Recipe for Chicken Enchilada Casserole

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When it comes to cooking, one of my favorite things to make is a good casserole. I love how easy they are to throw together, and I love how you can prepare them ahead of time and then just stick them in the oven when you are ready. This really helps me find the time to cook when it is convenient for me, and I make casseroles a lot for this reason.

Sometimes I want something a little different than the usual casserole taste, however, and this recipe for Chicken Enchilada Casserole fits the bill perfectly. It’s got all the delicious flavors of my favorite Roasted Red Pepper and Chipotle Quesadilla recipe, but it’s a little more convenient to make because I can make it ahead of time, like I can with this Mexican Chicken in the Crockpot recipe.

Another thing I love about this Chicken Enchilada Casserole recipe is all the great ingredients! It has tons of yummy add-ins that my family loves, and I love how many good-for-you veggies you can squeeze into this one casserole! From peppers to onions to olives to jalapenos to corn–this recipe’s got it all! The way that the ingredients come together in this yummy casserole is truly phenomenal.

The next time you’ve got a busy day and you’re hungry for something a little different, why not give this recipe for Chicken Enchilada Casserole a try? It might just be your family’s new favorite!

Chicken Enchilada Casserole:

Ingredients

4 Chicken Breasts, cut into 1⁄2 inch cubes
1 teas. Chili Powder
1 teas. Salt
1 teas. Oregano
1⁄2 teas. Ground Cumin
1⁄2 Onion, diced
2 Bell Peppers, chopped
4 Cloves Garlic, minced
2 Canned Jalapenos, seeded and minced
4 Roma Tomatoes, chopped
1 Cup Corn, fresh, thawed frozen or canned
6 Whole Wheat Tortillas, cut in half
1 Can Black Beans, drained and rinsed well
2 Cups Shredded Cheddar Jack Cheese
1 Can Black Olives, sliced

Instructions

1. Preheat oven to 350 ̊.
2. In a bowl combine the Chicken Cubes with the Chili Powder, Salt, Oregano and Cumin toss to coat the chicken and set aside.
3. In a large pan over medium high heat add a tablespoon of oil and sauté the Onions and Peppers until they are softened and the Onion is starting to become translucent, 3-4 minutes.
4. Add in the Garlic and Jalapeno cook for 1 minute. .
5. Add the Chicken cubes and cook until you just barely don’t see any pink on the outsides.
6. Add the Tomatoes and Corn, cook 1 minute and remove from the heat.
7. In a greased 8×8 inch pan lay 4 halves of tortilla down with the straight edges to the 4 sides of the pan with the curved portions facing in overlapping one another.
8. Spoon 1/3 of the Chicken mixture over the Tortillas.
9. Sprinkle 1/3 of the Beans over the Chicken.
10. Then 1/3 of the Cheese over the Beans.
11. Repeat making two more layers, push down on the tortillas to make sure it all fits.
12. Bake at 350 ̊ until the cheese is melted and starting to brown around the edges, 35-45 minutes.
13. Let sit 5-10 minutes then cut into squares.
14. Serve topped with Black Olives.
15. Optionally sour cream and salsa on the side work well.

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