Mexican Chicken Taco Casserole With Olives, Peppers & Queso Fresco Cheese
Indulge in the vibrant flavors of this comforting chicken enchilada casserole. Layers of tender chicken, colorful peppers, hearty beans, and zesty seasonings are enveloped in a blanket of savory enchilada sauce before being topped with creamy queso fresco cheese. Baked to golden perfection, this dish is a crowd-pleaser that will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1 large Anaheim pepper, thinly sliced
- 2 red bell peppers, thinly sliced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 1/2 cups enchilada sauce (I prefer green)
- 16 corn tortillas
- 2 cooked boneless, skinless chicken breasts, shredded
- 1/2 cup sliced California black olives
- 1 can (14 oz) black beans, drained and rinsed
- 4 oz. queso fresco cheese, crumbled (plus more for garnish)
- 1/4 cup minced cilantro, plus more for garnish
Instructions
- Preheat oven to 375 degrees F.
- Heat olive oil in a large skillet set over medium heat. Add onion, and Anaheim and bell peppers. Cook, stirring occasionally, for 5 minutes.
- Add garlic, cumin, chili powder, salt and pepper. Cook, stirring occasionally, until the vegetables are tender.
- Coat a 7- by 11-inch baking dish with cooking spray. Spread ½ cup of the enchilada sauce in the bottom of the dish.
- Lay 4 tortillas over the sauce, tearing the tortillas as necessary to make them fit properly.
- Spread ⅓ each of the pepper mixture, chicken, olives, black beans, queso fresco cheese and cilantro over the tortillas.
- Top with ½ cup of the enchilada sauce and 4 additional tortillas. Repeat the layers two more times, ending with corn tortillas, ½ cup enchilada sauce and queso fresco cheese.
- Cover the baking dish with foil and place it on a baking sheet.
- Bake until the casserole is bubbling, 40 to 45 minutes.
- Remove the foil and cook for additional 5 minutes, or until the cheese is melted and starting to brown.
- Let the casserole cool for about 15 minutes to allow it to set. Cut and serve.
Yield
Serves 8
Nutrition
- Serving Size: 1 Serving (1/8 of Recipe)
- Calories: 268 kcal
- Carbohydrate Content: 35 g
- Protein Content: 14 g
- Fat Content: 9 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 28 mg
- Sodium Content: 1124 mg
- Fiber Content: 6 g
- Sugar Content: 8 g
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