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Homemade Chicken And Vegetable Enchilada Casserole recipe photo

Chicken And Vegetable Enchilada Casserole

A hearty layered enchilada-style casserole with chicken, vegetables, black beans, and cheese.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • Large Skillet
  • 9x9-inch baking dish
  • Mixing Spoon
  • Cheese Grater
  • Measuring cups and spoons

Ingredients
  

  • 2 tbsp olive oil
  • 1 small zucchini diced
  • 4 green onions sliced
  • 1/2 cup green pepper diced
  • 1/4 cup green olives sliced
  • 2 cups baby spinach fresh, chopped
  • 1 tsp ground cumin
  • salt & pepper to taste
  • 2 cups rotisserie chicken cooked, chopped or shredded
  • 7.5 oz black beans about half a 15 oz can
  • 7 oz salsa one small can
  • 1/2 bunch cilantro fresh, roughly chopped
  • 1/2 lb cheddar cheese grated
  • 9 corn tortillas sliced into strips
  • 2 cups mild green enchilada sauce
  • desired toppings sour cream, tomatoes, avocado, lettuce, cilantro, lime juice

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly spray a 9x9-inch baking dish with nonstick spray.
  • Heat the olive oil in a large skillet over medium heat.
  • Sauté the diced zucchini, sliced green onions, and diced green pepper until they begin to soften, about 5 minutes.
  • Add the sliced olives, chopped spinach, cumin, and salt and pepper; cook, stirring, until the spinach wilts.
  • Remove the skillet from heat and stir in the chopped rotisserie chicken, black beans, salsa, and chopped cilantro to make the filling.
  • Spread 1/4 cup of enchilada sauce across the bottom of the prepared baking dish.
  • Place a layer of tortilla strips over the sauce, then sprinkle with some grated cheddar.
  • Spread half of the chicken and vegetable filling over the tortillas and cheese, then add more cheese, another layer of tortilla strips, and 3/4 cup enchilada sauce.
  • Add another layer of cheese, the remaining half of the filling, more cheese, the last tortilla strips, 1 cup enchilada sauce, and finish with the remaining cheese.
  • Cover the dish and bake at 350°F for 30–45 minutes, until heated through and cheese is melted.
  • Remove from the oven and let the casserole rest 10 minutes before cutting and serving; top with desired toppings.

Notes

  • Use cooked rotisserie chicken to save time.
  • Salsa amount can be adjusted for spice preference.
  • Grate cheese fresh for best melt and flavor.
  • Let the casserole rest before slicing to set.