Cheesy Chicken Enchilada Bake

Mels Kitchen Cafe

 

Yield: 6 servings

Prep Time 30 minutes 

Cook Time 45 minutes 

Additional Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients:

• 2 cups salsa verde or guacamole salsa (see note)
• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts (I use thin cut)
• 1 tablespoon oil
• 1 medium yellow or white onion, thinly sliced into half moons
• 2 medium bell peppers, cored and sliced into strips
• 1/2 teaspoon salt
• Pinch of black pepper
• 1 can (15-ounce) black beans, rinsed and drained
• 1 to 2 cups shredded Monterey Jack or sharp cheddar cheese (or a combo)
• Fresh, chopped cilantro

Seasoning Mix:

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt (I use coarse, kosher salt)
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch (or similar sized) baking dish. Spread one cup of the salsa verde (or guacamole salsa) in the bottom of the pan. Set aside.
2. In a small bowl, combine all the seasoning mix ingredients. Pat the chicken dry. If using chicken breasts, cut them into thinner strips (similar to chicken tenderloin size or slightly larger). Sprinkle the seasoning mix evenly over the chicken (both sides). Set aside.
3. In a 12-inch skillet or saute pan, heat the oil over medium heat. Add the onions and peppers. Sprinkle with salt and pepper. Saute until the onions and peppers start to soften, 3-4 minutes (they'll cook a bit more in the oven). Spread the onions and peppers over the salsa in the pan.
4. Return the skillet to medium heat and add a drizzle of oil if the pan is dry. Add the chicken in a single layer (may need to do this in two batches) and cook for 30 - 60 seconds per side for some quick browning action - don't overcook (the chicken will cook longer in the oven). Remove the chicken from the pan and place in a single layer over the vegetables.
5. Sprinkle the black beans over the chicken. Pour the remaining one cup salsa over the beans. Cover the dish with foil and bake for 20 minutes (bake for 35 minutes in this step if using chicken thighs).
6. Uncover, sprinkle with cheese, and bake for another 10-15 minutes until the chicken is cooked through and the cheese is melted and bubbly. Add time, as needed, for the chicken to fully cook through.
7. Remove from the oven, sprinkle with fresh cilantro, and let rest for 10-15 minutes. The sauce will thicken as the casserole rests. Serve over rice, quinoa, cauliflower rice, etc OR serve in tortillas (or roll up in burritos or enchiladas). Serve with additional toppings/garnishes as desired: avocados, fresh lime wedges, sour cream, additional cheese, tomatoes, etc.

Notes

Salsa Verde: this recipe is pretty adaptable for what kind of sauce to use. The best variation I've tried is salsa verde (I use Trader Joe's brand) on the bottom of the dish and the creamy guacamole salsa (Herdez brand) over the top. I think green enchilada sauce could work equally well, too.
Slow Cooker: I haven't tried it yet, but I think this could transition extremely well to a slow cooker meal. Follow all the steps in the recipe except layer the ingredients in a greased slow cooker instead of a baking dish. Maybe 4-5 hours on low? Yes, I'm liking that idea quite a lot.

https://www.melskitchencafe.com/chicken-enchilada-bake/