Chicken Enchilada Casserole Recipe
This Chicken Enchilada Casserole Recipe is a super simple weeknight dinner that’s filled with shredded chicken, sliced avocado and black beans!
This Chicken Enchilada Casserole Recipe is a dinner that my mother created when I was just a young kid. I’ve requested this delicious dinner many times over the years and now I get to share it with you!
INGREDIENTS
1 cup sliced yellow onion
2 cups shredded rotisserie chicken
2 cups red enchilada sauce; divided
1 cup black beans; drained and rinsed
1 cup pinto beans; drained and rinsed
1/4 cup freshly chopped cilantro
1/4 tsp salt
1/8 tsp freshly ground pepper
2 avocados, pitted, peeled and sliced
6–8 corn tortillas
2 cups shredded sharp cheddar cheese
1/2 cup sliced black olives
Optional Toppings:
sour cream
diced tomatoes
chopped cilantro
diced green onions
INSTRUCTIONS
1. Preheat oven to 350 degrees F.
2. Heat a large skillet over medium high heat and add sliced onions. Let onions cook till they turn a golden brown color; stirring occasionally. Remove from skillet and set aside.
3. In the same skillet add the shredded chicken, 1 1/2 cups enchilada sauce, black beans, pinto beans, and cilantro. Season with salt and pepper. Let simmer over medium-high heat, stirring occasionally for 3-5 minutes
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