Description
Chicken Enchilada Casserole is a comforting and flavorful dish that combines layers of tender shredded chicken, gooey cheese, and zesty enchilada sauce nestled between corn tortillas. This easy-to-make casserole encapsulates the essence of traditional enchiladas in a convenient format, making it perfect for busy weeknights or gatherings. Topped with a dollop of sour cream and fresh cilantro, it’s sure to delight everyone at your table.
Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (cooked and shredded)
- 1 can (15 oz) enchilada sauce
- 2 cups shredded cheese (sharp cheddar and Monterey Jack blend)
- 10 corn tortillas
- 1 can (15 oz) black beans (drained and rinsed)
- 1 medium onion (diced)
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a large baking dish.
- Season chicken breasts with salt, pepper, cumin, and chili powder. Cook in a skillet over medium heat until fully cooked (6-7 minutes per side). Shred the chicken using two forks.
- In the same skillet, sauté diced onions until translucent (about five minutes).
- In a large bowl, mix shredded chicken, black beans, half of the enchilada sauce, and half of the cheese.
- Spread some enchilada sauce in the bottom of the baking dish. Layer corn tortillas followed by half of the chicken mixture. Repeat with another layer of tortillas and remaining filling, finishing with remaining sauce and cheese on top.
- Cover with foil and bake for about 20 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.
- Serve hot topped with sour cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approx. 180g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg