This Zesty Chicken Enchilada Casserole is like a warm hug on a plate, bringing the vibrant flavors of Mexico straight to your kitchen. With its layers of juicy chicken, spicy sauce, and melty cheese, it’s a sure crowd-pleaser any night of the week.
The foundation of this dish is the chicken breasts, providing a lean protein that's juicy once shredded. Olive oil adds a subtle richness and helps to sauté the onion, which brings a sweet, savory base to the dish. The aromatic spices — garlic powder, cumin, chili powder, and smoked paprika — give the casserole its distinctive Mexican flavor profile. A dash of salt and black pepper enhances these flavors. The enchilada sauce is the zesty heart of the dish, coating every bite with tangy goodness. Black beans and corn add texture and heartiness, while corn tortillas hold everything together. Finally, the Mexican cheese blend melts into a gooey layer of deliciousness, topped with fresh cilantro for a burst of color and flavor, and lime wedges add a refreshing finish.
This casserole is a meal in itself but pairs wonderfully with a simple side salad of mixed greens and avocado. For a comforting twist, serve with a side of creamy guacamole and extra tortilla chips for dipping. A cold, crisp Mexican lager complements the flavors perfectly.
Start by preheating your oven to 375°F (190°C). This ensures your casserole will bake evenly once assembled. In a large skillet over medium heat, pour in the olive oil and let it warm up. Toss in the diced onion, stirring occasionally until it becomes translucent and fragrant, about five minutes.
Next, lay the chicken breasts in the skillet, giving them about six minutes on each side to brown nicely. Once done, remove them from the pan and grab two forks to shred the chicken into bite-sized pieces. Keep those flavorful bits in the pan and add the garlic powder, cumin, chili powder, smoked paprika, salt, and black pepper. Stir these spices into the remaining oil and onions to release their aromas and toast them lightly.
Return the shredded chicken to the skillet, followed by the enchilada sauce, black beans, and corn. Stir everything together and let it simmer for five minutes, allowing the flavors to meld.
Take a 9x13 inch baking dish and grease it lightly. Lay down half of the tortilla strips, followed by half of the chicken mixture, then sprinkle on a cup of cheese. Repeat these layers with the remaining ingredients. Cover the dish with foil and let it bake in your preheated oven for 25 minutes.
Remove the foil and bake for another 10 minutes, giving the cheese time to become bubbly and golden. Once done, let it rest for a few minutes before garnishing with cilantro. Serve with lime wedges for a fresh, zesty kick.
Share