We love one-dish casseroles, and this one checks all the boxes – flavourful, filling and really pretty healthy.
Start by making your enchilada sauce (I like to do this in advance so the sauce cools to room temperature before I put the enchiladas together. I use the Cookie and Kate enchilada sauce that she’s posted here, without the cinnamon (not a fan). It’s so good!!
- enchilada sauce
- approx 16 small flour tortillas
- 6 boneless skinless chicken breasts
- seasoning for the chicken (see below)
- small can green chilies
- 398 mL can chopped tomatoes (I love the Cirio brand, I buy them on Amazon)
- 540 mL can navy beans, drained and rinsed
- grated cheese, how much depends on your preference (cheddar mix is my preference)
Preheat the oven to 350 and put the chicken in a 9 x 13 dish that you’ll also use for the enchiladas. Sprinkle the chicken with any kind of tex mex seasoning, I use what our family calls “Taco Tonight“. Bake the chicken until cooked and cool thoroughly. Chop into small pieces – think about the size of the beans.
Drain and rinse the beans and pour into a mixing bowl. You may want to mash them a bit here with a fork or potato masher – up to you. Add the chilis, tomatoes, and chopped chicken. Stir together well.
Spread a thin layer of enchilada sauce in the bottom of your 9 x 13 casserole (if you use the same one you cooked the chicken in, you can save on washing a dish – that’s a win!). Scoop about 1/2 – 2/3 cup of filling into a wrap, roll up without tucking the ends like you would for a burrito and lay seam side down in the casserole dish. Repeat until you’ve used up all the filling.
If you fill the bottom layer of the dish before using up all the filling, before you add another layer pour sauce over the bottom layer and sprinkle with grated cheese. You can add a second layer on top, but the bottom layer will be a bit soft – just something to consider. We do two layers but you could also use a second dish or larger baking dish instead.
Once you’ve used up all the filling, pour the sauce over the enchiladas and sprinkle with grated cheese. Bake at 350 for 30 minutes or until cheese is bubbling. Let stand for a few minutes before serving.
Serves 6.
Home on the Ridge 