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Chicken Enchilada Casserole

A comforting and hearty chicken enchilada casserole, combining succulent chicken, zesty enchilada sauce, and gooey cheese, perfect for family dinners.
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Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, casserole, comfort food, Mexican cuisine
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 350kcal

Ingredients

  • 2 cups cooked shredded chicken
  • 1 can 10 oz enchilada sauce
  • 2 cups shredded cheese cheddar or Mexican blend
  • 8 corn tortillas
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn frozen or canned
  • 1 small onion diced
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, black beans, corn, onion, garlic powder, cumin, salt, and pepper.
  • Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish.
  • Layer 4 corn tortillas over the sauce, slightly overlapping them.
  • Spread half of the chicken mixture evenly over the tortillas.
  • Sprinkle 1 cup of shredded cheese on top of the chicken layer.
  • Repeat the layers with the remaining tortillas, chicken mixture, and finish with the rest of the enchilada sauce.
  • Top with the remaining cheese.
  • Cover the dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 18g | Fiber: 5g