Description
A comforting Chicken Enchilada Casserole featuring layers of creamy chicken, zesty enchilada sauce, crispy corn tortillas, and melty cheese—a perfect dish for family gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 2 cups corn tortillas, cut into strips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup diced onions
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the cooked chicken, enchilada sauce, black beans, corn, diced onions, cumin, chili powder, salt, and pepper in a large bowl.
- Layer half of the tortilla strips in the bottom of a greased 9×13 inch baking dish.
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
Make-ahead magic: Assemble the casserole a day in advance and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg