Description
A hearty and delicious Chicken Enchilada Casserole featuring tender chicken, spicy enchilada sauce, and gooey cheese, all nestled between warm corn tortillas.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 small onion, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, enchilada sauce, black beans, corn, chopped onion, cumin, salt, and pepper in a large bowl.
- Layer 4 corn tortillas on the bottom of a baking dish.
- Spread half of the chicken mixture over the tortillas, then sprinkle a layer of cheese on top.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving and garnish with chopped cilantro.
Notes
Perfect for family dinners or potlucks and can be customized with various toppings.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 60mg