“Be careful, that plate is hot”
I would pay a ridiculous amount of money to have a server hand me a plate of enchiladas and whisper those sweet words in my ear: “Be careful, that plate is hot”. Hopefully, soon.
Tex-Mex is my kind of soul food. Rice and beans, chips and salsa, cold beer, and Margaritas, fajitas served on a blistering hot cast-iron skillet that smoke up the dining room and enchiladas served on an equally blistering hot plate.
No seriously, I would pay a ridiculous amount of money to have a server hand me a plate of enchiladas and whisper those sweet words in my ear: “Be careful, that plate is hot”.
Chicken Veggie Enchilada Casserole
My Chicken Veggie Enchilada Casserole recipe is layered similar to a lasagna, corn tortillas are the base, substituting for lasagna pasta. Top with half the shredded chicken, veggies, sauce, and cheese, then repeat the layers. Creating a cheesy, mildly spicy, Chicken Enchilada Casserole that’s pretty irresistible, put your plates in the oven and tell your guests to “be careful sweetie, that plate is hot”.
Chicken Veggie Enchilada Ingredients
I use a store-bought roasted chicken and mostly canned ingredients. The only real work involved is sautéing mushrooms, onions, garlic, and zucchini.
- Vegetables: Ok, so it’s got some healthy ingredients, this recipe is very versatile so you can add or subtract the ingredients you like or dislike. Onions, mild green chilies, and garlic are required, the optional ingredients are sautéed mushrooms, zucchini, bell peppers, and corn.
- Black Beans and Corn: I use a can of refried black beans to thicken the enchilada sauce and whole black beans and corn to give it that Southwestern Chicken Enchilada flavor. Refried beans made from pinto beans are a good substitute.
- Roasted Chicken: A store-bought roast chicken is perfect for this recipe, otherwise, about 1 ½ pound of cooked and shredded chicken breasts or thighs is a good substitute.
- Shredded Cheese: Sharp cheddar, Monterey Jack or a Mexican blend is perfect for chicken enchiladas.
- Corn Tortillas: Gluten-free and delicious, chop them into 2-inch pieces to make them easier to work with. I wouldn’t substitute flour tortillas, but they would be great served on the side.
- Enchilada Sauce: I have used both red and green enchilada sauce in my casserole. Red usually looks prettier, but then again, once sliced and served, casseroles aren’t necessarily known for being photogenic. Depending on your spice tolerance, enchilada sauces are available from mild to hot, I like a combo of mild and medium, but the choice is yours.
- Pickled or Fresh Jalapenos: I prefer the taste of pickled jalapenos scattered on top of my Chicken Veggie Enchilada Casserole prior to baking. They a little bit of a vinegar bite to them that I like.
What to serve with Chicken Veggie Enchilada Casserole
Homemade Guacamole: Try my recipe for guacamole, it’s easy and delicious.
Layered Chili Con Queso: A Tex-Mex multilayered cheese dip
Rice: Plain white or brown rice is fine with this recipe. However, you can a can of Rotel tomatoes to your rice for a little added kick
Chips and Salsa: Corn chips and a spicy Mexican restaurant-style salsa is a must!
Margaritas and Cold Beer: I have a variety of cocktails on the blog that will go perfectly with this enchilada casserole. They include:
West Texas Ranch Water, low-cal and refreshing
Tequila Kamikaze, best skinny margarita you’ll ever taste
Strawberry Sorbet Margarita, frozen strawberry Margarita? Yes, please!
Tequila Michelada, never had one? You need this Mexican version of the Bloody Mary
The Paloma, substitute grapefruit for lime juice in this refreshing Margarita
Frozen Mango Margaritas, the name says it all, delicious.
Mandarin Orange Margarita with a spicy Tajín spice on the rim of the glass
Here is my recipe for a Chicken Veggie Enchilada Casserole
Chicken Veggie Enchilada Casserole
- 2 Tablespoons Olive Oil
- 8 Ounces Cremini Mushrooms Sliced
- 1 Cup Onion Diced
- 1 Teaspoon Garlic Crushed and chopped
- 2 Teaspoons Adobo Seasoning
- 1/2 Teaspoon Red Pepper Flakes
- 1 Teaspoon Oregano
- 1 15-Ounce Can Refried Black Beans
- 2 15-Ounce Cans Red Enchilada Sauce (mild, hot or ½ & ½, your preference)
- 1 15-Ounce Can Corn Drained
- 1 15-Ounce Can Black Beans Rinsed
- 1 4-Ounce Can Mild Chilies
- 1 Bell Pepper Red or yellow. Seeds removed, 1-inch dice
- 1 Zucchini Halved lengthwise then cut into ¼ inch half rounds
- 1 Roast Chicken (Store-bought), remove skin and bones, shredded into large pieces
- 1 Pound Sharp Cheddar Shredded
- 9-10 Corn Tortillas Cut in half
- Cilantro Chopped
- Sour Cream
- Pickled Jalapenos
- Red Onion Sliced
- Preheat oven to 350F
- Add olive oil and mushrooms to a large covered skillet over high heat, cover and let steam for 2 minutes
- Add onions, garlic, red pepper flakes, and Adobo seasoning sauté until onions are translucent
- In a large microwave-safe bowl, combine one can of enchilada sauce with the can of refried beans, heat until easy to mix, stir to combine (this thickens the finished sauce)
- Add the beans, corns, one can of enchilada sauce and chilies to the mushrooms and onions, bring to a boil, then reduce heat to low, add the bell pepper and zucchini and simmer for 10 minutes
- Add the refried bean mixture to the sauce, stir to combine and remove from the heat
- Spray a large 9×13 inch casserole with oil, lay 4 ½ tortillas to cover the bottom completely
- Cover the tortillas with ½ the shredded chicken
- Cover the chicken with ½ of the sauce
- Cover the sauce with ½ of the cheese
- Repeat, lay 4 ½ tortillas to cover the first layer
- Cover the tortillas with the remaining shredded chicken
- Cover the chicken with the remaining sauce
- Cover the sauce with the remaining cheese, pickled jalapenos and sliced red onions
- Bake @ 350F for approximately 30-40 minutes until the cheese is melted and the casserole is bubbly, sprinkle with chopped fresh cilantro and serve