Description
This Chicken Enchilada Casserole is a delicious and comforting meal that is perfect for feeding a crowd. Layers of corn tortillas, shredded chicken, beans, and cheese are smothered in enchilada sauce and baked until bubbly and golden. Serve with your favorite toppings for a satisfying dinner!
Ingredients
Units
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 large red bell pepper, cored and diced
- 1 (4 ounce) can diced green chiles
- 2 (15 ounce) cans beans, rinsed and drained (1 can pinto, 1 can black beans)
- 1 (8 ounce) can whole kernel corn, drained
- 3 cups shredded or diced cooked chicken
- 3 cups red enchilada sauce, homemade or store-bought, divided
- 12 corn tortillas, halved
- 3 cups shredded Monterrey Jack or Mexican blend cheese
Optional Toppings:
- Chopped fresh cilantro
- Diced red onion
- Thinly sliced green onion
- Diced avocado
Instructions
- Preheat the oven: Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
- Sauté vegetables: Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes until softened. Stir in green chiles, beans, corn, chicken, and 2 cups enchilada sauce. Remove from heat.
- Layer the casserole: Pour 1/2 cup enchilada sauce in the baking dish. Layer with tortillas, chicken mixture, and cheese. Repeat layering. Top with the remaining enchilada sauce and cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until cheese is melted.
- Serve: Garnish with desired toppings and serve warm.
Notes
- This casserole can be assembled ahead of time and refrigerated until ready to bake.
- Feel free to customize the filling with your favorite ingredients like black olives, jalapeños, or sour cream.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 940mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
