Description
Enjoy a comforting and flavorful cheesy baked chicken enchilada casserole perfect for gatherings.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the shredded chicken, black beans, corn, cumin, garlic powder, onion powder, salt, and pepper in a large bowl.
- Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Layer 4 corn tortillas over the sauce, then add half of the chicken mixture and half of the cheese.
- Repeat the layers starting with another layer of enchilada sauce, add the remaining tortillas, then the other half of the chicken mixture, finishing with the remaining cheese.
- Drizzle any leftover enchilada sauce over the top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Garnish with chopped cilantro and serve warm.
Notes
For a heartier dish, consider adding diced peppers or onions. Using homemade enchilada sauce can elevate the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken, enchiladas, casserole, cheesy, comfort food