Description
Delight in this easy-to-make halal chicken enchilada casserole, bursting with flavor and cheesy goodness. Perfect for family dinners or gatherings, it’s a crowd-pleaser that everyone will love.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can diced green chiles
- 1 cup salsa verde
- 8 tortillas (corn or flour)
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 1 can black beans (rinsed and drained)
- 2 cloves garlic (minced)
- 1 medium onion (chopped)
- Olive oil, cumin, chili powder, and sour cream (optional for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent; then add minced garlic and cook for another minute.
- Add diced chicken, cumin, and chili powder to the skillet. Cook until chicken is no longer pink (about 7-10 minutes).
- Start layering tortillas in the baking dish, followed by half of the chicken mixture, black beans, green chiles, salsa verde, and cheese. Repeat layers and finish with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil during the last 10 minutes until golden brown. Let sit for 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approx. 200g)
- Calories: 340
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg