Description
A flavorful chicken enchilada casserole that combines layers of chicken, cheese, and enchilada sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups enchilada sauce
- 1 can black beans, drained
- 1 cup corn
- 2 cups shredded cheese
- 8 tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the chicken, black beans, corn, cumin, garlic powder, salt, and pepper.
- Spread some enchilada sauce on the bottom of a baking dish.
- Layer tortillas on top of the sauce.
- Add half of the chicken mixture over the tortillas.
- Sprinkle with cheese.
- Repeat the layers, finishing with tortillas and sauce on top.
- Cover with remaining cheese.
- Bake for 25-30 minutes until bubbly.
- Let it cool for a few minutes before serving.
Notes
- Use any leftover chicken for this recipe.
- For a spicier dish, add jalapeños.
- This casserole can be made ahead of time and stored in the fridge.
- 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: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken enchilada casserole, enchiladas, chicken recipes, casserole recipes