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Mediterranean Chicken Enchilada Casserole

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Mediterranean Chicken Enchilada Casserole is a delightful fusion that brings the vibrant flavors of the Mediterranean to your dinner table. Tender, shredded chicken mingles with fresh vegetables and spices, all layered between warm tortillas and baked until bubbly. This dish is perfect for family gatherings or a cozy weeknight dinner, offering a bright taste of sunshine in every bite.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts (about 1 lb)
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 6 whole wheat or corn tortillas
  • 1 can (14 oz) diced tomatoes with juice
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 tsp cumin
  • 1 tsp paprika
  • Fresh cilantro (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
  2. In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper; cook until golden brown on both sides (about 5 minutes per side). Remove from heat and shred or chop into bite-sized pieces.
  3. In the same skillet, sauté onion and garlic until translucent (about 3 minutes). Add bell peppers, diced tomatoes, and black beans; mix well.
  4. Layer shredded chicken at the bottom of the baking dish. Top with half of the vegetable mixture and two tortillas laid flat. Repeat layering until ingredients are used up.
  5. Pour chicken broth evenly over the casserole and cover with foil. Bake for about 25 minutes; remove foil during the last 10 minutes to crisp edges. Optionally garnish with fresh cilantro before serving.

Nutrition

Find it online: https://recipesamanda.com/irresistible-mediterranean-chicken-enchilada-casserole-recipe/