Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole
I am a huge fan of quick and easy meals and this baked chicken enchilada casserole is my current favourite! It's a simple take on chicken enchiladas where full chicken breasts are baked in a tasty enchilada sauce with all of the fixings! The sauce starts with an enchilada sauce along with corn, beans, olives and sliced jalapeno and it's all topped off with plenty of cheese that melts when it bakes! This dish takes about 30 minutes to make so its perfect for busy work night dinners! I like to serve it on rice or pasta, which can easily be cooked while the chicken enchilada casserole bakes in the oven, along with encholada toppings like avocado, sour cream, etc.

Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole
Baked Chicken Enchilada Casserole

Baked Chicken Enchilada Casserole

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

Chicken enchiladas in a quick and easy casserole with light chicken breasts in a tasty enchilada sauce smothered in melted cheese!


ingredients
  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon taco seasoning
  • 2 cups enchilada sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup corn
  • 1/2 sliced black olives
  • 1 jalapeno, sliced
  • 1 cup cheese (cheddar and/or Monterey jack, etc), shredded
directions
  1. Heat the oil in a pan over medium-high heat, add the chicken breasts, seasoned with the taco seasoning, and lightly brown on both sides.
  2. Mix the enchilada sauce, beans, corn, olives and jalapeno, pour into a large baking dish, top with the chicken and bake in a preheated 350F/180C oven until the sides are bubbling and the chicken is cooked through, about 20-30 minutes before sprinkling on the cheese and returning to the oven until the cheese melts, about 2-3 minutes.

Option: Skip step one to save time and dishes, but sacrifice a little of flavour.
Option: Replace the enchilada sauce with salsa such as salsa ranchera, restaurant style salsa or roasted tomato salsa!
Nutrition Facts: Calories 461, Fat 16g (Saturated 6g, Trans 0.3g), Cholesterol 111mg, Sodium 1479mg, Carbs 35g (Fiber 10g, Sugars 10g), Protein 41g
Nutrition by: Nutritional facts powered by Edamam

5 comments:

Karen vG said...

Sounds delicious and easy. Will try it after a dash to the grocery store!

NotesFromAbroad said...

It is still morning but I would have a nice big helping of that casserole now !

Diana Lopes said...

So quick to make! I'm in love with this recipe already, thanks for sharing it!

dfelix08 said...

Kevin, this recipe was so great! I was licking the dish after I made it. Thanks for posting!

Kathi Petersen said...

Made this tonight and it was amazing! I have leftovers and I hope to make some kind of chicken nacho dish ... Thanks for all of the great recipes!!

I make great food every night but ... a lot of it seems to be your recipes (last night was thai green curry baked fish!!) Thanks for all of the great recipes ...

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