Description
An easy and delicious chicken enchilada casserole perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (10 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 corn tortillas, cut into quarters
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, and corn. Stir to combine.
- In a separate bowl, mix together the Monterey Jack and cheddar cheeses.
- Spread half of the chicken mixture in the bottom of a 9×13 inch baking dish.
- Layer half of the tortilla pieces over the chicken mixture.
- Sprinkle half of the cheese mixture over the tortillas.
- Repeat the layers: the remaining chicken mixture, then the remaining tortilla pieces, and finally the remaining cheese mixture.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Serve with your favorite optional toppings.
Notes
- For a spicier casserole, use a hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture.
- You can use rotisserie chicken for a quicker preparation.
- If you don’t have both Monterey Jack and cheddar cheese, you can use 2 cups of your favorite shredded cheese blend.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken enchilada casserole, easy dinner, Mexican casserole, weeknight meal, cheesy chicken bake