Chicken Enchilada Casserole
Layered tortillas combined with cheeses, enchilada sauce, black beans and peppers for an easy, 1-pan family friend dish.
- 2 boneless skinless chicken breasts
- salt and pepper to taste
- 2 tablespoons olive oil divided
- 15 ounce can black beans rinsed and drained
- 2 10 ounce cans enchilada sauce medium spice level used
- 6 flour tortillas
- 1/2 cup chopped onion
- 1 1/2 cups Mexican blend cheese
- 1/2 cup queso fresco cheese crumbled
Pound the chicken to an even thickness, slice in half for less cooking time then generously season it with salt and pepper.
Add one tablespoon of olive oil to the skillet you'll be baking the casserole in and once it's hot, carefully place the chicken in the skillet.
Sear on both sides then add enough enchilada sauce to coat the bottom of the skillet and continue cooking until the chicken is cooked through.
Remove the chicken from the skillet and shred it with 2 forks then place the chicken in a medium size bowl.
Add the other tablespoon of olive oil to the skillet along with the onions. Season with salt and pepper and saute a few minutes until they're soft.
Add the sauteed onions to the shredded chicken, along with the black beans (rinsed and drained) and 1/3 cup of enchilada sauce.
Add enough just enough enchilada sauce to coat the bottom of the skillet then add a single layer of tortillas (cut to fit if necessary).
Top with 1/3 of the chicken mixture and 1/3 of the Mexican cheese.
Continue layering, finishing with the Mexican cheese then bake at 375 for 15 minutes. When the last layer add 1/3 cup of enchilada sauce over the top (extra sauce can be served on the side).
Add the queso fresco cheese and continue baking another 10 minutes or until hot and bubbly.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg