Description
A comforting and cheesy chicken enchilada casserole that brings warmth and joy to any weeknight dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 2 cups cheese, shredded (cheddar or Mexican blend)
- 8 corn tortillas, cut into strips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: sour cream, green onions, cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, black beans, corn, enchilada sauce, garlic powder, onion powder, salt, and pepper in a large mixing bowl. Mix well until everything is beautifully coated.
- Layer half of the tortilla strips at the bottom of a greased 9×13 inch baking dish.
- Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese.
- Repeat the layering process with the remaining tortilla strips, chicken mixture, and cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Cool slightly before serving. Add your favorite toppings like sour cream, green onions, or fresh cilantro for an extra burst of flavor.
Notes
Assemble the casserole a day in advance and store it in the fridge before baking. Mix different types of cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg