Cheesy Chicken Enchilada Casserole
With tender chicken, spiced beans, colorful peppers, and bold enchilada sauce all baked under a golden blanket of cheese, this casserole brings warm, crowd-pleasing flavor with minimal prep. It's a perfect weeknight go-to or freezer-friendly meal prep favorite.
Ingredients
- 1 ½ tablespoons olive oil
- 2 garlic cloves minced
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 15 oz can black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 4 whole wheat tortillas 8-inch
- 2 ¼ cups cooked shredded chicken
- 2 ¼ cups low-fat Mexican blend cheese
- 1 cup enchilada sauce store-bought or homemade
- ⅓ cup chopped green onions for topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium-high heat.
- Add minced garlic and cook for 1 minute.
- Add diced onion and both bell peppers; sauté for about 5 minutes until tender.
- Stir in black beans and taco seasoning; toss to warm through, then remove from heat.
- Place 2 tortillas at the bottom of the prepared dish.
- See full steps with tips & photos → https://wimpysdiner.net/cheesy-chicken-enchilada-casserole/
Notes
Use rotisserie chicken to cut down on prep time.
Swap tortillas for corn if you prefer a gluten-free version.
Want it spicier? Add a few spoonfuls of diced green chilies or jalapeños to the bean mix.