Description
A delicious and easy meal that can be prepared in advance, perfect for gatherings or family dinners.
Ingredients
- Corn tortillas: 12 (about 10-inch size)
- Shredded chicken: 2 cups (cooked and shredded)
- Enchilada sauce: 2 cups (store-bought or homemade)
- Black beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup (frozen or canned)
- Cheese: 2 cups (shredded, such as cheddar or Monterey Jack)
- Onions: 1 medium, diced
- Bell peppers: 1 medium, diced (any color)
- Cumin: 1 teaspoon
- Garlic powder: 1 teaspoon
- Olive oil: 1 tablespoon (for sautéing)
- Salt and pepper: to taste
- Fresh cilantro: for garnish (optional)
Instructions
- Prep your ingredients by cooking and shredding the chicken, dicing the onions and bell peppers, and measuring out spices and sauces.
- Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Layer three corn tortillas, followed by a portion of the chicken and vegetable filling, and a sprinkle of cheese. Repeat the layering process until all ingredients are used, finishing with tortillas, enchilada sauce, and cheese on top.
- Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let the casserole rest for about 10 minutes before slicing and serving.
- If storing leftovers, allow the casserole to cool completely before covering and refrigerating for up to three days.
Notes
- Can be customized with optional ingredients like zucchini, spinach, or different proteins.
- For a vegetarian option, replace chicken with black beans or lentils.
- Can be frozen before baking for up to three months.
- Prep Time: 30 minutes
- Cook Time: 45 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: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: enchilada, casserole, make ahead, easy meals, Mexican cuisine