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Sasha’s Amazing White Chicken Enchilada Bake

White Chicken Enchilada Bake
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This White Chicken Enchilada Bake is a creamy, cheesy, and comforting casserole that’s perfect for a weeknight dinner. It’s easy to assemble and packed with flavor, making it a crowd-pleaser for the whole family.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Stir in diced tomatoes and green chilies, black beans, and enchilada sauce. Bring to a simmer and cook for 5 minutes.
  5. Return the chicken to the skillet. Stir in sour cream and half of the shredded cheeses. Season with salt and pepper to taste.
  6. Pour the mixture into the prepared baking dish.
  7. Top with the remaining shredded cheeses.
  8. Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden.
  9. Garnish with fresh cilantro, if desired, before serving.

Notes

  • You can use pre-cooked rotisserie chicken to save time.
  • Feel free to add other vegetables like corn or bell peppers.
  • Adjust the spice level by using a mild or hot enchilada sauce.

Nutrition

Find it online: https://savorsensations.com/white-chicken-enchilada-bake/