Description
A comforting casserole bursting with flavors from savory chicken, zesty enchilada sauce, and gooey cheese, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 8 corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
- In a large skillet over medium heat, warm the olive oil, then add diced onion and red bell pepper. Sauté until soft, about 5 minutes.
- Stir in the shredded chicken, enchilada sauce, cumin, chili powder, garlic powder, and a bit of salt and pepper. Cook until heated through, about 3 minutes.
- Spread a thin layer of the chicken mixture in the baking dish. Layer tortilla strips, followed by half of the black beans, corn, and cheese. Repeat the layers and finish with the last layer of chicken mixture on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until cheese is bubbly and golden.
- Allow to cool for a few minutes, then garnish with cilantro and serve hot with sour cream and lime wedges if desired.
Notes
You can use leftover rotisserie chicken to save time and enhance flavor. This casserole is freezer-friendly, and can be assembled a day ahead.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg