Cheesy Chicken Enchilada Bake

Name: Cheesy Chicken Enchilada Bake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 9 servings
Cuisine: Mexican
Ingredients: 2 tablespoon olive oil; 1 yellow onion (large, diced); 2 bell peppers (diced); 2 pound chicken breast (cooked and shredded); 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 30 ounce black beans (rinsed and drained); 28 ounce enchilada sauce; 10 ounce diced tomatoes with green chiles; 18 corn tortillas; 3 cup Mexican cheese blend (shredded); 3 cup white rice (uncooked); 4.5 cup chicken broth; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 0.5 cup fresh cilantro (chopped); 0.25 cup sour cream (for serving)

A hearty and flavorful casserole with layers of chicken, black beans, tortillas, and a rich, cheesy enchilada sauce, served with fluffy Mexican rice.

Prep: 30 min
Cook: 35 min
Total: 1 hr 5 min
Servings: 9
Cuisine: Mexican
Difficulty: Medium
Cost: $4.05/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

2 tablespoon olive oil
1 yellow onion (large, diced)
2 bell peppers (diced)
2 pound chicken breast (cooked and shredded)
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
30 ounce black beans (rinsed and drained)
28 ounce enchilada sauce
10 ounce diced tomatoes with green chiles
18 corn tortillas
3 cup Mexican cheese blend (shredded)
3 cup white rice (uncooked)
4.5 cup chicken broth
1 tablespoon tomato paste
1 teaspoon dried oregano
0.5 cup fresh cilantro (chopped)
0.25 cup sour cream (for serving)

Instructions

Preheat oven to 375 degrees Fahrenheit. In a large skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium heat. Add the diced yellow onion and bell peppers, cooking until softened, about 5-7 minutes. Stir in the shredded chicken, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 2-3 minutes, then stir in the black beans and 1 cup of the enchilada sauce. Remove from heat.
Assemble the casserole: Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Dip each corn tortilla briefly into the remaining enchilada sauce. Place about 1/3 cup of the chicken and bean mixture down the center of each tortilla, sprinkle with a little cheese, then roll up and place seam-side down in the baking dish. Repeat with remaining tortillas, chicken mixture, and cheese.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle generously with the shredded Mexican cheese blend. Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly browned.
While the enchiladas bake, prepare the Mexican rice. Heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the uncooked white rice and cook, stirring frequently, until lightly toasted, about 3-5 minutes. Stir in the remaining 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add the chicken broth, diced tomatoes with green chiles, and dried oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Serve the Cheesy Chicken Enchilada Bake hot with a side of Mexican rice. Garnish with fresh cilantro and a dollop of sour cream if desired.

Notes

Leftovers reheat wonderfully in the microwave or oven. For best results, cover with foil when reheating in the oven to prevent drying out.

Nutrition (per serving)

Calories: 490
Protein: 38.5 g
Carbohydrates: 44.2 g
Fat: 18.5 g
Fiber: 7.3 g
Sodium: 920 mg
Saturated Fat: 8.1 g
Sugar: 5.1 g
Cholesterol: 95 mg