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–+ servings

chicken enchilada casserole

A delicious and hearty chicken enchilada casserole layered with tortillas, chicken, cheese, and enchilada sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 1 can enchilada sauce 15 oz can.
  • 8 corn tortillas corn tortillas Cut into strips.
  • 1 cup shredded cheese Cheddar or Mexican blend.
  • 1 cup black beans Rinsed and drained.
  • 1 cup corn Frozen or canned.
  • 1 cup sour cream For topping.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet over medium heat, combine the shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper. Stir until heated through.
  3. In a 9x13 inch baking dish, layer half of the tortilla strips on the bottom.
  4. Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
  5. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
  6. Cover the dish with aluminum foil and bake for 20 minutes.
  7. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  8. Let it cool for a few minutes before serving. Top with sour cream if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

This casserole can be made ahead of time and stored in the refrigerator. Just reheat in the oven before serving.

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