Chicken Enchilada Casserole
Chicken enchilada casserole cooked with a zesty poblano green sauce. This is a great dinner recipe to make for dinner or as meal prep!
Ingredients
- 1 ½ lbs Chicken Breast
- 2 Cups White Rice cooked
- 4 oz Cream Cheese room temperature
- 1 tsp Cumin ground
- 1 tsp Paprika
- ½ tsp Oregano
- ½ tsp Chili Powder
- ¼ tsp Onion Powder
- 3 Cups Poblano Crema recipe link in post
- 8-10 Flour Tortillas
- 1 Cup Black Beans cooked or canned
- 3 Green Onions Chopped
- 1 ½ Cups Mozzarella Cheese Shredded
Instructions
- Bring a pot of water to a boil over high heat. Add the whole chicken breasts and reduce the temperature to med-low and keep the liquid at a steady simmer. Partially cover the pot and let the chicken cook for 10-12 minutes or until the internal temp reaches 160℉. Remove your chicken to a bowl to cool.
- Mix freshly cooked, warm rice with the cream cheese in a medium-sized bowl. Try not to mash the rice up too much. Just gently fold the cream cheese evenly into it.
- Shred the cooked chicken and mix all of the spices into it. Set it aside.
- Spread around 3/4 cup of sauce on the bottom of an un-greased casserole dish. Add a layer of tortillas, then the rice mixture, chicken, black beans, and green onions. Add another layer of tortillas. Pour the rest of the sauce over everything. Top the casserole with a generous amount of shredded mozzarella.
- Bake at 350°F for 20 minutes or until the cheese is fully melted and starting to brown on the edges. Serve hot.