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–+ servings
Chicken Enchilada Casserole

Comforting Chicken Enchilada Casserole for Easy Family Dinners

A hearty Chicken Enchilada Casserole that brings family together with zesty flavors and gooey cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Mixture
  • 3 cups Cooked, Shredded Chicken can use store-bought
  • 1 medium Onion (diced) yellow or white onion preferred
  • 1 medium Red Bell Pepper (diced) can substitute with green bell pepper
  • 2 cups Enchilada Sauce homemade or store-bought
  • 1 teaspoon Ground Cumin can substitute with chili powder
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Garlic Powder fresh minced garlic can be used
For the Casserole Layers
  • 6 pieces Corn Tortillas cut into strips
  • 2 cups Shredded Cheese (cheddar or Mexican blend)
  • 1 can Black Beans (canned, drained, and rinsed) pinto beans can be used as a substitute
  • 1 cup Corn Kernels (canned, drained)
  • 1 tablespoon Olive Oil can use any cooking oil
  • to taste Salt
  • to taste Pepper
For Garnishing and Serving
  • 1/4 cup Fresh Cilantro can substitute with green onions or skip
  • 1 cup Sour Cream Greek yogurt can be a healthy alternative
  • 2 pieces Lime Wedges for serving

Equipment

  • oven
  • skillet
  • 9x13-inch baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, sauté for about 5 minutes until they soften.
  3. Stir in cooked, shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper. Heat for 3 minutes, stirring until well combined.
  4. Spread a thin layer of the chicken mixture in the bottom of the greased baking dish.
  5. Layer corn tortilla strips over the chicken mixture, followed by black beans, corn, and half of the shredded cheese.
  6. Repeat layering with the remaining chicken mixture, tortilla strips, black beans, corn, and the rest of the cheese.
  7. Cover the casserole tightly with aluminum foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  9. Let the casserole cool for a few minutes before garnishing with fresh cilantro.
  10. Serve warm with sour cream and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Make-Ahead: Prepare the casserole up to step 6, cover, and refrigerate for up to 3 days. Bake fresh when ready to serve.

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