Description
A flavorful baked enchilada casserole that combines layers of tortillas, chicken, and enchilada sauce for a hearty meal.
Ingredients
- Corn tortillas: 10-12
- Shredded chicken: 2 cups
- Enchilada sauce: 2 cups
- Black beans: 1 can (15 oz)
- Corn: 1 cup
- Cheese: 2 cups
- Sour cream: 1 cup
- Green onions: 1/2 cup
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Prep your ingredients by gathering and cooking the chicken, draining the beans, and thawing the corn.
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Assemble the casserole by layering tortillas, chicken, beans, corn, enchilada sauce, and cheese.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes.
- Let the casserole cool for 5-10 minutes before slicing and serving with sour cream and green onions.
Notes
- Can be made ahead of time and stored in the refrigerator.
- Leftovers can be stored in an airtight container for 3-4 days.
- Can be frozen for up to 3 months before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: baked enchilada casserole, Mexican recipe, comfort food, easy dinner