Description
A comforting, family-friendly chicken enchilada casserole that’s cheesy and packed with flavor, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 10 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large bowl. Mix until well combined.
- Layer half of the tortilla strips at the bottom of a greased baking dish.
- Spread half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
- Repeat the layers 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 10-15 minutes or until the cheese is bubbly and golden.
- Let it cool for a few minutes before garnishing with fresh cilantro. Serve and enjoy!
Notes
This casserole can be made ahead of time and stored. Leftovers freeze beautifully for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg