Description
Chicken Enchilada Casserole is a comforting, cheesy delight that combines tender chicken, zesty enchilada sauce, and crisp tortillas into a satisfying family meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cups enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheese (1 cup cheddar, 1 cup Monterey Jack)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup sour cream (for serving)
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with nonstick spray.
- Cook chicken in a skillet over medium heat for 7-10 minutes per side until no longer pink; shred once cooled.
- In a bowl, mix shredded chicken, enchilada sauce, black beans, corn, and half of the cheese.
- Spread some enchilada sauce in the baking dish. Layer tortillas, half of the chicken mixture, then repeat layers finishing with tortillas on top.
- Pour remaining enchilada sauce over the top layer and sprinkle with remaining cheese. Cover with foil and bake for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
- Let cool for 5 minutes before serving. Top with sour cream and cilantro.
Notes
- To add extra flavor, sauté onions and peppers before mixing with the chicken.
- For a vegetarian option, replace chicken with beans or quinoa.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg