Chicken Enchilada Casserole
A quick and flavorful Chicken Enchilada Casserole perfect for busy weeknights, packed with tender chicken, savory enchilada sauce, and cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 flour tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, green onions, cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper in a large bowl.
- Grease a 9×13 inch baking dish, then place half of the tortilla strips in the bottom.
- Spread half of the chicken mixture over the tortillas and sprinkle with half of the cheese.
- Layer the remaining tortilla strips on top, followed by the rest of the chicken mixture and cheese.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Add your favorite toppings!
Notes
Substitutions: Rotisserie chicken works great if you’re short on time! Use fresh tortillas for the best texture.
Find it online: https://www.zaynkitchen.com/chicken-enchilada-casserole-recipe/