Description
A flavorful and easy-to-make Chicken Enchilada Casserole that combines layers of chicken, tortillas, and cheese for a comforting meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1/2 cup diced onions
- 1/2 cup chopped bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, black beans, corn, onions, bell peppers, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 corn tortillas over the sauce, followed by half of the chicken mixture and a layer of cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining enchilada sauce and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add your favorite vegetables to the filling.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Top with fresh cilantro or avocado for added flavor.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Casserole, Easy Chicken Recipe, Mexican Casserole