Chicken Enchilada Casserole
Chicken Enchilada Casserole is a super simple weeknight dinner that's filled with shredded chicken, sliced avocado and black beans!
Chicken Enchilada Casserole is a super simple weeknight dinner that's filled with shredded chicken, sliced avocado and black beans!
- 1/4 tsp salt
- sour cream
- chopped cilantro
- 1/2 cup sliced black olives
- 2 cups shredded sharp cheddar cheese
- diced tomatoes
- 1 cup black beans drained and rinsed
- 2 cups shredded rotisserie chicken
- diced green onions
- 1 cup sliced yellow onion
- 2 cups red enchilada sauce divided
- 1 cup pinto beans drained and rinsed
- 1/4 cup freshly chopped cilantro
- 1/8 tsp freshly ground pepper
- 2 avocados pitted, peeled and sliced
- 6-8 corn tortillas
- Carbohydrate 43.7177856602216 g
- Cholesterol 70.0352424470512 mg
- Fat 39.470600300925 g
- Fiber 18.8465945535758 g
- Protein 28.942558971995 g
- Saturated Fat 16.5731959459535 g
- Serving Size 1 1 Serving (419g)
- Sodium 546.111570806367 mg
- Sugar 24.8711911066458 g
- Trans Fat 2.35686716836006 g
- Calories 622 calories
Step-by-step
- Preheat oven to 350 degrees.
- Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
- In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes.
- In an 8"x8" casserole dish tear up 3-4 of the corn tortillas into 1" pieces, and layer them on the bottom of the dish. Spoon half of the chicken filling on top of the torn tortilla pieces.
- Layer the caramelized onions on top of the chicken filling, then lay the avocado slices on top of the onions. Spoon the remaining chicken filling over the avocados.
- Tear up the remaining 3-4 corn tortillas to make a top layer over the chicken filling. Drizzle the remaining 1/2 cup of enchilada sauce evenly over the top layer. Cover with foil and bake for 20 minutes.
- Remove foil and top with the shredded cheddar cheese, and black olives. Bake for an additional 5 minutes, or until cheese is melted and bubbly. Let sit for a few minutes before slicing.
- Serve with sour cream and diced tomatoes. Enjoy!
A list of ingredients never explains structural integrity. When combining corn tortillas, canned beans, and wet sauces, moisture management dictates the final texture of the baked dish. Commercial corn tortillas contain varying amounts of lime and moisture, which dictates how quickly they disintegrate under liquid. Utilizing a hot skillet to caramelize yellow onions over medium-high heat removes excess water content before it can migrate into the casserole layers.
Avoiding Common Pitfalls
The primary error when assembling a layered corn tortilla bake involves over-saturation. Pouring all two cups of red enchilada sauce directly into the chicken mixture creates a soup rather than a cohesive filling; reserving a specific half-cup portion for the top layer prevents structural collapse. Furthermore, baking covered with aluminum foil for twenty minutes traps steam to soften the base tortillas, while uncovering for the final five minutes allows excess surface liquid to evaporate before the cheddar cheese goes on.
- Bake at 350 degrees Fahrenheit to ensure even heat penetration without burning the cheese.
- Allow the casserole to rest for ten minutes after removing it from the oven so the starches can set.
- Scale quantities linearly for an 9x13-inch pan by doubling all components and extending the initial covered bake time by ten minutes.
