Chicken Enchilada Casserole
A comforting and flavorful casserole layered with shredded chicken, zesty enchilada sauce, and melted cheese over tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, Dairy-Optional
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Tortilla chips or corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large bowl.
- Layer tortilla chips or corn tortillas on the bottom of a baking dish.
- Spread half of the chicken mixture over the chips.
- Sprinkle half of the shredded cheese over the chicken mix.
- Repeat with the remaining chicken mixture and top with the rest of the cheese.
- Bake for 20-25 minutes until heated through and the cheese is melted.
- Garnish with chopped cilantro if desired before serving.
Notes
For a healthier option, consider using reduced-fat cheese. You can also swap chicken for ground beef or lentils.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 75mg
Find it online: https://recypez.com/chicken-enchilada-casserole/