Chicken Enchilada Casserole
Delicious Chicken Enchilada Casserole is easy to make with layers of shredded chicken tossed with cheese and enchilada sauce, black beans, corn, and roasted red pepper snuggled between corn tortillas and baked to golden brown perfection.
Servings: 8 servings
Ingredients
- 10 small corn tortillas cut in half
- 2 1/2 cups shredded cooked chicken or use leftover meat
- 2 cups cheddar cheese shredded and divided
- 2 cups red enchilada sauce
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can corn drained
- 1 14.5 oz can roasted red pepper drained well and chopped
- Optional toppings and garnishes: chopped parsley, avocado, green onions, chopped cherry tomatoes
Instructions
- Preheat the oven to 350°F and spray a baking dish with cooking oil spray.
- In a mixing bowl, combine the cooked chicken with 1 cup of cheese and the enchilada sauce.
- Layer a few tortillas into the prepared baking dish. Spread a third of the meat mixture, then sprinkle with beans, corn, and red peppers. Repeat until all the ingredients are used then sprinkle with the remaining cup of cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 5-10 minutes or until the cheese is melted and golden.
- Garnish or add toppings of choice and enjoy!
Notes
To store leftovers: Let the dish cool completely and then either cover the whole pan and place it in the fridge or put individual slices into an airtight container and place them in the fridge. This casserole will stay good for up to 3-4 days in the fridge. To reheat, simply add a slice to a microwave-safe plate and microwave for 30 seconds to 1 minute or until heated through.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 20g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 754mg | Potassium: 183mg | Fiber: 3g | Sugar: 4g | Vitamin A: 703IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 1mg