Easy Chicken Enchilada Casserole
A delicious and comforting layered Mexican-style dish that combines tender chicken, gooey cheese, and zesty enchilada sauce.
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Ingredients
- 3 cups Shredded cooked chicken
- 20 ounces Red enchilada sauce
- 12 units Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 4 ounces Diced green chiles
- 1/2 cup Sour cream(optional)
- 1/4 cup Fresh cilantro, chopped(optional)
- 1 teaspoon Cumin
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
In a large bowl, mix the shredded chicken, black beans, corn, green chiles, and cumin together.
- 3
Spread about 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
- 4
Cut the corn tortillas into halves or quarters and layer half of them over the sauce.
- 5
Top the tortillas with half of the chicken mixture, 1/2 cup of sauce, and 1/2 cup of shredded cheese.
- 6
Repeat the layers with the remaining tortillas, chicken mixture, and sauce.
- 7
Sprinkle the remaining cheese over the top and cover the dish with aluminum foil.
- 8
Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly browned.
Nutrition per Serving
420
Calories
28g
Protein
35g
Carbs
18g
Fat
6g
Fiber
4g
Sugar
850mg
Sodium
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