calories
45.1gProtein
34.8gFat
48.6gCarbs
5.6gSugar
8.9gFiber
1024mgSodium
213mgChol
12.6gSat Fat
652mgPotassium
289mgCalcium
2.8mgIron
0.9mcgVitamin B12
18mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Heat oven to 400F (200C), oil a small baking dish, cut chicken into bite-size pieces, dice onion, mince garlic, shred Monterey Jack cheese, slice scallion, and cut corn tortillas into strips.
2
Saute
Heat vegetable oil in a skillet over medium-high, add onion and garlic, cook 2 minutes until translucent, stir in cumin and chili powder, cook 1 minute until fragrant.
3
Sear
Add chicken to the skillet over medium-high heat, cook 5 minutes until lightly browned with no pink inside, then simmer with black beans and half the enchilada sauce 3 minutes.
4
Build
Layer tortilla strips, chicken mixture, remaining enchilada sauce, and Monterey Jack cheese in the dish, then bake at 400F for 20 minutes until edges bubble golden.
5
Plate
Rest 5 minutes, then top with sour cream, cilantro, and scallion, serving with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken thigh
- 66 corn tortillas
- 11 oz150g, about half a 10 oz can red enchilada sauce
- 4.2 oz120g Monterey Jack cheese
- 5.2 oz150g black beans
- 1 tsp1 tsp cumin
- 1 tsp1 tsp chili powder
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp30g sour cream
- 2 tbsp2 tbsp cilantro
- 22 scallion
- 22 lime wedge
