Layered Southwest Chicken Enchilada Casserole with Lime Crema

This genius fusion casserole takes all the flavors of classic enchiladas and transforms them into a simple, no-roll layered dish. Seasoned chicken, black beans and melty cheese are stacked between soft tortillas, then baked until the cheese is golden and bubbling. It’s a fun twist on enchilada night that comes together in minutes.

A cool, tangy lime crema adds a creamy finish, while sliced scallions provide a pop of color and crunch. Serve it straight from the baking dish for a casual, crowd-pleasing dinner that’s as delicious as it is easy.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Thinly slice scallions, separating whites from greens. Drain and rinse black beans. Quarter the lime.
2. Break up the chicken in its package; open and drain off any excess liquid. In a medium bowl, combine chicken, scallion whites, beans, Southwest Spice Blend, enchilada sauce, salt and pepper. Use a spoon or rubber spatula to break chicken into ¼-inch pieces if needed.
3. Arrange two tortillas on the bottom of the oven-ready tray. Spread one-third of the filling evenly over tortillas, then top with one packet of Mexican cheese blend. Repeat layers two more times with remaining tortillas, filling and cheese. Bake on top rack until cheese is browned and filling is hot and bubbling, 20-25 minutes.
4. While the casserole bakes, in a small bowl, combine sour cream and a squeeze of lime juice. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Sprinkle baked casserole with scallion greens. Serve directly from tray with lime crema and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. They may be slightly smaller, so adjust the layers as needed.

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes if needed.

What can I substitute for sour cream in the lime crema?

Greek yogurt or a dairy-free alternative like coconut yogurt works great.