Description
Savor this delicious Halal Chicken Enchilada Casserole, a flavorful and comforting dish perfect for family gatherings or casual weeknight dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can black beans (rinsed)
- 2 cups enchilada sauce
- 6 tortillas (corn or flour)
- 2 cups shredded cheese (Monterey Jack or cheddar)
- 1 cup sour cream
- Fresh cilantro (for garnish)
- 1 bell pepper (diced)
- 1 onion (diced)
- Spices: cumin and chili powder
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; cook in a skillet until browned, about 5-7 minutes per side. Shred the chicken once cooked.
- In the same skillet, sauté diced onions and bell peppers until soft, about 5 minutes.
- In a large bowl, mix shredded chicken, black beans, half of the enchilada sauce, sautéed vegetables, cumin, chili powder, and half of the cheese.
- Spread some enchilada sauce in the baking dish. Layer half of the tortillas followed by half of the chicken mixture. Repeat layers and top with remaining enchilada sauce and cheese.
- Bake uncovered for 25-30 minutes until golden and bubbly. Let cool slightly before serving garnished with cilantro and sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg