Description
A comforting and easy-to-make layered casserole that combines tender chicken, rich red enchilada sauce, soft corn tortillas, and melted cheese, perfect for busy weeknight dinners.
Ingredients
Scale
- 3 cups Shredded Chicken (cooked)
- 12–14 Corn Tortillas
- 2 ½ cups Red Enchilada Sauce
- 3 cups Shredded Cheese (Monterey Jack, Cheddar, or Mexican blend)
- 1 can (15 oz) Black Beans (drained and rinsed)
- 1 can (4 oz) Diced Green Chilis
- 1 teaspoon Ground Cumin
- Fresh Cilantro (for garnish)
- Sour Cream or Mexican Crema (for garnish)
- Diced Avocado or Guacamole (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- Combine shredded chicken, black beans, green chilis, and cumin in a large mixing bowl. Stir in ½ cup of the enchilada sauce and 1 cup of cheese until mixed.
- Pour ½ cup of enchilada sauce into the baking dish. Arrange half of the corn tortillas over the sauce.
- Spread half of the chicken mixture over the tortillas, top with another ½ cup of enchilada sauce and 1 cup of cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and enchilada sauce.
- Top with the final cup of cheese and cover with aluminum foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until cheese is bubbling and golden.
- Let the casserole rest for 10 minutes before slicing. Garnish with cilantro, avocado, and sour cream before serving.
Notes
For extra flavor, lightly toast corn tortillas in a skillet before using. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
Keywords: casserole, enchiladas, chicken, Tex-Mex, easy dinner