Description
A delicious and easy-to-make layered chicken enchilada casserole that is perfect for family dinners or gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6–8 corn tortillas
- 1/2 cup diced onions
- 1/2 cup chopped bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, black beans, corn, onions, bell peppers, cumin, and chili powder.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 2-3 corn tortillas over the sauce.
- Add half of the chicken mixture on top of the tortillas.
- Sprinkle with 1 cup of cheese.
- Repeat the layers: tortillas, chicken mixture, and cheese.
- Finish with a final layer of tortillas and pour the remaining enchilada sauce on top.
- Top with the remaining 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 chicken mixture.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add jalapeños or use spicy enchilada sauce.
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: 6g
- Protein: 25g
- Cholesterol: 70mg