I have been making this dish for my family for years. It has also become popular with my clients as well. It comes together quickly and is a great freezer meal option so consider making a double batch.When I make enchilada casserole for my clients, I often will make in several small glass baking dishes with a lid that hold 2 enchiladas. Then you can pop the extra servings right in the freezer and they are ready to be pulled out and reheated for a quick weeknight meal or lunch at the office.
3 large chicken breasts, diced
1 medium onion, diced
2 red bell peppers, diced
2 tablespoons grapeseed oil, divided
1 can green chili, diced
1 can black beans, drained
2 cups shredded Mexican cheese blend, divided
chili powder, to taste
garlic powder, to taste
cumin, to taste
2 red enchilada sauce, Wildtree Tia Rosa’s Red Enchilada Sauce preferred
1 package of 8 flour tortillas
cilantro, for garnish
sour cream, for garnish
Preheat oven to 350 F.
Saute chicken in 1 tablespoon of grapeseed oil and season with cumin, chili powder and garlic. Set a side in a medium bowl. Saute onions and peppers using another tablespoon of grapeseed oil. Add to chicken. Cool. Stir in chilies, black beans and 1/2 the cheese.
Pour enchilada sauce into another bowl or large measuring cup. Add additional cumin and chili powder to enchilada sauce to taste. I generally put about an extra teaspoon of both cumin and chili powder. This is your opportunity to adjust the flavor to your liking. You can also add chipotle powder or other ground pepper.
Pour some of the enchilada sauce on the bottom of a 9 x 13 inch pan.Or in four small glass baking dishes as I did.
Fill tortillas with chicken mixture and wrap them up and place in the bottom of the pan.Top with enchilada sauce and cheese. Bake for 20 minutes or until cheese melts and enchilada sauce is bubbling.