Description
A comforting chicken enchilada casserole that is cheesy, zesty, and perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, green onions, cilantro
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large bowl. Stir until well mixed and bubbly.
- Layer half of the tortilla strips on the bottom of a greased baking dish.
- Add half of the chicken mixture on top of the tortillas, spreading it out evenly. Follow this with a generous layer of cheese.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and finish with the rest of the cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving.
- Top with optional toppings like sour cream, green onions, and cilantro if desired.
Notes
This casserole can be assembled a day ahead and is freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg