Description
A flavorful chicken enchilada casserole that layers tortillas, chicken, and cheese.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 6 corn tortillas
- 2 cups shredded cheese
- 1 cup black beans, drained
- 1 cup corn, drained
- 1/2 cup diced onions
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, enchilada sauce, black beans, corn, onions, garlic powder, and cumin.
- In a baking dish, layer three tortillas, half of the chicken mixture, and one cup of cheese.
- Add another layer of tortillas, the remaining chicken mixture, and top with the remaining cheese.
- Bake for 30 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Can substitute rotisserie chicken for cooked chicken.
- Use your preferred cheese for topping.
- Add jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchilada casserole, enchilada casserole, chicken casserole