From the recipe box
Chicken Enchilada Casserole
Shopping list
Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 350°F. Stir together the onion powder, garlic powder, cumin, paprika, oregano, and chili powder. Dice the onion and set out the sauce, tortillas, beans, chiles, and cheese.
- 2
Warm the oil in a large skillet over medium heat. Cook the onion for 5 minutes, until soft, then add the garlic for 1 minute. Lower the heat, add the cooked chicken and seasoning blend, and toss for 2 minutes.
- 3
Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro. Heat for another 1–2 minutes, until the filling is warm and smells fragrant, then take it off the heat.
- 4
Spread ¼ cup enchilada sauce in a 9-by-13-inch dish. Cut the tortillas in half and arrange them in a snug layer. Add half the chicken filling, 1 cup sauce, and 1½ cups cheese, then repeat with the remaining tortillas, filling, sauce, and cheese.
- 5
Cover and bake 15 minutes, then uncover and bake 15 minutes more, until the edges bubble and the cheese is melted. Rest 5 minutes and top with cilantro, sour cream, tomatoes, avocado, or jalapeños.