This hearty casserole layers tender seasoned chicken, corn tortillas, and melted cheese in a rich, spicy enchilada sauce that delivers all the flavors of traditional enchiladas in an easy-to-serve format perfect for feeding a crowd.
Recipe Details
Ingredients
- 900g boneless, skinless chicken thighs, diced
- 30ml vegetable oil
- 1 large yellow onion, diced
- 2 medium red bell peppers, diced
- 4 cloves garlic, minced
- 15ml chili powder
- 10ml ground cumin
- 5ml smoked paprika
- 5ml dried oregano
- 2.5ml cayenne pepper
- 10ml kosher salt
- 5ml freshly ground black pepper
- 680ml red enchilada sauce
- 400g can diced tomatoes, drained
- 400g can black beans, drained and rinsed
- 200g frozen corn kernels
- 12 pieces corn tortillas (15cm/6-inch)
- 450g Mexican cheese blend, shredded
- 225g Monterey Jack cheese, shredded
- 240ml sour cream
- 60ml fresh cilantro, chopped
- 4 stalks green onions, sliced
- 2 limes lime wedges for serving
- 2 medium jalapeños, seeded and diced (optional)
Instructions
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Preheat oven to 190°C (375°F). Grease a 23x33cm (9x13-inch) baking dish.
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Heat 30ml vegetable oil in a large skillet over medium-high heat. Add 900g boneless and cook for 6-8 minutes until browned and cooked through. Remove chicken and set aside.
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In the same skillet, add 1 large yellow onion and 2 medium red bell peppers. Cook for 5 minutes until softened. Add 4 cloves garlic, 15ml chili powder, 10ml ground cumin, 5ml smoked paprika, 5ml dried oregano, 2.5ml cayenne pepper, 10ml kosher salt, and 5ml freshly ground black pepper. Cook for 1 minute until fragrant.
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Return chicken to the skillet and add 240ml (1 cup) of 680ml red enchilada sauce, 400g can diced tomatoes, 400g can black beans, and 200g frozen corn kernels. Simmer for 5 minutes until heated through.
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Spread 120ml (1/2 cup) of remaining 680ml red enchilada sauce in the bottom of the prepared baking dish.
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Cut 12 pieces corn tortillas (15cm/6-inch) in half and layer half of them over the sauce, overlapping slightly.
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Spread half of the chicken mixture over the tortillas, then sprinkle with half of the 450g Mexican cheese blend and 225g Monterey Jack cheese.
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Repeat layers: remaining tortillas, remaining chicken mixture, and remaining 680ml red enchilada sauce.
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Cover tightly with foil and bake for 25 minutes. Remove foil, top with remaining cheese, and bake uncovered for 10 minutes until cheese is melted and bubbly.
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Let rest for 10 minutes before serving. Garnish with 240ml sour cream, 60ml fresh cilantro, 4 stalks green onions, and 2 medium jalapeños if using. Serve with 2 limes lime wedges for serving.
Tips
Chicken Choice: Thighs stay more tender and flavorful than breasts in this long-cooking casserole. If using breasts, don't overcook in the initial searing step.
Tortilla Prep: Warming tortillas briefly in the microwave (wrap in damp paper towels for 30 seconds) makes them more pliable and less likely to tear during assembly.
Sauce Distribution: Don't skip the sauce on the bottom of the dish - it prevents sticking and ensures the bottom layer of tortillas stays moist.
Cheese Blend: The combination of Mexican blend and Monterey Jack provides both flavor complexity and excellent melting properties. Avoid pre-shredded cheese if possible for better melting.
Make-Ahead: This casserole can be assembled up to 24 hours ahead and refrigerated. Add 10-15 minutes to the covered baking time if cooking from cold.
Spice Level: Adjust heat by varying the cayenne pepper and adding more or fewer jalapeños. Serve hot sauce on the side for those who want extra kick.
Serving Size: This generous casserole easily feeds 8 people with sides like Mexican rice, refried beans, or a simple green salad.
Storage: Leftovers keep refrigerated for 4 days and reheat well in the microwave or a 160°C (325°F) oven until heated through.