Description
A delicious chicken enchilada casserole layered with tortillas, chicken, cheese, and enchilada sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Place 4 tortillas over the sauce.
- Add half of the chicken mixture and a layer of cheese.
- Repeat layers with remaining tortillas, chicken mixture, and top with cheese.
- Pour remaining enchilada sauce over the top.
- Bake for 25-30 minutes until cheese is melted and bubbly.
Notes
- Let it cool for a few minutes before serving.
- Top with sour cream or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- 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, Mexican casserole, easy chicken recipe