Description
This cheesy chicken enchilada casserole recipe with spicy green chilis and beans is an effortless weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon chili powder
- 15 oz. can red chile enchilada sauce
- 4 oz. can green chiles
- 2 cups shredded chicken
- 15 oz. can low sodium black beans, drained and rinsed
- 6 white corn tortillas, cut into strips
- 2 cups shredded Mexican cheese
Instructions
- Preheat oven to 400ºF.
- Heat a large cast iron skillet to medium high heat.
- Add in olive oil, onions and garlic. Saute for 2-3 minutes, stirring throughout.
- Next, add in cumin, smoked paprika, salt, and chili powder stir to incorporate spices with the onions.
- Add in enchilada sauce, green chilis and chicken. Stir to coat the chicken with the sauce and cook for 1-2 minutes.
- Add in black beans and tortilla strips. Remove from heat. Stir everything together and then spread into an even layer in the skillet.
- Top with shredded cheese.
- Bake for 15 minutes or until cheese is melted.
- Along skillet to cool slightly then add your favorite toppings and serve.
Nutrition
- Serving Size: 1 square
- Calories: 196
- Sugar: 2 g
- Sodium: 434 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 7 mg
