Fiesta Chicken Enchilada Casserole–An easy and flavorful enchilada dish packed with corn, beans, chicken, cheese and MORE cheese! So delicious! This is a quick and easy dinner idea the whole family will love!
If I could only have one type of food for the rest of my life it would be Mexican! Mmmm. Salsa. Tacos. Guacamole. Oh my!!
My kids ask for tacos every day of my life… No lie! If not tacos, then taco salad or taco soup. They are obsessed and I’m totally on board with this obsession. Bring on the tacos… Please! We’ll go for enchiladas too… I may have forgotten for a second that I was writing about enchiladas. That’s how much we love tacos. Anywho…
When I made this Fiesta Chicken Enchilada Casserole they were very impressed! I love a dish that has them begging for more. My kids aren’t necessarily picky eaters, but it’s hard to get them to eat a lot. They don’t get that from me because I love to eat!
I was pretty darn impressed too since it’s pretty low calorie for a rather large serving and it tastes great piled high with my two favorite things–salsa and guacamole! Fits perfectly with my current fitness challenge!
We ate this dish everyday for a whole week and were so sad when it was all gone, we loved it that much!
- 2 cups grilled and shredded chicken
- ⅓ cup chopped fresh cilantro
- 1 cup sweet corn
- 1 cup black beans
- 3 oz cream cheese
- ½ tsp chile powder
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 cups chopped onion
- 3 tsp garlic
- 1 chicken bouillon
- ⅔ cup salsa verde
- ¾ cup water
- 2 tbsp jalepeno diced
- 9 corn tortillas quartered
- 1 cup cheddar cheese
- Preheat oven to 425°F. Grill and shred the chicken! Add put it in a bowl. Combine 2 tbsp cilantro, corn, black beans, cream cheese and spices.
- Add ½ cup onion to a pan and sauté 5 minutes, stirring occasionally. Add 1½ tsp garlic; sauté 30 seconds, stirring constantly. Add this to your chicken!
- Put the rest of the onion, garlic, chicken bouillon, salsa, water and jalepeno in your pan and bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Set aside to cool briefly and add to a blender. Process until smooth and pulse the remaining cilantro.
- Quarter the corn tortillas and crisp them up for a couple minutes in the oven.
- Spread a thin layer of sauce in the bottom of a 9x13 pan. Arrange 16 tortilla quarters over sauce. Add half the chicken a little cheese and repeat! End with tortillas and pour a little sauce over the top. Sprinkle with cheese! Bake at 425°F for 15 minutes. Top with salsa, guacamole, sour cream and olives!
Go forth and make your own Fiesta Chicken Enchiladas… You’ll be so happy you did!
You know what I just realized?? I don’t have my go-to Taco recipe on the blog! I’ll have to remedy that soon… For now check out our favorite Mexican sides!
