Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo

Ingredients

For the Enchilada Casserole:

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can diced tomatoes and green chilies (undrained)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can green enchilada sauce
  • 10-12 corn tortillas
  • 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)

For the Quick Pico de Gallo

  • 1 cup chopped tomatoes
  • 1/4 cup chopped onion (white or red)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

Make the Quick Pico de Gallo:

  • Combine ingredients: In a medium bowl, mix the chopped tomatoes, onion, cilantro, lime juice, salt, and pepper.
  • Chill: Refrigerate for at least 30 minutes to allow the flavors to blend.

Make the Enchilada Casserole:

  • Preheat oven: Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
  • Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally for 5-7 minutes, until softened.
  • Add spices: Stir in the cumin, chili powder, salt, and pepper. Cook for 30 seconds more.
  • Combine chicken and sauce: Add the shredded chicken, diced tomatoes and green chilies, black beans, and half of the enchilada sauce. Stir to combine and simmer for 5 minutes.
  • Assemble the casserole: Spread a thin layer of the remaining enchilada sauce on the bottom of the prepared baking dish. Warm the tortillas slightly in the microwave for a few seconds each to make them more pliable. Fill each tortilla with a generous scoop of chicken mixture and roll it up. Place the enchiladas seam-side down in the baking dish.
  • Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with the shredded cheese.
  • Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Rest and serve: Let the casserole rest for 5-10 minutes before serving. Serve hot with a generous helping of the Quick Pico de Gallo and your favorite toppings like sour cream, avocado, and cilantro.

Tips:

  • Adjust spice level: Increase or decrease the chili powder to control the heat.
  • Make it creamier: Stir in a dollop of sour cream or plain Greek yogurt with the enchilada sauce for extra richness.
  • Customize your toppings: Your favorite toppings work great – try sliced black olives, jalapeños, etc.

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