Ingredients
Scale
- 3 cups pre-cooked, shredded chicken breast
- 28 oz (1 large can) red enchilada sauce
- 12–14 small corn or flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese blend
- 1 (15 oz) can black beans, rinsed and drained
- 4 oz cream cheese, cubed
- 1 tablespoon olive oil
Instructions
- Step 1: Preheat a 5-6 quart Dutch Oven (DO) with 1 tablespoon of olive oil over medium heat. Add the shredded chicken, black beans, cream cheese cubes, and 1/2 cup of the enchilada sauce. Stir continuously until the cream cheese is fully melted and the filling is combined and warm. Remove the filling mixture and set it aside.
- Step 2: Pour 1/2 cup of the remaining enchilada sauce into the empty Dutch Oven and spread to coat the bottom. Pour the rest of the enchilada sauce into a shallow bowl. Quickly dip each tortilla into the sauce, ensuring both sides are coated.
- Step 3: Begin layering the casserole. Arrange 4-5 sauced tortillas over the sauce in the DO, slightly overlapping them if needed. Spread half of the chicken filling mixture over the tortillas, and sprinkle with 1/2 cup of the shredded cheese.
- Step 4: Repeat the layering process: arrange another 4-5 coated tortillas over the filling, spread the remaining chicken mixture, and top with the final 4-5 tortillas and any remaining sauce.
- Step 5: Place the lid on the Dutch Oven and bake at 375°F (or using appropriate coals) for 20 minutes. Remove the lid, sprinkle the remaining 1 1/2 cups of cheese evenly over the top layer.
- Step 6: Return the Dutch Oven to the heat source, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and the casserole is heated completely through. Allow the casserole to rest for 10 minutes before slicing and serving.
Notes
- Store cooled leftovers, covered tightly with plastic wrap or foil, in the refrigerator for up to 3 days; the layered structure holds up very well.
- To reheat a large portion, place the covered Dutch Oven back into a 300°F oven until warmed through, or microwave individual slices for 1-2 minutes.
- Elevate the flavor profile by serving slices topped with a dollop of sour cream or Greek yogurt, fresh chopped cilantro, and sliced avocado.
- For the creamiest filling, ensure the cream cheese is fully softened before mixing it into the hot chicken and bean base; this prevents lumps and ensures even distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American