Chicken and Potato Enchilada Bake

Chicken and Potato Enchilada Bake

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If you love chicken enchiladas, this recipe is a must try! Savory chicken, beans and potatoes make this enchilada casserole one of our favorites!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 2 tablespoons olive oil
  • 3 chicken breasts, cooked and shredded
  • 5 potatoes, peeled and thinly sliced
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • ΒΌ teaspoon garlic powder
  • 1 cup canned black beans, drained and rinsed
  • 10oz can enchilada sauce
  • 2 cups cheddar cheese, shredded
  • salt
  • pepper

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Directions

Preheat the oven to 375F and lightly grease baking pan. Add the oil to a skillet and then add the shredded chicken and beans. Season with cumin, paprika, chili powder, garlic powder and pepper. Stir in the enchilada sauce and cook, mixing frequently until the sauce bubbles. Bring a pot of water to boil and add the potatoes. Cover and cook for 3 minutes, or until tender, drain and set aside. Transfer the chicken into the greased pan and then layer the potatoes on top. Make sure that the potatoes are dry. If not, use a paper towel to pat dry. Top with cheese and bake for 20 minutes, or until the cheese has melted. Remove from oven and let sit for 10 minutes before serving.

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