A quick family casserole good for busy weeknights. Combines bright southwestern flavors with cheddar cheese. A kid favorite!
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4generous servings
Ingredients
Cooking spray
2poundsboneless, skinless chicken breastscut into bite-sized pieces
2tablespoonstaco seasoning(use 1 package of purchased or see recipe below to make your own)
4tablespoonsoil
½teaspoonsaltor to taste
10ouncespurchased canned enchilada sauce
10large black olivessliced
½cupcilantro
4ouncescanned green chiliesdiced
8ouncessharp cheddar cheesegrated
5green onionschopped
For the taco seasoning:
1tablespoonchili powder
¼teaspoongarlic powder
¼teaspoononion powder
¼teaspooncrushed red pepper flakes
¼teaspoondried oregano
½teaspoonpaprika
1 ½teaspoonground cumin
1teaspoonsea salt
1teaspoonblack pepper
Instructions
To make the taco seasoning:
Combine all ingredients in a small bowl. Mix well. Store leftovers in a tightly sealed container.
To make the casserole:
Preheat the oven to 350 degrees.
Coat a casserole or baking dish with cooking spray and set aside.
Heat the oil in a large skillet over medium high heat.
Toss the chicken with the taco seasoning. Add the chicken to the skillet and cook, stirring, until chicken is almost cooked through. It will finish cooking in the oven.
Remove the pan from the heat and stir in the salt, enchilada sauce, black olives, cilantro, and green chilies. Turn the mixture into the prepared casserole or baking dish. Sprinkle the top with the grated cheese.
Bake for 15-20 minutes or until hot and bubbly.
Remove from the oven and scatter green onions over the top.
Notes
Serve with warm flour or corn tortillas. I like to serve this with sides of corn and a guacamole salad.