Chicken Enchilada Casserole Recipe

Name: Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cooked Chicken, Shredded Or Cubed; 6 whole Corn Tortillas, Quartered; 1 Tablespoon Olive Oil; 1 whole Yellow Onion, Chopped; 1 whole Jalapeno, Diced; 2 cloves Garlic, Minced; 1 cup Fresh Mushrooms, Sliced; 1 can (15 Oz. Size) Black Beans; 5 ounces, weight Fresh Baby Spinach; 1 can (10-14 Oz. Size) Verde (Green) Enchilada Sauce; 2 cups Shredded Cheese; 2 teaspoons Salt; 1 teaspoon Ground Black Pepper

Servings: persons

2 cups Cooked Chicken, Shredded Or Cubed
6 whole Corn Tortillas, Quartered
1 Tablespoon Olive Oil
1 whole Yellow Onion, Chopped
1 whole Jalapeno, Diced
2 cloves Garlic, Minced
1 cup Fresh Mushrooms, Sliced
1 can (15 Oz. Size) Black Beans
5 ounces, weight Fresh Baby Spinach
1 can (10-14 Oz. Size) Verde (Green) Enchilada Sauce
2 cups Shredded Cheese
2 teaspoons Salt
1 teaspoon Ground Black Pepper

1
Preheat oven to 350 degrees.
2
Heat olive oil in large pan over medium heat.
3
Add onion and jalapeno (*) and sweat for a few minutes.
4
Then add garlic and mushrooms (*) and cook until soft.
5
Add chicken, black beans, and spinach and stir.
6
Heat the mixture until the spinach wilts.
7
Make sure its seasoned well before removing from heat.
8
In an 8x8 or equivalent (covered is best) casserole dish, spoon a few Tablespoons of the canned enchilada sauce into the bottom of the pan and spread around.
9
Cover the bottom of the dish with 8 of the tortilla quarters, then layer on half of the chicken/veggie mix, followed by about 1/4-1/2 cup of cheese (cheddar is good, monterey jack is better, pepper jack is THE BEST!!).
10
Cover this with another 8 tortilla quarters, then half of the remaining enchilada sauce.
11
Repeat layering process (the remaining tortillas, the remaining chicken/veggie mix, the remaining sauce) then top with remaining cheese.
12
Bake in the oven for 2o minutes covered then 10 minutes uncovered so that the cheese gets crusty.
13
Serve.
14
* Optional ingredients.
15
The chicken can be left over from last nights roast chicken or you can cook it today using 2 boneless skinless breasts (that have been cubed and thrown in the pan with the onions & peppers) or any other chicken you have around the house.
16
Or not.
17
Leave it out and its an AWESOME vegetarian enchilada casserole.
18
Ive also substituted the spinach for collards and boy is that good.
19
Also, the cheese can very easily be halved but why would anyone want that?

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Cooked Chicken, Shredded Or Cubed, 6 whole Corn Tortillas, Quartered, 1 Tablespoon Olive Oil, 1 whole Yellow Onion, Chopped, and more.

Yes, Chicken Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Casserole

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