Description
A delicious and easy-to-make enchilada casserole with layers of tortillas, cheese, and a flavorful sauce. Perfect for a quick dinner.
Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) red enchilada sauce
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add diced onion and sauté until soft.
- Add shredded chicken, black beans, corn, cumin, garlic powder, salt, and pepper. Stir well and cook for 3-4 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas on top, followed by half of the chicken mixture and a third of the cheese.
- Repeat the layers: sauce, tortillas, chicken mixture, and cheese.
- Finish with a final layer of tortillas, sauce, and the remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- Use flour tortillas if you prefer a softer texture.
- Add diced bell peppers or jalapeños for extra flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 65mg
Keywords: enchilada casserole, easy dinner, Mexican food, baked enchiladas, quick recipe