Chicken Enchilada Casserole
This Chicken Enchilada Casserole is made with layers of corn tortillas, shredded chicken, black beans, corn, roasted red peppers, enchilada sauce, and melted cheese. This protein-packed, family-friendly dinner can be assembled ahead of time and baked until hot and bubbly.
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 reserve ¼ cup
- 15 ounces black beans one can, rinsed and drained
- 15 ounces corn Kernels one can, drained
- 14.5 ounces roasted red pepper drained well and chopped
Optional toppings and garnishes:
- chopped cilantro
- avocado
- green onions
- chopped cherry tomatoes
Instructions
- Preheat the oven to 350°F and spray a 6-by-9-inch baking dish with cooking spray.
- In a mixing bowl, combine the 2 1/2 cups shredded cooked chicken with 1 cup of the 2 cups cheddar cheese and the 2 cups red enchilada sauce (reserve 1/4 cup).
- Add the reserved ¼ cup of the enchilada sauce to the bottom of the baking dish. Layer a few tortillas (from the 10 small corn tortillas). Spread a third of the chicken mixture, then sprinkle with some of the 15 ounces black beans, 15 ounces corn Kernels , and 14.5 ounces roasted red pepper.
- 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 (like chopped cilantro, avocado, green onionschopped cherry tomatoes), and enjoy!
Notes
- Use a 9-by-13-inch baking dish.
- Drain the beans, corn, and roasted red peppers thoroughly to prevent excess liquid.
- Rotisserie or leftover cooked chicken works well. A cost-effective option would be to grab one from Costco!
- Allow the casserole to rest for 5 to 10 minutes before slicing. (If you can!)
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Assemble the casserole up to 12 hours ahead and refrigerate it until ready to bake. Add 10 to 15 minutes to the baking time if it is cold.
- Freeze the unbaked casserole for up to 3 months and thaw it overnight in the refrigerator before baking.
- For a gluten-free casserole, check that both the corn tortillas and enchilada sauce are certified gluten-free.
Nutrition
Serving: 1.25cups | Calories: 398kcal | Carbohydrates: 42g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 1565mg | Potassium: 516mg | Fiber: 9g | Sugar: 7g | Vitamin A: 996IU | Vitamin C: 26mg | Calcium: 268mg | Iron: 3mg