Chicken Enchilada Casserole Recipe | Happy Healthy Eating

This is simple Chicken Enchilada Casserole Perfect for all Mexican food lovers. This is a feast in the skillet, making it the perfect one-pan dinner. Each bite is filled with chicken, black beans, and peppers, then topped with cheese and your favorite toppings.

Why you'll love this recipe

If you love Tex-Mex food, this Veggie Chicken Enchilada Casserole is an easy weeknight dinner.

• Tex-Mex style. Green chiles, tender beans, and cheese bring the perfect Tex-Mex flavor to this casserole.
• Great for parties. One batch of this recipe will help you feed a crowd effortlessly.
• Easy to clean. Since the skillet goes from stove to oven, there's virtually no cleanup required.
• Suitable for beginners. Mix everything together and put it in the oven.

Ingredient description

smoked, homemade Enchiladas The addition of garlic makes a difference to the chicken mixture. Scroll to the recipe card at the bottom of the post for exact quantities.

• olive oil- Vegetable, corn, and canola oils are also effective.
• yellow onion—— Feel free to use white onions.
• garlic – You can use garlic powder or minced garlic.
• cumin—— You can swap it out for taco seasoning.
• smoked paprika – Mild or sweet paprika is a good substitute.
• Salt – Kosher salt is best.
• Chili powder—— If you have red pepper flakes on hand, buy red pepper flakes.
• red hot sauce – Use my recipes or add your favorite.
• Canned Green Chili Peppers – You can also use fresh jalapeno or serrano peppers.
• Shredded chicken—— Leftover roast chicken is perfect for this.
• black beans—— If possible, try to choose homemade. Feel free to use canned beans.
• White Corn Tortillas – The yellow tortillas are also good.
• Mexican cheese—— Mozzarella, muenster, and cheddar cheese would also work.

How to Make Chicken Enchilada Casserole

It's like making enchiladas, but without rolling any tortillas. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat it to 400F.
• Sauté the onions. Place olive oil, onion, and garlic in a large cast iron skillet over medium heat. Cook 2-3 minutes or until tender.
• Add spices. Sprinkle with cumin, paprika, salt and paprika. Mix well.

• Prepare the mixture. Add enchilada sauce, chiles, and chicken to skillet. Mix until completely combined. Stir in black beans and tortilla strips. Remove from heat.

• Assemble it. Spread mixture evenly in skillet. Top with chopped cheese.
• bake. Place in the oven for 15 minutes or until melted. Remove it from the oven. Set it aside, add your favorite toppings, and enjoy!

Tips and variations

Use leftover vegetables, shredded beef, or spicy salsa in place of the chicken enchilada casserole.

• Exchange protein. Shredded beef, turkey, and pork are great alternatives for simple variations.
• Make them vegetarian. Skip the chicken and add 2 cups beans and 1 cup sweet corn to make a vegetarian casserole. You can also use a combination of tofu and chickpeas.
• Use leftovers. Chop remaining bell peppers, mushrooms and sautéed spinach. Mix them together during the last 5 minutes of stovetop time to reduce food waste.
• More sauce. Add 1-2 cups additional salsa (red or green) to the assembled casserole and add shredded feta cheese for extra deliciousness.
• Draw a line If you want to cut down on cleanup, line the skillet with parchment paper or foil. It also helps prevent the casserole from sticking.
• Add ingredients. Top the casserole with diced tomatoes, avocado, red onion, cilantro, and jalapeños for even more flavor and texture. Sour cream, chipotle and chopped chives would also work.
• Be prepared in advance. Make the chicken mixture three days in advance, but do not make the tortilla strips. Mix them before assembling the casserole. Bake as usual.

What to serve with chicken enchiladas?

This Spicy Chicken Enchilada Casserole is a great dinner on its own or with a side. i love it and mine Grilled Corn on the Cob with Roasted Jalapeño Sauce. mine Chili Lime Grilled Corn Salad and Instant Pot Black Beans Also works. Other vegetarian noodles include mine Avocado and Tomato Salad and Bacon-Wrapped Stuffed Jalapenos.

Make sure leftovers are completely cooled before storing to prevent them from spoiling.

• refrigerator: Cover skillet with foil and refrigerate for up to 5 days. You can also transfer it to an airtight container.
• refrigerator: Assemble the casserole as usual, but do not bake. Cover the skillet twice with plastic wrap. Transfer to freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight. If you are cooking directly from frozen, add 10 minutes to the baking time.
• To reheat them: Sprinkle with 1 teaspoon water and microwave for one minute or until lukewarm. Bake in a 300 degree Fahrenheit oven for 20-25 minutes will also work.

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