Pescatarian Dairy Free Chicken Enchilada Casserole
Total time1 hr 10 min
Prep time20 min
Cook time45 min
4.8(18)
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Learn more →Ingredients
6 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp olive oil
For the filling
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
For the casserole
- 2 cans (10 oz each) red enchilada sauce
- 12 corn tortillas (6-inch)
- 1.5 cups dairy free cheese, shredded
For serving
- 2 green onions, thinly sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with the salt and pepper.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–6 minutes per side, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.
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