Chicken Enchilada Casserole Recipe

4.47 from 100 votes

This delicious chicken enchilada casserole skillet dinner is full of bright and vibrant Mexican flavors and is ready to serve in less than 30 minutes.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: Mexican

Servings: people

Calories: 536kcal

Author: Becky Hardin

Ingredients

1 tablespoon olive oil
1 small yellow onion diced
3 CHEF'S CRAFT Flame Grilled Chicken Breast Fillets cut into bite sized pieces (click for where to buy)
1 tablespoon taco seasoning
14.5 ounces diced tomatoes with green chiles such as Rotel, undrained
15 ounces black beans fully drained and rinsed
2 cups red enchilada sauce
1 tablespoon fresh cilantro chopped
4 flour tortillas small, 6 inches, cut into strips (about 1 inch strips)
1 cup Mexican blend cheese

For garnish:

Fresh avocado cubed
Diced Roma tomatoes
Sour Cream
Cilantro

Instructions

Heat oil large 12 inch skillet over medium high heat.
Add the onion and sauté for 1-2 minutes. Add in the cubed chicken and cook just to brown, 1 minute. (CHEF'S CRAFT Chicken is already cooked).
Sprinkle in the taco seasoning and stir to coat. Add the tomatoes, beans, and enchilada sauce and stir to combine. Stir in the fresh cilantro. Bring to a simmer and allow to slightly thicken and the chicken to heat through.
Top with the tortilla strips and stir everything together.
Top with the cheese and reduce the heat to medium/low. Cover until the cheese has melted.
Serve garnished with fresh avocado, diced tomatoes, sour cream, and more cilantro. Enjoy!

Video

Notes

CHEF'S CRAFT Chicken can be found at Walmart nationwide! It's a great way to serve up delicious meals QUICKLY and easily.
Drain and rinse the beans before adding them to the skillet. Canned beans can be quite salty and have a metallic taste if added straight from the can.
If you don't have a skillet, you can cook this chicken enchilada recipe in a large pot.

Nutrition