Chicken Enchilada Casserole
A cheesy and comforting Chicken Enchilada Casserole that’s easy to prepare and perfect for family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free tortillas)
Ingredients
Scale
- 1 Rotisserie Chicken, shredded
- 8 Corn Tortillas, cut into quarters
- 2 cups Enchilada Sauce
- 1 can Black Beans, rinsed and drained
- 1 cup Corn, canned or frozen
- 2 cups Cheddar Cheese, shredded
- 1/4 cup Green Onions, sliced
- 1 cup Sour Cream (optional)
- 1 tbsp Mexican Spice Blend
Instructions
- Preheat the oven to 350°F (175°C).
- Shred the rotisserie chicken and place it in a mixing bowl.
- Combine the black beans, corn, enchilada sauce, and half the cheese with the chicken.
- Layer a thin layer of enchilada sauce in a greased 9×13 inch baking dish, add the chicken mixture over it.
- Repeat layering with sauce, filling, and tortillas until you run out, finishing with sauce and the remaining cheese.
- Bake for 25-30 minutes or until bubbly and golden.
- Garnish with green onions and sour cream before serving.
Notes
Leftovers can be reheated easily in the microwave. Assembling in advance and refrigerating works well too!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken enchilada casserole, comfort food, easy recipe, family meal, Mexican cuisine