Chicken Enchilada Layers (Print-Friendly Version)
A comforting casserole with chicken, black beans, cheese, tortillas, and enchilada sauce baked to perfection.
# Ingredients Required:
→ Spices
01 -
0.5 teaspoon onion powder
02 -
0.5 teaspoon garlic powder
03 -
0.5 teaspoon ground cumin
04 -
0.5 teaspoon smoked paprika
05 -
0.5 teaspoon dried oregano
06 -
0.5 teaspoon chili powder
→ Vegetables & Aromatics
07 -
0.5 yellow onion, diced
08 -
3 cloves garlic, minced
09 -
1 (115 g) can diced green chiles, undrained
10 -
2 tablespoons fresh lime juice
11 -
2 tablespoons finely chopped fresh cilantro
→ Proteins & Legumes
12 -
680 grams cooked shredded chicken
13 -
1 (425 g) can black beans, drained and rinsed
→ Sauces & Oils
14 -
20 ounces (about 570 ml) red enchilada sauce
15 -
1 to 2 tablespoons avocado oil
16 -
1 teaspoon hot sauce
17 -
1 teaspoon honey
→ Baking & Garnish
18 -
8 (15 cm) flour or corn tortillas
19 -
350 grams shredded Mexican blend cheese, divided
20 -
Salt and black pepper, to taste
21 -
Sour cream, for serving
22 -
Tortilla chips, for serving
23 -
Garnishes: fresh cilantro, diced tomatoes, avocado, jalapeños, red onions
# Detailed Directions:
01 -
Preheat the oven to 175°C (350°F).
02 -
Combine onion powder, garlic powder, cumin, smoked paprika, oregano, and chili powder in a small bowl and set aside. Ensure chicken is seasoned with salt and pepper if not pre-seasoned.
03 -
Heat avocado oil in a large skillet over medium heat. Add diced onion and cook until softened, approximately five minutes. Add minced garlic and cook for an additional minute.
04 -
Reduce heat to medium-low. Add shredded chicken and seasoning blend to the skillet, tossing to coat evenly. Stir in black beans, diced green chiles with juices, lime juice, hot sauce, honey, and chopped cilantro. Heat through for one to two minutes, then remove from heat.
05 -
Spread 60 ml (1/4 cup) of enchilada sauce evenly on the bottom of a 23 x 33 cm (9 x 13 inch) casserole dish.
06 -
Cut each tortilla in half. Arrange six tortilla halves with flat edges along the sides of the casserole dish, touching the walls, and place two halves in the center to form a base layer.
07 -
Spread half of the chicken mixture evenly over the tortillas. Drizzle with 240 ml (1 cup) of enchilada sauce and sprinkle with 170 grams (1 ½ cups) of shredded cheese.
08 -
Repeat the layering process with remaining tortilla halves, chicken filling, 240 ml (1 cup) enchilada sauce, and 170 grams (1 ½ cups) shredded cheese.
09 -
Cover the casserole dish and bake for 15 minutes.
10 -
Remove the cover and bake for an additional 15 minutes until cheese is melted and bubbly. Garnish with fresh cilantro and desired toppings. Serve warm with sour cream and tortilla chips for scooping.
# Helpful Advice:
01 -
For increased heat, add extra hot sauce or choose a spicier enchilada sauce variant.
02 -
Rotisserie chicken is an excellent shortcut for shredded chicken.
03 -
Adjust cheese quantity based on preference.
04 -
Store leftovers refrigerated for up to 3 days.