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–+ servings

Enchilada Casserole Chicken

450kcal
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Prep 20 minutes
Cook 30 minutes
Total 50 minutes
A hearty and flavorful enchilada casserole featuring layers of tender chicken, zesty enchilada sauce, and gooey cheese, perfect for a family dinner.
Servings 4 servings
Course Main Course
Cuisine Mexican

Ingredients

For the Chicken Filling
  • 2 cups cooked chicken shredded or diced
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup red bell pepper diced
  • 1 cup onion diced
  • 1 tablespoon olive oil for sautéing
For the Enchilada Sauce
  • 1 can enchilada sauce 15 oz can
  • 1 teaspoon cumin ground
  • 1 teaspoon chili powder adjust to taste
  • 1 teaspoon garlic powder
For Assembly
  • 2 cups shredded cheese cheddar or Mexican blend
  • ¼ cup fresh cilantro chopped, for garnish

Method

Prepare the Chicken Filling
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and translucent.
  2. Add the shredded chicken, black beans, and corn to the skillet. Stir to combine.
  3. Pour in the enchilada sauce, cumin, chili powder, and garlic powder. Stir well to ensure everything is coated in the sauce. Let simmer for about 5 minutes, allowing the flavors to meld.
Assemble the Casserole
  1. Preheat your oven to 350°F (175°C).
  2. In a 9x13 inch baking dish, spread a thin layer of the chicken filling on the bottom.
  3. Layer half of the tortilla strips over the chicken filling, followed by half of the remaining chicken filling, and then half of the shredded cheese.
  4. Repeat the layers with the remaining tortilla strips, chicken filling, and top with the remaining cheese.
Bake the Casserole
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  2. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  3. Once baked, remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh cilantro.

Nutrition

Serving1servingCalories450kcalCarbohydrates45gProtein30gFat20gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat5gCholesterol75mgSodium800mgPotassium600mgFiber8gSugar3gVitamin A1500IUVitamin C25mgCalcium250mgIron3mg

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking. You can also freeze it before baking for up to 3 months. Just thaw in the refrigerator overnight before baking.

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