Chicken Enchilada Casserole
A simple, from scratch chicken enchilada casserole made with homemade enchilada sauce, corn tortillas, and a creamy cilantro lime crema. Easy to prep, family friendly, and great for busy weeks.
Ingredients
Casserole
- 2 tbsp avocado oil
- 2 chicken breasts cooked and shredded
- 1 onion diced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 cup corn
- 1 can black beans or pinto beans drained
- Corn tortillas
- 4 cups shredded Mexican cheese blend or colby jack
Enchilada Sauce
- 1 can whole peeled tomatoes about 28 oz
- 1 cup broth or water
- 3 to 4 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/2 onion
- 3 cloves garlic
- 2 tsp sugar
- 1 tsp salt plus more to taste
Cilantro Lime Crema
- 1/2 cup sour cream
- 1 cup cilantro
- Juice of 1 lime
- 1/2 avocado
- 1/2 tsp cumin
- 1/2 tsp salt
- Water to thin
Instructions
- Cook the chicken first. Add the chicken to the Instant Pot with about 1 cup of water and a pinch of salt. Cook until tender, then shred and set aside.
- Make the enchilada sauce. Add all sauce ingredients to a blender and blend until smooth. Pour into a saucepan and simmer for 15 to 20 minutes. Taste and adjust salt and sugar as needed.
- Heat avocado oil in a large pan over medium heat. Add the onion and zucchini with a pinch of salt. Cook until softened and lightly browned. Add the garlic and cook briefly.
- Stir in the shredded chicken, beans, and corn. Add 1 to 2 cups of enchilada sauce and mix until everything is evenly coated.
- Preheat the oven to 350°F.
- Grease a casserole dish. Layer corn tortillas on the bottom, followed by the chicken mixture, cheese, and a little extra sauce. Repeat the layers once more.
- Bake for about 30 minutes, until the cheese is melted and the top is lightly golden.
- While it bakes, make the crema. Blend all crema ingredients until smooth, adding water as needed to thin.
- Serve warm with the crema spooned over the top.
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