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–+ servings

Chicken Enchilada Casserole

A delicious and hearty casserole featuring layers of chicken, tortillas, and cheese, topped with enchilada sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Tortillas
  • 2 cups cooked shredded chicken
  • 8 oz corn tortillas
  • 1 cup black beans rinsed and drained
  • 1 cup corn frozen or canned
Sauce and Toppings
  • 2 cups enchilada sauce store-bought or homemade
  • 2 cups shredded cheese cheddar or Mexican blend
  • 1 medium onion diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup sour cream for serving
  • 1 cup fresh cilantro chopped, for garnish

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, black beans, corn, diced onion, cumin, and chili powder.
  3. In a casserole dish, spread a thin layer of enchilada sauce on the bottom.
  4. Layer 4 corn tortillas over the sauce, followed by half of the chicken mixture, and a layer of cheese.
  5. Repeat the layers, finishing with tortillas, enchilada sauce, and remaining cheese on top.
  6. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbly.
Serve
  1. Let the casserole cool for a few minutes before slicing.
  2. Serve with sour cream and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

This casserole can be made ahead of time and stored in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

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