Recipe Background
Enchiladas are great but when you really think about it, having to roll up the tortillas to form them isn't super necessary... like, once it's baked, all the yummy Tex-Mex ingredients are melded together anyways, so you can't really tell what's wrapped around what. Knowing this, we created the No-Roll Enchilada Casserole. It's got all the tangy, fresh, and cheesy flavors you love from the traditional dish, just without having to take the time to roll the soft tortilla shells up. You save time and still experience delicious food—sounds like a win-win. Keep your hands clean and your bellies satisfied with No-Roll Enchilada Casserole! Now it's time for a food fiesta!
Enchiladas are great but when you really think about it, having to roll up the tortillas to form them isn't super necessary... like, once it's baked, all the yummy Tex-Mex ingredients are melded together anyways, so you can't really tell what's wrapped around what. Knowing this, we created the No-Roll Enchilada Casserole. It's got all the tangy, fresh, and cheesy flavors you love from the traditional dish, just without having to take the time to roll the soft tortilla shells up. You save time and still experience delicious food—sounds like a win-win. Keep your hands clean and your bellies satisfied with No-Roll Enchilada Casserole! Now it's time for a food fiesta!
Ingredients
- 1/2 cup water
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds chicken breast boneless and skinless
- 1 cup canned corn
- 30 ounces canned black beans drained and rinsed
- 3 cups enchilada sauce
- 12 corn tortillas halved
- 3 cups cheddar cheese shredded and divided
- 6 green onions chopped
- 1/3 cup cilantro chopped
Directions
- Preheat the oven to 400 degrees F.
- Fill a 9x13-inch baking dish with the water.
- In a small bowl, mix the garlic powder, the chili powder, the cumin, the paprika, the salt, and the pepper together.
- Generously sprinkle the spice mixture over both sides of the chicken breasts and then place them in the baking dish with the water.
- Roast the chicken in the oven until the internal temperature of the chicken breasts reaches 165 degrees F, about 20-25 minutes.
- Transfer the cooked chicken to a large bowl and shred using two forks.
- Lower the oven heat to 375 degrees F.
- Grease a 9x13-inch casserole dish with cooking spray or olive oil.
- In a medium bowl, mix the corn and the black beans together.
- Evenly spread 1/2 cup of the enchilada sauce on the bottom of the prepared casserole dish and top with 8 of the tortilla halves, so that the entire dish is covered.
- Sprinkle the tortillas with 1/3 of the black bean mixture, followed by layering 1 cup of the shredded chicken, 1/3 of the cheese, a sprinkle of the green onions, and a sprinkle of the cilantro.
- To start the second layer, top the cilantro with 8 of the tortilla halves, followed by 1 cup of the enchilada sauce. Then, layer with 1/3 of the black bean mixture, 1 cup of the shredded chicken, 1/3 of the cheese, a sprinkle of the green onions, and a sprinkle of the cilantro.
- For the final layer, top the cilantro with the remaining tortilla halves, then layer with the remaining black bean mixture, the remaining shredded chicken, and the remaining enchilada sauce.
- Cover the casserole with aluminum foil and bake for 20 minutes.
- Carefully discard the aluminum foil from the dish and sprinkle the top of the enchiladas evenly with the remaining cheese.
- Bake the casserole, uncovered, until the cheese has melted, about 10 minutes.
- Top the casserole with the remaining green onions and the remaining cilantro.
- Allow the casserole to cool for about 5-10 minutes, then cut into 8 equal pieces.
- Serve.
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