Chicken Enchilada Casserole
All the flavor of made-from-scratch enchiladas, but so much easier! You’ll love the easy, cheesy, saucy goodness of this sizzling Chicken Enchilada Casserole!
Servings: 8 servings
Equipment
- Stove
- Oven
Ingredients
For the Casserole:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 15.5-oz can black beans, rinsed and drained
- 1 15.25-oz can sweet corn, rinsed and drained
- 3 cups shredded chicken
- 1 4-oz can green chilis
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons taco seasoning
- 2 cups enchilada sauce
- 6 flour tortillas
- 1 cup white cheddar, shredded
- 1 cup cheddar, shredded
For Serving:
- Chopped fresh cilantro
- Sliced avocado
- Sour cream
Instructions
- Preheat oven to 350˚F.
- Add oil to a large skillet and set over medium heat.
- Add diced onions and peppers to the heated oil and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the beans, corn, chicken, and chilis. Season with salt, pepper, and taco seasoning and continue to cook for 5 minutes, or until warmed through.
- Reserve 1/2 cup of the enchilada sauce and add the remaining enchilada sauce to the skillet and combine.
- Spread the reserved enchilada sauce on the bottom of a 9 x 13 baking dish.
- Place two tortillas on top of the sauce so that they cover the bottom of the baking dish.
- Spread 1/3 of the chicken mixture over the tortillas.
- Sprinkle 1/3 of the shredded white cheddar and cheddar cheese.
- Repeat the tortilla, chicken, and cheese layers two more times to make 3 layers in total, ending with cheese.
- Bake for 30 minutes, or until casserole is bubbly and cheese is melted.
- Serve with sour cream, cilantro, and avocado.
Nutrition
Calories: 462kcal | Carbohydrates: 45g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 1135mg | Potassium: 543mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1369IU | Vitamin C: 26mg | Calcium: 255mg | Iron: 3mg
