Description
This Chicken Enchilada Casserole is a comforting and flavorful dish that is easy to make for a weeknight dinner or a gathering with friends. Layers of tender shredded chicken, black beans, corn, and cheese are stacked between corn tortillas and enchilada sauce, then baked to bubbly perfection. Garnish with cilantro, sour cream, and avocado for a delicious meal.
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 8 corn tortillas, cut into halves or quarters
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
For Serving:
- Chopped cilantro
- Sour cream
- Sliced avocado
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, corn, onion, chili powder, cumin, and garlic powder.
- Layer the Casserole: Spread a thin layer of enchilada sauce on the bottom of the dish. Layer tortillas, chicken mixture, cheese, and sauce. Repeat the layers and top with remaining tortillas, sauce, and cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Rest and Serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with cilantro, sour cream, and avocado.
Notes
- Use rotisserie chicken for a shortcut.
- Make it spicy by adding diced green chilies or jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
