Description
This Chicken Enchilada Casserole is a comforting and flavorful dish that combines tender shredded chicken, black beans, corn, and a blend of cheeses, all layered with enchilada sauce and corn tortillas. Baked to bubbly perfection, it’s a crowd-pleaser for any occasion.
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 8 corn tortillas, cut into halves or quarters
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
For Serving:
- Chopped cilantro
- Sour cream
- Sliced avocado
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the shredded chicken, black beans, corn, onion, chili powder, cumin, and garlic powder.
- Assemble the casserole: Spread a thin layer of enchilada sauce on the bottom of the dish. Layer tortillas, chicken mixture, cheese, and sauce, repeating the layers. Top with remaining tortillas, sauce, and cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
- Rest and Garnish: Let the casserole rest for 5–10 minutes before slicing. Garnish with cilantro, sour cream, and avocado.
Notes
- Use rotisserie chicken for a shortcut.
- Make it spicy by adding diced green chilies or jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
