Description
A flavorful chicken enchilada casserole that combines layers of tortillas, chicken, and cheese.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a thin layer of the chicken mixture in a baking dish.
- Layer 4 tortillas over the chicken mixture.
- Add half of the remaining chicken mixture and sprinkle with 1 cup of cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and top with the remaining cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Use rotisserie chicken for convenience.
- Customize with your favorite toppings like sour cream or avocado.
- Can be made ahead and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- 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: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken enchilada casserole, enchiladas, chicken casserole