Chicken Enchilada Casserole

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
protein add	100%	100%
aromatics	6%	6%
acid	2%	0%
vegetables and beans	1%	1%
liquid	38%	39%
sweetener	0%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

1 g	1/2 teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
20 g	1-2 tablespoons avocado oil (can sub olive oil)
75 g	1/2 yellow onion (diced)
567 g	20 oz. red enchilada sauce (I highly recommend my homemade version)
675 g	3 cups shredded chicken (see notes)
	Salt/pepper (to taste)
9 g	3 cloves garlic (minced)
425 g	1 (15 oz.) can black beans (drained and rinsed)
113 g	1 (4 oz.) can diced green chiles (undrained)
31 g	2 tablespoons lime juice
5 g	1 teaspoon hot sauce
7 g	1 teaspoon honey
12 g	2 tablespoons finely chopped cilantro (plus more to garnish)
	8 (6-inch) flour or corn tortillas
396 g	3 1/2 cups shredded Mexican cheese (divided. See notes.)
	Sour cream
	Tortilla Chips
	Garnishes: Cilantro, diced tomatoes, avocados, jalapenos, red onions

Method: 10 steps, published by thecozycook.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This casserole turned out to be very flavorful.  It froze well for leftovers on another night also.  I even forgot to get cilantro and it still was packed with flavor.  I will be sure to get cilantro next time I make it.  I used your awesome homemade enchilada” — a cook, 5.0★

“I made this yesterday for the first time, and it was a huge hit in my household! I used a whole onion and Mixla tortillas from HEB (corn and flour blend), and followed the rest of the recipe as written. Topped each persons serving with their preference, incl” — a cook, 5.0★