Main courseMexican-AmericanEasy

Easy Chicken Enchilada Casserole

Name: Easy Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
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; 0.5 cup Sour cream; 0.25 cup Fresh cilantro, chopped; 1 teaspoon Cumin

A delicious and comforting layered Mexican-style dish that combines tender chicken, gooey cheese, and zesty enchilada sauce.

Total

45 min

Prep

15 min

Cook

30 min

Serves

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Servings

Recipe serves 6

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
0.5 cup Sour cream(optional)
0.25 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.