Description
A flavorful and easy-to-make chicken enchilada casserole.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- 2 cups shredded cheese
- 8 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper.
- In a baking dish, layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle with half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
- Feel free to add bell peppers or onions for extra flavor.
- Use leftover rotisserie chicken for convenience.
- This dish can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Enchilada Casserole, Mexican Casserole, Easy Dinner