Description
Delight in this Halal Chicken Enchilada Casserole, brimming with tender chicken, zesty enchilada sauce, and melted cheese—a perfect dish for family gatherings or cozy nights in.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 8 corn or flour tortillas
- 1 cup bell peppers (mixed colors)
- 1 medium onion, chopped
- 1 can (15 oz) black beans, rinsed
- Fresh cilantro (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, sauté chopped onion and bell peppers in olive oil until softened.
- Season chicken breasts with salt and pepper; add to the skillet with veggies. Cook until no longer pink—about 7-8 minutes. Shred chicken once cooled.
- Layer tortillas at the bottom of the prepared dish. Top with half the shredded chicken, black beans, enchilada sauce, and cheese. Repeat layering.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let cool slightly before serving; garnish with cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 200g)
- Calories: 330
- Sugar: 5g
- Sodium: 780mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For quicker prep, use rotisserie chicken. Customize by adding extra vegetables like zucchini or swapping black beans for pinto beans.