Easy Weeknight Chicken Enchilada Casserole Made Simple!
A quick and easy chicken enchilada casserole perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- In a greased 9×13 inch baking dish, layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the cheese on top.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add your favorite vegetables to the mixture.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Top with fresh cilantro or avocado for added flavor.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg